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2025
Reference Series in Phytochemistry
2025
Advances in Biotechnology in the Circular Economy: A Path to the Sustainable Use of Resources
Sustainability
2025
Monitoring of rheological parameters in the anaerobic fermentation process to obtain bioethanol from craft brewer’s spent grain using brewer’s spent yeast and Saccharomyces cerevisiae S-04
Biomass Conversion and Biorefinery
2025
Spent Brewer’s Yeast as an Alternative Ingredient in Aquafeed
Journal of the American Society of Brewing Chemists
2025
Enzyme-free pretreatment of brewer’s spent grain for xylose recovery for potential xylitol production
Biotechnology for Sustainable Materials
2025
Brewing By-Products: Source, Nature, and Handling in the Dawn of a Circular Economy Age
Biomass
2025
Chemical Characterization of Hot Trub and Residual Yeast: Exploring Beer By-Products for Future Sustainable Agricultural Applications
Foods
2025
Enhanced Remediation of Polycyclic Aromatic Hydrocarbons in Soil Through Fungal Delignification Strategy and Organic Waste Amendment: A Review
Indian Journal of Microbiology
2025
Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles
Foods
2025
Optimizing Black Soldier Fly (Hermetia illucens) production: effects of substrate variation on biomass, nutritional quality, hatchability, fecundity, and frass quality
Frontiers in Sustainable Food Systems
2025
Craft Beer
2025
Removing trophic levels from the fish feed-chain: Evaluating the nutritional and microbiome effects of feeding brewery protein isolate as an alternative to insect meal to Atlantic salmon
Aquaculture
2025
Trub, a Brewing Byproduct, Is an Innovative and Valuable Source of Nutrients and Natural Antioxidants Viable for Fish Dietary Supplementation
Journal of the American Society of Brewing Chemists
2025
Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction
Innovative Food Science & Emerging Technologies
2025
Nutritional Value of Brewer’s Spent Grain and Consumer Acceptance of Its Value-Added Food Products
Foods
2025
Calcium oxide reduces fermentation losses and improves the nutritional value of brewery-spent grain silage
Animal Feed Science and Technology
2025
Integral use of brewery wastes as carbon and nitrogen sources for the bioproduction of succinic acid
Biomass Conversion and Biorefinery
2025
Relationship Between Dynamics of Plant Biometric Parameters and Leaf Area Index of Hop (Humulus lupulus L.) Plants
Agronomy
2025
Reuse of plant-based side streams in food production: Overview of chemical food safety hazards
Future Foods
2025
Efecto de la inclusión del bagazo cervecero sobre el rendimiento productivo y parámetros económicos de terneras en la Patagonia Chilena
Ciencias Veterinarias y Producción Animal
2025
Brewer's waste isn't spent: Capturing the structural complexity and bioactive properties of hordatines in brewery waste products
Food Chemistry
2025
Peptide-Rich Yeast Fractions from Brewer’s Spent Yeast: A Scalable Fractionation Approach and Their Functional Application in Bakery Products
Foods
2025
Impact of Brewer’s Spent Yeast Supplemented Diets on the Growth Rates and Intestinal Bacterial Communities of Farmed Rainbow Trout (Oncorhynchus mykiss)
Aquaculture Research
2025
Bacterial cellulose scaffolds derived from brewing waste for cultivated meat applications
Frontiers in Nutrition
2025
Improving the sustainability of Gluconobacter oxydans l-sorbose production using food waste media and recyclable resting cells
Sustainable Chemistry and Pharmacy
2025
Brewing for the Future: Balancing Tradition and Sustainability
Journal of the American Society of Brewing Chemists
2025
High-power ultrasound as a trigger for extraction of proteins from brewery waste: optimization and techno-functional properties
Biomass Conversion and Biorefinery
2024
РАЦІОНАЛЬНЕ ВИКОРИСТАННЯ ВІДХОДІВ ПИВОВАРНОГО ВИРОБНИЦТВА В ХАРЧОВІЙ ПРОМИСЛОВОСТІ
ПРОДОВОЛЬЧІ РЕСУРСИ
2024
Nutritional parameters of sheep fed diets based on grass silage with brewery residue and a concentrate with rice bran
AIMS Agriculture and Food
2024
Steam explosion versus hydrothermal carbonization: evaluation of applicability for pretreatment of semi-solid waste from beverage industries to facilitate on-site biogas production
Biomass Conversion and Biorefinery
2024
Life Cycle Assessment and Net Energy Analysis of an Integrated Hydrothermal Liquefaction-Anaerobic Digestion of Single and Mixed Beverage Waste and Sewage Sludge
Chemosphere
2024
More than just a beer – Brewers' spent grain, spent hops, and spent yeast as potential functional fillers for polymer composites
Waste Management
2024
From waste to wellness: a review on the harness of food industry by-products for sustainable functional food production
International Journal of Food Science and Technology
2024
Adsorption behavior of reactive Red 24 and methylene blue onto Brewer’s spent grain: characterization, kinetics, and isotherms modeling
International Journal of Environmental Analytical Chemistry
2024
INTERNATIONAL CONFERENCE ON RECENT TRENDS IN COMPOSITE SCIENCES WITH COMPUTATIONAL ANALYSIS
2024
A critical review on the biotechnological potential of Brewers’ waste: Challenges and future alternatives
Current Research in Microbial Sciences
2024
Valorization of brewer's spent grains through Ganoderma lucidum cultivation: Functional food ingredients and bread prototypes
LWT
2024
Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy
Molecules
2024
Assessing the impact of climate action mitigation strategies from livestock production: A review – Solution for greenhouse gases mitigation
CABI Reviews
2024
Bacterial Cellulose in Food Packaging: A Bibliometric Analysis and Review of Sustainable Innovations and Prospects
Processes
2024
Enhanced microbial fuel cell-bioelectricity generation and pollutant removal from brewery wastewater and modelling the kinetics
Biomass Conversion and Biorefinery
2024
Co-production of ferulic acid and p-coumaric acid from distiller grain by a putative feruloyl esterase discovered in metagenome assembled genomes
Journal of Cleaner Production
2024
Functional, thermal, bioactive and antihypertensive properties of hot trub derived from brewing waste as an alternative source of protein
Food Hydrocolloids
2024
Quality Characteristics of a Milk Alternative Made from Brewer’s Spent Yeast (Saccharomyces cerevisiae)
Journal of the Korean Society of Food Science and Nutrition
2024
Barley-derived beer brewing by-products contain a high diversity of hydroxycinnamoylagmatines and their dimers
Food Chemistry
2024
Food Waste Valorization
2024
Brewery spent grain valorization through fermentation: Targeting biohydrogen, carboxylic acids and methane production
Process Safety and Environmental Protection
2024
Valorization of brewer's yeast using Deep Eutectic Solvents pretreatment for fractionation and separation of cell wall polysaccharides
Process Biochemistry
2024
Spent brewer’s yeast as a selective biosorbent for metal recovery from polymetallic waste streams
Frontiers in Bioengineering and Biotechnology
2024
Development of new craft beer enriched with a by-product of orange
Acta Horticulturae
2024
Possibility of brewery wastes application to soil as an organic improver of biological and chemical properties
Scientific Reports
2024
Anti-inflammatory, antithrombotic and anti-oxidant bioactives of beer and brewery by-products, as ingredients of bio-functional foods, nutraceuticals, cosmetics, cosmeceuticals and pharmaceuticals with health promoting properties
AIMS Agriculture and Food
2024
Release of Biopolymers from Saccharomyces cerevisiae Biomass Through Thermal and Non-Thermal Technologies
Microorganisms
2024
Unlocking high-value components from Brewer's spent yeast for innovative food applications
Food Bioscience
2024
Reference Series in Phytochemistry
2024
Applications of Deep Eutectic Solvents in the Recovery of Bioactive Compounds from Brewer Spent Grains
Food Reviews International
2024
Optimization of Ale-Type Craft Beer Through the Addition of Cañihua Malt (Chenopodium pallidicaule) and Aguaymanto Juice (Physalis peruviana) Using a D-Optimal Experimental Design
Beverages
2024
Deciphering the potential of diverse barley genotypes for improving the malt quality
Journal of Stored Products Research
2024
Antioxidant Potential of Xanthohumol in Disease Prevention: Evidence from Human and Animal Studies
Antioxidants
2024
Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours
Current Research in Food Science
2023
Processing Strategies for Extraction and Concentration of Bitter Acids and Polyphenols from Brewing By-Products: A Comprehensive Review
Processes
2023
Advances in Resting-state Functional MRI
2023
Sustainable Strategies for the Recovery and Valorization of Brewery By-Products—A Multidisciplinary Approach
Sustainability
2023
Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain
Food Bioscience
2023
Mercury Content in Impacted Wisdom Teeth from Patients of the Legnica–Głogów Copper Area—An In Vitro Pilot Study
Journal of Xenobiotics
2023
The Role of Emergent Processing Technologies in Beer Production
Beverages
2023
Computer Aided Chemical Engineering
2023
Sustainable Food Science - A Comprehensive Approach
2023
Valorization of Spent Brewer’s Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application
Fermentation
2023
Current strategies for the management of valuable compounds from hops waste for a circular economy
Food Chemistry: X
2023
Metabolic performance of black soldier fly larvae during entomoremediation of brewery waste
Journal of Applied Entomology
2023
Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector
Metabolites
2023
A sustainable waste-to-protein system to maximise waste resource utilisation for developing food- and feed-grade protein solutions
Green Chemistry
2023
Valorization of spent Brewers yeast in the integrated production of the fungal exopolysaccharide (1 → 6)-β-D-glucan (lasiodiplodan) and single-cell protein
Biocatalysis and Agricultural Biotechnology
2023
Protein recovery from brewery solid wastes
Food Chemistry
2023
Experimental investigation on utilization of brewers waste as fine aggregate in concrete
Materials Today: Proceedings
2023
Treatment of Biowaste for Electrodes in Energy Storage Applications: A Brief Review
Journal of Composites Science
2023
Engineering Plant-Based Food Systems
2023
Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing
Foods
2023
Microbial Fermentations in Nature and as Designed Processes
2022
Enhancement of protein production using synthetic brewery wastewater by Haematococcus pluvialis
Journal of Biotechnology
2022
Hop By-Products: Pharmacological Activities and Potential Application as Cosmetics
Cosmetics
2022
THE ROLE OF THE PRICING STRATEGY IN THE DEVELOPMENT OF BEER INDUSTRY ENTERPRISES
Scientific bulletin of International Association of scientists. Series: Economy, management, security, technologies
2022
Food Preservation and Safety of Natural Products
2022
Biological Pretreatment Effects on the Bioconversion of Brewer Spent Grain with Hermetia illucens Larvae
Recycling
2022
Review – Potentials and limitations of utilising brewer's spent grain as a protein source in aquaculture feeds
Journal of Cleaner Production
2022
Intermediate Pyrolysis of Brewer’s Spent Grain: Impact of Gas Atmosphere
Energies
2022
Biowaste-derived electrode and electrolyte materials for flexible supercapacitors
Chemical Engineering Journal
2022
Studies in Natural Products Chemistry
2022
β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity
Food Hydrocolloids
2022
Water reuse in the food industry
Discover Food
2022
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy
International Journal of Food Microbiology
2022
Einfluss der Hopfung auf die Adsorption von Uran(VI) und Europium(III) an Heißtrub
Lebensmittelchemie
2022
Extraction of valuable compounds from brewing residues: Malt rootlets, spent hops, and spent yeast
Trends in Food Science & Technology
2022
N-Doped Carbon Dot Hydrogels from Brewing Waste for Photocatalytic Wastewater Treatment
ACS Omega
2022
Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design
Heliyon
2022
Potential health effects of brewers’ spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine
Food & Function
2022
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product
Foods
2022
Regulation of the cecal microbiota community and the fatty liver deposition by the addition of brewers’ spent grain to feed of Landes geese
Frontiers in Microbiology
2022
More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology
Emergent Materials
2022
New value from food and industrial wastes – Bioaccumulation of omega-3 fatty acids from an oleaginous microbial biomass paired with a brewery by-product using black soldier fly (Hermetia illucens) larvae
Waste Management
2022
Bringing plant-based Cli-meat closer to original meat experience: insights in flavor
Future Foods
2022
Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review
Fermentation
2022
Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract
Frontiers in Food Science and Technology
2022
Bread as a Valuable Raw Material in Craft Ale Beer Brewing
Foods
2022
Biogas and Biohydrogen Production Using Spent Coffee Grounds and Alcohol Production Waste
Energies
2021
Modelling of palladium(II) adsorption onto amine-functionalised zeolite using a generalised surface complexation approach
Journal of Environmental Management
2021
Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities
Nutrients
2021
Biogas generation by hybrid treatment of dairy wastewater with lipolytic whole cell preparations and anaerobic sludge
Biochemical Engineering Journal
2021
Spent Brewer’s Yeast as a Source of Insoluble β-Glucans
International Journal of Molecular Sciences
2021
Immune-enhancing effects of polysaccharide extract of by-products of Korean liquor fermented by Saccharomyces cerevisiae
International Journal of Biological Macromolecules
2021
Anaerobic co-digestion of a lignocellulosic residue with different organic wastes: Relationship between biomethane yield, soluble organic matter and process stability
Biomass and Bioenergy
2021
Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment
Journal of Food Science
2020
Brewer’s Spent Grains: Possibilities of Valorization, a Review
Applied Sciences
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