Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing

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

EFFECT OF GERMINATION PROCESS ON THE CHEMICAL AND BIOLOGICAL ACTIVE COMPOUNDS OF BARLEY AND OAT GRAINS

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

COLOUR CHANGES DURING THE PROCESSING OF READY TO EAT CEREALS.

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

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

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

Effect Of Germination Process on Chemical Composition of Barley Grains, Nutritional Value

EFFECT OF DRYING PROCESS ON PHENOLIC COMPOUNDS AND TOTAL ANTIOXIDANT ACTIVITY OF SOME MEDICINAL AND AROMATIC PLANTS