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Enhanced Anaerobic Digestion of Spent Coffee Grounds: A Review of Pretreatment Strategies for Sustainable Valorization

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Customizing the spent coffee for Trichoderma reesei cellulase immobilization by modification with activating agents

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Optimizing Chlorogenic Acid Extraction From Spent Coffee Grounds: A Comparative Review of Conventional and Non‐Conventional Techniques

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Black cumin essential oil as a valuable source of bioactive compounds: Evaluation of the conventional vs. modern extraction technique

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Spent coffee grounds utilization for green ultraviolet filter and nanocomposite fabrication

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Optimization of Total Phenolic from Cleistocalyx nervosum by Microwave-Assisted Extraction

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Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics

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Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking

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Sustainable valorization of coffee pulp: Evaluation of the pretreatment effect on the phenolic compounds recovery and anaerobic digestion of the residual biomass

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Assessment of Ultrasound-Assisted Extraction of Caffeine and its Bioactivity

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Development of powerefficient and environmentally safe coffee product technologies

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Valorization of Spent Coffee Grounds: Comparing Phenolic Content and Antioxidant Activity in Solid-Liquid vs. Subcritical Water Extraction Methods

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Optimization of microwave assisted extraction of bioactive compounds in oregano and lovage ethanolic extracts

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Microwave reflux extraction—An alternative approach for phenolic-rich oleoresins extraction from functional plants

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Development of Cytisus Flower Extracts with Antioxidant and Anti-Inflammatory Properties for Nutraceutical and Food Uses

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Karakteristik Fisiko-Kimia Ekstrak Etanolik Kulit Bawang Merah (Allium ascalonicum L.) yang Diekstrak Menggunakan Microwave-Assisted Extraction

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Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation

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Recovery of (−)-epigallocatechingallate (EGCG) from aqueous solution by selective adsorption onto spent coffee grounds

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RECOVERY OF THE BIOLOGICAL ACTIVE COMPOUNDS OF Musa Sp. THROUGH MICROWAVE ASSISTED EXTRACTION

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Food Processing Industries, Food Waste Classification and Handling, Target Compounds

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A Comparative Study of Phenolic Compounds, and the Antioxidant Properties of Arabica Coffee Beans (Coffea arabica) and Robusta Coffee Beans (Coffea canephora) and Their By-Products

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Biocascading: General Strategy for the Recovery of Valuable Substances from Food Waste

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Influence of Dispersant and Surfactant on nZVI Characterization by Dynamic Light Scattering

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More than Water: Water-Based Binary Deep Eutectic Solvents (aquoDESs) for the Effective Ultrasound-Assisted Extraction of Bioactive Compounds from Spent Coffee Grounds

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From waste to function: Bioaccessible spent coffee ground phenolic compounds retain antioxidant activity and protect Caco-2 cells after simulated digestion

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Intensify Bioreaction Accessibility and Feedstock Refinery Process

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ANALISIS PARAMETER NILAI DIFUSIVITAS KAFEIN PADA EKSTRAKSI AMPAS KOPI BERBANTU GELOMBANG ULTRASONIK

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Application of Used Tea as Solid Matrix for Immobilization of Alkaline Protease by OVAT Method

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Influence of microwave on aqueous solutionsPreprint

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Identification and characterization of health-promoting benefits and bioactive molecules in black walnuts (Juglans nigra l.) and waste materials from agroforestry systems

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GREEN CHEMISTRY IN ACTION: DEVELOPING AND IMPLEMENTING A BIODEGRADABLE MATERIAL EXPERIMENT IN SENIOR HIGH SCHOOL SETTINGS

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Probiotic Fermentation: A Strategy to Induce the Significant Amplification of Phenolics and Bioactivity in Milk Thistle Seeds

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Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology

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The role of heating step in microwave-assisted extraction of polyphenols from spent coffee grounds

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Comparison and Optimization of solvent extraction and microwave assisted extraction of phenolic compounds from spent coffee grounds.

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