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| Modeling the moisture sorption isotherms of two-phase solid olive oil by-product | | European journal of lipid science and 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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| Composition of some commercial grappas (grape marc spirit): the anomalous presence of 1,1-diethoxy-3-methylbutane: a case study | | European food research and technology |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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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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| 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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| Optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology | | Journal of food quality |
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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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| Modeling of the devolatilization kinetics during pyrolysis of grape residues | | 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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| 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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| The application of D-optimal design for modelling the red wine ageing process | | Food control |
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| Grape seed characterization by NIR hyperspectral imaging | | Postharvest biology and technology |
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| Evolution of grape seed flavan‐3‐ols during ripening of different grape cultivars | | International journal of food science and technology |
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| Comparison of adaptive neuro‐fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts | | Journal of the science of food and agriculture |
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| Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil | | Food chemistry |
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| Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development | | Journal of the science of food and agriculture |
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| Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method | | Journal of food engineering |
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| Gut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products | | Food chemistry |
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| Influence of air temperature on drying kinetics and antioxidant potential of olive pomace | | Journal of food engineering |
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| Agrochemical characterization, net N mineralization, and potential N leaching of composted olive‐mill pomace currently produced in southern Spain | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction | | Food analytical methods |
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| Mathematical modeling on hot air drying of thin layer apple pomace | | Food research international |
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| Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying | | Journal of food engineering |
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| Grape seed oil deacidification by molecular distillation: Analysis of operative variables influence using the response surface methodology | | Journal of food engineering |
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| Evaluation of snack foods from barley-tomato pomace blends by extrusion processing | | Journal of food engineering |
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| Charcoal adsorption of phenolic compounds present in distilled grape pomace | | Journal of food engineering |
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| Bench-scale and packed bed sorption of methylene blue using treated olive pomace and charcoal | | Bioresource technology |
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| Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions | | Journal of food engineering |
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| Optimization of operating parameters for supercritical carbon dioxide extraction of lycopene by response surface methodology | | Journal of food engineering |
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| Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor | | Bioresource technology |
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| Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay | | Food chemistry |
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