WoS Makaleler

Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects

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

The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of 'Ayvalık' olive fruits fermented in few spice hydrosols

Debittering of "Ayvalik" and "Gemlik" olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation

The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels

The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits

Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits

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

Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives

The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalik and Gemlik varieties

Improvement of functional cake formulation with fermented soy (<i>Glycine max</i>) and lupin <i>(Lupinus albus L</i>) powders

Review on extraction of polyhydroxyalkanoates and astaxanthin from food and beverage processing wastewater

The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of <i>Capparis ovata</i> Desf. var. <i>canescens</i> plant

The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (<i>Crithmum maritimum</i> L.) leaves

Microbiological and chemical properties of wet tarhana produced by different dairy products

Utilization of Cryopreserved Ruminal Liquor in <i>In Vitro</i> Gas Production Technique for Evaluating Nutritive Value of Some Feedstuffs

Conservation characteristics and protein fractions of cereal silages ensiled with additives at the booting and dough stages of maturity

Potential role of inulin in rumen fermentation

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

The use of the oregano (<i>Origanum vulgare</i> L.) essential oil and hydrosol in green olive fermentation