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Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
Piotr Zarzycki, Anna Wirkijowska, Dorota Teterycz and Paulina Łysakowska Applied Sciences 14(10) 3976 (2024) https://doi.org/10.3390/app14103976
In Silico and In Vitro Antigiardiasic Potential of Grape Pomace Polyphenols Extracted by Hybrid Microwave-Ultrasound Methodology
Mariana Garza-Ontiveros, José Roberto Vargas-Villanueva, Filiberto Gutiérrez-Gutiérrez, Sendar Daniel Nery-Flores, Juan Alberto Ascacio-Valdés, Lizeth Guadalupe Campos-Muzquiz, Raul Rodriguez-Herrera and Lissethe Palomo-Ligas Revista Brasileira de Farmacognosia 34(2) 313 (2023) https://doi.org/10.1007/s43450-023-00486-4
Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta and Maria De Angelis Sustainability 15(11) 9075 (2023) https://doi.org/10.3390/su15119075
Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production
Elisabeta-Irina Geană, Teodora Emilia Coldea, Alexandra-Costina Avîrvarei, et al. Sustainable Development and Biodiversity, Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production 31 359 (2023) https://doi.org/10.1007/978-981-19-8774-8_14
Sustainable Green Processing of Grape Pomace Using Micellar Extraction for the Production of Value-Added Hygiene Cosmetics
Tomasz Wasilewski, Zofia Hordyjewicz-Baran, Magdalena Zarębska, Natalia Stanek, Ewa Zajszły-Turko, Magdalena Tomaka, Tomasz Bujak and Zofia Nizioł-Łukaszewska Molecules 27(8) 2444 (2022) https://doi.org/10.3390/molecules27082444
The current state and prospects for the development of food production and food additives in the Russian Federation