CHEMICAL COMPOSITION, IN VITRO GAS PRODUCTION, METABOLIZABLE ENERGY AND ORGANIC MATTER DIGESTIBILITY OF LEAVES AND SEED FRACTIONS OF THE TREE BALANITE AEGYPTIACA

CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES

Nutritive Value of Some Fresh Vegetables Used In Food Processing In Sudan

Nutrition and chemical studies on sugar-cane pith, cotton seed hulls and dried tomato pulp

UTILIZATION OF SOME VEGETABLES WASTES AND BY- PRODUCTS AS NATURAL SOURCES OF ANTIOXIDANTS

NUTRITIONAL EVALUATION, CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SOME FOOD PROCESSING WASTES

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

EVALUATION OF SOME VEGETABLES SUTTER FAT FROM LOCAL MARKET.

CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES

COMPARATIVE STUDY BETWEEN CELERY LEAVES AND BROCCOLI FLOWERS FOR THEIR CHEMICAL COMPOSITION AND AMINO ACIDS AS WELL AS PHENOLIC AND FLAVONOID COMPOUNDS