Works by Uslu, Nurhan
Results: 140
Bioactive Compounds and Fatty Acid Composition of Oils Obtained by Different Extraction Methods from Caper (Capparis ovata Desf.) Seeds.
- Published in:
- Journal of Oleo Science, 2025, v. 74, n. 2, p. 139, doi. 10.5650/jos.ess24204
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- Article
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat.
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- Journal of Oleo Science, 2025, v. 74, n. 2, p. 131, doi. 10.5650/jos.ess24207
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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.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1563, doi. 10.1007/s00217-024-04491-2
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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
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. 10.31083/0003-925x-75-86
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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
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
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
The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 6, p. 3632, doi. 10.1111/ijfs.17103
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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
The Role of Microwave and Oven Roasting on Oil Contents, Bioactive Properties, Phenolic Components, Fatty Acids and Mineral Contents of Grape (Vitis spp.) Seeds.
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- Journal of Oleo Science, 2025, v. 74, n. 1, p. 25, doi. 10.5650/jos.ess24152
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- Article
The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (Cucurbita spp.) Seeds.
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- Journal of Oleo Science, 2024, v. 73, n. 12, p. 1457, doi. 10.5650/jos.ess24153
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- Article
The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels.
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- Journal of Oleo Science, 2024, v. 73, n. 12, p. 1447, doi. 10.5650/jos.ess24151
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- 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
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
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
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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- 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
Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.
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- Journal of Oleo Science, 2020, v. 69, n. 10, p. 1219, doi. 10.5650/jos.ess20149
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- Article
Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties.
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- Journal of Oleo Science, 2020, n. 9, p. 965, doi. 10.5650/jos.ess20037
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- Article
Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils.
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- Journal of Oleo Science, 2020, v. 69, n. 3, p. 185, doi. 10.5650/jos.ess19288
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- Article
The Effect of Different Solvent Types and Extraction Methods on Oil Yields and Fatty Acid Composition of Safflower Seed.
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- Journal of Oleo Science, 2019, v. 68, n. 11, p. 1099, doi. 10.5650/jos.ess19131
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- Article
The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
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- Journal of Oleo Science, 2019, v. 68, n. 4, p. 307, doi. 10.5650/jos.ess18251
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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.
- Published in:
- 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
Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 8, p. 1095, doi. 10.1007/s11746-016-2850-5
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- Article
Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality.
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- 2025
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- Publication type:
- Editorial
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