The DOI matches its Crossref record; 17 of the 17 references it cites were found in a registry or an index.
Utilization of pomace from apple processing industries: a review
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Citations
Cites
Solid State Fermentation: Research and Industrial Applications
(2019) · Advances in Biochemical Engineering/Biotechnology · doi:10.1007/978-3-030-23675-5 · Cited by 1,103
Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran.
Chen, H., Rubenthaler, G. L., Hk, L., & Jd, B. (1988) · Cereal Chemistry · Cited by 208
Effect of Apple Fiber and Cellulose on the Physical Properties of Wheat Flour
Chen, H., Rubenthaler, G. L., & Schanus, E. G. (1988) · Journal of Food Science · doi:10.1111/j.1365-2621.1988.tb10242.x · Cited by 131
Unrefined, Dried Apple Pomace as a Potential Food Ingredient
CARSON, K. J., COLLINS, J. L., & Penfield, M. P. (1994) · Journal of Food Science · doi:10.1111/j.1365-2621.1994.tb14679.x · Cited by 117
Joshi, V. K., & Sandhu, D. K. (1996) · Bioresource Technology · doi:10.1016/0960-8524(96)00040-5 · Cited by 106
Characteristics of Thin-Layer Infrared Drying of Apple Pomace With and Without Hot Air Pre-drying
Sun, J., Hu, X., Zhao, G., Wu, J., Wang, Z., Chen, F., & Liao, X. (2007) · Food Science and Technology International · doi:10.1177/1082013207078525 · Cited by 98
Direct Use of Apple Pomace in Bakery Products
WANG, H. J., & Thomas, R. L. (1989) · Journal of Food Science · doi:10.1111/j.1365-2621.1989.tb04665.x · Cited by 92
Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts
Bhalla, T. C., & Joshi, M. (1994) · World Journal of Microbiology and Biotechnology · doi:10.1007/bf00357577 · Cited by 79
Wolf, K.-H. (1994) · Biotechnologie · doi:10.1007/978-3-642-78917-5_16 · Cited by 52
Apple Pomace: A Potential Substrate for Production of β-Glucosidase by Aspergillus Foetidus
Hang, Y. D., & Woodams, E. E. (1994) · LWT · doi:10.1006/fstl.1994.1115 · Cited by 51
Cited by
Current options for the valorization of food manufacturing waste: a review
Mirabella, N., Castellani, V., & Sala, S. (2014) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.10.051 · Cited by 1,166
Converting citrus wastes into value-added products: Economic and environmently friendly approaches
Sharma, K., Mahato, N., Cho, M. H., & Lee, Y. R. (2017) · Nutrition · doi:10.1016/j.nut.2016.09.006 · Cited by 617
Fruit and vegetable waste management: Conventional and emerging approaches
Esparza, I., Jiménez-Moreno, N., Bimbela, F., Ancín-Azpilicueta, C., & Gandía, L. M. (2020) · Journal of Environmental Management · doi:10.1016/j.jenvman.2020.110510 · Cited by 467
Mango (Mangifera indica L.) by-products and their valuable components: A review
Jahurul, M. H. A., Zaidul, I. S. M., Ghafoor, K., Al-Juhaimi, F. Y., Nyam, K.-L., Norulaini, N. A. N., Sahena, F., & Mohd Omar, A. K. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.03.046 · Cited by 445
Dhillon, G. S., Kaur, S., & Brar, S. K. (2013) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2013.06.046 · Cited by 294
Metadata
- Authors
- Shalini, R., & Gupta, D. K.
- Venue
- Journal of Food Science and Technology
- Published
- 2010-08
- Volume
- 47
- Issue
- 4
- Pages
- 365-371
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- OpenAlex
- W1964875618
- Cited by
- 327
- References
- 17
- FWCI
- 6.15
- Type
- journal article
- Language
- en
- Open access
- bronze
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- CoChat. (2026). Citation check: Utilization of pomace from apple processing industries: a review. https://app.cochat.ai/papers/10.1007/s13197-010-0061-x
- The paper
- Shalini, R., & Gupta, D. K. (2010). Utilization of pomace from apple processing industries: a review. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-010-0061-x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
