Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans

EFFECT OF PRE-PROCESSING TREATMENTS ON THE QUALITY OF COOLED AND FROZEN GREEN BEANS

EFFECT OF BLANCHING TREATMENTS AND FROZEN STORAGE ON THE QUALITY ATTRIBUTES OF FROZEN ARTICHOKE

Effect of Blanching and Freezing on Nutritive Value of Some Vegetables In Sudan

EFFECT OF VARIOUS THERMAL TECHNIQUES AND FROZEN STORAGE ON SOME CHEMICAL COMPONENT AND PHYTOCHEMICAL COMPOUNDS OF GREEN BEANS AND BROCCOLI.

EFFECT OF SOME POSTHARVEST TREATMENTS ON QUALITY OF FRESH FULL AND CUT SNAP BEAN PODS DURING COLD STORAGE

Effect of Some Bio-Stimulants and Packaging Material on Quality Attributes of Snap Beans during Storage and Shelf Life Conditions

Effect of Storage on Bioactive Compounds of Tomato And Its Products

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings