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Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)

Journal of the American Oil Chemists' Society, 2016-09, Vol.93 (9), p.1211-1220

2016

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Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

Journal of the science of food and agriculture, 2024-09, Vol.104 (12), p.7580-7591

2024

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Diplotaxis erucoides and Oxalis pes-caprae : Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins

Nutrients, 2024-07, Vol.16 (14), p.2293

2024

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Total and Inorganic Arsenic in Iranian Rice

Journal of food science, 2015-05, Vol.80 (5), p.T1129-T1135

2015

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Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

International journal of food science & technology, 2013-02, Vol.48 (2), p.437-443

2013

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Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

Foods, 2024-03, Vol.13 (6), p.858

2024

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Volatile aldehyde emissions from heated cooking oils

Journal of the science of food and agriculture, 2004-12, Vol.84 (15), p.2015-2021

2004

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Correlations between Antioxidant Activity and Alkaloids and Phenols of Maca (Lepidium meyenii)

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-10

2017

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Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

Journal of the science of food and agriculture, 2016-06, Vol.96 (8), p.2682-2691

2016

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Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Food chemistry, 2016-09, Vol.207, p.170-179

2016

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Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period

European food research & technology, 2023-07, Vol.249 (7), p.1821-1831

2023

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Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Journal of the science of food and agriculture, 2018-03, Vol.98 (4), p.1511-1521

2018

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Impact of Excessive Nitrogen Fertilization on the Biochemical Quality, Phenolic Compounds, and Antioxidant Power of Sesamum indicum L Seeds

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-6

2019

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Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Journal of the science of food and agriculture, 2020-07, Vol.100 (9), p.3697-3708

2020

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Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

Food chemistry, 2016-06, Vol.201, p.307-314

2016

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Antioxidant properties and chemical characterization of Spanish Opuntia ficus‐indica Mill. cladodes and fruits

Journal of the science of food and agriculture, 2018-03, Vol.98 (4), p.1566-1573

2018

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Antimicrobial activity of pomegranate peel extracts as affected by cultivar

Journal of the science of food and agriculture, 2017-02, Vol.97 (3), p.802-810

2017

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Emissions of volatile aldehydes from heated cooking oils

Food chemistry, 2010-05, Vol.120 (1), p.59-65

2010

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Influence of γ-irradiation on the features of polysaccharides from hawthorn seeds

Journal of food measurement & characterization, 2024-07, Vol.18 (7), p.5386-5396

2024

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Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Foods, 2020-09, Vol.9 (9), p.1261

2020

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Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill

European food research & technology, 2024-03, Vol.250 (3), p.821-827

2024

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Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

Journal of the science of food and agriculture, 2017-01, Vol.97 (2), p.444-451

2017

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The effect of consumption of inulin-enriched Turrón upon blood serum lipids over a 5-week period

International journal of food science & technology, 2013-02, Vol.48 (2), p.405-411

2013

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Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

Food chemistry, 2017-10, Vol.232, p.306-315

2017

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Composition of oregano essential oil ( Origanum vulgare) as affected by drying method

Journal of food engineering, 2010-05, Vol.98 (2), p.240-247

2010

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Effect of Roasting on Physicochemical Properties of Wild Almonds (Amygdalus scoparia)

Comparative study on nutraceutical and sensorial characteristics of saffron (Crocus sativus L.) cultivated in Iran, Spain, and Türkiye

Diplotaxis erucoides and Oxalis pes-caprae : Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins

Total and Inorganic Arsenic in Iranian Rice

Effect of roasting on colour and volatile composition of pistachios (Pistacia vera L.)

Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries

Volatile aldehyde emissions from heated cooking oils

Correlations between Antioxidant Activity and Alkaloids and Phenols of Maca (Lepidium meyenii)

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Impact of Excessive Nitrogen Fertilization on the Biochemical Quality, Phenolic Compounds, and Antioxidant Power of Sesamum indicum L Seeds

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

Antioxidant properties and chemical characterization of Spanish Opuntia ficus‐indica Mill. cladodes and fruits

Antimicrobial activity of pomegranate peel extracts as affected by cultivar

Emissions of volatile aldehydes from heated cooking oils

Influence of γ-irradiation on the features of polysaccharides from hawthorn seeds

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Mineral content of a lyophilized extract from the fruit Opuntia ficus indica (L.) Mill

Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation

The effect of consumption of inulin-enriched Turrón upon blood serum lipids over a 5-week period

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

Composition of oregano essential oil ( Origanum vulgare) as affected by drying method

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