Related references
Note: Only part of the references are listed.A New High-Yield Process for the Industrial Production of Carrot Juice
G. Di Giacomo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems
K. Ramalakshmi et al.
FOOD CHEMISTRY (2009)
Apple Pomace: A Versatile Substrate for Biotechnological Applications
Francielo Vendruscolo et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2008)
Studies on extraction and antioxidant potential of green coffee
M. Madhava Naidu et al.
FOOD CHEMISTRY (2008)
Wheat, barley and oat waste: a comparative and critical presentation of methods and potential uses of treated waste
Ioannis S. Arvanitoyannis et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Development of a pilot plant facility for the conversion of renewables in biotechnological processes
J. Venus et al.
ENGINEERING IN LIFE SCIENCES (2007)
Olive oil waste treatment: A comparative and critical presentation of methods, advantages & disadvantages
Ioannis S. Arvanitoyannis et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Spent residue from cumin - a potential source of dietary fiber
H. B. Sowbhagya et al.
FOOD CHEMISTRY (2007)
Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
F Figuerola et al.
FOOD CHEMISTRY (2005)
Antioxidant activity and dietary fibre in durum wheat bran by-products
F Esposito et al.
FOOD RESEARCH INTERNATIONAL (2005)
Recovery of phenolic antioxidants from wine industry by-products
V Louli et al.
BIORESOURCE TECHNOLOGY (2004)
Characterization of a new potential functional ingredient: Coffee silverskin
RC Borrelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography
MAN Ramirez-Coronel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties
SN Raghavendra et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber
A Jiménez-Escrig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Natural antioxidants from residual sources
A Moure et al.
FOOD CHEMISTRY (2001)
Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions
H Zielinski et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)