Grape seeds and Olive Leaves as Natural Antioxidative and their effect on Shelf life of Sausage

ASSESSMENT OF GRAPE SEEDS AS A SOURCE OF ANTIOXIDANT COMPOUNDS

EFFECT OF ADDING GRAPE SEED POWDER AND IT’S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

EFFECT OF RED GRAPE POLYPHENOLS EXTRACT ON SERUM LIPID PROFILES AND HOMOCYSTEINE CONCENTRATIONS IN HYPERCHOLESTEROLEMIC RATS

STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS

THE ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF AQUOUS THYME AND SUMAC EXTRACTS IN REFREGIRATED MINCED BEEF MEAT

The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage

Antimicrobial, antioxidant and anticancer properties of globe artichoke and grape by-products as a source of the bio-active phenolic compounds