Takka, M. et al. 2026. Valorization and Optimization of Agro-Food By-Products from Punica granatum Bark and Juglans regia Husk Combined with Syzygium aromaticum for Enhanced Antioxidant and Anti-Inflammatory Activities: A D-Optimal Mixture Design Approach: In Production. The North African Journal of Food and Nutrition Research. 9, SI (Sep. 2026).