Evaluation of Artichoke Bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding

Inulin in Some Artichoke By-Products :Determination and Effects of Some Technological Processes Thereon

Utilization of horticultural by-products in functional foods preparation

Antimicrobial, antioxidant and anticancer properties of globe artichoke and grape by-products as a source of the bio-active phenolic compounds

Effect of Chitosan and Gibberellic Acid Applications on Yield, Quality and Yield Pattern of Globe Artichoke (Cynara scolymus L.)

Effect of some Media on Artichoke Sprouts Production and Nutritional Values

Preparation and Evaluation of Some Citrus Wastes to Use in Preparing Functional Foods

EVALUATION OF JERUSALEM ARTICHOKE AS A FUNCTIONAL INGREDIENT IN COOKIES PRODUCTION

BIOLOGICAL EVALUATION OF MACARONI SUPPLEMENTED WITH DRIED MALLOW LEAVES AND TOMATO WASTES AS A SOURCE OF NATURAL COLORANTS

EVALUAYION OF SOME FOOD PROCESSING WASTES AS SOURCES OF DIETARY FIBERS