Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Indrani Kalkan
Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology
Journal of Marmara University Institute of Health Sciences
Related publications
Effect of Microwave and Pressure Cooking on Stability of Vitamin C in Some Selected Vegetables
International Journal of Current Microbiology and Applied Sciences
Dietary Phenolics and Antioxidant Capacity of Selected Legumes Seeds From the Central Balkans
Acta Alimentaria
Food Science
Evaluation of Antioxidant Properties of Phenolics Extracted From Ananas Comosus L.
Notulae Scientia Biologicae
Phytochemistry, Proximate and Antioxidant Properties of Some Indigenous Leafy Vegetables
World Journal of Advanced Research and Reviews
Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Effect of Cooking Methods on Nutritional Composition and Antioxidant Properties of Lotus (Nelumbo Nucifera) Rhizome
Food Research
Food Science
Mediterranean Non-Cultivated Vegetables as Dietary Sources of Compounds With Antioxidant and Biological Activity
LWT - Food Science and Technology
Food Science
Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils
European Journal of Nutrition & Food Safety
Antineoplastic and Antioxidant Properties of Some Fruits and Vegetables Using Experimental Models of Mammary Cancer
Acta Horticulturae
Horticulture
