Quality Characteristics of Fortified Cupcake by Pomegranate Peels Powder as Natural Source of Antioxidants and some Bioactive Components

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

Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage

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

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

Natural Antioxidants from Dehydrated Orange (Citrus sinensis L.) Peels: A Novel Approach to Mitigate Carcinogenic Substances in Used Cooking Oil

Amla Extract: A Natural Antioxidant and Antimicrobial for Cupcake Quality

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

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

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