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

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

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

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

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

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