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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Potato | Potato | Waste compounds | Volatile content | 92.83 | % d.b. | Selected | NOSHAN |
| Brewer's yeast/grains, unspecified | Brewing cake | Waste compounds | Volatile content | 82.3 | % d.b. | NOSHAN | |
| Cheese | Cheese | Waste compounds | Volatile content | 96.87 | % d.b. | Soft and hard | NOSHAN |
| Olive | Olive pomace | Waste compounds | Volatile content | 86 | % d.b. | NOSHAN | |
| Orange | Orange peel | Waste compounds | Volatile content | 88.16 | % d.b. | Orange | NOSHAN |
| Tomatoes | Tomato skin | Waste compounds | Volatile content | 87.79 | % d.b. | NOSHAN | |
| Rice | Rice husk | Waste compounds | Volatile content | 66.4 | % d.b. | Variety: Lemont LG | Determination of kinetic parameters of rice husks in oxygen using thermogravimetric analysis |
| Potato | Potato skin | Waste compounds | Volatile content | 91.19 | % d.b. | NOSHAN | |
| Cabbage | Cabbage | Waste compounds | Volatile content | 75.38 | % d.b. | NOSHAN | |
| Grape | Grape pomace | Waste compounds | Volatile content | 79.97 | % d.b. | NOSHAN |