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Research article

First published 2013-8

Optimization of oil extraction from olive pomace using response surface methodology

S Meziane

Food Science and Technology International

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Other

First published 2003-02

Reduction of Free Fatty Acid Content of Olive-Pomace Oil by Enzymatic Glycerolysis

S. Fadiloğlu, O. N. Çiftçi, F. Göğüş

Food Science and Technology International

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Research article

First published 2022-09-08

Assessing available phytochemicals from commercial blackcurrant and raspberry pomaces

Hannah Arnold, Gary Dobson, Alex Foito [...]

Journal of Berry Research

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Research article

First published 2011-11

Evolution of enzyme activities during composting of tobacco waste

Hüseyin Hüsnü Kayikçioğlu, Nur Okur

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 1928-5

Respiratory Anaphylaxis in Guinea Pig Due to Castor Bean Dust. ∗

Bret Ratner, Helen Lee Gruehl

Experimental Biology and Medicine

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Research article

First published 2014-1

Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace

Feng-Mei Zhu, Bin Du, Jun Li

Food Science and Technology International

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Research article

First published 2017-8

A predictive artificial neural network model as a simulator of the extra virgin olive oil elaboration process

Estrella Funes, Yosra Allouche, Gabriel Beltrán [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2022-7

W/O/W double emulsion-loaded alginate capsules containing Lactobacillus plantarum and lipophilic sea buckthorn ( Hippophae rhamnoides L.) pomace extract in different phases

Aušra Šipailienė, Greta Šlimaitė, Sigita Jeznienė [...]

Food Science and Technology International

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Research article

First published 2016-4

Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus ( Citrus junos Sieb. ex Tanaka) pomace

Fayin Ye, Bingbing Tao, Jia Liu [...]

Food Science and Technology International

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