Antioxidant and antimicrobial activity of gamma irradiated chicory (Cichorium intybus L.) leaves and roots

Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

UTILIZATION OF ARTICHOKE LEAVES AS HEALTHY DRINK

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Antimicrobial and antioxidant effects of Cichorium intybus aerial parts and Chemical profile

Physiochemical and Sensory Properties of Functional Cupcake Made with Wheat Flour Substituted with Chickpea, Purslane, Doum and Carob Powders

Antidiabetic Effect of Green Vegetable Leaf Powders in Diabetic Rats

Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory

Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components