Utilization of Prickly Pear Peels As Antioxidants, Dietary Fiber and Functional Ingredients for Production of A Healthy Yoghurt Drink

Utilization of cactus pear fruits’ pulp planted under severe drought conditions as source of natural pigments and antioxidant in cake making

Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

Chemistry and functional properties of bioactive compounds present in Prickly pear fruits

Prickly pear (Opun tie ficus-indica Mill.) Fruits Characteristics And New Utilization

Using of Siwi Date in Production of Some New Juices

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press