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

Production of ghee-like product from vegetable oils blend enriched with red onion skin extract as a natural antioxidant

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

Oxidative Stability of Buffaloes’ Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period.

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

EFFECT OF USING GUAVA AND GRAPE SEEDS EXTRACTS ON OXIDATIVE STABILITY OF BLENDED SUNFLOWER AND SOYBEAN OILS

EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD

Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants

EFFECT OF ETHANOL EXTRACT OF RICE BRAN AS AN ANTIOXIDANT ON THE FLAVOUR OF STORED BUFFALOES’MILK GHEE