WoS Makaleler

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

The Monitoring of Accumulations of Elements in Apple, Pear, and Quince Fruit Parts

The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils

The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers

Effect of Drying Methods on the Antioxidant Capacity and Bioactive and Phenolic Constituents in the Aerial Parts of Marjoram (<i>Origanum majorana</i> L.) Grown Naturally in the Taurus Mountains in the Mediterranean Region

Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (<i>Eruca sativa</i> Mill.) leaves

Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave

Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried-pea (<i>Pisum sativum</i> L.) seeds

Comparison of Physical and Bioactive Properties, Phenolic Compounds and Nutrients of Raw and Dehydrated Hawthorn (<i>Crataegus</i> spp.) Fruits

The effect of thermal treatment on antioxidant activity and changes in bioactive and phenolic compounds of three pear<i> (Pyrus</i> spp.) varieties slices

Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems

Influence of Drying Methods on Bioactive Properties, Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits

Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (<i>Zingiber officinale</i>) rhizome as affected by drying methods

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

Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits

The Effects of Drying Parameters on Drying Characteristics, Colorimetric Differences, Antioxidant Capacity and Total Phenols of Sliced Kiwifruit

The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils

The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves

The effect of microwave and conventional drying on antioxidant activity, phenolic compounds and mineral profile of date fruit (<i>Phoenix dactylifera</i> L.) flesh

Effect of drying on antioxidant activity, total phenol, mineral contents and phenolic compounds of guava (<i>Psidium guajava</i> L.) fruit