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Journal of Agricultural and Food Chemistry|November 21, 2022
Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory BenefitsRoberta R Holt, Daniela Barile, Selina C Wang, et al.Foods (Basel, Switzerland)|October 28, 2023
Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive PomaceGabriela A Macedo, Paula de P M Barbosa, Fernanda F G Dias, et al.Foods (Basel, Switzerland)|October 23, 2020
Chemical Compositional Changes in Over-Oxidized Fish OilsAustin S Phung, Gerard Bannenberg, Claire Vigor, et al.Journal of Food Science|October 13, 2021
Health benefits of first and second extraction drum-dried pitted olive pomaceMarce Inzunza-Soto, Sandy Thai, Amanda J G Sinrod, et al.Molecules (Basel, Switzerland)|March 28, 2026
Chemical Characterization and Protective Effects of a Subcritical Water Extract from Olive Pomace Against Dyslipidemia and Hepatic Steatosis in High-Fat/High-Sugar Diet-Fed MiceAlicia Ochoa-Acosta, Analy Aispuro-Pérez, Feliznando Cárdenas-Torres, et al.Foods (Basel, Switzerland)|April 26, 2025
A Functional Beverage from Coffee and Olive Pomace: Polyphenol-Flavonoid Content, Antioxidant, Antihyperglycemic Properties, and Mouse BehaviorAnaly Aispuro-Pérez, Fernando Javier Pedraza-Leyva, Alicia Ochoa-Acosta, et al.The New Phytologist|March 19, 2025
In a nutshell: pistachio genome and kernel developmentJaclyn A Adaskaveg, Chaehee Lee, Yiduo Wei, et al.Pageof 7