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Food Technology and Biotechnology|July 28, 2021
Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiaeEssam A Makky, Manaf AlMatar, Mahmood H Mahmood, et al.
Food Technology and Biotechnology|July 28, 2021
Tamarix articulata Inhibits Cell Proliferation, Promotes Cell Death Mechanisms and Triggers G0/G1 Cell Cycle Arrest in Hepatocellular Carcinoma CellsAbdullah M Alnuqaydan, Bilal Rah
Food Technology and Biotechnology|July 28, 2021
Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized PolysaccharidesSeyed Saeid Hosseini, Faramarz Khodaiyan, Seyed Mohammad Mousavi, et al.
Food Technology and Biotechnology|January 28, 2021
Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal ProfileJoão Henrique Fernandes da Silva, José Sabino da Silva Neto, Edilene Souza da Silva, et al.
Food Technology and Biotechnology|January 28, 2021
Magnetic Biocatalysts of Pectinase: Synthesis by Macromolecular Cross-Linker for Application in Apple Juice ClarificationMarjan Nouri, Faramarz Khodaiyan
Food Technology and Biotechnology|January 28, 2021
Influence of Diclofenac on Activated Sludge Bacterial Communities in Fed-Batch ReactorsBarbara Kraigher, Ines Mandic-Mulec
Food Technology and Biotechnology|December 14, 2016
The Use of Peptide Markers of Carp and Herring Allergens as an Example of Detection of Sequenced and Non-Sequenced ProteinsJustyna Bucholska, Piotr Minkiewicz
Food Technology and Biotechnology|December 14, 2016
HPTLC Fingerprinting and Cholinesterase Inhibitory and Metal-Chelating Capacity of Various Citrus Cultivars and Olea europaeaFatma Sezer Senol, Anita Ankli, Eike Reich, et al.
Food Technology and Biotechnology|December 14, 2016
Correlation Between Phytochemical and Mineral Contents and Antioxidant Activity of Black Glutinous Rice Bran, and Its Potential Chemopreventive PropertyParadorn Ngamdee, Uthai Wichai, Sudarat Jiamyangyuen
Food Technology and Biotechnology|December 14, 2016
Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like FlavourIntira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, et al.
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