Chemical Composition And Natural Antioxidant Content Of Dried Broccoli And Cauliflower By-Products

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI

COMPARATIVE STUDY BETWEEN CELERY LEAVES AND BROCCOLI FLOWERS FOR THEIR CHEMICAL COMPOSITION AND AMINO ACIDS AS WELL AS PHENOLIC AND FLAVONOID COMPOUNDS

COMPARATIVE STUDY BETWEEN CELERY LEAVES AND BROCCOLI FLOWERS FOR THEIR CHEMICAL COMPOSITION AND AMINO ACIDS AS WELL AS PHENOLIC AND FLAVONOID COMPOUNDS

EFFECT OF FOOD PROCESSING METHODS ON THE BIOACTIVE COMPOUND OF CAULIFLOWER

Metabolomics and Biological Activities of Residual Parts from some Egyptian Green Vegetables

GC/Ms analysis and antimicrobial activities of different extracts of Egyptian sprouting Broccoli leaves (Brassica oleracea L. var. italica) family Brassicaceae

Bioactive compounds content and antioxidant activity in selected plant parts from food processing by-products

Impact of Organic, Mineral and Bio-Fertilization on Broccoli