Effect of Different Pretreatments and Drying Techniques on some Chemical and Bioactive Components of Pumpkin Fruit Pulp

EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES

Potential Effects of cooking conditions and substitution with carrot and pumpkin on quality attributes of orange sweet potato jam

Enhancing Antioxidant Activities of Cupcakes by Using Pumpkin Powder During Storage

QUALITY AND STABILITY OF SOME NEW PUMPKIN (Cucurbita moschata) EDIBLE PRODUCTS

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI

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

EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.

Impact of Post-harvest Treatments on The Antioxidant Content of Fruits and Vegetables