Chemical Properties, Phenolic Profiles and Antioxidant Activities of Pepper Fruits

PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

THE ROLE OF CAROTENOIDS AS NATURAL FAT ANTIOXIDANT

UTILIZATION OF CAROTENOID PIGMENTS EXTRACTED FROM TOMATO PEEL AS NATURAL ANTIOXIDANTS AND COLORANTS IN SUNFLOWER OIL AND SPAGHETTI

Carotenoids, Phenolics, Antioxidant Activity and Sensory Attributes of Carrot Jam: Effect of Turmeric Addition

ANTIOXIDANT ACTIVITY OF APPLE PEEL EXTRACTS PREPARED BY DIFFERENT SOLVENTS

CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES

USING ANTIOXIDANTS AND SOME ORGANIC NUTRIENTS TO IMPROVE FRUIT PRODUCTIVITY OF SWEET PEPPER UNDER HIGH TEMPERATURE STRESS CONDITION I. YIELD AND ITS COMPONENTS AND FRUIT QUALITY C

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