All Stories

  1. Ultrasound-assisted process for optimal recovery of phenolic compounds from watermelon (Citrullus lanatus) seed and peel
  2. The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
  3. Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations
  4. Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils
  5. Controlling fungal growth in sesame (Sesamum indicum L.) seeds with γ-irradiation: impacts on some properties of sesame oil
  6. Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil
  7. Effect of heat moisture treatment and partial acid hydrolysis on the morphological, functional and pasting properties of sweet potato starch
  8. Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars
  9. Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
  10. Optimisation of pre-treatment conditions for plantain (Musa parasidiaca) flour using Box-Behnken design
  11. Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour
  12. The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
  13. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan ) protein isolates
  14. Chemical and Functional Characterization of Baobab (Adansonia Digitata L.) Seed Protein Concentrate using Alcohol Extraction Method