[1] FAOstat 2023 (consulted in 13/06/2025).

[2] Kariim, I., Park, J. Y., Kazmi, W. W., Swai, H., Lee, I. G., & Kivevele, T. (2024). Solvothermal liquefaction of orange peels into biocrude: An experimental investigation of biocrude yield and energy compositional dependency on process variables. Bioresource Technology, 391. https://doi.org/10.1016/j.biortech.2023.129928

[3] Capelleveen, G. V., Vegter, D., Olthaar, M., & Hillegersberg, J. V. (2023). The anatomy of a passport for the circular economy: A conceptual definition, vision and structured literature review. Resources, Conservation. https://doi.org/10.1016/j.rcradv.2023.200131

[4] Ritika, Rizwana, Shukla, S., Sondhi, A., Tripathi, A. D., Lee, J. K., Patel, S. K. S., & Agarwal, A. (2024). Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application. Trends in Food. https://doi.org/10.1016/j.tifs.2023.104302

[5] AOAC (2005). AOAC official method 960.09. In ‘‘Official Methods of Analysis of the AOAC International’’, G. W. Latimer and W. Horwitz (Eds.), 18th edn. Association of Official Analytical Chemists, Gaithersburg, MD.

[6] ISO (2004). Cheese and Processed Cheese Products—Determination of Fat Content—Gravimetric Method (Standard ISO 1735/IDF 5). International Organization for Standardization, Geneva.

[7] Fox, P. F., McSweeney, P. L. H., Cogan, T. M., and Guinee, T. P. (2004). Cheese: Chemistry, Physics and Microbiology, 3rd edn., Vol. 1. Elsevier Inc., New York, p. 640.

[8] Wendt Thiex, N.J.; Latimer, G.W., Jr. (Eds.) Fiber. In Official Methods of Analysis of AOAC INTERNATIONAL; Oxford University Press: Oxford, UK, 2023.

[9] Ozcan, T., Sahin, S., Akpinar-Bayizit, A., & Yilmaz-Ersan, L. (2019). Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. International journal of dairy technology, 72(1), 65–73. 

[10] Ferreira, J., Tkacz, K., Turkiewicz, I.P., Santos, M.I., Belas, A., Lima, A., Wojdyło, A., Sousa, I. Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods 2023, 12, 4325. https://doi.org/10.3390/foods12234325