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ArticleEFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI
ArticleBiological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers
ArticleBiological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers
ArticleEFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES
ArticleEFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES
ArticleMetabolomic comparison and antioxidant activities of the of Broccoli and Cauliflower residuals
ArticleMetabolomic comparison and antioxidant activities of the of Broccoli and Cauliflower residuals
ArticleEFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS
ArticleEFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS
ArticleChemical Composition And Natural Antioxidant Content Of Dried Broccoli And Cauliflower By-Products
ArticleChemical Composition And Natural Antioxidant Content Of Dried Broccoli And Cauliflower By-Products
ArticleEffect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products
ArticleEffect of Different Cooking Methods on Natural Antioxidants in Pumpkin (Cucurbita moschata) Products