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

Production nutritious juice blends containing bioactive healthy compounds

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

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

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

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

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

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

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