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

EFFECT OF FOOD PROCESSING METHODS ON THE BIOACTIVE COMPOUND OF CAULIFLOWER

EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS

Chemical Composition And Natural Antioxidant Content Of Dried Broccoli And Cauliflower By-Products

Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

Metabolomic comparison and antioxidant activities of the of Broccoli and Cauliflower residuals

EFFECT OF DRYING PROCESS ON PHENOLIC COMPOUNDS AND TOTAL ANTIOXIDANT ACTIVITY OF SOME MEDICINAL AND AROMATIC PLANTS

EFFECTS OF TEMPERATURE AND WRAPPING ON MAINTENANING POSTHARVEST QUALITY OF SOME BROCCOLI CUL TIVARS

Effect of some edible coating and packaging on quality attributes of broccoli florets during cold storage.

Preservation of Leafy Vegetables by Co-treatment with Refrigeration Process and ultraviolet radiation (UV-c) and its potential effects on bioactive compounds content and antioxid