YÖKSİS Makale Veritabanı

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

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 Me…

The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains

Effect of using a birth ball on birth satisfaction and pain in pregnant women during labor: a randomized controlled trial

Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils

The effect of date (Phoenix dactylifera L.) varieties on bioactive compounds, phenolic constituents, fatty acids and element contents of date seed and oils

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 ov…

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds

Effect of heating processes on bioactive properties, phenolic components and mineral amounts of rocket (Eruca sativa Mill.) leaves

Determination of bioactive properties and quantitative values of phenolic components of different layers of pineapple fruit

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques

Determination of changes in bioactive components, antioxidant capacity, phenolic components and mineral values of date fruits stored in different packages and temperatures for six months

The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper

The role of germination on changes in bioactive properties, fatty acids and biogenic element profiles of tigernut tubers germinated at different times

Effect of roasting on the oil content, bioactive components, fatty acid composition and mineral content of purslane seeds

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

The role of germinating, roasting and boiling on bioactive properties, fatty acid, phenolic components and biogenic element contents of soybean seeds