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Growth Kinetic and Biodiesel Lipid Extraction of Nannochloropsis oculata Microalgae in a Photobioreactor under Varying Salinity Conditions.
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- Journal of Ecological Engineering, 2024, v. 25, n. 11, p. 46, doi. 10.12911/22998993/192636
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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 effect of debittering by sonication in brine, NaOH and water on bioactive compounds, antioxidant activity of caper (Capparis ovata Desf.) young shoot and buds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7649, doi. 10.1111/ijfs.17560
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- Article
Analytical advances in the determinations of dietary sphingolipids in milk, dairy products, and infant formula and impacts on human health.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 6885, doi. 10.1111/ijfs.17492
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- Article
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7444, doi. 10.1111/ijfs.17490
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- Article
Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 10, p. 7092, doi. 10.1111/ijfs.17426
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- Article
Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review.
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- Nutrients, 2022, v. 14, n. 3, p. 453, doi. 10.3390/nu14030453
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Quantitative determination of macro and micro elements and heavy metals accumulated in wild fruits analyzed by ICP-OES method.
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- Environmental Monitoring & Assessment, 2023, v. 195, n. 11, p. 1, doi. 10.1007/s10661-023-12025-8
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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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- Article
Response Surface Methodology (RSM) Optimization of the Physicochemical Quality Attributes of Ultraviolet (UV-C)-Treated Barhi Dates.
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- Plants (2223-7747), 2022, v. 11, n. 17, p. 2322, doi. 10.3390/plants11172322
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- Article
Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment.
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- Plants (2223-7747), 2022, v. 11, n. 15, p. 2029, doi. 10.3390/plants11152029
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- Article
Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage.
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- Plants (2223-7747), 2022, v. 11, n. 14, p. N.PAG, doi. 10.3390/plants11141895
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- Article
EFFECT OF HEAT TREATMENT AND SALT CONCENTRATION ON ORGANOLEPTIC PROPERTIES OF SUDANESE BRAIDED (MUDDAFFARA) CHEESE MANUFACTURED WITH RAW OR PASTEURIZED MILK.
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- Annals: Food Science & Technology, 2015, v. 16, n. 1, p. 70
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- Article
Effect of Argel (<italic>Solenostemma argel</italic>) leaf powder on the quality attributes of camel patties during cold storage.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13496
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- Article
Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC–MS.
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- Molecules, 2022, v. 27, n. 12, p. 3905, doi. 10.3390/molecules27123905
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Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains.
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- Cereal Chemistry, 2021, v. 98, n. 5, p. 1027, doi. 10.1002/cche.10442
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- Article
Effects of Dehydrated Moringa (Moringa oleifera) Leaf Powder Supplementation on Physicochemical, Antioxidant, Mineral, and Sensory Properties of Whole Wheat Flour Leavened Bread.
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- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/4473000
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- Article
The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles.
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- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/4940343
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- Article
Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties.
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- International Journal of Food Science, 2014, p. 1, doi. 10.1155/2014/698263
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Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt.
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- International Journal of Food Studies, 2016, v. 5, p. 120, doi. 10.7455/ijfs/5.2.2016.a1
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Simultaneous determination of β-alanine betaine and trimethylamine in bacterial culture and plant samples by capillary electrophoresis.
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- Journal of Analytical Science & Technology, 2014, v. 5, n. 1, p. 1, doi. 10.1186/s40543-014-0038-x
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Probing the physicochemical impact of musk melon seed oil on mayonnaise.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 2, p. 1, doi. 10.15586/ijfs.v36i2.2527
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- Article
In vivo anti‐Salmonella properties of aqueous extract of prickly pear (Opuntia ficus indica) cladode, hepatological and toxicological evaluation.
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- Food Science & Nutrition, 2024, v. 12, n. 7, p. 4761, doi. 10.1002/fsn3.4123
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- Article
Anti‐inflammatory effects of bay laurel (Laurus nobilis L.) towards the gut microbiome in dextran sodium sulfate induced colitis animal models.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2650, doi. 10.1002/fsn3.3946
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Investigation of the antimicrobial, antioxidant, hemolytic, and thrombolytic activities of Camellia sinensis, Thymus vulgaris, and Zanthoxylum armatum ethanolic and methanolic extracts.
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- Food Science & Nutrition, 2023, v. 11, n. 10, p. 6303, doi. 10.1002/fsn3.3569
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- Article
Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese.
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- Food Science & Nutrition, 2023, v. 11, n. 9, p. 4948, doi. 10.1002/fsn3.3501
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Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear (Opuntia ficus indica) fruit and pulp.
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- Food Science & Nutrition, 2023, v. 11, n. 4, p. 1916, doi. 10.1002/fsn3.3226
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Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion.
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- Food Science & Nutrition, 2023, v. 11, n. 3, p. 1247, doi. 10.1002/fsn3.3159
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- Article
Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk.
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- Food Science & Nutrition, 2023, v. 11, n. 2, p. 1040, doi. 10.1002/fsn3.3140
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- Article
Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 204, doi. 10.1002/fsn3.3053
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- Article
Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (Capsicum annum L.).
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- Food Science & Nutrition, 2022, v. 10, n. 11, p. 3672, doi. 10.1002/fsn3.2966
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- Article
Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan.
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- Food Science & Nutrition, 2021, v. 9, n. 7, p. 3758, doi. 10.1002/fsn3.2340
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- Article
Intercropping Sorghum (Sorghum bicolor L.) and Cowpea (Vigna unguiculata L.): Effect of Bradyrhizobium Inoculation and Fertilization on Minerals Composition of Sorghum Seeds.
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- ISRN Agronomy, 2012, p. 1, doi. 10.5402/2012/356183
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- Article
SCREENING OF LACTIC ACID BACTERIA FROM SUDANESE FERMENTED FOODS FOR BACTERIOCIN PRODUCTION.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 5, p. 373, doi. 10.15414/jmbfs.2015.4.5.373-378
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- Article
The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6619, doi. 10.1111/ijfs.17418
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- Article
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6289, doi. 10.1111/ijfs.17367
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- Article
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5787, doi. 10.1111/ijfs.17333
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- Article
The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5699, doi. 10.1111/ijfs.17300
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- Article
The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5606, doi. 10.1111/ijfs.17283
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- Article
The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 5118, doi. 10.1111/ijfs.17250
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- Article
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4765, doi. 10.1111/ijfs.17204
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- Article
Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (Eruca sativa Mill.) leaves.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 7, p. 4755, doi. 10.1111/ijfs.17202
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- Article
Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 4020, doi. 10.1111/ijfs.17157
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- Article
Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3860, doi. 10.1111/ijfs.17133
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- Article
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.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3804, doi. 10.1111/ijfs.17123
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- Article
Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3679, doi. 10.1111/ijfs.17108
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- Article
Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3624, doi. 10.1111/ijfs.17098
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- Article
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3613, doi. 10.1111/ijfs.17095
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- Article
The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3603, doi. 10.1111/ijfs.17094
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- Article