WoS Makaleler

The effect of the plant parts (leaf, flower, stem and seed) on antioxidant activity, bioactive compounds, fatty acids and mineral contents of chaste (<i>Vitex agnus-castus</i> L.) plant

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

The Role of Different Drying Systems on the Fatty Acid Composition and Phenolic Compounds of Germinated and Nongerminated Barley Grain and Oils

Investigation of Fat Content, Bioactive Components, Fatty Acid Profiles, and Sensory Properties of Edible Sweet Pastes Produced From Crushed Almond, Cashew, and Walnut Kernels of no Commercial Value: A Step Toward Their Valorization

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

A Wheat Bread Fortified With Quinoa Seed Flour: Physico-Chemical Properties, Phenolics, Fatty Acids, Lipid Index Values, and Nutrients

The Role of Spices on Physicochemical Properties, Polyphenols, Fatty Acid and Mineral Profiles and Sensory Evaluations of Dough Fried in Sunflower Oil

Impact of Sonication Duration on Oil Yield, Phenolic and Flavonoid Contents, Antioxidant Capacity, Fatty Acid Profile, and Phenolic Composition of Bitter and Sweet Lupine (<i>Lupinus albus</i> L.) Seeds

Effect of Roasting on Some Bioactive Properties, Phytochemical and Element Contents of Two Different Pumpkin Seeds

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

Sustainable valorization of almond and peanut plant-based milk cakes: The use of terpenoid mixtures as ready-to-use solvents to enhance supercritical CO₂ extraction

The Role of Roasting on Changes in Oil Contents, Bioactive Properties, Polyphenol Contents and Fatty Acid Profiles of Turpentine (<i>Pistacia terebinthus</i> L.) Fruit and Oils

The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds

Effect of Chufa (<i>Cyperus esculentus</i> L.) Flour Added at Different Concentrations on the Bioactive Compounds, Fatty Acid Composition, and Mineral Contents of Flour Cookies

The Role of Water- and Ultrasononic bath Processes on Bioactive Properties, Phenolic Profiles, Fatty Acids, Lipid Indices of Roasted and Unroasted Bitter Orange Seeds

Effect of Storage on Oil Contents, Fatty Acids, Nutritive Value, Atherogenic, Thrombogenic, Health-promoting Indices and Bioactive Properties of Pastes Produced from Grape Seeds, a Waste of the Wine Industry

Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat-Treated Chufa (<i>Cyperus esculentus</i> L.) Tubers

Effect of Fruit Size on Physico-chemical Properties, Bioactive Components, Phenolics, Fatty Acids and Tocopherol Profiles of 'Gemlik' Olive Fruits

Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat

Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (<i>Cucurbita maxima</i> L.) fruits