Results 131 to 140 of about 4,276 (199)

From Waste to Defense: Agro-Industrial Byproducts as Sources of Biopesticides and Bioelicitors for Crop Protection. [PDF]

J Agric Food Chem
Greco M, Caminada G, Coculo D, Lionetti V.   +3 more
europepmc   +1 more source

Green Recovery of Bioactive Compounds from Bergamot (<i>Citrus bergamia</i>) By-Products: Sustainable Extraction, Food Applications, and Health-Promoting Properties. [PDF]

Foods
De Bruno A, Gattuso A, Tripodi G, Lombardo M, Baldelli S, Aiello G.   +5 more
europepmc   +1 more source

MOX Sensors for Authenticity Assessment and Adulteration Detection in Extra Virgin Olive Oil (EVOO). [PDF]

Sensors (Basel)
Poeta E, Núñez-Carmona E, Sberveglieri V, Bernal A, Lozano J, Sánchez R.   +5 more
europepmc   +1 more source

Agri-Food Biowaste Bioactives for Biopesticides: A Circular Economy Solution with Industry 4.0? [PDF]

Molecules
Soares TF, Alves RC, Oliveira MBPP.
europepmc   +1 more source

Different approaches to Olive Pomace valorisation

Olive pomace (OP) is a substantial by-product, rich in lignocellulosic materials and water, obtained following the extraction of olive oil. It comprises the following components: olive skins, pulp, seeds, and stones.
Rodrigues, Ana, Cordeiro, Ana, Silvério, Sara, Rodrigues, Lígia R., Amorim, Cláudia, Peres, António M., Cadavez, Vasco, Lamas, Sandra   +7 more
core  

Development of innovative high-pressure processed olive pâtés containing pasteurized olive pomace paste: a study focusing on chemical and sensory properties. [PDF]

Front Nutr
Melo Ferreira D, Sousa MM, Machado S, Barbosa C, Pinto C, Saraiva JA, Oliveira MBPP, Alves RC.   +7 more
europepmc   +1 more source

Grape Pomace Extract-Loaded Liposomes Enriched Cream Formulations for Skincare. [PDF]

Antioxidants (Basel)
Radulescu C, Olteanu RL, Pavaloiu RD, Sha'at F, Stanciu G, Tudorache MN.   +5 more
europepmc   +1 more source

ANALYTICAL EVALUATION OF BIOACTIVE COMPOUNDS IN OLIVE OIL BY-PRODUCTS

The production of by-products from farming and food manufacturing poses a significant challenge to global environmental and food emergencies. Olive oil production employs a technological process that relies on physical operations without chemicals ...
W. M. V. Marchesiello, M. Galletta, M. Russo, F. Cacciola, L. Mondello, M. Quinto, P. Dugo   +6 more
core  

Growth performance and antioxidant response of broiler chicken fed oxidized lipids with or without phytogenic feed additives. [PDF]

Poult Sci
Sevillano F, Maldonado-Ortiz AJ, Herrero-Encinas J, Rey AI, Menoyo D.   +4 more
europepmc   +1 more source

Evaluation of olive processing wastes in terms of zero discharge and green energy production. [PDF]

Sci Rep
Teksoy A, Şen M.
europepmc   +1 more source