WoS Makaleler

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

The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (<i>Pinus pinea</i> L.) seeds

White mustard (<i>Sinapis alba</i> L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents

Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (<i>Punica granatum</i>L. cv. Hicaz) seed and oils

Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (<i>Prunus amygdalus</i> Batsch spp. <i>dulce</i>) kernel and oils

The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

Effect of species on total phenol, antioxidant activity and phenolic compounds of different wild onion bulbs

Physicochemical properties of seeds of Capparis species growing wild in Turkey

Biochemical properties of some <i>Salvia</i> L. species

Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (<i>Phoenix dactylifera</i> L.) varieties