Found: 12
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Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation.
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- Foods, 2024, v. 13, n. 24, p. 4074, doi. 10.3390/foods13244074
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- Article
PRESERVATION METHODS IMPACTED PHENOLIC, FLAVONOID AND CAROTENOID CONTENTS AND ANTIOXIDANT ACTIVITIES OF CARROTS (DAUCUS CAROTA L.).
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1618, doi. 10.1111/jfpp.12391
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- Article
Impact of several physical treatments on the improvement of some quality parameters of crude olive oil.
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- Rivista Italiana delle Sostanze Grasse, 2022, v. 99, n. 2, p. 111
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- Article
Trans fatty acids content of sweets and appetisers traditionally consumed in Jordan.
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- Rivista Italiana delle Sostanze Grasse, 2021, v. 98, n. 2, p. 131
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- Article
Cytotoxic, antioxidant and αlpha-amylase inhibitory activities of wild and Nabali olive leaf extracts from Jordan.
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- Pakistan Journal of Pharmaceutical Sciences, 2024, v. 37, n. 3, p. 545, doi. 10.36721/PJPS.2024.37.3.REG.545-555.1
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- Article
Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis.
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- Molecules, 2023, v. 28, n. 18, p. 6444, doi. 10.3390/molecules28186444
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- Article
Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties.
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- Foods, 2024, v. 13, n. 2, p. 259, doi. 10.3390/foods13020259
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- Article
Impact of Processing and Preservation Methods and Storage on Total Phenolics, Flavonoids, and Antioxidant Activities of Okra (Abelmoschus esculentus L.).
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- Foods, 2023, v. 12, n. 19, p. 3711, doi. 10.3390/foods12193711
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- Article
Influence of storage, brine concentration and in-container heat treatment on the stability of white brined Nabulsi cheese.
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- International Journal of Dairy Technology, 2014, v. 67, n. 3, p. 427, doi. 10.1111/1471-0307.12139
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- Article
Antioxidant and α-Amylase Inhibitory Compounds from Aerial Parts of Varthemia iphionoides Boiss.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 9, p. 2178, doi. 10.1271/bbb.60132
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- Article
Effect of Chemical Composition on the Buffering Capacity of Selected Dairy Products.
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- Jordan Journal of Agricultural Sciences, 2011, v. 7, n. 4, p. 690
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- Article
Effect of partial replacement of sucrose with the artificial sweetener sucralose on the physico-chemical, sensory, microbial characteristics, and final cost saving of orange nectar.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 2, p. 679
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- Article