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Food Technology and Biotechnology|December 2, 2016
Maximized Autotransporter-Mediated Expression (MATE) for Surface Display and Secretion of Recombinant Proteins in Escherichia coliShanna Sichwart, Iasson E P Tozakidis, Mark Teese, et al.
Food Technology and Biotechnology|December 2, 2016
Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as StabiliserLee-Fen Hong, Lai-Hoong Cheng, Chong Yew Lee, et al.
Food Technology and Biotechnology|December 2, 2016
The Nutritional Value and Physiological Properties of Diets with Raw and Candida utilis-Fermented Lupin Seeds in RatsMałgorzata Kasprowicz-Potocka, Anita Zaworska, Andrzej Frankiewicz, et al.
Food Technology and Biotechnology|December 2, 2016
Effect of Hot Water Blanching Time and Drying Temperature on the Thin Layer Drying Kinetics of and Anthocyanin Degradation in Black Carrot (Daucus carota L.) ShredsUmar Garba, Sawinder Kaur, Sushma Gurumayum, et al.
Food Technology and Biotechnology|December 2, 2016
A Study on Enhanced Expression of 3-Hydroxypropionic Acid Pathway Genes and Impact on Its Production in Lactobacillus reuteriGopal Ramakrishnan Gopi, Nehru Ganesh, Suppuram Pandiaraj, et al.
Food Technology and Biotechnology|December 2, 2016
Control of Penicillium sp. on the Surface of Italian Salami Using Essential OilsAline Maria Cenci, Mariane Lobo Ugalde, Juliana Steffens, et al.
Food Technology and Biotechnology|December 2, 2016
Degradation of Anthocyanin Content in Sour Cherry Juice During Heat TreatmentLilla Szalóki-Dorkó, György Végvári, Márta Ladányi, et al.
Food Technology and Biotechnology|December 2, 2016
Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (cv. Mollar de Elche) at Different Stages of RipeningLuana Fernandes, José Alberto C Pereira, Isabel Lopéz-Cortés, et al.
Food Technology and Biotechnology|December 2, 2016
Screening of Xylanolytic Aspergillus fumigatus for Prebiotic Xylooligosaccharide Production Using BagasseAna Flavia Azevedo Carvalho, Pedro de Oliva Neto, Paula Zaghetto de Almeida, et al.
Food Technology and Biotechnology|December 2, 2016
Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological QualityAna E de la Horra, María Eugenia Steffolani, Gabriela N Barrera, et al.
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