All Stories

  1. The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits
  2. Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
  3. Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils
  4. Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices
  5. Effect of Argel (Solenostemma argel ) leaf powder on the quality attributes of camel patties during cold storage
  6. Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
  7. Determination of physicochemical properties of multifloral honeys stored in different containers
  8. Review about Nutritional composition, extraction, and utilization of wheat germ oil
  9. Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albusL.) Cultivar
  10. The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles
  11. Changes in Antioxidant Content, Rehydration Ratio and Browning Index during Storage of Edible Surface Coated and Dehydrated Tomato Slices