Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya

Evaluation of The Properties of Frankincense Powder and Its Water Extracts and The Effect of Its Addition on Guava Nectar Characteristics

‎ Improving quality and prolonging shelf life of ‎‎“Washington Navel” orange and guava (Psidium ‎guajava L.) fruits by organic and inorganic ‎compounds and plant extracts

TREATMENTS TO INCREASE STORABILITY AND MARKETABILITY OF GUAVA (Psidium guajava L.) FRUITS

SOME FUNDAMENTAL ASPECTS AFFECTING THE PROCESSING OF POMEGRANATE JUICE

ENHANCING QUALITY ATTRIBUTES OF GUAVA FRUITS DURING COLD STORAGE BY USING EDIBLE COMPOSITE COATING (CHITOSAN) AND CALCIUM NITRATE

Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice

The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars

EFFECT OF PROCESSING CONDITIONS ON PROPERTIES OF POMEGRANATE SYRUP