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Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Trends in food science & technology, 2016-03, Vol.49, p.96-109

2016

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Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

Trends in Food Science & Technology, 2017-08, Vol.66, p.20-35

2017

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An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications

Food research international, 2016-02, Vol.80, p.19-26

2016

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Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

Research in Agricultural Engineering (Praha), 2022, Vol.68 (2), p.80-92

2022

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Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni

Journal of agricultural and food chemistry, 2015-08, Vol.63 (31), p.6835-6846

2015

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Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing

Frontiers in nutrition (Lausanne), 2016-08, Vol.3, p.24-24

2016

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Valorization of Low-Cost Substrates for the Production of Odd Chain Fatty Acids by the Oleaginous Yeast Yarrowia lipolytica

Fermentation (Basel), 2022-06, Vol.8 (6), p.284

2022

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Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity

Molecules (Basel, Switzerland), 2020-05, Vol.25 (9), p.2210

2020

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Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3698

2020

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Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

Critical reviews in biotechnology, 2018-01, Vol.38 (1), p.122-140

2018

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Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples

Food research international, 2020-03, Vol.129, p.108840-108840, Article 108840

2020

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Phenolic Compounds Recovery from Blood Orange Peels Using a Novel Green Infrared Technology Ired-Irrad ® , and Their Effect on the Inhibition of Aspergillus flavus Proliferation and Aflatoxin B1 Production

Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.8061

2022

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Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review

Foods, 2022-01, Vol.11 (1), p.109

2022

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Purification of Natural Pigments Violacein and Deoxyviolacein Produced by Fermentation Using Yarrowia lipolytica

Molecules (Basel, Switzerland), 2023-05, Vol.28 (11), p.4292

2023

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Intensification of Bioethanol Production from Different Lignocellulosic Biomasses, Induced by Various Pretreatment Methods: An Updated Review

Energies (Basel), 2022-09, Vol.15 (19), p.6912

2022

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Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes

Molecules (Basel, Switzerland), 2016-11, Vol.21 (11), p.1584-1584

2016

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Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum

International journal of food science & technology, 2015-03, Vol.50 (3), p.578-584

2015

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Microwave-Assisted Pyrolysis of Pine Wood Sawdust Mixed with Activated Carbon for Bio-Oil and Bio-Char Production

Processes, 2020-11, Vol.8 (11), p.1437

2020

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Bioethanol Production from Woody Biomass: Recent Advances on the Effect of Pretreatments on the Bioconversion Process and Energy Yield Aspects

Energies (Basel), 2023-07, Vol.16 (13), p.5052

2023

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Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Foods, 2023-03, Vol.12 (6), p.1253

2023

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Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review

Fermentation (Basel), 2021-03, Vol.7 (1), p.36

2021

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Structural data and biological properties of almond gum oligosaccharide: application to beef meat preservation

International journal of biological macromolecules, 2015-01, Vol.72, p.472-479

2015

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Seeing Colors: A Literature Review on Colorimetric Whole-Cell Biosensors

Fermentation (Basel), 2024-01, Vol.10 (2), p.79

2024

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Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

Fermentation (Basel), 2022-02, Vol.8 (2), p.50

2022

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Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread

Foods, 2020-06, Vol.9 (6), p.737

2020

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Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

An overview of the impact of electrotechnologies for the recovery of oil and high-value compounds from vegetable oil industry: Energy and economic cost implications

Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production

Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni

Bioavailability of Glucosinolates and Their Breakdown Products: Impact of Processing

Valorization of Low-Cost Substrates for the Production of Odd Chain Fatty Acids by the Oleaginous Yeast Yarrowia lipolytica

Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples

Phenolic Compounds Recovery from Blood Orange Peels Using a Novel Green Infrared Technology Ired-Irrad ® , and Their Effect on the Inhibition of Aspergillus flavus Proliferation and Aflatoxin B1 Production

Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review

Purification of Natural Pigments Violacein and Deoxyviolacein Produced by Fermentation Using Yarrowia lipolytica

Intensification of Bioethanol Production from Different Lignocellulosic Biomasses, Induced by Various Pretreatment Methods: An Updated Review

Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes

Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum

Microwave-Assisted Pyrolysis of Pine Wood Sawdust Mixed with Activated Carbon for Bio-Oil and Bio-Char Production

Bioethanol Production from Woody Biomass: Recent Advances on the Effect of Pretreatments on the Bioconversion Process and Energy Yield Aspects

Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing

Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review

Structural data and biological properties of almond gum oligosaccharide: application to beef meat preservation

Seeing Colors: A Literature Review on Colorimetric Whole-Cell Biosensors

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread

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