WoS Makaleler

Changes in the bioactive compounds and fatty acid profiles of roasted capia red pepper seeds

Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics

Moringa<i> (Moringa</i><i> oleifera</i> L.) seed: Heating, oil, physico-chemical and bioactive properties, phenolic compounds and fatty acid profiles

The effect of roasting and ultrasound-assisted and conventional extraction systems on bioactive compound properties, fatty acid profile, lipid indices and phenolic constituents of linseed seed and oils

Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (<i>Portulaca oleracea</i> L.) plants

Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production

Determination of Antioxidant, Phenolic Compound and Mineral Contents in Olive Leaves by Chromatographic and Spectrophotometric Methods

Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality

Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (<i>Amaranthus cruentus</i> L.) seed roasted in pan, and principal component analysis

The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (<i>Ceratonia siliqua</i> L.) Fruit Powder

Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (<i>Salvia hispanica</i> L.) seeds and oil

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

Effect of Drying Methods on the Antioxidant Capacity and Bioactive and Phenolic Constituents in the Aerial Parts of Marjoram (<i>Origanum majorana</i> L.) Grown Naturally in the Taurus Mountains in the Mediterranean Region

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

Effect of microwave roasting on chemical and bioactive compounds of pistachio (<i>Pistacia vera</i> L.) kernels

The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (<i>Capparis ovata</i> Desf. var. <i>Ovata</i>) buds

A review on some properties of almond: impact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects

Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (<i>Opuntia ficus-indica</i> Spp) Fruits

Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour