Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yoghurt Drink

Chemical and Technological Studies of Yogurt Fortified by some fruits

Boosting the nutritional value of stirred yogurt by adding nano-sized avocado seed powder and Lactobacillus acidophilus

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

ISOLATION AND IDENTIFICATION OF NATURAL ANTIOXIDANTS AND ANTIMICROBIAL AGENTS FROM ORANGE PEEL AND THEIR APPLICATIONS IN BUTTER AND GHEE INDUSTRY

Some Citrus Peels As A Source of Antioxidants in Different Vegetable Oils and Its Applications in Some Functional Foods

Bioactive Compounds and Physicochemical Properties of Fruit – Orange Juice Mixes with Rosemary Extract

Antimicrobial and Antioxidant Activity of Essential Oils Treated by Gamma Irradiation Extracted from Citrus Peels.

Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods