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Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi. (2023) Physicochemical evaluation of okra residue obtained after pectin extraction. International Journal of Food Properties 26:1, pages 591-599.
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Fidelis M. Kpodo, Jonathan Jato, Clementina Naa Adjeley Adjei, Azi Walter, Jacob K. Agbenorhevi, Joyce Duah & Peter Nuro-Ameyaw. (2023) Physicochemical and functional properties of pulp and pectin from agro-waste of three Cucurbitaceae species. Food Chemistry Advances 3, pages 100530.
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Sumit Grover, Poonam Aggarwal, Sukhpreet Kaur, Rahul Yadav & Anil Kumar. (2023) Physicochemical Assessment, Characterization, Antioxidant and Antimicrobial Potential Study of Essential Oil Extracted from the Peel of Different Galgal (Citrus Pseudolimon) Cultivars. Waste and Biomass Valorization.
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Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia & Gustavo A. Gonzalez-Aguilar. (2023) Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels. Polish Journal of Food and Nutrition Sciences, pages 311-321.
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Getachew D. Gebre, Shemelis N. Gebremariam, Yadessa G. Keneni & Jorge M. Marchetti. (2023) Valorization of tropical fruit‐processing wastes and byproducts for biofuel production. Biofuels, Bioproducts and Biorefining 17:6, pages 1807-1842.
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Teresa Sandoval-Contreras, Fernando González Chávez, Amrita Poonia, Maricarmen Iñiguez-Moreno & Lizet Aguirre-Güitrón. (2023) Avocado Waste Biorefinery: Towards Sustainable Development. Recycling 8:5, pages 81.
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Rashmi Rawat & Charanjiv Singh Saini. (2023) High-Intensity Ultrasound (HIUS) Treatment of Sunnhemp Protein Isolate (Crotalaria juncea L.): Modification of Functional, Structural, and Microstructural Properties. Food and Bioprocess Technology 16:7, pages 1464-1477.
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Gazia Nasir, Sadaf Zaidi, Asfaq Siddiqui & Ranjna Sirohi. (2023) Characterization of pea processing by-product for possible food industry applications. Journal of Food Science and Technology 60:6, pages 1782-1792.
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Sugiharto Sugiharto. (2023) The effect of using fruit peel on broiler growth and health. Veterinary World, pages 987-1000.
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Venkatraman Bansode, Madhuresh Dwivedi, Rama Chandra Pradhan, Tarak Chandra Panda, Samuel Jaddu, Kadavakollu Subrahmanyam & Sibasish Sahoo. (2023) Impact of plasma activated water (PAW) on polyphenols, antioxidant properties, and anti-nutrients of sweet orange (Citrus sinensis) peel powder. Biomass Conversion and Biorefinery.
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Divyani Panwar, Parmjit S. Panesar & Harish K. Chopra. (2023) Evaluation of nutritional profile, phytochemical potential, functional properties and anti-nutritional studies of Citrus limetta peels. Journal of Food Science and Technology.
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Sanket Gaonkar, Richa Velingkar, Neha Prabhu & Sunita Borkar. (2022) Valorization of fruit peel waste for the formulation of low-gluten phytonutrient-rich savory snacks. Nutrire 48:1.
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Rezaul Karim, Kamrun Nahar, Fatema Tuz Zohora, Md. Monarul Islam, Riyadh Hossen Bhuiyan, M Sarwar Jahan & Md. Aftab Ali Shaikh. (2022) Pectin from lemon and mango peel: Extraction, characterisation and application in biodegradable film. Carbohydrate Polymer Technologies and Applications 4, pages 100258.
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Punniamoorthy Thiviya, Ashoka Gamage, Ranganathan Kapilan, Othmane Merah & Terrence Madhujith. (2022) Production of Single-Cell Protein from Fruit Peel Wastes Using Palmyrah Toddy Yeast. Fermentation 8:8, pages 355.
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Punniamoorthy Thiviya, Ashoka Gamage, Ranganathan Kapilan, Othmane Merah & Terrence Madhujith. (2022) Single Cell Protein Production Using Different Fruit Waste: A Review. Separations 9:7, pages 178.
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Lorena Silva Pinho, Marluci Palazzolli Silva, Marcelo Thomazini, Jessica L. Cooperstone, Osvaldo H. Campanella, Christianne Elisabete Costa Rodrigues & Carmen Sílvia Favaro‐Trindade. (2021)
Guaraná (
Paullinia cupana
) by‐product as a source of bioactive compounds and as a natural antioxidant for food applications
. Journal of Food Processing and Preservation 45:10.
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Lady Vanessa Jiménez Nempeque, Ángela Patricia Gómez Cabrera & Jhoana Yamilet Colina Moncayo. (2020) Evaluation of Tahiti lemon shell flour (Citrus latifolia Tanaka) as a fat mimetic. Journal of Food Science and Technology 58:2, pages 720-730.
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Md. Rezaul Karim, Kamrun Nahar, Fatema Tuz Zohora, Md. Monarul Islam, Riyadh Hossen Bhuiyan, M Sarwar Jahan & Md Aftab Ali Shaikh. (2022) Extraction and Characteristics of Pectin from Lemon and Mango Peel and its Application in Biodegradable Film. SSRN Electronic Journal.
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