Evaluation of Mandarin and Navel Orange Peels as Natural Sources of Antioxidant in Biscuits

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

CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY AND STRUCTURE OF PECTIN AND EXTRACTS FROM LEMON AND ORANGE PEELS

Bioactive Compounds in Some Citrus Peels as Affected by Drying Processes and Quality Evaluation of Cakes Supplemented with Citrus Peels Powder

INFLUENCE OF DIFFERENT PROCESSING TECHNOLOGIES ON THE ANTIOXIDANT ACTIVITIES OF STRAWBERRIES AND BITTER ORANGE PEELS

Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils

Some Citrus Peels As A Source of Antioxidants in Different Vegetable Oils and Its Applications in Some Functional Foods

Utilization of Some Citrus Peels in Formulating Functional Cookies and Pasta

Screening and Quantification of Bioactive Compounds and Antimicrobial Activities of Fresh Juice, Methanolic Peel and Pulp Extract of Citrus sinensis L. (Sweet Orange).

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