YÖKSİS Makale Veritabanı

Increased anterior pelvic tilt angle elevates the risk of hamstring injuries in soccer player

Importance of Assessing Self-Efficacy in Pelvic Floor Exercises for Women with Stress Urinary Incontinence

Is the isokinetic strength of nonparetic lower limb related to fatigue in stroke survivors? A cross-sectional study

Evaluation of Sella Turcica and Maxilla Morphometry of Individuals With Cleft Lip and Palate on Lateral Cephalometric Radiographs

Evaluation of Sella Turcica and Maxilla Morphometry of Individuals With Cleft Lip and Palate on Lateral Cephalometric Radiographs

Effects of small-sided games on some recovery markers in football

Utility of shear wave elastography for diagnosing carpal tunnel syndrome with psoriatic arthritis

Kamusal Alan ve Kamuoyu ile İlişkisi Bağlamında Sosyal Medyanın Demokrasiye Etkileri ve E-Demokrasi Kavramı

Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

The Effect of Fermentation on the Oil Content, Fatty Acid Profile and Bioactive Compounds of Fresh and Fermented Almond Kernels

The Effect of Roasting on Bioactive Properties , Phenolic Compounds and Fatty Acid Profiles of Pumpkin ( Cucurbita spp.) Seeds

The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production

Observation of Differences in Bioactive Compounds and Biogenic Element Content of Elaeagnus (Elaeagnus angustifolia L.) Fruit Harvested at Different Maturity Stages

Observation of Differences in Bioactive Compounds and Biogenic Element Content of Elaeagnus (Elaeagnus angustifolia L.) Fruit Harvested at Different Maturity Stages

Investigation of Changes in Antioxidant Activity, Phenolic, and Fatty Acid Profiles of Heat‐Treated Chufa (Cyperus esculentus L.) Tubers

The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets

The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers

The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds

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