SOME PARAMETERS AFFECTING APRICOT NECTAR QUALITIY

Chemical, Microbiological and Sensory Studies on Orange Nectars and their Blends

Identification and determination of aroma components of some juice and its blends

UTILIZATION OF CAROTENOIDS EXTRACTED FROM APRICOT PROCESSED WASTES AS NATURAL COLORANTS

IDENTIFICATION AND QUANTIFICATION OF THE MAJOR WATER-SOLUBLE AROMA COMPONENTS LOST FROM SOME ESSENTIAL OILS TO THE WASTE WATER DUR'ING DISTILLATION.

EFFECT OF SOME ESSENTIAL OILS, SALTS AND SALICYLIC ACID ON REDUCING DECAY, KEEPING QUALITY AND PROLONGING SHELF-LIFE OF CANINO APRICOT FRUITS

STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN

DEVELOPMENT OF VOLATILE COMPOUNDS OF AVOCADO AND CASIMIROA DURING FRUIT MATURATION

STUDIES ON THE EFFECT OF BROWNING REACTIONS ON SOME PRODUCTS OF FIG (Ficus carica).

PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.