ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

ANTIOXIDANT, ANTIMICROBIAL AND ANTI-INFLAMMATORY POTENTIALOF OLIVE LEAVES

THE ABILITY OF OLIVE LEAF EXTRCATS TO ENHANCE THE OXIDATIVE STABILITY OF SUNFLOWER OIL

EFFECT OF OLIVE LEAF EXTRACTS (OLEs) AS ANTIOXIDANTS ON THE BIOCHEMICAL CHANGES IN CANOLA OIL DURING HEATING

USE OF CRUDE OLIVE LEAVE JUICE AS A NATURAL ANTIOXIDANT FOR THE STABILITY OF HEATED SUNFLOWER OIL

In Vitro Antioxidant, Antimicrobial and Anticancer Activities of Olive (Oleaeuropaea L.) Pomace

CHEMICAL AND NUTRITIONAL EVALUATION OF OLIVE LEAVES AND SELECTION THE OPTIMUM CONDITIONS FOR EXTRACTION THEIR PHENOLIC COMPOUNDS

In Vitro Antioxidant and Antibacterial Activity of Olive Leave Extract

EVALUATION AND UTILIZATION OF OLIVE EXTRACTS POLYPHENOLS AS NATURAL ANTIOXIDANTS