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| Effects of sludge pretreatments and organic acids on hydrogen production by anaerobic fermentation | | Bioresource technology |
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| Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individuals | | Food chemistry |
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| Carbon mineralization and distribution of nutrients within different particle-size fractions of commercially produced olive mill pomace | | Bioresource technology |
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| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
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| Grape seed proanthocyanidins inhibit angiogenesis via the downregulation of both vascular endothelial growth factor and angiopoietin signaling | | Nutrition research |
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| Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles | | Food research international |
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| Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception | | Food chemistry |
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| Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea | | European journal of lipid science and technology |
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| Inhibition of α-amylase activity by condensed tannins | | Food chemistry |
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| Use of grape marc compost as substrate for vegetable seedlings | | Scientia horticulturae |
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| Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization | | Bioresource technology |
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| Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues | | Food research international |
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| Transition of microbial communities during the adaption to anaerobic digestion of carrot waste | | 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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| In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.) | | Food control |
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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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| Phenolic compounds and plant extracts as potential natural anti-obesity substances | | Food chemistry |
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| Organic matter humification by vermicomposting of cattle manure alone and mixed with two-phase olive pomace | | Bioresource 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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| Green tea and grape seed extracts — Potential applications in food safety and quality | | Food research international |
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| Vascular action of polyphenols | | Molecular nutrition and food research |
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| Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste | | Food chemistry |
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| Proanthocyanidins modulate triglyceride secretion by repressing the expression of long chain acyl-CoA synthetases in Caco2 intestinal cells | | Food chemistry |
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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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| The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.) | | Journal of the science of food and agriculture |
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| Oligomerized grape seed proanthocyanidins ameliorates isoproterenol-induced cardiac remodeling in rats: role of oxidative stress | | Phytotherapy research |
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| Sustainable sunflower processing — II. Recovery of phenolic compounds as a by-product of sunflower protein extraction | | Innovative food science and emerging technologies |
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| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
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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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| Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera) | | Food and bioprocess technology |
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| Statistical optimization for the production of lichenase by a newly isolated Bacillus licheniformis UEB CF in solid state fermentation using pea pomace as a novel solid support | | Industrial crops and products |
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| The effect of pH, ethanol volume and acid washing time on the yield of pectin extraction from peach pomace | | International journal of food science and technology |
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| Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates | | World journal of microbiology and biotechnology |
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| Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at -20c | | Journal of food processing and preservation |
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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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| A family GH51 α-L-arabinofuranosidase from Pleurotus ostreatus: identification, recombinant expression and characterization | | Applied microbiology and biotechnology. |
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| Bioactive polar lipids in olive oil, pomace and waste byproducts | | Journal of food biochemistry |
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| Mixed-culture polyhydroxyalkanoate production from olive oil mill pomace | | Bioresource technology |
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| Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation | | European food research and technology |
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| Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines | | European food research and technology |
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