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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 2018-4

Quality characteristics of wheat flour dough and bread containing grape pomace flour

Monika Šporin, Martina Avbelj, Boris Kovač [...]

Food Science and Technology International

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Research article

First published 2007-04

Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying

J. Sun, X. Hu, G. Zhao [...]

Food Science and Technology International

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Research article

First published 2011-10

Effect of air velocity on kinetics of thin layer carrot pomace drying

N. Kumar, B.C. Sarkar, H.K. Sharma

Food Science and Technology International

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Research article

First published 2020-10

Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum

Masoumeh Azari, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini [...]

Food Science and Technology International

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Research article

First published 2019-03-07

Effects of polyphenol-rich chokeberry pomace feeding on antioxidant enzymes activity and oxidation-related parameters in lamb muscle tissues

Paulina Lipińska, Atanas G. Atanasov, Artur Jóźwik

Journal of Berry Research

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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

Open access

Research article

First published 2025

Thorium(IV) removal by nano olive pomace and its nano biochar: A comparative study

Akram I. Abu Shawer, Fawwaz I. Khalili, Ehab A. Hamzeh

Adsorption Science & Technology

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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 2019-3

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Jovana Petrović, Biljana Pajin, Ivana Lončarević [...]

Food Science and Technology International

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