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Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit ( Phoenix dactylifera L.) varieties.
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- International Journal of Food Sciences & Nutrition, 2012, v. 63, n. 1, p. 84, doi. 10.3109/09637486.2011.598851
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- Article
Nutritive value and chemical composition of prickly pear seeds ( Opuntia ficus indica L.) growing in Turkey.
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- International Journal of Food Sciences & Nutrition, 2011, v. 62, n. 5, p. 533, doi. 10.3109/09637486.2011.552569
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- Article
Evaluation of antioxidant activity, phenolic, mineral contents and some physicochemical properties of several pine honeys collected from Western Anatolia.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 7, p. 577, doi. 10.3109/09637480801892486
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- Article
Chemical composition and antimicrobial activity of the extracts of Kefe cumin (Laser trilobum L.) fruits from different regions.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 7, p. 606, doi. 10.3109/09637480801993938
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- Publication type:
- Article
Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 5, p. 365, doi. 10.1080/09637480701673838
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- Article
Comparison of mineral contents of mulberry (Morus spp.) fruits and their pekmez (boiled mulberry juice) samples.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 3, p. 231, doi. 10.1080/09637480701695609
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- Article
Effect of some essential oils on rheological properties of wheat flour dough.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 2, p. 176, doi. 10.1080/09637480701635555
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- Article
Determination of antioxidant effects of some plant species wild growing in Turkey.
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- 2008
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- Publication type:
- journal article
Chemical composition and antifungal activity of rosemary (Rosmarinus officinalis L.) oil from Turkey.
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- International Journal of Food Sciences & Nutrition, 2008, v. 59, n. 7/8, p. 691, doi. 10.1080/09637480701777944
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- Publication type:
- Article
Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.
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- International Journal of Food Sciences & Nutrition, 2007, v. 58, n. 8, p. 652, doi. 10.1080/09637480701395549
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- Publication type:
- Article
Some nutritional properties of Prangos ferulacea (L.) lindl and Rheum ribes L. stems growing wild in Turkey.
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- International Journal of Food Sciences & Nutrition, 2007, v. 58, n. 2, p. 162, doi. 10.1080/09637480601154145
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- Publication type:
- Article
The Role of Heating Treatments on Bioactive Compounds, Fatty Acid Compositions, Phenolic Compounds and Mineral Contents of Peanut Kernels.
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- Journal of Oleo Science, 2024, v. 73, n. 11, p. 1397, doi. 10.5650/jos.ess24155
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- Article
Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques.
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- Plants (2223-7747), 2024, v. 13, n. 10, p. 1283, doi. 10.3390/plants13101283
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- Publication type:
- 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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- Publication type:
- Article
Some rape/canola seed oils: fatty acid composition and tocopherols.
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- Zeitschrift für Naturforschung. Section C: A Journal of Biosciences, 2016, v. 71, n. 3/4, p. 73, doi. 10.1515/znc-2016-0003
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- Article
The physico-chemical properties of some citrus seeds and seed oils.
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- Zeitschrift für Naturforschung. Section C: A Journal of Biosciences, 2016, v. 71, n. 3/4, p. 79, doi. 10.1515/znc-2016-0004
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- Article
Antioxidant activity of sesame oil on oxidative stability of olive oil.
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- Indian Journal of Traditional Knowledge, 2022, v. 21, n. 4, p. 814, doi. 10.56042/ijtk.v21i4.35392
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- Publication type:
- Article
Changes in sugar contents, amino acid, sterol and tocopherol compositions of prickly pear fruit and seed oils.
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- Indian Journal of Traditional Knowledge, 2022, v. 21, n. 3, p. 646, doi. 10.56042/ijtk.v21i3.31698
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- Publication type:
- Article
The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves.
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- Indian Journal of Traditional Knowledge, 2019, v. 18, n. 4, p. 800
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- Publication type:
- Article
The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2017-0302
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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
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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- Publication type:
- 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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- Publication type:
- 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
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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- 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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- Publication type:
- 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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- Publication type:
- 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
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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- Article
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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- Publication type:
- Article
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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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
Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14539
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- Article