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

EFFECT OF TOMATO PEEL PIGMENTS AND SOME NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF UNFLOWER OIL.

ANTIOXIDATIVE EFFECT OF ISOLATED NATURAL ANTIOXIDANTS ON THE STABILITY OF SUNFLOWER OIL DURING HEAT TREATMENTS

EFFECT OF ADDING OF UNSAPONIFIABLE MATTER OF WHOLE BARLEY GRAINS, WHEAT GERM AND RICE BRAN OILS, ON THE OXIDATIVE STABILITY OF SUNFLOWER OIL

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

SUITABILITY OF SOME FOOD GRADE ANTIOXIDANTS FOR SUNFLOWER OIL

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

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

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

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