Effect of domestic processing and microwave heating on phenolic compounds and tannins in some oil seeds

Effects of ultrasonic and microwave pretreatments on the extraction yield, chemical composition and antioxidant activity of hydrodistilled essential oil from anise (Pimpinella ani

Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein

Characterization of Physicochemical, Antioxidant, and Sensory Quality of Cookies Enriched with Microencapsulated Ginger Extracts as a Functional Ingredient

MICROWAVE HEAT TREATMENT OF PEANUT, SESAME AND SOYBEAN SEEDS AND ITS INFLUENCE ON THEIR LIPID CONSTITUENTS

Preparing and Evaluating a Caseinate-Based M. Oleifera Seed Oil Nanoemulsion to be Incorporated into Functional Ice Cream

Utilization of Banana or Pomegranate Wastes for Improving Nutritional and Organoleptic Properties of Cookies

Antimicrobial and Antioxidant Activity of Essential Oils Treated by Gamma Irradiation Extracted from Citrus Peels.

Effects Of Extraction Methods on The Physicochemical Characteristics, Fatty Acid Composition, Total Phenol Content, and Alpha-Tocopherol Levels of Moringa Peregrine Seed Oil

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing