Enhancement of chemical composition and nutritive value of some fruits pomace by solid state fermentation

Production nutritious juice blends containing bioactive healthy compounds

Biological activities and related phenolic compounds content of olive and plum stones ethanolic extract

BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS

Bioactive compounds and antioxidant activity of some fruit and vegetable wastes

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

Antimicrobial, antioxidant and anticancer properties of globe artichoke and grape by-products as a source of the bio-active phenolic compounds

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

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

A Biological Study of Grape Role in Decreasing the Risk of Cardiovascular diseases