PRODUCTION AND EVALUATION OF NONTRADITIONAL PRODUCTS FROM LEMON GRASS

THE IN VITRO EVALUTION OF CYMBOPOGEN CITRATUS (LEMONGRASS) ESSENTIAL OIL AS POTENTIAL ANTIMICROBIAL AGENT IN POULOTRY PRODUCTS

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

Using Fennel Seeds and their Oil as a Preservative and Functional Food to Produce Some Food and Drink Products to Alleviate Cough Symptoms

Impact of Lemon Grass and Tea Tree Oils on Foodborne Pathogens and their Produced Spoilage Enzymes

Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems

Effect of Lemon Basil and Marjoram Essential Oils on Shelf Life of Refrigerated Chicken Minced Meat.

Utilization of horticultural by-products in functional foods preparation

Assessment The Functional Properties of Different Parts of Graviola and Its Application in A Bakery Product

Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination