CHANGES IN TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING DOMESTIC PROCESSING OF SOME CEREAL GRAINS

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

Effect of Soaking and Malting Process on Chemical Compostion, Bioactive Compounds and Antioxidant Activity of some Egytian Barley Varities

Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds

Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes

Impact of Soaking and Germination Processes on Starch and Non-Starch Polysaccharides in some Egyptian Barley Cultivars

Antioxidant Activity, Antinutritional Factors and Technological Studies on Raw and Germinated Barley Grains (Hordeum vulgare. L)

The Effect of Roasting Process on Antioxidant Properties of Different Egyptian Grains and Utilization in Cereal Bars

POLYPHENOLS, TANNINS AND PHYTATE CONTENTS IN SOME EGYPTIAN LEGUMES AS AFFECTED BY SOAKING AND GERMINATION PROCESSES

Bioactive compounds content and antioxidant activity in selected plant parts from food processing by-products