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An integrated approach for pineapple waste valorisation. Bioethanol production and bromelain extraction from pineapple residues

Journal of cleaner production, 2018-01, Vol.172, p.1224-1231

2018

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Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota

Journal of agricultural and food chemistry, 2020-07, Vol.68 (30), p.8080-8090

2020

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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Molecules (Basel, Switzerland), 2020-07, Vol.25 (14), p.3305

2020

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Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Foods, 2023-09, Vol.12 (19), p.3526

2023

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Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Foods, 2022-11, Vol.11 (22), p.3663

2022

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Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot ( Daucus carota , L.) Wastes

Foods, 2023-02, Vol.12 (4), p.731

2023

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IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

Foods, 2024-05, Vol.13 (9), p.1312

2024

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Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

Frontiers in sustainable food systems, 2021-04, Vol.5

2021

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An Electrochemical Impedance Spectroscopy System for Monitoring Pineapple Waste Saccharification

Sensors (Basel, Switzerland), 2016-02, Vol.16 (2), p.188-188

2016

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Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Fermentation (Basel), 2022-11, Vol.8 (11), p.642

2022

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Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders

AIMS microbiology, 2024-01, Vol.10 (2), p.255-272

2024

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Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit ( Solanum quitoense Lam.)

Foods, 2021-04, Vol.10 (4), p.817

2021

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An Electrochemical Impedance Spectroscopy-Based Technique to Identify and Quantify Fermentable Sugars in Pineapple Waste Valorization for Bioethanol Production

Sensors (Basel, Switzerland), 2015-09, Vol.15 (9), p.22941-22955

2015

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Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (Cucurbita pepo L.) Using Convolutional Neural Networks

Applied sciences, 2021-02, Vol.11 (4), p.1581

2021

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Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Microorganisms (Basel), 2020-07, Vol.8 (8), p.1095

2020

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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Foods, 2021-09, Vol.10 (9), p.2155

2021

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Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Applied sciences, 2021-11, Vol.11 (22), p.10909

2021

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Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

Foods, 2020-06, Vol.9 (6), p.723

2020

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Microwave-Assisted Alkali Pretreatment for Enhancing Pineapple Waste Saccharification

Bioresources, 2016-06, Vol.11 (3), p.6518-6531

2016

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Potential of vacuum impregnation and osmotic dehydration techniques in producing jaggery-fortified apple snacks

Sustainable Food Technology, 2024-07, Vol.2 (4), p.141-151

2024

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Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Plant foods for human nutrition (Dordrecht), 2023-12, Vol.78 (4), p.710-719

2023

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Phenolic Profile of Cane Sugar Derivatives Exhibiting Antioxidant and Antibacterial Properties

Sugar tech : an international journal of sugar crops & related industries, 2020-10, Vol.22 (5), p.798-811

2020

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Effect of Processing and IIn Vitro/I Digestion on Bioactive Constituents of Powdered IV Range Carrot Wastes

Foods, 2023-02, Vol.12 (4)

2023

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Fermentation of Clementine Juice with ILactobacillus salivarius/I spp. Isalivarius/I CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Fermentation (Basel), 2022-11, Vol.8 (11)

2022

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Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

Sustainability, 2020-02, Vol.12 (4), p.1284

2020

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An integrated approach for pineapple waste valorisation. Bioethanol production and bromelain extraction from pineapple residues

Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota

High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability

Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot ( Daucus carota , L.) Wastes

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins

Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility

An Electrochemical Impedance Spectroscopy System for Monitoring Pineapple Waste Saccharification

Fermentation of Clementine Juice with Lactobacillus salivarius spp. salivarius CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Exploring fermentation with lactic acid bacteria as a pretreatment for enhancing antioxidant potential in broccoli stem powders

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit ( Solanum quitoense Lam.)

An Electrochemical Impedance Spectroscopy-Based Technique to Identify and Quantify Fermentable Sugars in Pineapple Waste Valorization for Bioethanol Production

Classification of the Microstructural Elements of the Vegetal Tissue of the Pumpkin (Cucurbita pepo L.) Using Convolutional Neural Networks

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

Microwave-Assisted Alkali Pretreatment for Enhancing Pineapple Waste Saccharification

Potential of vacuum impregnation and osmotic dehydration techniques in producing jaggery-fortified apple snacks

Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Phenolic Profile of Cane Sugar Derivatives Exhibiting Antioxidant and Antibacterial Properties

Effect of Processing and IIn Vitro/I Digestion on Bioactive Constituents of Powdered IV Range Carrot Wastes

Fermentation of Clementine Juice with ILactobacillus salivarius/I spp. Isalivarius/I CECT 4063: Effect of Trehalose Addition and High-Pressure Homogenization on Antioxidant Properties, Mucin Adhesion, and Shelf Life

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

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