PREPARING NEW BLENDS OF FRUIT JUICES TO MEET THE NEEDS OF THE POTENT ANTIOXIDANT EFFECTS

MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY

PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS.

Production nutritious juice blends containing bioactive healthy compounds

Improving Bioactive Compounds and Antioxidant Activity of Fruit Nectar Blends Using Some Medicinal Extracts

Chemical, Microbiological and Sensory Studies on Orange Nectars and their Blends

CHANGES IN CHEMICAL AND NUTRITIONAL QUALITY DURING COLD STORAGE OF SOME FRUIT AND VEGETABLE JUICE BLENDS.

Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice

Bioactive Compounds and Physicochemical Properties of Fruit – Orange Juice Mixes with Rosemary Extract

Sugars Profile of Citrus (Citrus spp.) Honey for Quality Determination