Nano-Formulations of Hesperidin and Essential Oil Extracted from Sweet Orange Peel: Chemical Properties and Biological Activities

Physico-Chemical and Technological Characteristic of Tomato and Orange Peels By-products

EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

THE DIETARY FIBER, TOTAL PHENOLIC CONTENT, AND ANTIOXIDANT ACTIVITY OF ORANGE PEELS

Biodegradable Nanoparticle Coating from Banana Peel, Chi-tosan, and Salicylic Acid Enhances Shelf Life of ‘Murcott’ Fruit

Evaluating the Technological and Biological Effects of Some Fried Vegetables and Fruits Chips Treated with Chitosan–Pectin Nanoparticles.

Evaluation of Fenugreek Seed Extract, Beta-Chitosan, and Their Blends As Edible Coatings

Investigation of the Effect of Lycopene, Hesperidin, Essential Oil and their Relative Nano-Formulation Form on Experimentally Obese –Induced Rats

Encapsulation of carotenoids extracted from Navel orange and Clementine Tangerine peel extract as a by-product.

Polyphenols Profile and Antioxidant Activity of Either Peels or Nanomilled Peels of Sour Orange (Citrus aurantium L.) used in Cookies Processing