Tomato is an important vegetable for both the economy and the human diet and it is a good model system for genetic studies. Because of tomato.s commercial importance, agronomic traits such as yield, fruit weight, size, ...

This study focused on producing protein based functional food with antioxidative and antimicrobial properties by adsorption of olive leaf antioxidants on silk fibroin. In accordance with this aim, extraction and adsorption ...

Study was carried out to investigate the adsorption characteristics of olive leaf extract on the macroporous adsorption resins and the efficiency of the adsorption column for the separation and purification of oleuropein ...

The objective of the present work was to assess the selective isolation of polyphenols from olive leaf and grape skin, which are supplied from the main local plants. The effects of extraction conditions on the types and ...

The present study aims to investigate the chemical composition, antimicrobial activity, and mechanism of antimicrobial activity, antioxidant properties of essential oils and extracts and the effects of them when applied ...

Tomato is consumed in the daily diet and has a diverse nutritional content including antioxidants, lycopene, vitamin C and phenolics. However, the content of these compounds in tomato cultivars could be higher. There are ...

In this study aqueous/ethanol extracts of 42 plant species collected from same geographic region (Karaburun/İzmir) were screened for their relative total phenol contents, total antioxidant and antibacterial activities. In ...