Umit
0000-0002-7092-5899
17 papers found
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Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese
The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms
Comparison of heglig ( Balanites aegyptiaca ) fruit parts in terms of bioactive properties, phenolic component, and mineral content
Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis meloL.) slices dehydrated by oven, microwave and infrared systems
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovatavarherbacea) seed oils
Effects of drying process on oil quality, the bioactive properties and phytochemical characteristics of avocado (Fuerte) fruits harvested at two different maturity stages
Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (Myrtus communisL.) fruits
Evaluation of the antioxidant activity of some plant extracts (rosemary, sage and savory, summer) on stability of moringa oil
Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations
Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolensL) root
The effect of oven drying on bioactive compounds, antioxidant activity and phenolic compounds of white and red‐skinned onion slices
Effect of grape varieties on bioactive properties, phenolic composition and mineral contents of different grape‐vine leaves
Effect of grape ( Vitis vinifera L.) varieties and harvest periods on bioactive compounds, antioxidant activity, phenolic composition, mineral contents and fatty acid compositions of Vitis leave and oils
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils
Efectos del secado al aire y solar sobre la calidad nutricional del aceite, las semillas y pieles de las uvas Muscat Hamburg
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