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| Manufacture and prebiotic potential of oligosaccharides derived from industrial solid wastes | | Bioresource technology |
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| Comparative study of mycelia growth and sporophore yield of Auricularia polytricha (Mont.) Sacc on selected palm oil wastes as fruiting substrate | | Applied microbiology and biotechnology |
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| Synthesis of thiol-functionalized spent grain as a novel adsorbent for divalent metal ions | | Bioresource technology |
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| Removal of heavy metal ions from wastewater by chemically modified plant wastes as adsorbents: A review | | Bioresource technology |
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| Discarded Oranges and Brewer’s Spent Grains as Promoting Ingredients for Microbial Growth by Submerged and Solid State Fermentation of Agro-industrial Waste Mixtures | | Applied biochemistry and biotechnology |
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| Techno-economic analysis for brewer’s spent grains use on a biorefinery concept: The Brazilian case | | Bioresource technology |
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| Protein fraction of barley spent grain as a new simple medium for growth and sporulation of soil actinobacteria | | Biotechnology letters |
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| Influence of the arabinoxylan composition on the susceptibility of mono- and dimeric ferulic acid release by Humicola insolens feruloyl esterases | | Journal of the science of food and agriculture |
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| Ferulic and p-coumaric acids extraction by alkaline hydrolysis of brewer's spent grain | | Industrial crops and products |
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| Use of plant residues for improving soil fertility, pod nutrients, root growth and pod weight of okra (Abelmoschus esculentum L) | | Bioresource technology |
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| The characterisation of extruded brewer's spent grain and resistant starch using a microwave transmission line technique | | Journal of food engineering |
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| A systematic micro-dissection of brewers' spent grain | | Journal of cereal science |
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| Enzymatic Solubilization of Proteins in Brewer's Spent Grain | | Journal of agricultural and food chemistry |
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| Effect of pH on the Solubilization of Brewers' Spent Grain by Microbial Carbohydrases and Proteases | | Journal of agricultural and food chemistry |
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| The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products | | Food chemistry |
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