Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts
Author:
Publisher
The Scientific and Technological Research Council of Turkey (TUBITAK-ULAKBIM)
Subject
Ecology,Food Science,Forestry
Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties;International Journal of Food Science & Technology;2024-09-04
2. PISTACIA TEREBINTHUS L. OIL EXTRACTION BY LIQUID and SUPERCRITICAL CARBON DIOXIDE MODIFIED WITH A CO-SOLVENT AND EVALUATION OF PHENOLIC COMPOUNDS, FATTY ACIDS PROFILE AND TOCOPHEROLS;Gıda;2024-06-15
3. Pistacia terebinthus FRUIT: AN ALTERNATIVE TO PREVENT FOOD SPOILAGE;Eskişehir Teknik Üniversitesi Bilim ve Teknoloji Dergisi - C Yaşam Bilimleri Ve Biyoteknoloji;2024-01-30
4. The preparation, characterization, and antibacterial activity evaluation of nanoliposomes incorporated with terebinth extract;Biotech Studies;2023-12-31
5. Chemical composition of Pistacia terebinthus L. and its phytochemical and biological properties;BioResources;2023-08-07
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