Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste by José Ángel Salas-Millán, Encarna Aguayo

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Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment by Martha P. Tarazona-Díaz, Ascensión Martínez-Sánchez, Encarna Aguayo

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Environmental assessment of broccoli stalk revalorisation via pickling: An attributional and consequential LCA approach by Laura Rasines, Blanca Corona, Guillermo San Miguel, Encarna Aguayo

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Up-Cycling Broccoli Stalks into Fresh-Cut Sticks: Postharvest Strategies for Quality and Shelf-Life Enhancement by Nieves García-Lorca, José Ángel Salas-Millán, Encarna Aguayo

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Influence of Moderate High-Pressure Homogenization on Quality of Bioactive Compounds of Functional Food Supplements by Encarna Aguayo, Martha Patricia Tarazona-Díaz, Ascensión Martínez-Sánchez, Antonio García-González

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