Artichoke as a Tool to Natural Antioxidants for Lowering Diabetics and Hypolipidemia Parameters

Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties

Chicory Leave Powder as A Functional Ingredient: Chemical Composition, Bioactive Compounds and Antioxidant Activity

Evaluation of Globe Artichoke By-products for Enhancing Functional Properties of Some Foods

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

EVALUATION OF JERUSALEM ARTICHOKE AS A FUNCTIONAL INGREDIENT IN COOKIES PRODUCTION

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Preparing New Beverage from Moringa oleifera Leaves

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

Antidiabetic Effect of Green Vegetable Leaf Powders in Diabetic Rats