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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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- Article
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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- 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
Effect of olive oil production steps on the physicochemical properties and phenolic compounds of olive oil.
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- Mustafa Kemal University Journal of Agricultural Sciences / Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 2021, v. 26, n. 2, p. 249, doi. 10.37908/mkutbd.847769
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- Article
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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- Article
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
The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews.
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- European Food Research & Technology, 2022, v. 248, n. 8, p. 2021, doi. 10.1007/s00217-022-04027-6
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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
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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
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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- 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
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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- Article
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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- Article
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
Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 5, p. 1, doi. 10.1111/jfpp.14432
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- Article
Bioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plants.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 3, p. 1, doi. 10.1111/jfpp.14357
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- Article
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13986
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- Article
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13981
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- Article
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13979
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- Article
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13885
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- Article
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 1, p. N.PAG, doi. 10.1111/jfpp.13850
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- Article
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 10, p. N.PAG, doi. 10.1111/jfpp.13710
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- Article
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13606
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- Article
Effect of microwave heating on phenolic compounds of prickly pear (<italic>Opuntia ficus‐indica</italic> L.) seeds.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13437
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- Article
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13335
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- Article
White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 6, p. 1563, doi. 10.1007/s00217-024-04491-2
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- Article