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

Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya

Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts

Evaluation and Application of Some Phytochemicals in Pomegranate Seed Residues and Guava Seeds

PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF SOME MIXTURE JUICES

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

Anti-Ulcer activities, physicochemical properties, antioxidant activity, and volatile compounds of pomegranate juice fortified with peel powder or seed homogenate in experimental

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

Production and evaluation of date powder