1. Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities;Añibarro-Ortega;Food and Bioproducts Processing,2020
2. Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products;Backes;Food Chemistry,2020
3. Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques;Backes;Food Research International,2018
4. Bioactives from agri-food wastes: Present insights and future challenges;Ben-Othman;Molecules,2020
5. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications;Capanoglu;Journal of Agricultural and Food Chemistry, acs.jafc.1c07104,2022