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

UTILIZATION OF NATURAL ANTIOXIDANT EXTRACTS OF POMEGRANATE PEELS AND GUAVA SEEDS IN VEGETABLE OILS STABILITY

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

EXTRACTION OF POLYPHENOLIC COMPOUND FROM TOMATOES PEEL AS NATURAL ANTIOXIDANT TO BE KEEPING CAKE QUALITY DURING STORAGE.

EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.

EFFECT OF USING GUAVA AND GRAPE SEEDS EXTRACTS ON OXIDATIVE STABILITY OF BLENDED SUNFLOWER AND SOYBEAN OILS

IMPORVING OF VEGETABLE OILS STABILITY BY USING SOME NATURAL ANTIOXIDANTS PREPARATIONS .

ANTIOXIDATIVE EFFECT OF ISOLATED NATURAL ANTIOXIDANTS ON THE STABILITY OF SUNFLOWER OIL DURING HEAT TREATMENTS

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

EFFECT OF NATURAL α -TOCOPHEROL, β -CAROTENE AND THEIR MIXTURES ON ACCELERATED OXIDATIVE STABILITY OF STRIPPED SUNFLOWER OIL