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Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

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Fermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food waste

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Bread waste – A potential feedstock for sustainable circular biorefineries

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Innovative Fermented Beverages Based on Bread Waste—Fermentation Parameters and Antibacterial Properties

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

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Efficient Management of Renewable Biowaste Resources Is Key to Transition towards a Circular Bioeconomy

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Zero-waste strategy by means of valorization of bread waste

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Selected Factors Determining the Disposal of Stale Bread by Polish Consumers

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Synthesis of ethyl levulinate from bread waste and its application as a versatile bio-additive for spark ignition internal combustion engines

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Assessing antioxidant properties of Maillard reaction products: methods and potential applications as food preservatives

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Improving bioethanol production through the use of bread waste-derived biochar as an additive in alcoholic fermentation

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Impact of bakery waste as an organic substrate on microbial fuel cell performance

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Exploration of Converting Food Waste into Value-Added Products via Insect Pretreatment-Assisted Hydrothermal Catalysis

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Climate change impact of food distribution: The case of reverse logistics for bread in Sweden

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Efficient Production of 2,5-Furandicarboxylic Acid via Chemobiocatalytic Sequential Catalysis of Bread Waste in a One-Pot, Three-Step Process Manner in a Benign Reaction System

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Nanoclay reinforced chitosan nanocomposites—state-of-the-art and technological imprints

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Multi-objective optimization of bread waste valorization: a framework for integrated food waste management

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What Remains in Students from an Etwinning Project: The Case of Şebit Project

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Policies for effective management of bread waste: A scoping review

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Harnessing Waste Bread: From Potential Use in Microbial Growth and Enzyme Production to Techno-Economic Assessment

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A comparative techno-economic feasibility of hydrogen production from sugarcane bagasse and bread waste

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Deep eutectic solvent-assisted starch acetylation within stale bread particles to improve water resistance

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Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review

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Advances in pretreatment methods for the upcycling of food waste: A sustainable approach

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Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis

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Impact of citric acid-mediated starch crosslinking on the properties of films derived from stale bread particles: A comparative study of solvent casting and melt-mixing/hot pressing processing

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Bread as a Valuable Raw Material in Craft Ale Beer Brewing

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Postbiotics in the Bakery Products: Applications and Nutritional Values

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From Food (Bread) waste to Bioethnol Producation

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Valorisation of bakery waste via the bioethanol pathway

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Whole Wheat Bread Improves the Nutritional Composition and Quality of Beer During Long-Term Storage

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Microbial characterization of discarded breads

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A Novel Biomass Fuel Cell Using the Same Anodic and Cathodic Catalyst to Avoid Cross‐membrane Permeation

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Effective bioconversion of fungal-spoiled starchy food waste into fermentable sugars using fungi-degrading, artificial amylosomes

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Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus

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Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources

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Waste Bread as Raw Material for Ethanol Production: Effect of Mash Preparation Methods on Fermentation Efficiency

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Brewing Mainly from Stale Bread: A Pale Ale Case Study

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Brewing with Whole Wheat Bread to Produce Different Beer Styles

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Sustainable, carbonated, non-alcoholic beverages using leftover bread

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Upcycling stale bread into (meso)porous materials: Xerogels and aerogels

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Cutting-edge green nanoclay nanocomposites—fundamentals and technological opportunities for packaging, dye removal, and biomedical sectors

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Investigating Factors Affecting the Amount of Household Bread Waste in Sanandaj City

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Recent Advances in Electrochemical Organic Waste Reforming: Highlights on Anodic Chemistry, Materials Design, and System Integration

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The Effect of Bakery Waste Addition on Pine Sawdust Pelletization and Pellet Quality

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Exploring circular economy in the United Kingdom based on LinkedIn data from company profiles

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Bread waste valorization: a review of sustainability aspects and challenges

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Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds

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