EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS

ASSESSMENT OF GRAPE SEEDS AS A SOURCE OF ANTIOXIDANT COMPOUNDS

EVALUATION OF GRAPE (Vitis vinifera L.) SEEDS AS A NEW SOURCE OF EDIBLE PROTEIN AND OIL FOR HUMAN NUTRITION

EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS

NUTRITIONAL EVALUATION, CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SOME FOOD PROCESSING WASTES

EVALUATION OF LYCOPENE EXTRACTED FROM TOMATO PROCESSING WASTE AS A NATURAL ANTIOXIDANT IN SOME BAKERY PRODUCTS

Valorization of some fermented products as antioxidants

Evaluation of Mango Seed kernel Extract as natural occurring phenolic rich antioxidant compound

EVALUATION OF POMEGRANATE PEEL AND ITS BEVERAGES AS ANTIBACTERIAL AND ANTICANCER AGENT

Evaluation of Artichoke Bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding