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

CHEMICAL AND NUTRITIONAL EVALUATION OF OLIVE LEAVES AND SELECTION THE OPTIMUM CONDITIONS FOR EXTRACTION THEIR PHENOLIC COMPOUNDS

EVALUATION OF LOCAL GRAPE POMACE AS UNTRADITIONAL FEED AND NATURAL ANTIOXIDANT

EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS

THE USE OF EXTRACTED PHENOLIC COMPOUNDS FROM GREEN AND BLACK TEA AS NATURAL ANTIOXIDANTS

UTILIZATION OF EXTRACTS FROM POMEGRANATE AND SOUR ORANGE WASTES AS NATURAL ANTIOXIDANTS iN R~TRADING corros SEED OIL OXIDATION

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

EVALUATION OF LYCOPENE EXTRACTED FROM TOMATO PROCESSING WASTE AS A NATURAL ANTIOXIDANT IN SOME BAKERY PRODUCTS