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

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

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

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

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

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

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

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

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

The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds

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

Comparison of Engine Performance and Emission Values of Biodiesel Obtained from Waste Pumpkin Seeds with Machine Learning

The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils

The role of roasting on changes in bioactive properties, fatty acid and phenolic compound profiles in the free and bound fraction of black quinoa seeds

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

The role of pan-roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (<i>Salvia hispanica</i> L.) seeds

The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds