PERSISTENCE AND BEHAVIOR OF CERTAIN INSECTICIDE RESIDUES ON TOMATO FRUITS IN RELATION TO PROCESSING AND BIOCHEMICAL CONSTITUENTS OF FRUITS

EFFECTS OF SOME FOOD PROCESSING ON THE REMOVAL OF SOME INSECTICIDE RESIDUES FROM TOMATOES FRUITS AND POTATOES TUBERS AND EFFECTS OF THESE RESIDUES ON SOME ENZYME ACTIVITIES

PERSISTENCE OF MALATHION AND PROTHIOFOS ORGANOPHOSPHORUS INSECTICIDES ON AND IN SOME VEGETABLE CROPS

PESTICIDES RESIDUES IN TOMATOES, POTATOES AND VINE LEAVES

PESTICIDE RESIDUES IN TUBERS OF SOME POTATO VARIETIES GROWN IN EGYPT

PERSISTENCE OF SOME PESTICIDES ON AND IN GRAPE AND GRAPE LEAVES

PERSISTENCE OF SOME PESTICIDES IN RICE FIELDS

PHYSICAL CHARACTERISTICS AND CHEMICAL PROPERTIES OF POTATO TUBERS UNDER DIFFERENT STORAGE SYSTEMS

Dissipation of some Pesticide Residues in Tomato (Lucopersicon esculentum L.) Fruits Using QuECHERS Methodology under the Egyptian Field Conditions

Effect of Some Treatments on Decreasing the Level of Pesticides Residues in Some Fresh Eaten Vegetables