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

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

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

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

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

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