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Food Technology and Biotechnology|July 21, 2020
Application of Spectrophotometric Fingerprint in Cluster Analysis for Starch Origin DeterminationNikola Sakač, Maja Karnaš, Jasminka Dobša, et al.
Food Technology and Biotechnology|July 21, 2020
HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping PeaksLuke Mizzi, Christina Chatzitzika, Ruben Gatt, et al.
Food Technology and Biotechnology|July 21, 2020
Identification of Durum Wheat Cultivars and Their Tetraploid Relatives with Low Cadmium ContentMehmet Tekin, Ahmet Cat, Sahriye Sönmez, et al.
Food Technology and Biotechnology|July 21, 2020
New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture MozzarellaPiero Franceschi, Massimo Malacarne, Michele Faccia, et al.
Food Technology and Biotechnology|August 1, 2022
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple SyrupsImad Toufeili, Marwa Itani, Mona Zeidan, et al.
Food Technology and Biotechnology|August 1, 2022
Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) ProductionCeren Akal, Celalettin Koçak, Nazlı Kanca, et al.
Food Technology and Biotechnology|November 2, 2022
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie ProductionNgoc Doan Trang Nguyen, Thi Thuy Huong Phan, Thi Thu Tra Tran, et al.
Food Technology and Biotechnology|November 2, 2022
Effect of Microencapsulation on Chemical Composition and Antimicrobial, Antioxidant and Cytotoxic Properties of Lemongrass (Cymbopogon flexuosus) Essential OilAnely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, et al.
Food Technology and Biotechnology|November 2, 2022
Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant CharacteristicsYvonne Maphosa, Victoria Adaora Jideani, Daniel Imwansi Ikhu-Omoregbe
Food Technology and Biotechnology|November 2, 2022
Fruit Extract Derived from a Mixture of Noni, Pineapple and Mango Capable of Coagulating Milk and Producing Curd with Antidiabetic ActivitiesJaya Vejayan, Rupbansraaj Bathmanathan, Sharifah Aminah Tuan Said, et al.
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