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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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- 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
A comparative study of the properties of 10 variety melon seeds and seed oils.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 6, p. 1, doi. 10.1111/jfpp.14463
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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
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
Effect of location on chemical properties, amino acid and fatty acid compositions of fenugreek (<italic>Trigonella foenum‐graecum</italic> L.) seed and oils.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 4, p. 1, doi. 10.1111/jfpp.13569
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- Article
Effect of location and <italic>Citrus</italic> species on total phenolic, antioxidant, and radical scavenging activities of some <italic>Citrus</italic> seed and oils.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfpp.13555
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- Article
Comparison of chemical properties of taro (<italic>Colocasia esculenta</italic> L.) and tigernut (<italic>Cyperus esculentus</italic>) tuber and oils.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 3, p. 1, doi. 10.1111/jfpp.13534
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- Article
Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 2, p. 1, doi. 10.1111/jfpp.13462
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- Article
Determination of physicochemical properties of multifloral honeys stored in different containers.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13379
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- Article
Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations.
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- Journal of Oleo Science, 2020, n. 8, p. 795, doi. 10.5650/jos.ess20041
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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
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 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
The role of germination in changes in bioactive properties, polyphenols and biogenic elements of raw and germinated barley (Hordeum vulgare) parts.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2421, doi. 10.1111/ijfs.16970
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- Article
Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5809, doi. 10.1111/ijfs.16684
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- Article
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 11, p. 9036, doi. 10.1007/s11694-024-02857-4
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- Article
The role of debittering process with normal water, NaOH and lye on chemical properties of brine, antioxidant activity, phenolic compounds and sensory characteristics of fermented caper (Capparis ovata Desf. var. Ovata) buds.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 7, p. 6274, doi. 10.1007/s11694-024-02646-z
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- Article
Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond (Prunus amygdalus Batsch spp. dulce) kernel and oils.
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- Journal of Food Science & Technology, 2020, v. 57, n. 11, p. 4182, doi. 10.1007/s13197-020-04456-9
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- Article
The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves.
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- Journal of Food Science & Technology, 2019, v. 56, n. 5, p. 2373, doi. 10.1007/s13197-019-03650-8
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- Article
Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 226, doi. 10.1007/s13197-017-2920-1
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- Article
Distribution of heavy metal and macroelements of Indian and imported cigarette brands in Turkey.
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- Environmental Science & Pollution Research, 2019, v. 26, n. 27, p. 28210, doi. 10.1007/s11356-019-05978-2
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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
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