EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI

Preservation of Leafy Vegetables by Co-treatment with Refrigeration Process and ultraviolet radiation (UV-c) and its potential effects on bioactive compounds content and antioxid

Effect of Spraying Some Microelements and Bio-Stimulants on Yield, Quality and Storage Ability of Red Cabbage Heads

EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS

THE ROLE OF PACKAGING AND PRE-PACKAGING TREATMENTS ON ORGANOLEPTIC AND QUALITY ATTRIBUTES OF FRESH-CUT CABBAGE LEAVES DURING COLD STORAGE

EFFECT OF FOOD PROCESSING METHODS ON THE BIOACTIVE COMPOUND OF CAULIFLOWER

Influence of Compost, Humic Acid and Effective Microorganisms on Organic Production of Red Cabbage

THE EFFECT OF PACKAGING AND PRE-PACKAGING TREATMENTS ON QUALITY OF FRESH-CUT SPINACH DURING COLD STORAGE

EFFECT OF NATURAL CABBAGE and TARO EXTRACTS ON OXIDATIVE ENZYMES ACTIVITY OF FROZEN AND DRIED BANANA PRODUCTS

Comparative Study between Effect of some Growth Media on the Productivity and Quality of Lettuce and Red Cabbage Yields