Polyphenols Profile and Antioxidant Activity of Either Peels or Nanomilled Peels of Sour Orange (Citrus aurantium L.) used in Cookies Processing

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME PLANT EXTRACTS AND THEIR EFFECTS ON THE STABILITY OF LIPIDS IN BISCUITS

Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder

Utilization of orange peel and their various natural extracts as valuable food additives in production of crispy waffle

Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

EVALUATION OF ANTIMICROBIAL ACTIVITY AND PHYTOCHMICAL ANALYSIS OF CITRUS LEMON, MANDARIN, AND ORANGE PEEL

THE DIETARY FIBER, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF ORANGE PEELS

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding