YÖKSİS Makale Veritabanı

The Impact of Green Supply Chain Management on Green Innovation, Environmental Performance, and Competitive Advantage

A comparative evaluation of low-density lipoprotein cholesterol estimation: Machine learning algorithms versus various equations

Investigation of serum trimethylamine‐N‐oxide levels in missed abortion: A prospective study

Comparison of classical methods for bone age determination with Capitohamate planimetry on wrist X-rays

Novel mitochondrial and DNA damaging fluorescent Calix[4]arenes bearing isatin groups as aromatase inhibitors: Design, synthesis and anticancer activity

Novel Hydrazide‐Hydrazones Bearing a Benzimidazole Ring: Design, Synthesis, and Evaluation of Inhibitor Properties Against CA I and CA II Isozymes

A bifunctional fluorescent sensor based-on Pillar[5]arene for efficient detection of MnO4− as an oxidant and Hg2+ ion in aqueous media: Bio-imaging in living cells

The relationship between sphingomyelin and ceramide levels and soft neurological signs in ADHD

Determining orbital volumes of sheep, goats and gazelles via computed tomography

Exploring the combined therapeutic efficacy of bexarotene and icariin in type 2 diabetic rats

Free vascularized medial femoral condyle periosteal flaps in the ankle and foot region: A narrative review

Evaluation of single and multiple hyaluronic acid injections at different concentrations with high molecular weight in the treatment of knee osteoarthritis

The role of red pepper on the colour and bioactive properties, polyphenols, minerals and sensory evaluation of the wheat breads enriched with red pepper powder at different concentrations

Potential effects of Resatorvid and alpha lipoic acid on gentamicin‐induced nephrotoxicity in rats

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

Bioactive properties, phytochemicals, fatty acids, mineral contents and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations

Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties

Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

Investigation of bioactive properties, phenolic compounds and fatty acid profiles of wheat breads enriched with poppy seed paste

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