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1.
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Antioxidative activity of phenolic compounds from white and black berry leaves [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • فاعلية المركبات الفينولية من أوراق التوت الابيض والاسود كمضادات أكسدة.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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2.
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Natural antioxidant activity of rice hull and black rice hull extracts on sunflower oil [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • نشاط مستخلصات مضادات الاكسدة الطبيعية لقشور الأرز وقشور الارز الاسود علي زيت عباد الشمس.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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3.
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Effect of drying process on phenolic compounds and total antioxidant activity of some medicinal and aromatic plants [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير عملية التجفيف علي المركبات الفينولية و نشاط مضادات الاكسدة لبعض النباتات الطبية و العطرية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(7)
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4.
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Effect of drying conditions and extraction solvents on total phenolic compounds and antioxidant properties of mango seed kernel extracts [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تاثير ظروف التجفيف ومذيبات الاستخلاص على محتوى مستخلصات نواة بذرة المانجو من المركبات الفينولية وخواصها المضادة للاكسدة.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)
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5.
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Carrot leaves: antioxidative and nutritive values [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • اوراق الجزر: القيمة الغذائية و المضادة للاكسدة.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(4)
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