Defining upcycled food: The dual role of upcycling in reducing food loss and waste

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Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste – A multiple case study

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Upcycled By-Product Use in Agri-Food Systems from a Consumer Perspective: A Review of What We Know, and What Is Missing

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How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food

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Consumer preferences for upcycled ingredients: A case study with biscuits

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When creative consumers go green: understanding consumer upcycling

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A Cinderella Story: How Past Identity Salience Boosts Demand for Repurposed Products

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Proud to be sustainable: Upcycled versus recycled luxury products

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Consumers’ willingness to pay for upcycled foods

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Sell more for less or less for more? The role of transparency in consumer response to upcycled food products

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Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations

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Defining Upcycled Food Products

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Consumer acceptance of food obtained from olive by-products: A survey of Italian consumers

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Sustainable use of tropical fruits? Challenges and opportunities of applying the waste-to-value concept to international value chains

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Microbial food spoilage: impact, causative agents and control strategies

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Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review

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A comprehensive review of current approaches on food waste reduction strategies

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Strategies for upcycling food waste in the food production and supply chain

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A scoping review of the literature examining consumer acceptance of upcycled foods

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Upcycling of food waste and food loss-A sustainable approach in the food sector

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Valorization of Food Waste: Extracting Bioactive Compounds for Sustainable Health and Environmental Solutions

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Potential and Restrictions of Food-Waste Valorization through Fermentation Processes

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From Waste to Plate: Exploring the Impact of Food Waste Valorisation on Achieving Zero Hunger

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Consumer understanding of upcycled foods – Exploring consumer-created associations and concept explanations across five countries

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Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model

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Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

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Upcycled food: How does it support the three pillars of sustainability?

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Upcycling of Food By-Products and Waste: Nonthermal Green Extractions and Life Cycle Assessment Approach

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Automated quantification tool to monitor plate waste in school canteens

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Innovative biorefinery approaches for upcycling of post-consumer food waste in a circular bioeconomy context

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Assessing Agri-Food Waste Valorization Challenges and Solutions Considering Smart Technologies: An Integrated Fermatean Fuzzy Multi-Criteria Decision-Making Approach

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Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward

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Sustainable valorisation of food waste into engineered biochars for CO 2 capture towards a circular economy

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Polyphenol-Rich Extracts and Essential Oil from Egyptian Grapefruit Peel as Potential Antioxidant, Antimicrobial, and Anti-Inflammatory Food Additives

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Sensory quality and regulatory aspects of upcycled foods: Challenges and opportunities

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A meta-analysis assessing the effectiveness of demand-side interventions for sustainable food consumption and food waste reduction

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Food from waste: The effect of information and attitude towards risk on consumers' willingness to pay

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Berry Seeds—A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics

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Double Network as a Design Paradigm for Structuring Emulsion Gels in Food

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Challenges and opportunities when moving food production and consumption toward sustainable diets in the Nordics: a scoping review for Nordic Nutrition Recommendations 2023

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Improving the Extraction of Polyphenols from Cocoa Bean Shells by Ultrasound and Microwaves: A Comparative Study

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Barriers to circular economy adoption are diverse and some are business-model specific: Evidence from the Australian cheese manufacturing sector

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Upcycling technologies for food waste management: safety, limitations, and current trends

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Upcycling nutrients derived from food waste via microalgae cultivation: A review on impacts on cellular compounds, economy and environment analyses for achieving circular bioeconomy

Ramandani, A. A., Sun, Y., Lan, J. C., Chen, W.-H., Chang, J., Rachmadona, N., Lim, J. W., & Khoo, K. S. (2024) · Biochemical Engineering Journal · doi:10.1016/j.bej.2024.109454 · Cited by 19 · see citing works

Upcycling food waste as a low‐cost cultivation medium for Chlorella sp. microalgae

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From waste to value: traditional to innovative approaches for agricultural and food waste valorization

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Trade-offs in food systems; How does upcycling edible resources fit in the big picture?

Altintzoglou, T., & Aschemann-Witzel, J. (2024) · Trends in Food Science &amp; Technology · doi:10.1016/j.tifs.2023.104246 · Cited by 17 · see citing works

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Abdel‐Aal, E. M. (2024) · Foods · doi:10.3390/foods13101532 · Cited by 15 · see citing works

The second life of food by-products: Consumers’ intention to purchase and willingness to pay for an upcycled pizza

Chiaraluce, G., Bentivoglio, D., Conte, A. D., Lucas, M. R., & Finco, A. (2024) · Cleaner and Responsible Consumption · doi:10.1016/j.clrc.2024.100198 · Cited by 16 · see citing works

Consumer preferences for upcycled foods: The role of product attributes and label information

Nguyễn, Q. C., Næs, T., Lê, V. V. M., Asioli, D., & Varela, P. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105611 · Cited by 15 · see citing works

Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract

Krzywonos, M., Difonzo, G., & Pasqualone, A. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100547 · Cited by 15 · see citing works

The power of endorsement in upcycled food promotion: Investigating the moderating effect of perceived food familiarity

Jeon, J., Shin, H., Jeong, E., & Zhang, X. (2024) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2024.103901 · Cited by 14 · see citing works

Circular economy in agro food supply chain: Bibliometric and network analysis

Banerjee, P., Singh, D. A., & Kunja, S. R. (2024) · Business Strategy & Development · doi:10.1002/bsd2.360 · Cited by 16 · see citing works

Clean‐Label Trends in Processed Foods: Challenges in Formulation and Consumer Expectations

Urugo, M. M., Getachew, P., Milkias, M., Teka, T. A., & Kebede, B. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70505 · Cited by 12 · see citing works

Upcycling Food By‐products: Characteristics and Applications of Nanocellulose

Kim, M., & Doh, H. (2024) · Chemistry - An Asian Journal · doi:10.1002/asia.202301068 · Cited by 12 · see citing works

Food Waste and Consumer Behavior: A Bibliometric and Review Study and Future Research Directions

Salume, P. K., Barbosa, M. W., & Pinto, M. D. R. (2026) · Foods · doi:10.3390/foods15020380 · Cited by 13 · see citing works

What does it take to close the loop? Lessons from a successful citrus waste valorisation business

Rao, M., Bilić, L., Bast, A., & de Boer, A. (2024) · British Food Journal · doi:10.1108/bfj-08-2023-0700 · Cited by 7 · see citing works

Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese

Difonzo, G., Antonino, C., Caponio, G. R., Vacca, M., Liuzzi, F., Bari, I. D., Valerio, V., Faccia, M., & Angelis, M. D. (2024) · LWT · doi:10.1016/j.lwt.2024.116605 · Cited by 11 · see citing works

How to improve the consistency of consumers’ food waste reduction intentions and behaviors? An analysis based on the expanded Motivation–Opportunity–Ability framework

Shan, L., Lu, Q., & Xia, T. (2024) · Humanities and Social Sciences Communications · doi:10.1057/s41599-024-03975-6 · Cited by 10 · see citing works

Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products

Serventi, L., & McNeill, J. (2024) · Current Opinion in Food Science · doi:10.1016/j.cofs.2024.101197 · Cited by 10 · see citing works

Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse

Martínez, J. B. G., Behr, J., Pearce, J. M., & Denkenberger, D. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2431207 · Cited by 15 · see citing works

Kimchi cabbage–derived sustainable composite cellulose films for food packaging: Contributions of components to physical properties and functionalities

Jeong, S., Lee, H.-G., & Yoo, S. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.123907 · Cited by 9 · see citing works

Properties of oleogels from upcycled oils and extra virgin olive oil

Lin, Z., Cabral, E. M., Álvarez, C., & Grasso, S. (2025) · LWT · doi:10.1016/j.lwt.2025.118179 · Cited by 9 · see citing works

Current Perceptions of Sustainable Diets in Ireland and the Outlook of Circular Eating Practices

Fox, S., Noci, F., Kenny, O., & Dermiki, M. (2023) · Foods · doi:10.3390/foods12214003 · Cited by 9 · see citing works

Monitoring plate and preparation food waste in residential facilities for elderly people: A case study in Flanders (Belgium)

Bernaert, N., Rycke, E. D., Hunninck, M., Vlaemynck, G., Pamel, E. V., Vangeyte, J., Willekens, A., Cool, S., Bosch, S., Maselyne, J., et al. (2025) · Waste Management · doi:10.1016/j.wasman.2025.02.013 · Cited by 8 · see citing works

Consumer perception of upcycled food labels

Cao, Y. F., & Jang, Y. (2025) · British Food Journal · doi:10.1108/bfj-02-2025-0216 · Cited by 8 · see citing works

Adoption of AI-powered technologies for food upcycling in green hotels: a technology-organization-environment and natural resource-based view perspective

Zheng, D., Wei, B., Waris, I., & Bhutto, M. Y. (2025) · British Food Journal · doi:10.1108/bfj-04-2025-0436 · Cited by 5 · see citing works

Upcycling of seafood side streams for circularity

Rajan, A., Tiwari, B. K., & Radhakrishnan, M. (2024) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2023.11.002 · Cited by 8 · see citing works

Cereal processing by-products and wastewater for sustainable protein extraction

Sharma, N., Bhardwaj, A., Esua, O. J., Pojić, M. M., & Tiwari, B. K. (2025) · Waste Management · doi:10.1016/j.wasman.2025.114790 · Cited by 8 · see citing works

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

Raak, N., Mangieri, N., Foschino, R. C., & Corredig, M. (2023) · Foods · doi:10.3390/foods12224099 · Cited by 8 · see citing works

Application of Response Surface Methodology for the Extraction of Phytochemicals from Upcycled Kale (Brassica oleracea var. acephala)

Valisakkagari, H., & Rupasinghe, H. P. V. (2025) · Nutraceuticals · doi:10.3390/nutraceuticals5010002 · Cited by 7 · see citing works

A Perspective of Upcycled Food by Norwegian Consumers: The Meaning Without the Word

Garcia-Valencia, M., Myhrer, K. S., Altintzoglou, T., & Gaarder, M. Ø. (2025) · Journal of International Food & Agribusiness Marketing · doi:10.1080/08974438.2025.2475480 · Cited by 6 · see citing works

From Scraps to Sweets: Perceptions of Food Healthfulness and the Acceptance of Upcycled Foods

Ou, K., Jiang, L., & Waller, D. S. (2025) · Business Strategy and the Environment · doi:10.1002/bse.70180 · Cited by 6 · see citing works

Upcycled vs. Sustainable: Identifying Consumer Segments and Recognition of Sustainable and Upcycled Foods Within the United States

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Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products

Prabhu, L., Skuland, A. V., Varela, P., & Rosnes, J. T. (2025) · Foods · doi:10.3390/foods14020162 · Cited by 5 · see citing works

Circular Economy Models for Reducing Food Waste and Enhancing Sustainability: A Case Study of Cooperative X

Teixeira, N., Rodrigues, R., & Antunes, T. (2025) · Circular Economy and Sustainability · doi:10.1007/s43615-025-00571-x · Cited by 6 · see citing works

Upcycling of Pomegranate By‐Products: Pomegranate Juice Enrichment With Phenolics‐Rich Pomegranate By‐Product Extracts Obtained by Green Extraction Methods

Aydın, M., Tontul, İ., & Türker, S. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70250 · Cited by 5 · see citing works

The why and how of a circular blue-green bioeconomy integration

Banović, M., Javidpour, J., Lübeck, M., Aschemann‐Witzel, J., Limborg, M. T., Bruhn, A., & Bahrndorff, S. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105351 · Cited by 5 · see citing works

Advanced upcycling of food waste into energy and valuable products: a comprehensive review of technologies, sustainability, and economic aspects

Thanigaivel, S., Kamalesh, R., Kadirvel, V., Yaashikaa, P. R., Saravanan, A., & Vickram, A. S. (2026) · Waste Disposal & Sustainable Energy · doi:10.1007/s42768-026-00287-0 · Cited by 5 · see citing works

Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level

Onur, M., Özgen, L., & Keskin, E. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101141 · Cited by 6 · see citing works

Designing Package Labels for Upcycled Food Products in Japan: Case Study of Broccoli Stem Snack

Seo, Y., & Mori, R. (2024) · Journal of Food Products Marketing · doi:10.1080/10454446.2024.2389268 · Cited by 5 · see citing works

Upcycling Lactobacillus casei culture waste into vegan cheese analogue using inulin, locust bean gum, and κ-carrageenan

Lee, Y. Y., Kim, E., Jo, M., & Choi, Y. J. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101276 · Cited by 4 · see citing works

Enhancing resource recovery in Indonesian upcycled food supply chains: collaborative innovation networks and their drivers

Negash, Y. T., & Oktriono, K. (2024) · Journal of Industrial and Production Engineering · doi:10.1080/21681015.2024.2425391 · Cited by 4 · see citing works

Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer

Dall’Acua, K., Klein, M. P., Tech, B. I., Fontana, A., Crepalde, L. T., Wagner, R. C., de Oliveira, F. D. C., & Sant’Anna, V. (2025) · Microorganisms · doi:10.3390/microorganisms13010066 · Cited by 4 · see citing works

Sustainable farming practices: nurturing the future of functional foods

Petkoska, A. T., Trajkovska, B., Koraqi, H., Kumar, N., & Trajkovska‐Broach, A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-28862-3.00021-2 · Cited by 4 · see citing works

Use of Directed Lactic Fermentation to Obtain Plant-Based, Upcycled Beverage from Milk Thistle Endosperm

Teleszko, M., Haraf, G., Zając, A., Garncarek, Z., Górska, K., Krzos, G., Hałaburda, A., & Kotecki, P. (2024) · Sustainability · doi:10.3390/su16135342 · Cited by 3 · see citing works

Tourists’ perceptions and adoption of winery upcycled products: The moderating effect of product type

Xu, Y., & Jeong, E. (2025) · International Journal of Hospitality Management · doi:10.1016/j.ijhm.2025.104157 · Cited by 3 · see citing works

Food upcycling focusing on private households: the potential of food upcycling in rural areas

Schulte, H., Stelloh, T. D., Schleyerbach, U., & Bornkessel, S. (2025) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2025.1662557 · Cited by 3 · see citing works

Co-branding for sustainability: how consumer perceived benefits, risks, and quality assurance shape upcycled food acceptance

Huh, Y., Xu, Y., & Jeong, E. (2025) · British Food Journal · doi:10.1108/bfj-04-2025-0446 · Cited by 3 · see citing works

Rheological, physical, oxidative and sensory properties of bread enriched with upcycled cocoa bean shell

Rozek, M. E., Osei, E. D., Amotoe‐Bondzie, A., Sluková, M., Ivanišová, E., & Afoakwah, N. A. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101360 · Cited by 3 · see citing works

Environmental and economic performance of food surplus upcycling via freeze-drying under current and future energy systems

Thomsen, M., Bairaktari, A., Zhou, X., Budhathoki, M., & Pandey, S. (2026) · Cleaner Food Systems · doi:10.1016/j.clfs.2026.100025 · Cited by 3 · see citing works

Disadvantages of the food beauty premium: new marketing communication for organic food

Kato, T., Yoshimura, W., Shinozaki, Y., Hayami, K., Ikeda, R., & Koizumi, M. (2024) · Journal of Consumer Marketing · doi:10.1108/jcm-05-2024-6867 · Cited by 3 · see citing works

Distinct drivers of consumption: how objective and subjective SES shape mindful consumer behavior

Jin, D. (2025) · Journal of Hospitality and Tourism Insights · doi:10.1108/jhti-10-2024-1064 · Cited by 3 · see citing works

Sustainable valorisation of agro-waste: antibacterial cellulose micro-fibres from spent tea leaves and rotten grapes

Sidhu, H. K., & Soni, S. (2025) · Indian Chemical Engineer · doi:10.1080/00194506.2025.2513468 · Cited by 3 · see citing works

Food upcycling beyond the big players: the potential of food upcycling in artisanal food production based on new product developments

Schulte, H., Hartfiel, C., Maas, J., Scherbanjow, J. M., Mühlbrodt, S., Schleyerbach, U., & Bornkessel, S. (2025) · British Food Journal · doi:10.1108/bfj-05-2025-0702 · Cited by 3 · see citing works

Physical Stability and Antioxidant Ability of a Sustainable Oil-in-Water Emulsion Containing Perilla Skin Extract and Upcycled Aquasoya Powder

Kang, B.-K., Yu, J.-C., & Shin, W. (2024) · Foods · doi:10.3390/foods13071063 · Cited by 3 · see citing works

Green Processing of Seafood Side Streams for a Blue Economy

Venugopal, V. (2025) · Springer eBooks · doi:10.1007/978-3-031-32671-4_62-1 · Cited by 2 · see citing works

Recycling or downcycling? The difference between raw and stabilised earth explained

Audren, M., Guihéneuf, S., Borgne, T. L., Rangeard, D., & Perrot, A. (2025) · Materials and Structures · doi:10.1617/s11527-025-02721-x · Cited by 2 · see citing works

From waste to worth: Circular economy, labour recognition, and consumer response to upcycled apple pomace foods

Pagnani, T., Spada, E., Brun, F., & Mancuso, T. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105757 · Cited by 2 · see citing works

Research on the influencing factors of consumption behavior of agricultural organic waste derivatives

Wei, H., & Yao, J. (2025) · Scientific Reports · doi:10.1038/s41598-025-31269-7 · Cited by 2 · see citing works

From waste to sustainability: Exploring consumer purchase intentions of milk enriched with upcycled peanut skins

Lu, P., Xu, F., Waldeck, J., Weber, K., & Zhou, H. (2026) · Cleaner and Responsible Consumption · doi:10.1016/j.clrc.2026.100407 · Cited by 2 · see citing works

Bridging the theory of interpersonal behaviour and norm activation: an integrated model of consumer purchase intention towards upcycled food products

Leong, M. K., Chan, S. Y., Yaacob, A., & Chan, S. W. (2026) · British Food Journal · doi:10.1108/bfj-09-2025-1160 · Cited by 2 · see citing works

Investigating the mechanisms influencing consumers’ purchase intention toward upcycled foods: an integration of the value–attitude–behavior framework and the theory of planned behavior

Gan, W., Shuang, G., Song, C., & Liu, Y. (2026) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2026.1825648 · Cited by 2 · see citing works

Keeping surplus bread in the food system: Environmental and economic assessment of on-site upcycling in industrial bakeries

Siemiatkowska, M., & Thomsen, M. (2026) · Cleaner Food Systems · doi:10.1016/j.clfs.2026.100048 · Cited by 2 · see citing works

Understanding purchase intention toward upcycled foods through a consumer education lens: an extended theory of planned behavior approach

Liang, S., Zhang, Y., P, Y., Tian, J., & Li, Y. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1871592 · Cited by 2 · see citing works

Development of functional foods from grouper fish-bone residues to enhance muscle strength and exercise endurance in mice

Kao, Y.-F., Chai, H., Tsai, C.-J., Tsai, T., Liu, T.-H., Yi, T.-K., & Chen, Y. (2024) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2024.1483028 · Cited by 2 · see citing works

Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier

Park, J. H., Kang, D. Y., Park, J. W., Jung, H., Lee, Y. H., Kim, D., Kwak, J.-K., Lee, G.-H., & Choi, Y.-E. (2024) · Food Science and Biotechnology · doi:10.1007/s10068-024-01797-5 · Cited by 2 · see citing works

Sweet sorghum (Sorghum bicolor var. saccharatum (L.) Mohlenbr.) syrup: sustainable food upcycling and functional enhancement in animal products

Rachman, A. B., Wolok, E., Febrisiantosa, A., Wahyuningsih, R., Wahyono, T., Jambang, N., Hakim, L., Stephenson, R. E., & Metaragakusuma, A. P. (2025) · Discover Food · doi:10.1007/s44187-025-00289-7 · Cited by 2 · see citing works

Sustainable food waste management: comparative study of NGO and restaurant practices in Brazil and Togo

Ouro‐Salim, O., & Guarnieri, P. (2025) · Review of Agricultural Food and Environmental Studies · doi:10.1007/s41130-025-00226-3 · Cited by 2 · see citing works

Circular eating: a pilot study in France and Ireland exploring the factors affecting the willingness to consume upcycled food products containing peels and trimming from fruit and vegetables

Fox, S., Gourari, L. E., & Dermiki, M. (2025) · Irish Journal of Agricultural and Food Research · doi:10.15212/ijafr-2023-0118 · Cited by 2 · see citing works

Cardioprotective Effects of Aerial or Underground Parts of Angelica gigas Nakai in a Rat Transient Acute Myocardial Infarction (AMI) Model

Eo, H. J., Jo, W., & Joo, N. (2025) · Journal of Food Biochemistry · doi:10.1155/jfbc/4262732 · Cited by 1 · see citing works

Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers

Cairano, M. D., Condelli, N., Lomonaco, A., & Galgano, F. (2025) · Foods · doi:10.3390/foods14152664 · Cited by 1 · see citing works

Technology, Science and Culture – A Global Vision, Volume V

Santos, S. S. (2025) · IntechOpen eBooks · doi:10.5772/intechopen.115472 · Cited by 1 · see citing works

Upcycling shrimp shells using supercritical CO2 assisted by enzymatic pretreatment: astaxanthin, protein, and amino acids

Zahid, U., Rezaei, K., & Saldaña, M. D. A. (2025) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-025-06148-9 · Cited by 1 · see citing works

Revisão de técnicas de upcycling empregadas em subprodutos da indústria alimentícia

de Oliveira, R., & Lannes, S. C. D. S. (2023) · doi:10.11606/003203481

Upcycled Food Products – Sustainable Solutions for Food Waste

Krzywonos, M., & Piekara, A. (2024) · doi:10.56091/ctqs.innov-12 · Cited by 1 · see citing works

Upcycling of Food Waste in Food Production

Christaki, S., & Mourtzinos, I. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-40344-6.00278-7

ADDRESSING FOOD WASTE: AN EXPLORATION OF INGREDIENT SCHEMA INCONGRUITY OF UPCYCLED FOODS

Li, L., Fadaeiresketi, Y., Kwan, E., & Lu, I. R. R. (2023) · Global Fashion Management Conference · doi:10.15444/gmc2023.03.08.02

From Waste to Wealth: Practical Considerations for Food Waste and Byproduct Upcycling to Biofunctional Components

Udenigwe, C. C. (2022) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.2c00379 · Cited by 5 · see citing works