ReviewFoods (Basel, Switzerland)2021
Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers.
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The trial behind it
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Who cites it
37 citing papers in PubMed.
- Almond shell as an insoluble fibre source in laying pullets: influence of inclusion level and particle size on performance and intestinal health.Veterinary and animal science · 2026Article
- Characterization of Phenolic Compounds in Almond Skin Extracts by UPLC-TripleTOF-MS/MS and Their Protective Effects Against Cyclopiazonic Acid-Induced Toxicity in SH-SY5Y Cells.Foods (Basel, Switzerland) · 2026Article
- Screening of Almond Germplasm for Bioactive-Rich Skin Recovery and Application of Liquid Nitrogen Peeling.Foods (Basel, Switzerland) · 2026Article
- Amelioration of 6-OHDA-Induced Parkinson's Symptoms in Zebrafish Larvae by an Almond Skin Acetonic Extract.International journal of molecular sciences · 2026Article
- Comparative Evaluation of Crushed Almonds, Peanut Skins, and Water Hyacinth as Alternative Feed Resources for Ruminants: Fermentation Responses and Methane Mitigation Potential.Animals : an open access journal from MDPI · 2026Article
- Reducing the weaning impact in piglets with dietary fiber: the role of milled almond shells compared to wheat bran.Journal of animal science · 2026Article
- The Health-Promoting Potential of Wafers Enriched with Almond Peel.Molecules (Basel, Switzerland) · 2025Article
- Evaluation of nutritional and antioxidant properties of almond cultivars: a comprehensive analysis for health and industry applications.BMC plant biology · 2025Article
- Use of Almond Milk, Almond Skin and Plant Based Probiotics on Newly Developed Kefir: Physical, Chemical, Microbiological, and Functional Properties.Food science & nutrition · 2025Article
- Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2025Article
- Antioxidant and Antimicrobial Activities of Optimized Extract Obtained from Almond Shell Residues.Molecules (Basel, Switzerland) · 2025Article
- Transforming Agricultural Waste from Mediterranean Fruits into Renewable Materials and Products with a Circular and Digital Approach.Materials (Basel, Switzerland) · 2025Review
- Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors.Foods (Basel, Switzerland) · 2025Review
- Impact of post-harvest storage conditions on polyphenol composition and antioxidant activity in natural almonds.Frontiers in nutrition · 2025Article
- Mediterranean Food By-products as a Valuable Source of Bioactive Compounds with Health Properties.Current medicinal chemistry · 2025Review
- Ellagic Acid and Pomegranate (Aquaculture nutrition · 2025Article
- Almond Hull Extract Valorization: From Waste to Food Recovery to CounteractFoods (Basel, Switzerland) · 2024Article
- Tracking theFoods (Basel, Switzerland) · 2024Article
- Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide.Molecules (Basel, Switzerland) · 2024Article
- Sustainable and Biomimetic Methodology for Extraction of High-Value-Added Compounds in Almond Hulls.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond's valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.
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Registered trials
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