Effect of some chemical preservatives and storage condition on phytochemical components and antioxidant activity of some fruit pulp

Effect of Blanching Process and Frozen Storage on Bioactive Compounds and Some Quality Parameters of Organic and Conventional Green Bean

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

Effect of Some Bio-Stimulants and Packaging Material on Quality Attributes of Snap Beans during Storage and Shelf Life Conditions

EFFECT OF PRE-PROCESSING TREATMENTS ON THE QUALITY OF COOLED AND FROZEN GREEN BEANS

Effect of storage period atcold storage on some physical and chemical properties of potato tuber prepared for processing

Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans

Influence of Different Processing Methods on the Chemical Analysis, Nutritional and Phytochemical Composition of Lima Beans (Phaseolus lunatus); An Underutilized Edible Crop

Chemical and Physical Quality of Snap Bean Pods during Storage and Shelf Life as Affected by Some Natural Safety compounds

EFFECT OF SOME STORAGE CONDITIONS ON SOME COOKING AND EATING RICE QUALITY CHARACTERISTICS