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Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient.
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- Pharmaceuticals (14248247), 2021, v. 14, n. 9, p. 913, doi. 10.3390/ph14090913
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- Article
Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications.
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- Cosmetics (2079-9284), 2023, v. 10, n. 1, p. 12, doi. 10.3390/cosmetics10010012
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- Article
EFEITO DA GERMINAÇÃO E DA DESIDRATAÇÃO NO VALOR NUTRITIVO, COMPOSTOS BIOATIVOS E ATIVIDADE ANTIOXIDANTE DE FARINHAS DE LEGUMINOSAS.
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- Arquivos de Ciências da Saúde da UNIPAR, 2023, v. 27, n. 7, p. 3396, doi. 10.25110/arqsaude.v27i7.2023-010
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- Article
Supercritical CO 2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods.
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- Molecules, 2021, v. 26, n. 3, p. 598, doi. 10.3390/molecules26030598
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- Article
Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study.
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- Molecules, 2021, v. 26, n. 2, p. 463, doi. 10.3390/molecules26020463
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- Article
Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety "BRS Magna".
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- Molecules, 2020, v. 25, n. 16, p. 3701, doi. 10.3390/molecules25163701
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- Article
Towards a Valorization of Corn Bioethanol Side Streams: Chemical Characterization of Post Fermentation Corn Oil and Thin Stillage.
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- Molecules, 2020, v. 25, n. 15, p. 3549, doi. 10.3390/molecules25153549
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- Article
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product.
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- Molecules, 2020, v. 25, n. 9, p. 2214, doi. 10.3390/molecules25092214
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- Article
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges.
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- Molecules, 2020, v. 25, n. 3, p. 510, doi. 10.3390/molecules25030510
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- Article
Chicken Heads as a Promising By-Product for Preparation of Food Gelatins.
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- Molecules, 2020, v. 25, n. 3, p. 494, doi. 10.3390/molecules25030494
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- Publication type:
- Article
Resilience of Community Food Systems (CFS): Co-Design as a Long-Term Viable Pathway to Face Crises in Neglected Territories?
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- Foods, 2021, v. 10, n. 3, p. 521, doi. 10.3390/foods10030521
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- Article