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Food Technology and Biotechnology|February 23, 2023
Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish FreshnessBambang Kuswandi, Faridatul Hasanah, Dwi Koko Pratoko, et al.Food Technology and Biotechnology|February 13, 2026
Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter CulturesKatarina Butorac, Martina Banić, Dina El Khalifa, et al.Food Technology and Biotechnology|February 13, 2026
Enhancing Yeast Surface Display: UPR, ERAD, and ER Dynamics in Recombinant Protein ProductionTea Martinić Cezar, Antonia Paić, Bojan Žunar, et al.Food Technology and Biotechnology|January 20, 2025
Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)Berna Genc, Seyda Merve Karatas, Merve Tuğçe TunçFood Technology and Biotechnology|January 20, 2025
Ultrasound-Assisted Extraction of Chickpea Proteins and Their Functional and Technological PropertiesEmine Aytunga Arik Kibar, Özlem AslanFood Technology and Biotechnology|January 20, 2025
Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil YieldBethlehem Worku, Nurelegne Shibeshi, Jong-Bang Eun, et al.Food Technology and Biotechnology|November 5, 2024
Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo CheeseVerenice Torres-Salas, Blanca E Hernández-Rodríguez, Javier Vioque-Peña, et al.Food Technology and Biotechnology|November 5, 2024
Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana SlicesFernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, et al.Food Technology and Biotechnology|November 5, 2024
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana BertoniLiliana Celaya, Nicolás Kolb KoslobskyFood Technology and Biotechnology|November 5, 2024
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of MeatballsNafly Comilo Tiven, Tienni Mariana SimanjorangPageof 61