Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity

Screening of agro-industrial wastes to produce ligninolytic enzymes by Phanerochaete chrysosporium

(2010) Fatma Gassara et al.   BIOCHEMICAL ENGINEERING JOURNAL

Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

(2010) C.M. Ajila et al.   FOOD CHEMISTRY

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants

(2009) Hilde H. Wijngaard et al.   FOOD CHEMISTRY

Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace

(2009) Belén Suárez et al.   FOOD CHEMISTRY

Production of a cellulolytic enzyme system in mixed-culture solid-state fermentation of soybean hulls supplemented with wheat bran

(2009) Khushal Brijwani et al.   PROCESS BIOCHEMISTRY

Processing of Apple Pomace for Bioactive Molecules

(2008) Shashi Bhushan et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Biodegradation of different molecular-mass polyphenols derived from olive mill wastewaters by Geotrichum candidum

(2008) Nedra Asses et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY