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| Effects of sludge pretreatments and organic acids on hydrogen production by anaerobic fermentation | | Bioresource technology |
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| Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization | | Bioresource technology |
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| A new process for the combined recovery of pectin and phenolic compounds from apple pomace | | Innovative food science and emerging technologies |
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| Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace | | Food and bioprocess technology |
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| Bio-conversion of apple pomace into ethanol and acetic acid: Enzymatic hydrolysis and fermentation | | Bioresource technology |
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| Apple pomace ultrafiltration sludge – A novel substrate for fungal bioproduction of citric acid: Optimisation studies | | Food chemistry |
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| Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system | | Bioresource technology |
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| Rheological Studies During Submerged Citric Acid Fermentation by Aspergillus niger in Stirred Fermentor Using Apple Pomace Ultrafiltration Sludge | | Food and bioprocess technology |
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| Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds | | Food chemistry |
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| Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace | | Journal of food engineering |
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| Recovery and fractionation of major apple and grape polyphenols from model solutions and crude plant extracts using ion exchange and adsorbent resins | | International journal of food science and technology |
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| Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity | | Food and bioprocess technology |
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| Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum‐belt drying | | Journal of the science of food and agriculture |
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| Carbohydrate degrading enzyme production by plant pathogenic mycelia and microsclerotia isolates of Macrophomina phaseolina through koji fermentation | | Industrial crops and products |
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| Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants | | Food chemistry |
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| Pectin-rich biomass as feedstock for fuel ethanol production | | Applied microbiology and biotechnology. |
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| Effect of clouding agents on the quality of apple juice during storage | | Food hydrocolloids |
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| Biotechnological potential of industrial wastes for economical citric acid bioproduction by Aspergillus niger through submerged fermentation | | International journal of food science and technology |
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| Optimization of dilute acid-based pretreatment and application of laccase on apple pomace | | Bioresource technology |
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| Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices | | Food chemistry |
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| Evaluation of the performance of a multi-fuel domestic boiler with respect to the existing European standard and quality labels: Part-1 | | Biomass and bioenergy |
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| Potential of apple pomace as a solid substrate for fungal cellulase and hemicellulase bioproduction through solid-state fermentation | | Industrial crops and products |
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| Antioxidant activity and HPLC analysis of polyphenol‐enriched extracts from industrial apple pomace | | Journal of the science of food and agriculture |
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| Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility | | Journal of food engineering |
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| Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes | | Food chemistry |
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| Arabinan-Type Polysaccharides from Industrial Apple Pomace Waste | | Chemistry of natural compounds |
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| Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts | | Journal of food composition and analysis |
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| Effect of Extraction Conditions on the Yield and Purity of Apple Pomace Pectin Precipitated but Not Washed by Alcohol | | Journal of food science |
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| Physiological Effects of Extraction Juices from Apple, Grape, and Red Beet Pomaces in Rats | | Journal of agricultural and food chemistry |
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| Chemical composition, digestibility and in situ degradability of dried and ensiled apple pomace and maize silage | | Small ruminant research |
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| Pectin hydrolysis in a free enzyme membrane reactor: An approach to the wine and juice clarification | | Food chemistry |
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| Production of L-lactic Acid and Oligomeric Compounds from Apple Pomace by Simultaneous Saccharification and Fermentation: A Response Surface Methodology Assessment | | Journal of agricultural and food chemistry |
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| Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace | | Food chemistry |
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| Response surface optimization of fermentation conditions for producing xylanase by Aspergillus niger SL-05 | | Journal of industrial microbiology and biotechnology |
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| Protein Enrichment of Apple Pomace and Use in Feed for Nile Tilapia | | Applied biochemistry and biotechnology |
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