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Food Technology and Biotechnology|December 2, 2016
Characterisation of Sorbus domestica L. Bark, Fruits and Seeds: Nutrient Composition and Antioxidant ActivityBoris Majić, Ivana Šola, Saša Likić, et al.Food Technology and Biotechnology|December 2, 2016
Influence of Climate, Variety and Production Process on Tocopherols, Plastochromanol-8 and Pigments in Flaxseed OilMarko Obranović, Dubravka Škevin, Klara Kraljić, et al.Food Technology and Biotechnology|December 2, 2016
Review of Thawing Time Prediction Models Depending on Process Conditions and Product CharacteristicsDariusz Góral, Franciszek Kluza, Walter E L Spiess, et al.Food Technology and Biotechnology|December 2, 2016
Performance of Different Natural Antioxidant Compounds in Frying OilBuket Aydenız, Emin YilmazFood Technology and Biotechnology|December 2, 2016
Ascorbate Oxidase-Based Amperometric Biosensor for l-Ascorbic Acid Determination in BeveragesGábor Csiffáry, Péter Fűtő, Nóra Adányi, et al.Food Technology and Biotechnology|December 2, 2016
The Production of Synbiotic Bread by MicroencapsulationMojan Seyedain-Ardabili, Anousheh Sharifan, Babak Ghiassi TarziFood Technology and Biotechnology|December 2, 2016
Antibacterial Activity of Indian Borage (Plectranthus amboinicus Benth) Leaf Extracts in Food Systems and Against Natural Microflora in Chicken MeatSandeep Kumar Gupta, Pradeep Singh NegiFood Technology and Biotechnology|December 2, 2016
Stability of Rosmarinic Acid in Aqueous Extracts from Different Lamiaceae Species after in vitro Digestion with Human Gastrointestinal EnzymesZoran Zorić, Joško Markić, Sandra Pedisić, et al.Food Technology and Biotechnology|December 2, 2016
Comparison of Cultivable Acetic Acid Bacterial Microbiota in Organic and Conventional Apple Cider VinegarAleksandra Štornik, Barbara Skok, Janja TrčekFood Technology and Biotechnology|December 2, 2016
Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivoKi Bae Hong, Jae Hwan Kim, Hyuk Kon Kwon, et al.Pageof 61