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Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 5, p. 1027, doi. 10.1002/cche.10442
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- Article
The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers.
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- Processes, 2024, v. 12, n. 10, p. 2291, doi. 10.3390/pr12102291
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- Article
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets.
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- Processes, 2024, v. 12, n. 10, p. 2114, doi. 10.3390/pr12102114
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Effect of Drying Methods on the Antioxidant Capacity and Bioactive and Phenolic Constituents in the Aerial Parts of Marjoram (Origanum majorana L.) Grown Naturally in the Taurus Mountains in the Mediterranean Region.
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- Processes, 2024, v. 12, n. 9, p. 2016, doi. 10.3390/pr12092016
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- Article
The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob (Ceratonia siliqua L.) Fruit Powder.
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- Processes, 2024, v. 12, n. 9, p. 1990, doi. 10.3390/pr12091990
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- Article
The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit.
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- Processes, 2023, v. 11, n. 2, p. 541, doi. 10.3390/pr11020541
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SOME PHYSICO-CHEMICAL PROPERTIES OF DATE FRUIT VARIETIES.
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- Agriculture & Forestry / Poljoprivreda i šumarstv, 2015, v. 61, n. 1, p. 197, doi. 10.17707/AgricultForest.61.1.25
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Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds.
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- Grasas y Aceites, 2009, v. 60, n. 4, p. 375, doi. 10.3989/gya.129508
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- Article
Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 7117, doi. 10.1002/jsfa.12799
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- Article
Comparison of the bioactive properties, tocopherol and phenolic components of germinated, roasted, and boiled chufa (Cyperus esculentus) tubers.
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- JSFA Reports, 2024, v. 4, n. 5, p. 243, doi. 10.1002/jsf2.207
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- Article
Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems.
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- JSFA Reports, 2023, v. 3, n. 11, p. 582, doi. 10.1002/jsf2.161
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- Article
Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave.
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- JSFA Reports, 2023, v. 3, n. 2, p. 72, doi. 10.1002/jsf2.101
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- Article
Monitoring of changes in the macro- and micro-element and heavy metal contents of soaked, roasted, boiled chickpea (Cicer arietnum L.) grains and processed waters.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2024, v. 75, n. 4, p. 106, doi. 10.53194/0003-925X-75-106
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Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2024, v. 75, n. 3, p. 86, doi. 10.53194/0003-925X-75-86
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- Article
Investigation of changes in some chemical properties, bioactive compounds, antioxidant activity, phenolic and fatty acid profiles of flaxseed and oils.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17091
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Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16987
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- Article
Effect of ultrasound‐assisted vacuum extraction on biological properties and bioactive compounds of mango (Mangifera indica L.) peel and flesh.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16934
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- Article
Quantitative changes of bioactive properties and phenolic compounds in capia pepper (Capsicum annuum L.) fruits dried by the air, conventional heater, and microwave.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16897
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- Article
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 8, p. 797, doi. 10.1002/aocs.12824
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- Article
Effect of roasting on the physico‐chemical properties, fatty acids, polyphenols and mineral contents of tobacco (Nicotiana tabacum L.) seed and oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 5, p. 403, doi. 10.1002/aocs.12680
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- Article
Is the Profile of Fatty Acids, Tocopherols, and Amino Acids Suitable to Differentiate <italic>Pinus armandii</italic> Suspicious to Be Responsible for the Pine Nut Syndrome from Other <italic>Pinus</italic> Species?
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- Chemistry & Biodiversity, 2018, v. 15, n. 1, p. 1, doi. 10.1002/cbdv.201700323
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CHEMICAL COMPOSITION AND ANTIMICROBIAL PROPERTIES OF THE ESSENTIAL OIL OF ORIGANUM SACCATUM L.
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- Journal of Food Safety, 2009, v. 29, n. 4, p. 617, doi. 10.1111/j.1745-4565.2009.00181.x
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- Article
The effect of irrigation and harvest time on bioactive properties of olive fruits issued from some olive varieties grown in Mediterranean region.
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- European Food Research & Technology, 2020, v. 246, n. 12, p. 2587, doi. 10.1007/s00217-020-03599-5
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- Article
Effect of collection time on chemical composition of the essential oil of Foeniculum vulgare subsp. piperitum growing wild in Turkey.
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- European Food Research & Technology, 2006, v. 224, n. 2, p. 279, doi. 10.1007/s00217-006-0309-x
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- Article
OPTIMIZATION OF MICROWAVE AND AIR DRYING CONDITIONS OF QUINCE (CYDONIA OBLONGA, MILLER) USING RESPONSE SURFACE METHODOLOGY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 1, p. 1
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The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16759
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Comparison of heglig (Balanites aegyptiaca) fruit parts in terms of bioactive properties, phenolic component, and mineral content.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 2, p. 1, doi. 10.1111/jfpp.16254
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Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16161
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Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16036
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The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (Citrus grandis L. Osbeck) fruits.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15840
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Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15661
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A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15605
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- Article
Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovata var herbacea) seed oils.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15530
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- Article
Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15368
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Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communis L.) fruits.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15308
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- Article
Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15266
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Inhibitory effect of some spice essential oils on growth of some gram‐negative and gram‐positive bacteria and a yeast.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15264
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- Article
The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15222
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Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15203
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- Article
The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15173
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- Article
Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15171
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- Article
Influence of refining stages on the physicochemical properties and phytochemicals of canola oil.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15164
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Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15161
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- Article
Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15159
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Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.15015
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- Article
Influence of grape variety on bioactive compounds, antioxidant activity, and phenolic compounds of some grape seeds grown in Turkey.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14980
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- Article
Effect of grape (Vitisvinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents, and fatty acid compositions of Vitis leave and oils.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14890
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Effect of microwave and oven roasting methods on total phenol, antioxidant activity, phenolic compounds, and fatty acid compositions of coffee beans.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14874
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- Article
Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14807
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- Article
Physico-chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14745
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- Article