Argentina

Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review

UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon

UHPLC–MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon

Application of omics in food color

Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications

Feasibility of active biobased films produced using red chilto wastes to improve the protection of fresh salmon fillets via a circular economy approach

Almond hull biomass: Preliminary characterization and development of two alternative valorization routes by applying innovative and sustainable technologies

Prosopis alba Seed as a Functional Food Waste for Food Formulation Enrichment