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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
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
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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- 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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- Article
The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties.
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- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 317, doi. 10.1515/ijfe-2021-0037
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- 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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- 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
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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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
Orange seeds as juice solid waste: microwave and oven roasting, composition, bioactive properties, fatty acid profiles and principal component analysis.
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- Rivista Italiana delle Sostanze Grasse, 2023, v. 100, n. 4, p. 247
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- Article
Comparison of bioactive compounds, antioxidant activity, fatty acid composition and phenolic compounds of three rapeseed varieties.
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- Rivista Italiana delle Sostanze Grasse, 2022, v. 99, n. 3, p. 241
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- Article
Effect of Collection Period and Irrigation Process on Antioxidant Activity and Phenolic Compounds of Olive Leaves.
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- Academic Food Journal / Akademik GIDA, 2022, v. 20, n. 2, p. 122, doi. 10.24323/akademik-gida.1149746
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Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste.
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- Journal of Oleo Science, 2021, v. 70, n. 12, p. 1741, doi. 10.5650/jos.ess21219
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- Article
Effect of Maturing Stages on Bioactive Properties, Fatty Acid Compositions, and Phenolic Compounds of Peanut (Arachis hypogaea L.) Kernels Harvested at Different Harvest Times.
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- Journal of Oleo Science, 2021, v. 70, n. 4, p. 471, doi. 10.5650/jos.ess20320
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The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials.
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- Journal of Oleo Science, 2021, v. 70, n. 7, p. 901, doi. 10.5650/jos.ess21058
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- Article
Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.
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- Journal of Oleo Science, 2021, v. 70, n. 5, p. 607, doi. 10.5650/jos.ess20294
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- Article
Influence of Drying Methods on Bioactive Properties, Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits.
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- Journal of Oleo Science, 2021, v. 70, n. 4, p. 589, doi. 10.5650/jos.ess20343
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- Article
Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems.
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- Journal of Oleo Science, 2021, v. 70, n. 1, p. 21, doi. 10.5650/jos.ess20230
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- Article