THE ABILITY OF OLIVE LEAF EXTRCATS TO ENHANCE THE OXIDATIVE STABILITY OF SUNFLOWER OIL

USE OF CRUDE OLIVE LEAVE JUICE AS A NATURAL ANTIOXIDANT FOR THE STABILITY OF HEATED SUNFLOWER OIL

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY

ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS

ANTIOXIDANT, ANTIMICROBIAL AND ANTI-INFLAMMATORY POTENTIALOF OLIVE LEAVES

ANTIOXIDATIVE EFFECTIVENESS OF USED BLACK TEA ON SUNFLOWER OIL DURING HEATING

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

Using of olive leaves extract for increasing the stability of refined soybean oil

EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS