Utilization of Grape and Apricot Fruits By-products as Cheap Source for Biologically Active Compounds for Health Promotion

Cellulases and animal feed production by solid-state fermentation by Aspergillus fumigatus NRCF-122 mutant

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing

Production of Single- Cell Protein from some Fruit peels

Production nutritious juice blends containing bioactive healthy compounds

Chemical Changes in Digestibility, Blood and Milk Composition of Barki Ewes Fed Olive Tree By-products Treated with Urea or Phanerochaete chrysosporium

UPGRADING NUTRITIONAL VALUE OF MORINGA STALKS BY USING TRICHODERMA REESEI, CELLULOMONAS CELLULASEA AND SACCHAROMYCES CEREVISIAE IN SOLID STATE FERMENTATION SYSTEM

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

Valorization of Sugarcane By-Products for Valuable Compounds Production Using Fusarium Solani

Production of Flavors from Agro waste of Ocimumbasilicum L. by Different Microorganisms Using Solid State Fermentation