WoS Makaleler

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

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

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

Changes in the bioactivity of einkorn wheat during the maturation period and their effect on the properties of einkorn bread

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

Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (<i>Pisum sativum</i> L.) seeds

The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut<i> (Cestanea</i><i> sativa</i> Milles) kernels

Effect of roasting on the physico-chemical properties, fatty acids, polyphenols and mineral contents of tobacco (<i>Nicotiana tabacum</i> L.) seed and oils

Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems

Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives

The effect of ginger (<i>Zingiber officinale</i>) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread

The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of "Keskek", Which Is a Traditional Food

Insights into the nutritional value and bioactive properties of quinoa (<i>Chenopodium quinoa</i>): past, present and future prospective

Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages

Bioactive compounds, antioxidant activity and sensory properties of <i>Tarhana</i>, a traditional fermented food, enriched with pickling herb (<i>Echinophora tenuifolia</i> L.)

The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (<i>Opuntia ficus</i>-<i>barbarica</i> A. <i>Berger</i>) fruits