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  1. 1
    Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

    Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed von Chebaibi, Salima, Leriche Grandchamp, Mathilde, Burgé, Grégoire, Clément, Tiphaine, Allais, Florent, Laziri, Fatiha


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  2. 2
    Cyanidin-3-O-galactoside in ripe pistachio (Pistachia vera L. variety Bronte) hulls: Identification and evaluation of its antioxidant and cytoprotective activities

    Cyanidin-3-O-galactoside in ripe pistachio (Pistachia vera L. variety Bronte) hulls: Identification and evaluation of its antioxidant and cytoprotective activities von Bellocco, Ersilia, Barreca, Davide, Laganà, Giuseppina, Calderaro, Antonella, El Lekhlifi, Zineb, Chebaibi, Salima, Smeriglio, Antonella, Trombetta, Domenico

    Veröffentlicht in Journal of functional foods

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