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| Food and Human Nutrition: foods |
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| beverages (3) |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Phenolic acid and flavonol water extracts of Delonix regia red flowers | | Industrial crops and products |
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| Effects of fermentation substrate conditions on corn–soy co-fermentation for fuel ethanol production | | Bioresource technology |
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| cooked foods (1) |
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| In vitro evaluation, in vivo quantification, and microbial diversity studies of nutritional strategies for reducing enteric methane production | | Tropical plant biology |
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| edible films (1) |
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| Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development | | Food hydrocolloids |
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| fermented foods (2) |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Effects of fermentation substrate conditions on corn–soy co-fermentation for fuel ethanol production | | Bioresource technology |
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| flour (2) |
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| Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations | | Lebensmittel-Wissenschaft |
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| Fermentative production of hydrogen from a wheat flour industry co-product | | Bioresource technology |
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| functional foods (1) |
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| Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product | | Journal of food engineering |
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| juices (4) |
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| Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction | | Food research international |
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| An economical biorefinery process for propionic acid production from glycerol and potato juice using high cell density fermentation | | Bioresource technology |
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| Grass leaf protein, a coproduct of cellulosic ethanol production, as a source of protein for livestock | | Animal feed science and technology |
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| Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate | | Food chemistry |
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| noodles (1) |
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| Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations | | Lebensmittel-Wissenschaft |
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| sausages (1) |
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| Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process | | Meat science |
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| spreads (1) |
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| Bioconversion of sugar-beet molasses into xanthan gum | | Journal of food processing and preservation |
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| syrups (1) |
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| Bioconversion of sugar-beet molasses into xanthan gum | | Journal of food processing and preservation |
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| tropical foods (1) |
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| Jatropha curcas, a promising crop for the generation of biodiesel and value-added coproducts | | European journal of lipid science and technology |
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| (others) (1) |
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| A Life Cycle Assessment of integrated dairy farm-greenhouse systems in British Columbia | | Bioresource technology |
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