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Flavia dos Santos Gomes, Luis Otávio Moreira Silva, Carolina Beres, Monica Marques Pagani, Ana Iraidy Santa Brígida, Manuela Cristina Pessanha de Araújo Santiago, Sidney Pacheco, Ronoel Luiz de Oliveira Godoy & Lourdes Maria Corrêa Cabral. (2022) Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies. Ciência Rural 52:2.
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Jelena Vulić, Vesna Tumbas Šaponjac, Gordana Ćetković, Jasna Čanadanović-Brunet, Sonja Djilas & Slađana Stajčić. 2017. Handbook of Grape Processing By-Products. Handbook of Grape Processing By-Products
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Mercedes Pérez-Bonilla, Sofía Salido, Adolfo Sánchez, Teris A. van Beek & Joaquín Altarejos. (2013) Effect of Extraction Conditions on the Antioxidant Activity of Olive Wood Extracts. International Journal of Food Science 2013, pages 1-13.
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Anne-Laure Fameau, Cédric Gaillard, Didier Marion & Bénédicte Bakan. (2013) Interfacial properties of functionalized assemblies of hydroxy-fatty acid salts isolated from fruit tomato peels. Green Chem. 15:2, pages 341-346.
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