has been cited by the following article(s):
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[1]
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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach
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Kujawska, M Starowicz, V Barišić… - Foods,
2022 |
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[2]
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Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts
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Food Science and …,
2022 |
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[3]
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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach. Foods 2022, 11, 3414
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Kujawska, M Starowicz,
2022 |
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[4]
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Farklı Yöntemlerle Kurutulan Yeşil Zeytin Katkılı Cipslerin Kurutma Kinetiği ve Bazı Kalite Parametrelerinin İncelenmesi
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Bursa Uluda? üniversitesi Ziraat Fakültesi Dergisi,
2019 |
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[5]
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Investigations of some quality parameters and mathematical modeling of dried functional chips
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2019 |
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[6]
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
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2018 |
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[7]
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A Comparative Study on Proximate and Antioxidant Activity of Brassica oleracea (Kale) and Spinacea oleracea (Spinach) Leaves
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2017 |
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[8]
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Karalahana Ekstraklarının Invitro Okside Lipoproteinlerde Malondialdehit Seviyelerine Etkileri
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Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi,
2016 |
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[9]
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Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
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Food Science and Technology (Campinas),
2016 |
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[10]
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KARALAHANA EKSTRAKLARININ INVITRO OKSİDE LİPOPROTEİNLERDE MALONDİALDEHİT SEVİYELERİNE ETKİLERİ THE IMPACTS OF KALE EXTRACTS ON THE LEVELS OF MALONDALDEHYDE IN INVITRO OXIDE LIPOPROTEINS
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EDİTÖR/EDITOR IN CHIEF,
2016 |
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[1]
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Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts
Food Science and Technology,
2022
DOI:10.1590/fst.74621
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[2]
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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach
Foods,
2022
DOI:10.3390/foods11213414
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[3]
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
Acta Universitatis Sapientiae, Alimentaria,
2018
DOI:10.2478/ausal-2018-0009
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[4]
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
Acta Universitatis Sapientiae, Alimentaria,
2018
DOI:10.2478/ausal-2018-0009
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[5]
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Development of fortified bakery products based on kokoro, a traditional Nigerian snack
Acta Universitatis Sapientiae, Alimentaria,
2018
DOI:10.2478/ausal-2018-0009
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[6]
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Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks
Food Science and Technology,
2016
DOI:10.1590/1678-457X.6813
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