WoS Makaleler

Revalorizing Apple Peel Flour as a Functional Component in Wheat-Based Cookies: Effects on Nutritional Profile and Quality Characteristics

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

Determination of the distribution of bioactive compounds, antioxidant activities, polyphenols and macro and microelement contents in different parts of wild and cultivated purslane (<i>Portulaca oleracea</i> L.) plants

Does quercetin affect tendon healing? An experimental study in a rat model of Achilles tendon injury

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 Walnut Variety on the Physicochemical Properties, Mineral Contents, Phenolic Compounds, and Fatty Acid Profiles of Walnut Fruits

The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (<i> Vitis</i> spp.) Seeds

Tissue-specific metabolic and phenolic profiling of onion<i> (Allium</i><i> cepa</i> L.) in response to nutrient deficiency

Effect of squeezed orange, mandarin and grapefruit juices on bioactive properties, phenolic constituents and sensory evaluations of wheat bread

Determination of Antioxidant, Phenolic Compound and Mineral Contents in Olive Leaves by Chromatographic and Spectrophotometric Methods

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

Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production

Bioactive Properties, Phenolic Compounds, and Sensory Evaluation of Muhallebi Sweets Prepared With Different Flours

Determination of bioactive compounds, phenolic contents, fatty acid and biogenic element profiles of the seeds of sunflower<i> (Helianthus</i><i> annuus</i> L.) genotypes

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

Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts

The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds