Study the Effect of Different Levels of Zucchini (<i>Cucurbita pepo</i> L.) on the Biological Indicators for the Prevention of Cardiovascular Disease in Rats Fed High-Fat Diets

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Study the Effect of Different Levels of Zucchini (Cucurbita pepo L.) on the Biological Indicators for the Prevention of Cardiovascular Disease in Rats Fed High-Fat Diets"
written by El-Sayeda G. E. El-Sahar, Hala R. A. Sopeah, Mona S. Almujaydil,
published by Food and Nutrition Sciences, Vol.11 No.2, 2020

has been cited by the following article(s):

[1]	Evaluation of far-infrared drying on the quality properties of zucchini slices: influence of operating parameters
	Innovative Food Technologies, 2023

[2]	Foliar fertilization of micronutrients on the performance of zucchini squash (Cucurbita pepo) under the Old Meghna Estuarine Flood plain of Bangladesh
	Research on …, 2022

Follow SCIRP

Free SCIRP Newsletters

Add your e-mail address to receive free newsletters from SCIRP.

Top

[1]	Unconventional technologies as a strategy to improve the phenolic and antioxidant potential of zucchini products enriched with blueberry juice Innovative Food Science & Emerging Technologies, 2024 DOI:10.1016/j.ifset.2024.103738