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Total phenolic content and antioxidant activity of three Iranian endemic achillea species
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1391 - 01 |
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The chemical composition of the seeds of Iranian pumpkin cultivars and physicochemical characteristics of the oil extract
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1390 - 11 |
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Essential oil and total phenolic compounds variation in Achillea pachycephala collected from different regions of Iran
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1390 - 01 |
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Phenolic Compounds and Antioxidant Activity from Saffron (Crocus sativus L.) Petal
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1390 - 01 |
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PRODUCTION OF A DIACYLGLYCEROL-ENRICHED SAFFLOWER OIL USING LIPASE-CATALYZED GLYCEROLYSIS OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
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1390 - 01 |
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Effect of humic acid on yield and oil characteristics of Silybum marianum and Cucurbita pepo convar. Pepo var. Styriaca seeds
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1389 - 01 |
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The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA) Physical Properties
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1388 - 02 |
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Enzymatic interesterification of structured lipids containing conjugated linoleic acid with palm stearin for possible margarine production
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1387 - 09 |
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Conjugated Linoleic acid(CLA) production and lipase catalyzed interesterification of purified CLA with canola oil
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1387 - 03 |
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Essential oil variation among and within six Achillea species transferred from different ecological regions in Iran to the field conditions
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1387 - 01 |
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Physicochemical characteristics and fatty acid profile of yarrow (Achillea tenuifloia) seed oil
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1386 - 01 |
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Preparation and characterization of Proteinous Film from Lentil (Lens culinaris)
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1384 - 10 |
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antioxidant activity and total phenolic compounds of pistachio (pistachia vera) hull extracts
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1384 - 05 |