Concepedia

Tomato Pomace

Tomato Pomace is a by-product residue derived from the industrial processing of tomatoes, consisting primarily of skins, seeds, and fibrous material remaining after juice and pulp extraction.

235

Publications

11K

Citations

940

Authors

329

Institutions

Publications per year

2017–2026

109

Parents

Publications

235

Removal of dyes from a synthetic textile dye effluent by biosorption on apple pomace and wheat straw

Tim Robinson · Water Research · 2002 · 632 citations

, , +14

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Aylin Altan, Kathryn McCarthy, Medeni Maskan · Journal of Food Engineering · 2007 · 371 citations

, , +16

Optimum alkaline treatment parameters for the extraction of cellulose and production of cellulose nanocrystals from apple pomace

Arzu Yalçın Melikoğlu, Serap Cesur · Carbohydrate Polymers · 2019 · 287 citations

, , +10

Isolation and Characterization of Cellulose from Different Fruit and Vegetable Pomaces

Monika Szymańska‐Chargot, Monika Chylińska, Karolina Gdula et al. · Polymers · 2017 · 286 citations · Full text

, , +16

Chemical characterization of tomato pomace

Montaña Cámara, Maria‐Esperanza Torija · Journal of the Science of Food and Agriculture · 2006 · 266 citations

, , +15

1–5 of 235

Authors

940

  1. MB
    Miona Belović

    University of Novi Sad, Serbia

    7 publications · 314 citations

    7

    h-index

  2. AT
    Aleksandra Torbica

    University of Novi Sad, Serbia

    6 publications · 291 citations

    6

    h-index

  3. AA
    Athanassia Athanassiou

    Italian Institute of Technology, Italy

    5 publications · 304 citations

    5

    h-index

  4. VV
    Victoria Vorobyova

    National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”, Ukraine

    5 publications · 231 citations

    5

    h-index

  5. JA
    José A. Heredia‐Guerrero

    Italian Institute of Technology, Italy

    4 publications · 206 citations

    4

    h-index

1–5 of 940

Institutions

329

  1. University of California, Davis

    Davis, United States

    11 h-index

    27 publications

    1.6K citations

  2. Zagazig University

    Zagazig, Egypt

    8 h-index

    21 publications

    898 citations

  3. University of Novi Sad

    Novi Sad, Serbia

    7 h-index

    40 publications

    1.9K citations

  4. Italian Institute of Technology

    Genoa, Italy

    6 h-index

    21 publications

    1.1K citations

  5. National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”

    Kyiv, Ukraine

    5 h-index

    11 publications

    572 citations

  6. University of Milan

    Milan, Italy

    5 h-index

    27 publications

    1.1K citations

  7. University of Lisbon

    Lisbon, Portugal

    5 h-index

    23 publications

    807 citations

  8. University of Talca

    Talca, Chile

    5 h-index

    14 publications

    428 citations

1–8 of 329

Venues

  1. Journal of the Science of Food and Agriculture

    8 publications · 483 citations

    8

    h-index

  2. Food Chemistry

    8 publications · 382 citations

    8

    h-index

  3. Poultry Science

    5 publications · 128 citations

    5

    h-index

  4. Foods

    5 publications · 178 citations

    5

    h-index

  5. Journal of Agricultural and Food Chemistry

    4 publications · 207 citations

    4

    h-index

1–5