Add to ORKGTânia I. B. Ribeiro thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the PhD Grant SFRH/BDE/108271/2015, the financial support of BLC3 Association – Technology and Innovation Campus and the mentoring of Frulact and Comendador Arménio Miranda.info:eu-repo/semantics/publishedVersio
To meet the demand for new functional foods in line with the trend of sustainable development, a nov...
BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the resea...
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the oliv...
Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorp...
"First published: 10 September 2020"BACKGROUND Olive oil industry generates significant amounts of s...
BACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive p...
BACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive p...
Supplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2020.1...
Grape pomace is the main by-product generated during the winemaking process; since it is still rich ...
Olive pomace is a semisolid by-product with great potential as a source of bioactive compounds. Usin...
BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the resea...
Grape pomace is the main by-product generated during the winemaking process; since it is still rich...
The present work aimed to assess the potential of apple pomace (AP) as a low priced source of food i...
Olive pomace management represents a great concern to the olive oil industry. This work focused on t...
The present work aimed to assess the potential of apple pomace (AP) as a low priced source of food i...
To meet the demand for new functional foods in line with the trend of sustainable development, a nov...
BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the resea...
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the oliv...
Liquid-enriched powder (LOPP) and pulp-enriched powder (POPP) obtained from olive pomace were incorp...
"First published: 10 September 2020"BACKGROUND Olive oil industry generates significant amounts of s...
BACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive p...
BACKGROUND Olive oil industry generates significant amounts of semi-solid wastes, namely the olive p...
Supplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2020.1...
Grape pomace is the main by-product generated during the winemaking process; since it is still rich ...
Olive pomace is a semisolid by-product with great potential as a source of bioactive compounds. Usin...
BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the resea...
Grape pomace is the main by-product generated during the winemaking process; since it is still rich...
The present work aimed to assess the potential of apple pomace (AP) as a low priced source of food i...
Olive pomace management represents a great concern to the olive oil industry. This work focused on t...
The present work aimed to assess the potential of apple pomace (AP) as a low priced source of food i...
To meet the demand for new functional foods in line with the trend of sustainable development, a nov...
BACKGROUND: The need to increase the daily intake of dietary fibres opens a new chapter in the resea...
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the oliv...