From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste

Bioactive Compounds in Extracts from the Agro-Industrial Waste of Mango

(2023) Maribel García-Mahecha et al.   MOLECULES

Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects

(2023) Prakash Kumar Sarangi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Ultrasound-Assisted Extraction of Mango (Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties

(2023) Luis Mieles-Gómez et al.   Gels

Using condition specific patient reported outcome measures for long covid

(2022) Manoj Sivan et al.   BMJ-British Medical Journal

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed

(2022) Paola Foti et al.   Microorganisms

Stakeholder Engagement: Past, Present, and Future

(2022) Johanna Kujala et al.   Business & Society

Leveraging the circular economy: Investment and innovation as drivers

(2022) Carlotta Lehmann et al.   Journal of Cleaner Production

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications

(2022) Anca Corina Fărcaș et al.   Nutrients

Closing the food waste loop: Analysis of the agronomic performance and potential of food waste disposal products

(2022) Xuejuan Fang et al.   Journal of Cleaner Production

By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds

(2022) Ana Rita Soares Mateus et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Upcycling Fish By-Products into Bioactive Fish Oil: The Suitability of Microwave-Assisted Extraction

(2022) José Pinela et al.   Biomolecules

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries

(2021) Lady Laura Del Rio Osorio et al.   MOLECULES

Materiality Matrix Use in Aligning and Determining a Firm’s Sustainable Business Model Archetype and Triple Bottom Line Impact on Stakeholders

(2021) Valeska V. Geldres-Weiss et al.   Sustainability

A second life for wine grapes: discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions

(2021) Amanda J.G. Sinrod et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability

(2021) Madhura Rao et al.   Sustainability

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

(2021) Ilija Djekic et al.   Sustainability

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

(2021) Ke Qi Lau et al.   Frontiers in Nutrition

Upcycled by-product use in agri-food systems from a consumer perspective: A review of what we know, and what is missing

(2021) Jessica Aschemann-Witzel et al.   TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE

Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges

(2021) Aamir Iqbal et al.   Food Bioscience

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

(2020) Débora A. Campos et al.   MOLECULES

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

(2020) Sana Ben-Othman et al.   MOLECULES

Lignins from Agroindustrial by-Products as Natural Ingredients for Cosmetics: Chemical Structure and In Vitro Sunscreen and Cytotoxic Activities

(2020) Oihana Gordobil et al.   MOLECULES

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

(2020) Emel Oz   PLoS One

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

(2020) Claudia Bas-Bellver et al.   Sustainability

Integrated Reporting and European State-Owned Enterprises: A Disclosure Analysis Pre and Post 2014/95/EU

(2020) Giuseppe Nicolò et al.   Sustainability

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

(2020) Els Debonne et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

(2020) Peter Waboi Mwaurah et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Measuring maintenance impacts on sustainability of manufacturing industries: from a systematic literature review to a framework proposal

(2020) Chiara Franciosi et al.   JOURNAL OF CLEANER PRODUCTION

Agave: a natural renewable resource with multiple applications

(2020) Ma de Lourdes Pérez‐Zavala et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

(2020) Emel Oz   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Role of Circulating Lycopene in Low-Grade Chronic Inflammation: A Systematic Review of the Literature

(2020) Hidde P. van Steenwijk et al.   MOLECULES

Critical success and risk factors for circular business models valorising agricultural waste and by-products

(2020) Mechthild Donner et al.   RESOURCES CONSERVATION AND RECYCLING

High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products

(2019) João P. Trigo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?

(2019) Rovshen Ishangulyyev et al.   Foods

Mandatory Nonfinancial Disclosure and Its Consequences on the Sustainability Reporting Quality of Italian and German Companies

(2019) Giorgio Mion et al.   Sustainability

Optimal control and cooperative game theory based analysis of a by-product synergy system

(2019) Mahmut Parlar et al.   JOURNAL OF CLEANER PRODUCTION

Review of high-value food waste and food residues biorefineries with focus on unavoidable wastes from processing

(2019) Dominika Alexa Teigiserova et al.   RESOURCES CONSERVATION AND RECYCLING

Environmental and economic implications of recovering resources from food waste in a circular economy

(2019) Peter C. Slorach et al.   SCIENCE OF THE TOTAL ENVIRONMENT

The Role of Sustainability Key Performance Indicators (KPIs) in Implementing Sustainable Strategies

(2019) Ivo Hristov et al.   Sustainability

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

The Impact of Sustainability Practices on Corporate Financial Performance: Literature Trends and Future Research Potential

(2018) Ali Alshehhi et al.   Sustainability

Three pillars of sustainability: in search of conceptual origins

(2018) Ben Purvis et al.   Sustainability Science

Valorization of Food and Agricultural Waste: A Step Towards Greener Future

(2018) Priyanka Rao et al.   CHEMICAL RECORD

Cereal by-products as an important functional ingredient: effect of processing

(2018) Yoya Luithui et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Soft Drink Supply Chain Sustainability: A Case Based Approach to Identify and Explain Best Practices and Key Performance Indicators

(2018) Melissa Demartini et al.   Sustainability

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou et al.   FOOD CHEMISTRY

Evaluation of in vitro and in vivo safety of the by-product of Agave sisalana as a new cosmetic raw material: Development and clinical evaluation of a nanoemulsion to improve skin moisturizing

(2017) Stella Maria Andrade Gomes Barreto et al.   INDUSTRIAL CROPS AND PRODUCTS

Masquelier’s grape seed extract: from basic flavonoid research to a well-characterized food supplement with health benefits

(2017) Antje R. Weseler et al.   Nutrition Journal

Seeds recovered from industry by-products of nine fruit species with a high potential utility as a source of unconventional oil for biodiesel and cosmetic and pharmaceutical sectors

(2016) Paweł Górnaś et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values

(2016) Małgorzata Tańska et al.   PLANT FOODS FOR HUMAN NUTRITION

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

(2016) Sylwia Mildner-Szkudlarz et al.   PLANT FOODS FOR HUMAN NUTRITION

Olive by-products: Challenge application in cosmetic industry

(2015) Francisca Rodrigues et al.   INDUSTRIAL CROPS AND PRODUCTS

Spent grape pomace as a still potential by-product

(2015) Matteo Bordiga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods

(2015) Anca C. Fărcaş et al.   JOURNAL OF CEREAL SCIENCE

Analysis of waste hierarchy in the European waste directive 2008/98/EC

(2015) Mangesh Gharfalkar et al.   WASTE MANAGEMENT

A High-Fiber Diet May Improve Bowel Function and Health-Related Quality of Life in Patients With Crohn Disease

(2014) Carol S. Brotherton et al.   Gastroenterology Nursing

Life cycle analysis of incineration compared to anaerobic digestion followed by composting for managing organic waste: the influence of system components for an Italian district

(2014) Francesco Di Maria et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Recovery of Biomolecules from Food Wastes — A Review

(2014) Antonietta Baiano   MOLECULES

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

(2014) Dariusz Dziki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sustainability Assessment and Indicators: Tools in a Decision-Making Strategy for Sustainable Development

(2014) Tom Waas et al.   Sustainability

Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease

(2013) Susan S Cho et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

(2013) Charis M. Galanakis   FOOD AND BIOPRODUCTS PROCESSING

Food waste biomass: a resource for high-value chemicals

(2013) Lucie A. Pfaltzgraff et al.   GREEN CHEMISTRY

The worldwide diffusion of the global reporting initiative: what is the point?

(2012) Frederic Marimon et al.   JOURNAL OF CLEANER PRODUCTION

Towards better embedding sustainability into companies’ systems: an analysis of voluntary corporate initiatives

(2011) Rodrigo Lozano   JOURNAL OF CLEANER PRODUCTION

An analysis of indicators disclosed in corporate sustainability reports

(2011) Laurence Clément Roca et al.   JOURNAL OF CLEANER PRODUCTION

Role of nutraceuticals in human health

(2011) Lipi Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Air pollutant emissions from rice straw open field burning in India, Thailand and the Philippines

(2009) Butchaiah Gadde et al.   ENVIRONMENTAL POLLUTION

Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions

(2009) Monica Locatelli et al.   FOOD CHEMISTRY

Oat: unique among the cereals

(2008) Masood Sadiq Butt et al.   EUROPEAN JOURNAL OF NUTRITION

Production of antioxidant high dietary fiber powder from carrot peels

(2007) Prawta Chantaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY