Microwave/ultrasonic treatments of Jatropha curcas shell: effect on phenolic compounds, antioxidant activities, and its incorporation into cookies

MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS

IMPACT OF ROASTING PROCESS ON THE QUALITY OF FLAXSEEDS

EFFECT OF MICROWAVE AND v· IRRADIATION ON SOME ANTINUTRITIONAL FACTORS IN SOME LEGUME SEEDS

Effects Of Extraction Methods on The Physicochemical Characteristics, Fatty Acid Composition, Total Phenol Content, and Alpha-Tocopherol Levels of Moringa Peregrine Seed Oil

Influence of Roasting and Microwave Heating on Nutritional Value and Bioactive Compounds of Siwi Date Seed

EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

Influence of Roasting Treatments on Oil Quality Properties of Two Sesame Seed Varieties

Effect of Heat Drying Process on Fatty Acid Structure of Vegetable Oil in Infant Formula