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Foods (Basel, Switzerland)|May 13, 2026
Valorization of Olive Milling By-Products: Development and Application of an Antioxidant-Enriched Leavening Powder for Bakery ProductsUmile Gianfranco Spizzirri, Luigi Esposito, Donatella Restuccia, et al.
RSC Advances|February 4, 2026
Enhancing antioxidant and bioactive metabolite production in Carthamus tinctorius cell suspension culture through nano-elicitor mediated elicitationKamran Ashraf, Qamar Uz Zaman, Yu Liu, et al.
Microorganisms|December 30, 2020
Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa FermentationJohannes Delgado-Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernandez, et al.
Foods (Basel, Switzerland)|June 2, 2021
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality PropertiesJohannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, et al.
Foods (Basel, Switzerland)|November 13, 2025
From Waste to Wealth: Unlocking the Potential of Cellulase Characteristics for Food Processing Waste ManagementMuhammad Hammad Hussain, Kamran Ashraf, Redhwan Ebrahim Abdullah Alqudaimi, et al.
Heliyon|October 14, 2024
Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jelliesUmile Gianfranco Spizzirri, Luigi Esposito, Paolino Caputo, et al.
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