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

Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tubers powder in preparing healthy crackers with antioxidant, anti-inflammatory, and anti-diabetic properties "in vit

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

Assessment Quality of Instant Vegetables Soup Fortified with Artichoke Powder

Preparing New Beverage from Moringa oleifera Leaves