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There are 16635 results for: content related to: Pyrolysis of olive pomace and copyrolysis of olive pomace with refuse derived fuel

  1. You have free access to this content
    Valorization of Apple Pomace by Extraction of Valuable Compounds

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 5, September 2017, Pages: 776–796, Camila A. Perussello, Zhihang Zhang, Antonio Marzocchella and Brijesh K. Tiwari

    Version of Record online : 8 AUG 2017, DOI: 10.1111/1541-4337.12290

  2. Application of analytic hierarchy process and multicriteria decision analysis on waste management: A case study in iran

    Environmental Progress & Sustainable Energy

    Volume 32, Issue 3, October 2013, Pages: 810–817, Edris Madadian, Leila Amiri and Mohammad Ali Abdoli

    Version of Record online : 4 SEP 2012, DOI: 10.1002/ep.11695

  3. Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: E77–E86, A. Altan, K.L. McCarthy and M. Maskan

    Version of Record online : 25 FEB 2009, DOI: 10.1111/j.1750-3841.2009.01051.x

  4. Analyzing behavioral properties of semantic business processes with parametric data

    Concurrency and Computation: Practice and Experience

    Volume 23, Issue 6, 25 April 2011, Pages: 525–555, María José Ibáñez, Pedro Álvarez and Joaquín Ezpeleta

    Version of Record online : 4 NOV 2010, DOI: 10.1002/cpe.1661

  5. Accessing RDF(S) data resources in service-based Grid infrastructures

    Concurrency and Computation: Practice and Experience

    Volume 21, Issue 8, 10 June 2009, Pages: 1029–1051, Miguel Esteban Gutiérrez, Isao Kojima, Said Mirza Pahlevi, Óscar Corcho and Asunción Gómez-Pérez

    Version of Record online : 11 FEB 2009, DOI: 10.1002/cpe.1409

  6. FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

    Journal of Food Quality

    Volume 35, Issue 2, April 2012, Pages: 93–107, DEREK F. KEENAN, NIGEL P. BRUNTON, RONAN GORMLEY and FRANCIS BUTLER

    Version of Record online : 9 JAN 2012, DOI: 10.1111/j.1745-4557.2011.00431.x

  7. Effects of untreated two-phase olive mill pomace on potted olive plantlets

    Annals of Applied Biology

    Volume 166, Issue 3, May 2015, Pages: 508–519, S.T. Endeshaw, E.M. Lodolini and D. Neri

    Version of Record online : 21 JAN 2015, DOI: 10.1111/aab.12200

  8. You have free access to this content
    Applications of Wine Pomace in the Food Industry: Approaches and Functions

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 1, January 2017, Pages: 3–22, Javier García-Lomillo and María Luisa González-SanJosé

    Version of Record online : 25 OCT 2016, DOI: 10.1111/1541-4337.12238

  9. Lipophilic components in black currant seed and pomace extracts

    European Journal of Lipid Science and Technology

    Volume 114, Issue 5, May 2012, Pages: 575–582, Gary Dobson, Marie Shrestha, Hauke Hilz, Reijo Karjalainen, Gordon McDougall and Derek Stewart

    Version of Record online : 12 JAN 2012, DOI: 10.1002/ejlt.201100313

  10. Effect of Packaging and Storage on Dried Apple Pomace and Fiber Extracted from Pomace

    Journal of Food Processing and Preservation

    Volume 41, Issue 3, June 2017, PC Sharma, Anil Gupta and Kanika Issar

    Version of Record online : 30 JUN 2016, DOI: 10.1111/jfpp.12913

  11. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

    International Journal of Food Science & Technology

    Volume 44, Issue 6, June 2009, Pages: 1263–1271, Aylin Altan, Kathryn L. McCarthy and Medeni Maskan

    Version of Record online : 28 APR 2009, DOI: 10.1111/j.1365-2621.2009.01956.x

  12. CHARACTERIZING QUALITY OF RENDERED DUCK FAT COMPARED TO OTHER FATS AND OILS

    Journal of Food Quality

    Volume 30, Issue 2, April 2007, Pages: 169–186, YUANSHENG GONG, PETER F. WEBER and MARK P. RICHARDS

    Version of Record online : 6 APR 2007, DOI: 10.1111/j.1745-4557.2007.00113.x

  13. You have free access to this content
    An Introduction to the Resource Description Framework

    Bulletin of the American Society for Information Science and Technology

    Volume 25, Issue 1, October/November 1998, Pages: 15–19, Eric Miller

    Version of Record online : 31 JAN 2005, DOI: 10.1002/bult.105

  14. Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1092–1100, Qian Lu, Hui Liu, Qin Wang and Jianliang Liu

    Version of Record online : 27 MAR 2017, DOI: 10.1111/ijfs.13280

  15. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  16. RDB2RDF: A relational to RDF plug-in for Eclipse

    Software: Practice and Experience

    Volume 43, Issue 4, April 2013, Pages: 435–447, Edgard Marx, Percy Salas, Karin Breitman, José Viterbo and Marco Antonio Casanova

    Version of Record online : 10 AUG 2012, DOI: 10.1002/spe.2145

  17. Apple pomace in gluten-free formulations: effect on rheology and product quality

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 682–690, Andrés F. Rocha Parra, Pablo D. Ribotta and Cristina Ferrero

    Version of Record online : 1 OCT 2014, DOI: 10.1111/ijfs.12662

  18. Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: H192–H201, Angela Tseng and Yanyun Zhao

    Version of Record online : 21 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02840.x

  19. Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA-MB-231 Better than those from European Grape “Cabernet Sauvignon” and Induce S-Phase Arrest and Apoptosis

    Journal of Food Science

    Volume 82, Issue 5, May 2017, Pages: 1254–1263, Jianming Luo, Zheng Wei, Shengyu Zhang, Xichun Peng, Yu Huang, Yali Zhang and Jiang Lu

    Version of Record online : 22 MAR 2017, DOI: 10.1111/1750-3841.13670

  20. Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace

    Journal of Food Process Engineering

    Volume 38, Issue 6, December 2015, Pages: 571–582, Vaishnavi Chandrasekar, M.F. San Martín-González, Peter Hirst and Tameshia S. Ballard

    Version of Record online : 22 JAN 2015, DOI: 10.1111/jfpe.12187