Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Bio-Based Chemicals from Renewable Biomass for Integrated Biorefineries

(2019) Kirtika Kohli et al.   Energies

Extraction and characterization of lignin from olive pomace: a comparison study among ionic liquid, sulfuric acid, and alkaline treatments

(2019) Enrique Cequier et al.   Biomass Conversion and Biorefinery

A study on cellulase production from a mixture of lignocellulosic wastes

(2019) Navnit Kumar Ramamoorthy et al.   PROCESS BIOCHEMISTRY

Sequential bioprocessing of Ulva rigida to produce lignocellulolytic enzymes and to improve its nutritional value as aquaculture feed

(2019) Helena Fernandes et al.   BIORESOURCE TECHNOLOGY

In Deep Analysis on the Behavior of Grape Marc Constituents during Hydrothermal Carbonization

(2018) Daniele Basso et al.   Energies

Antioxidant activity shown by olive pomace extracts

(2018) Alessandra De Bruno et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES

Liberation and recovery of phenolic antioxidants and lipids in chokeberry ( Aronia melanocarpa ) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus oligosporus strains

(2018) Francisc Vasile Dulf et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

(2018) Vidiany A. Queiroz Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds

(2018) Aline S.C. Teles et al.   FOOD RESEARCH INTERNATIONAL

Optimization of lipase production by Aspergillus ibericus from oil cakes and its application in esterification reactions

(2017) Felisbela Oliveira et al.   FOOD AND BIOPRODUCTS PROCESSING

Applications of Wine Pomace in the Food Industry: Approaches and Functions

(2016) Javier García-Lomillo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

(2016) Isabela M. Martins et al.   FOOD RESEARCH INTERNATIONAL

Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters

(2016) José Manuel Salgado et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Natural antioxidants from sea: a potential industrial perspective in aquafeed formulation

(2016) Mohammad Aklakur   Reviews in Aquaculture

Simultaneous extraction and biotransformation process to obtain high bioactivity phenolic compounds from brazilian citrus residues

(2015) Jose Valdo Madeira et al.   BIOTECHNOLOGY PROGRESS

Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger

(2015) Francisc Vasile Dulf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

(2015) Roberta Marchiani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production and immobilization of enzymes by solid-state fermentation of agroindustrial waste

(2014) Sheila Romo Sánchez et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Optimization of Ethanol Production from NaOH-Pretreated Solid State Fermented Sweet Sorghum Bagasse

(2014) Menghui Yu et al.   Energies

Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi – Assessment of their effect on the final product and spent substrate properties

(2014) Georgios Koutrotsios et al.   FOOD CHEMISTRY

Biochemical characterisation and application of lipases produced byAspergillussp. on solid-state fermentation using three substrates

(2014) Luciana F. Fleuri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Ultrasonic Pretreatment on Biomethane Potential of Two-Phase Olive Mill Solid Waste: Kinetic Approach and Process Performance

(2014) B. Rincón et al.   TheScientificWorldJOURNAL

Fungal degradation of lignocellulosic residues: An aspect of improved nutritive quality

(2013) Rakesh Kumar Sharma et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Synergistic effects of agroindustrial wastes on simultaneous production of protease and α-amylase under solid state fermentation using a simplex centroid mixture design

(2013) Ruann Janser Soares de Castro et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical characterization of pruned vine shoots from La Rioja (Spain) for obtaining solid bio-fuels

(2013) M. A. Mendívil et al.   Journal of Renewable and Sustainable Energy

Olive mill wastes: Biochemical characterizations and valorization strategies

(2013) S. Dermeche et al.   PROCESS BIOCHEMISTRY

Screening of winery and olive mill wastes for lignocellulolytic enzyme production from Aspergillus species by solid-state fermentation

(2013) José Manuel Salgado et al.   Biomass Conversion and Biorefinery

New Phenolic Compounds Hydrothermally Extracted from the Olive Oil Byproduct Alperujo and Their Antioxidative Activities

(2012) Fátima Rubio-Senent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases

(2010) Reeta Rani Singhania et al.   ENZYME AND MICROBIAL TECHNOLOGY

Phenolic and antioxidant potential of olive oil mill wastes

(2010) Theodora-Ioanna Lafka et al.   FOOD CHEMISTRY

Two-phase olive mill waste composting: enhancement of the composting rate and compost quality by grape stalks addition

(2009) Maria Luz Cayuela et al.   BIODEGRADATION

Stoned olive pomace fermentation with Pleurotus species and its evaluation as a possible animal feed

(2009) Viviana Brozzoli et al.   ENZYME AND MICROBIAL TECHNOLOGY

Mathematical models of mycelium growth and ergosterol synthesis in stationary mould culture

(2009) B. Gutarowska et al.   LETTERS IN APPLIED MICROBIOLOGY

Potential use of olive by-products in ruminant feeding: A review

(2007) E. Molina-Alcaide et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY