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Journal Abstract Search

163 related items for PubMed ID: 33967325

  • 1. Effect of different roasting methods on the bioactive properties, phenolic compounds and fatty acid compositions of pomegranate (Punica granatum L. cv. Hicaz) seed and oils.
    Özcan MM, Alkaltham MS, Uslu N, Salamatullah A.
    J Food Sci Technol; 2021 Jun; 58(6):2283-2294. PubMed ID: 33967325
    [Abstract] [Full Text] [Related]

  • 2. Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil.
    Yoon S, Jeong H, Hong SJ, Jo SM, Park H, Ban Y, Youn MY, Shin EC.
    Prev Nutr Food Sci; 2024 Jun 30; 29(2):190-198. PubMed ID: 38974588
    [Abstract] [Full Text] [Related]

  • 3. Influence of microwave heating on bioactive properties, phenolic compounds and fatty acid profiles of pomegranate seed oil.
    Musa Özcan M, Uslu N.
    Food Chem; 2023 Oct 01; 422():136207. PubMed ID: 37137242
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions.
    Yoon S, Jeong H, Jo SM, Hong SJ, Park H, Ban Y, Youn MY, Shin EC.
    Food Chem; 2024 Jul 15; 446():138907. PubMed ID: 38452508
    [Abstract] [Full Text] [Related]

  • 5. 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.
    Al Juhaimi F, Ahmed IAM, Özcan MM, Uslu N.
    J Food Sci Technol; 2024 Jan 15; 61(1):129-138. PubMed ID: 38192701
    [Abstract] [Full Text] [Related]

  • 6. The effect of microwave roasting on bioactive compounds, antioxidant activity and fatty acid composition of apricot kernel and oils.
    Al Juhaimi F, Musa Özcan M, Ghafoor K, Babiker EE.
    Food Chem; 2018 Mar 15; 243():414-419. PubMed ID: 29146358
    [Abstract] [Full Text] [Related]

  • 7. Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.
    El-Beltagi HS, Maraei RW, El-Ansary AE, Rezk AA, Mansour AT, Aly AA.
    Foods; 2022 Jul 28; 11(15):. PubMed ID: 35954028
    [Abstract] [Full Text] [Related]

  • 8. Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil.
    Tavakoli J, Ghorbani A, Hematian Sourki A, Ghani A, Zarei Jelyani A, Kowalczewski PŁ, Aliyeva A, Mousavi Khaneghah A.
    Food Sci Nutr; 2024 Mar 28; 12(3):2166-2181. PubMed ID: 38455193
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical characterization of oil, antioxidant potential, and phenolic profile of seeds isolated from Tunisian pomegranate (Punica granatum L.) cultivars.
    Khemakhem M, Zarroug Y, Jabou K, Selmi S, Bouzouita N.
    J Food Sci; 2021 Mar 28; 86(3):852-859. PubMed ID: 33580521
    [Abstract] [Full Text] [Related]

  • 10. Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed.
    Kaseke T, Opara UL, Fawole OA.
    Foods; 2021 Mar 26; 10(4):. PubMed ID: 33810607
    [Abstract] [Full Text] [Related]

  • 11. Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting.
    Juhaimi FA, Özcan MM, Uslu N, Doğu S.
    J Food Sci Technol; 2017 Dec 26; 54(13):4436-4441. PubMed ID: 29184250
    [Abstract] [Full Text] [Related]

  • 12. Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.
    Al-Juhaimi FY, Ghafoor K, Özcan MM, Uslu N, Babiker EE, Ahmed IAM, Alsawmahi ON.
    J Oleo Sci; 2021 May 01; 70(5):607-613. PubMed ID: 33840664
    [Abstract] [Full Text] [Related]

  • 13. Optimisation of Microwave-Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil and Evaluation 
of Its Physicochemical and Bioactive Properties.
    Çavdar HK, Yanık DK, Gök U, Göğüş F.
    Food Technol Biotechnol; 2017 Mar 01; 55(1):86-94. PubMed ID: 28559737
    [Abstract] [Full Text] [Related]

  • 14. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil.
    Suri K, Singh B, Kaur A.
    Food Chem; 2022 Jan 30; 368():130777. PubMed ID: 34392118
    [Abstract] [Full Text] [Related]

  • 15. The Promising Pharmacological Effects and Therapeutic/Medicinal Applications of Punica Granatum L. (Pomegranate) as a Functional Food in Humans and Animals.
    Saeed M, Naveed M, BiBi J, Kamboh AA, Arain MA, Shah QA, Alagawany M, El-Hack MEA, Abdel-Latif MA, Yatoo MI, Tiwari R, Chakraborty S, Dhama K.
    Recent Pat Inflamm Allergy Drug Discov; 2018 Jan 30; 12(1):24-38. PubMed ID: 29473532
    [Abstract] [Full Text] [Related]

  • 16. Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil.
    Kaseke T, Opara UL, Fawole OA.
    Molecules; 2021 Jul 28; 26(15):. PubMed ID: 34361727
    [Abstract] [Full Text] [Related]

  • 17. Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil.
    Aydeniz Güneşer B, Yilmaz E.
    J Food Sci Technol; 2019 Feb 28; 56(2):634-642. PubMed ID: 30906021
    [Abstract] [Full Text] [Related]

  • 18. Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils.
    Ahmed IAM, Juhaimi FA, Geçgel Ü, Özcan MM, Alqah HAS, Osman MA, Ghafoor K, Babiker EE.
    J Oleo Sci; 2020 Nov 01; 69(11):1381-1388. PubMed ID: 33055451
    [Abstract] [Full Text] [Related]

  • 19. Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations.
    Mohamed Ahmed IA, Uslu N, Musa Özcan M, Al Juhaimi F, Ghafoor K, Babiker EE, Osman MA, Alqah HAS.
    Food Chem; 2021 Feb 15; 338():128109. PubMed ID: 33091991
    [Abstract] [Full Text] [Related]

  • 20. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
    Imran M, Nadeem M, Manzoor MF, Javed A, Ali Z, Akhtar MN, Ali M, Hussain Y.
    Lipids Health Dis; 2016 Sep 20; 15(1):162. PubMed ID: 27647503
    [Abstract] [Full Text] [Related]

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