987 results on '"Özcan, Mehmet Musa"'
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2. Investigation of accumulation of element contents in some wild and cultivated dried fruits
3. Observation of Differences in Bioactive Compounds and Biogenic Element Content of Elaeagnus (Elaeagnus angustifolia L.) Fruit Harvested at Different Maturity Stages
4. 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
5. Determination of changes in bioactive components and fatty acid compositions of olive fruits sonicated in different bitterness removal solutions in pickled olive production
6. The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds
7. Determination of Bioactive Properties and Phenolic Compositions of Some Spice Hydrosols Obtained at Different Distillation Times, Which Can be Considered and Evaluated as Waste in Obtaining Essential Oils
8. Determination of Nutritional Element Contents of Almonds and Walnuts With and Without K-Humate Application
9. Investigation of Quality and Sensory Evaluations of Wheat Flour Bread with Date Seed Flour Added at Different Concentrations
10. The Effects of Microwave and Oven Drying on Bioactive Compounds Individual Phenolic Constituents and the Fatty Acid Profiles of Bitter Orange, Mandarin and Grapefruit Peel and Oils
11. Observation of the distribution of macro-, micro-, and toxic element contents of almond kernels burned with different digestion methods
12. 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 ovata Desf. var. Ovata) buds
13. Quantitative Determination of Minerals and Toxic Elements Content in Tropical and Subtropical Fruits by Microwave-Assisted Digestion and ICP-OES
14. 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
15. White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents
16. The Monitoring of Accumulations of Elements in Apple, Pear, and Quince Fruit Parts
17. Effect of roasting temperature on bioactive compounds, antioxidant activity, phenolic profile, chemical properties, and oil extraction method on fatty acids composition of chia (Salvia hispanica L.) seeds and oil
18. Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
19. Antioxidant effect and acaricidal potential against camel tick, Hyalomma dromedarii of the essential oil hydrodistilled from Myristica fragrans Houtt. (Nutmeg)
20. The effect of sprouting and roasting on bioactive compounds, phenolic and fatty acid profiles and some element contents of pumpkin seeds
21. 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
22. Investigation of the effect of debittering process with lye water on the physicochemical properties and bioactive compounds of olives
23. Selenium Application to Enhance Selenium-Use Efficiency in Legume Plants
24. The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
25. Variations in Bioactive Properties, Phenolic Compounds and Fatty Acid Compositions of Different Parts of Prickly Pear (Opuntia ficus-indica Spp) Fruits
26. Effect of Variety on Bioactive Properties, Phytochemicals and Nutrients of Almond Kernels
27. Comparison of Physical and Bioactive Properties, Phenolic Compounds and Nutrients of Raw and Dehydrated Hawthorn (Crataegus spp.) Fruits
28. The role of germination and boiling processes on bioactive properties, fatty acids, phenolic profile and element contents of hemp seeds and oils
29. Effects of maturation on bioactive properties, phenolic compounds, fatty acid compositions and nutrients of unripe and ripe sumac (Rhus coriaria L.) fruits
30. The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds
31. Determination of bioactive compounds, phenolic contents, fatty acid and biogenic element profiles of the seeds of sunflower (Helianthus annuus L.) genotypes
32. Correction: Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
33. A review on some properties of almond: ımpact of processing, fatty acids, polyphenols, nutrients, bioactive properties, and health aspects
34. Quantitative determination of macro and micro elements and heavy metals accumulated in wild fruits analyzed by ICP-OES method
35. Effect of fermentation on chemical and bioactive properties and phenolic profiles of caper (Capparis ovata Desf. var. ovata) flower buds in three different sizes
36. The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut (Cestanea sativa Milles) kernels
37. The effect of sesame seed processing steps on bioactive properties, nutraceutics and mineral contents of sesame seed, sesame paste (tehina) and oils
38. Effect of different fermentation conditions on bioactive properties, phenolic component and sensory properties of caper (Capparis ovata desf. var. ovata) buds
39. Comparison of the bioactive compounds, phytochemicals, nutrients and sensory properties of cookies prepared using wheat flour and mahaleb seed powders
40. The effect of thermal treatment on antioxidant activity and changes in bioactive and phenolic compounds of three pear (Pyrus spp.) varieties slices
41. Effect of debittering process by the lye instead of NaOH on phenolic components and sensory properties of pickled olive fruits
42. Characterization of Heavy Metals in Some Edible Dried Fruits and Nuts Using Inductively Coupled Plasma Optical Emission Spectroscopy
43. Physico-chemical properties, tocopherol contents, fatty acid composition and phenolic compounds of olive oil as affected by papain and cellulase application
44. Monitoring of changes in physico-chemical properties, fatty acids and phenolic compounds of unroasted and roasted sunflower oils obtained by enzyme and ultrasonic extraction systems
45. Physicochemical Properties and Nutrition Element Contents of Citrus Seeds and Agroindustrial Waste
46. Quality Properties, Fatty Acid Composition, and Mineral Contents of Some Citrus Seeds and Oils Extracted by Solvent Extraction
47. The accumulation of element and heavy metal concentrations in different parts of some carrot and radish types
48. Macro-, micro-, and heavy metal element levels in different parts of celery (Apium graveolens L.) plant
49. Physico-Chemical Properties, Fatty Acid Composition and Tocopherol Contents of Mandarin, Orange and Lemon Seed Oils
50. The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread
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