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

EFFECT OF FOOD PROCESSING (PULPING AND JAM MAKING) ON SOME CHEMICAL AND PIGMENTS CONTENT OF PEACH FRUITS.

EFFECT OF EXTRACTION SYSTEMS ON QUALITY CHARACTERISTICS OF EXTRA VIRGIN OLIVE OIL

MANUFACTURE OF MIXED JAMS USING NATURAL SOURCES OF POWERFUL ANTIOXIDANTS AND IRON

STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL

QUALITY OF TABLE OLIVES IN RELATION TO PICKLING PROCESS AND FERMENTATION TIME.

STUDIES ON EFFECT OF PROCESSING AND STORAGE ON Quality OF JAM PRODUCED FROM TOMATO (VARIETY HYPEEL.303).

EFFECT OF DIFFERENT MALAXATION TIMES AND TEMPERATURES ON THE EFFICIENCY OF EXTRACTION AND QUALITY OF OLIVE OIL

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

A Study on the Effect of Harvest Time on Quality of Egyptian Olive Oil