WoS Makaleler

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

Changes in the Physicochemical Properties, Antioxidant, Fatty Acids and Sensory Evaluation of Cookies Made With Spices

Enhancing Set-Type Yoghurt With Olive Leaf Extract: A Comparison of Powdered Addition and Surface Spraying on Quality, Functionality, and Sensory Attributes

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

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

Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?

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

Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread

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 red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

Quality Evaluation of Bread Prepared from Wheat-Chufa Tuber Composite Flour

Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper<i> (Capparis</i><i> ovata</i> desf. var.<i> ovata)</i> buds

The effect of ginger (<i>Zingiber officinale</i>) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread

The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of "Keskek", Which Is a Traditional Food

Bioactive compounds, antioxidant activity and sensory properties of <i>Tarhana</i>, a traditional fermented food, enriched with pickling herb (<i>Echinophora tenuifolia</i> L.)

Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts

Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey

Some physico-chemical and sensory properties of heat treated commercial pine and blossom honey

Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (<i>Capparis</i> spp.) Paste

Nutritional composition, microbiological and sensory properties of dried melon: A traditional Turkmen product