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ArticleEFFECT OF OLIVE LEAF EXTRACTS (OLEs) AS ANTIOXIDANTS ON THE BIOCHEMICAL CHANGES IN CANOLA OIL DURING HEATING
ArticleUtilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils
ArticleUtilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils
ArticlePhysico-Chemical Properties, Fractionation and Antioxidant Activity of Some Essential Oils Utilized in Mayonnaise Preparation and Storage
ArticlePhysico-Chemical Properties, Fractionation and Antioxidant Activity of Some Essential Oils Utilized in Mayonnaise Preparation and Storage
ArticleIMPROVING THE FRYING QUALITY OF VEGETABLE OILS (SUNFLOWER AND COTTON SEED) BY BLENDING WITH CANOLA OIL
ArticleIMPROVING THE FRYING QUALITY OF VEGETABLE OILS (SUNFLOWER AND COTTON SEED) BY BLENDING WITH CANOLA OIL
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ArticlePHYSICAL AND CHEMICAL CHARACTERISTICS OF EGYPTIAN OLIVE OIL AND ITS BLEND WITH SOME VEGETABLE OILS.
ArticlePhysico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of some Virgin Olive Oil Cultivars
ArticlePhysico-Chemical Properties, Fatty Acids Content, Oxidative Stability and Antioxidant Activity of some Virgin Olive Oil Cultivars