USE OF AVOCADO OIL FRUITS AS FAT REPLACER IN SOME FOOD PRODUCTS

EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF CORN, OLIVE, GARDEN CRESS, CUMIN OILS AND THEIR BLENDED MIXTURES

EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS

PHYSICAL AND CHEMICAL CHARACTERISTICS OF EGYPTIAN OLIVE OIL AND ITS BLEND WITH SOME VEGETABLE OILS.

SOME VEGETABLE OILS, BUTTER' FAT AND THEIR BLENOS: PH7YSICO-CHEMICA PROPERTIES AND EFFECT OF OEEP FRYING THEREON.

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

BLENDING OF ROASTED AND UNROASTED SESAME SEEDS OILS WITH SUNFLOWER AND OLIVE OILS FOR IMPROVING THEIR ANTIOXIDATION POTENCY

CHARACTERIZATION OF MID-OLEIC SUNFLOWER OIL PRODUCED BY BLENDING TWO DIFFERENT TYPES OF SUNFLOWER OIL

CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME UNTRADITIONAL OIL SOURCES

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