Related references
Note: Only part of the references are listed.Extraction and characterization of lignin from olive pomace: a comparison study among ionic liquid, sulfuric acid, and alkaline treatments
Enrique Cequier et al.
BIOMASS CONVERSION AND BIOREFINERY (2019)
A study on cellulase production from a mixture of lignocellulosic wastes
Navnit Kumar Ramamoorthy et al.
PROCESS BIOCHEMISTRY (2019)
Sequential bioprocessing of Ulva rigida to produce lignocellulolytic enzymes and to improve its nutritional value as aquaculture feed
Helena Fernandes et al.
BIORESOURCE TECHNOLOGY (2019)
Bio-Based Chemicals from Renewable Biomass for Integrated Biorefineries
Kirtika Kohli et al.
ENERGIES (2019)
Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds
Aline S. C. Teles et al.
FOOD RESEARCH INTERNATIONAL (2019)
Natural antioxidants from sea: a potential industrial perspective in aquafeed formulation
Mohammad Aklakur
REVIEWS IN AQUACULTURE (2018)
In Deep Analysis on the Behavior of Grape Marc Constituents during Hydrothermal Carbonization
Daniele Basso et al.
ENERGIES (2018)
Antioxidant activity shown by olive pomace extracts
Alessandra De Bruno et al.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2018)
Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains
Francisc Vasile Dulf et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
Vidiany A. Queiroz Santos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Applications of Wine Pomace in the Food Industry: Approaches and Functions
Javier Garcia-Lomillo et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Optimization of lipase production by Aspergillus ibericus from oil cakes and its application in esterification reactions
Felisbela Oliveira et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Modern microbial solid state fermentation technology for future biorefineries for the production of added-value products
Musaalbakri Abdul Manan et al.
BIOFUEL RESEARCH JOURNAL-BRJ (2017)
Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses
Roberta Marchiani et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products
Francisc Vasile Dulf et al.
FOOD CHEMISTRY (2016)
Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace
Isabela M. Martins et al.
FOOD RESEARCH INTERNATIONAL (2016)
Combined bioremediation and enzyme production by Aspergillus sp in olive mill and winery wastewaters
Jose Manuel Salgado et al.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION (2016)
Simultaneous extraction and biotransformation process to obtain high bioactivity phenolic compounds from brazilian citrus residues
Jose Valdo Madeira et al.
BIOTECHNOLOGY PROGRESS (2015)
Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger
Francisc Vasile Dulf et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Production and immobilization of enzymes by solid-state fermentation of agroindustrial waste
Sheila Romo Sanchez et al.
BIOPROCESS AND BIOSYSTEMS ENGINEERING (2015)
Fungal degradation of lignocellulosic residues: An aspect of improved nutritive quality
Rakesh Kumar Sharma et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2015)
Optimization of Ethanol Production from NaOH-Pretreated Solid State Fermented Sweet Sorghum Bagasse
Menghui Yu et al.
ENERGIES (2014)
Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi - Assessment of their effect on the final product and spent substrate properties
Georgios Koutrotsios et al.
FOOD CHEMISTRY (2014)
Biochemical characterisation and application of lipases produced by Aspergillus sp on solid-state fermentation using three substrates
Luciana F. Fleuri et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of Ultrasonic Pretreatment on Biomethane Potential of Two-Phase Olive Mill Solid Waste: Kinetic Approach and Process Performance
B. Rincon et al.
SCIENTIFIC WORLD JOURNAL (2014)
Screening of winery and olive mill wastes for lignocellulolytic enzyme production from Aspergillus species by solid-state fermentation
Jose Manuel Salgado et al.
BIOMASS CONVERSION AND BIOREFINERY (2014)
Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design
Ruann Janser Soares de Castro et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Chemical characterization of pruned vine shoots from La Rioja (Spain) for obtaining solid bio-fuels
M. A. Mendivil et al.
JOURNAL OF RENEWABLE AND SUSTAINABLE ENERGY (2013)
Olive mill wastes: Biochemical characterizations and valorization strategies
S. Dermeche et al.
PROCESS BIOCHEMISTRY (2013)
New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities
Fatima Rubio-Senent et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review
Silvia Martins et al.
BIOTECHNOLOGY ADVANCES (2011)
Phenolic and antioxidant potential of olive oil mill wastes
Theodora-Ioanna Lafka et al.
FOOD CHEMISTRY (2011)
Two-phase olive mill waste composting: enhancement of the composting rate and compost quality by grape stalks addition
Maria Luz Cayuela et al.
BIODEGRADATION (2010)
Stoned olive pomace fermentation with Pleurotus species and its evaluation as a possible animal feed
Viviana Brozzoli et al.
ENZYME AND MICROBIAL TECHNOLOGY (2010)
Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases
Reeta Rani Singhania et al.
ENZYME AND MICROBIAL TECHNOLOGY (2010)
Mathematical models of mycelium growth and ergosterol synthesis in stationary mould culture
B. Gutarowska et al.
LETTERS IN APPLIED MICROBIOLOGY (2009)
Potential use of olive by-products in ruminant feeding: A review
E. Molina-Alcaide et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2008)
Organic matter evolution and partial detoxification in two-phase olive mill waste colonized by white-rot fungi
Inmaculada Sampedro et al.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION (2007)
Degradation of cereal bran polysaccharide-phenolic acid complexes by Aspergillus niger CFR 1105
S Hegde et al.
FOOD CHEMISTRY (2006)
Agrochemical characterisation of alperujo, a solid by-product of the two-phase centrifugation method for olive oil extraction
JA Alburquerque et al.
BIORESOURCE TECHNOLOGY (2004)
Solid-state fermentation
A Pandey
BIOCHEMICAL ENGINEERING JOURNAL (2003)
Antibiotic use in shrimp farming and implications for environmental impacts and human health
K Holmström et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2003)
Share Paper
