Polyphenols Profile and Antioxidant Activity of Either Peels or Nanomilled Peels of Sour Orange (Citrus aurantium L.) used in Cookies Processing

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

Impact of Post-harvest Treatments on The Antioxidant Content of Fruits and Vegetables

CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND STRUCTURE OF PECTIN AND EXTRACTS FROM LEMON AND ORANGE PEELS

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

THE DIETARY FIBER, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF ORANGE PEELS

Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils

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

BIOACTIVE COMPOUNDS AND ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES BY-PRODUCTS

Bioactive compounds content and antioxidant activity in selected plant parts from food processing by-products