Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers

Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt

Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans

Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage

Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts

Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice