selected publications
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conference paper
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document
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journal article
- Revalorization of spent coffee residues by a direct agronomic approach. Food Research International. 190-196. 2015
- Improvement of vegetables elemental quality by espresso coffee residues. Food Chemistry. 294-299. 2014
- Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues. Food Chemistry. 95-101. 2014
- Espresso Coffee Residues: A Valuable Source of Unextracted Compounds. Journal of Agricultural and Food Chemistry. 7777-7784. 2012