HPLC/GC-MS and Electronic Sensing Reveal Tissue-Wide Differences in Bioactive and Flavor Compound Distribution in Coffee Fruits Across Multiple Varieties. [PDF]
FoodsRan LX +6 more
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Development of Hot Trub and Coffee Silverskin Phytoextracts for Sustainable Aerosol Disinfectant Application. [PDF]
FoodsZiemah J, Ullrich MS, Kuhnert N.
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Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food Solutions<sup>§</sup>. [PDF]
Food Technol BiotechnolMeduri SS +10 more
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Biochar-based organic substrates enhance tomato growth by promoting specific microbial communities in rooftop farming. [PDF]
Environ Microbiomede Celis M +7 more
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Shaping the Bioactive Properties of Kombucha Drinks by Using Raw Materials Alternative to Tea. [PDF]
MoleculesChandran A +4 more
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An Ultrasonication-Assisted Green Process for Simultaneous Production of a Bioactive Compound-Rich Extract and a Multifunctional Fibrous Ingredient from Spent Coffee Grounds. [PDF]
MoleculesSilva JBMD +5 more
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Valorization of Coffee Silverskin via Integrated Biorefinery for the Production of Bioactive Peptides and Xylooligosaccharides: Functional and Prebiotic Properties. [PDF]
FoodsChaiyaso T +5 more
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The Antimicrobial Effects of Coffee and By-Products and Their Potential Applications in Healthcare and Agricultural Sectors: A State-of-Art Review. [PDF]
MicroorganismsCastro-Díaz R +3 more
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