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Cited article:

Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

Salima Chebaibi, Mathilde Leriche Grandchamp, Grégoire Burgé, Tiphaine Clément, Florent Allais and Fatiha Laziri
Journal of Bioscience and Bioengineering 128 (3) 384 (2019)

Effects of different forms of olive cake on the performance and carcass quality of Awassi lambs

Jamal M. Abo Omar, Raed Daya and Ayed Ghaleb
Animal Feed Science and Technology 171 (2-4) 167 (2012)

Ruminal degradability, digestibility, energy content, and influence on nitrogen turnover of various Mediterranean by-products in fat-tailed Awassi sheep

S. Abbeddou, S. Riwahi, L. Iñiguez, et al.
Animal Feed Science and Technology 163 (2-4) 99 (2011)

By-products from viticulture and the wine industry: potential as sources of nutrients for ruminants

Eduarda Molina-Alcaide, Abdelmajid Moumen and A Ignacio Martín-García
Journal of the Science of Food and Agriculture 88 (4) 597 (2008)

Olive Processing Waste Management - Literature Review and Patent Survey

Waste Management Series, Olive Processing Waste Management - Literature Review and Patent Survey 5 343 (2006)

Chemical composition and nitrogen availability for goats and sheep of some olive by-products

E. Molina Alcaide, D. Yáñez Ruiz, A. Moumen and I. Martı́n Garcı́a
Small Ruminant Research 49 (3) 329 (2003)

Recycling of olive oil by-products: Possibilities of utilization in animal nutrition

E. Molina Alcaide and A. Nefzaoui
International Biodeterioration & Biodegradation 38 (3-4) 227 (1996)

The performance of ewes offered concentrates containing olive by-products in late pregnancy and lactation

J. F. Aguilera, M. A. García and E. Molina
Animal Science 55 (2) 219 (1992)