Results 111 to 120 of about 311 (180)

The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves. [PDF]

J Food Sci Technol, 2019
Özcan MM, Fındık S, AlJuhaimi F, Ghafoor K, Babiker EE, Adiamo OQ.   +5 more
europepmc   +1 more source

Clinical and Mycological Profiles of Chronic and Recalcitrant Dermatophytosis: Türkiye, 2022-2024. [PDF]

Mycopathologia
Durdu M, Kandemir H, Karakoyun AS, Lysková P, Kolarczyková D, Bingöl O, Erdem Y, Aktürk-Gözel F, Su-Küçük Ö, Özay M, Yürekli A, Muslu İ, An İ, Özçelik S, Falay-Gür T, Tehçi T, Demirbaş A, Ulutaş-Demirbaş G, Atak T, Taşolar K, Acar-Mantar B, Mülayim MK, Kıran R, Mansur AT, Yanatma İ, Sever S, Yayla-Öztürk Y, Temiz SA, Öztaş-Kara R, Uzun F, Kuşçu F, Erköse-Genç G, Erturan Z, de Hoog S, Hubka V, Ilkit M.   +35 more
europepmc   +1 more source

Esad Feyzi (1874-1902): Turkey's Pioneering Radiologist. [PDF]

Cureus
Koçer Tulgar Y, Dogan M.
europepmc   +1 more source

Vitamin D status in the adult population of Bursa-Turkey. [PDF]

Eur J Gen Pract, 2020
Göktaş O, Ersoy C, Ercan I, Can FE.
europepmc   +1 more source

Multi-Omic Advances in Olive Tree (<i>Olea europaea</i> subsp. <i>europaea</i> L.) Under Salinity: Stepping Towards 'Smart Oliviculture'. [PDF]

Biology (Basel)
Claros MG, Bullones A, Castro AJ, Lima-Cabello E, Viruel MÁ, Suárez MF, Romero-Aranda R, Fernández-Pozo N, Veredas FJ, Belver A, Alché JD.   +10 more
europepmc   +1 more source

The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves. [PDF]

J Food Sci Technol, 2018
Al Juhaimi F, Özcan MM, Uslu N, Ghafoor K, Babiker EE, Adiamo OQ, Alsawmahi ON.   +6 more
europepmc   +1 more source

Altitudinal variation in leaf morphology and functional traits of sea-buckthorn (Hippophae rhamnoides) in Gilgit region, Pakistan. [PDF]

Sci Rep
Hakeem S, Ali Z, Saddique MAB, Sher MA, Merrium S, Wiehle M.   +5 more
europepmc   +1 more source

Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree. [PDF]

J Food Sci Technol, 2017
Yorulmaz HO, Konuskan DB.
europepmc   +1 more source

Assessment of the Probiotic Properties of Yarrowia lipolytica Isolated from Cold-Pressed Olive Oil. [PDF]

Microorganisms
Keskin P, Kılıç Kanak E, Öztürk Yılmaz S.   +2 more
europepmc   +1 more source