WoS Makaleler

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

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

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