POLYPHENOLS AND CAFFEINE OF GREEN AND ROASTED COFFEE BEANS, AS NATURAL ANTIOXIDANTS

INFLUENCE OF ROASTING AND STORAGE CONDITIONS ON BIOCHEMICAL CONSTITUENTS OF ARABICA COFFEE BEANS

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

Evaluation of the antioxidant and antimicrobial activities of the spent coffee extracts and their applications as natural food preservatives of chicken fillets

PROTECTIVE EFFECT OF DIFFERENT TYPES OF COFFEE EXTRACT ON RATS WITH INDUCED ACUTE LIVER TOXICITY

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

ENGINEERING PROPERTIES OF SOME ARABIAN COFFEE VARIETIES

Hulled Roasted Barley Drink as an Alternative to Coffee: Sensory Evaluation, Chemical Composition and Caffeine Content, Antioxidant Activity and Economic Evaluation

ANTIOXIDATIVE ACTIVITY OF PHENOLIC COMPOUNDS FROM WHITE AND BLACK BERRY LEAVES

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