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Food Technology and Biotechnology|March 4, 2020
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive OilKarolina Brkić Bubola, Marina Lukić, Igor Lukić, et al.Food Technology and Biotechnology|July 21, 2020
Development of Efficient, Reproducible and Stable Agrobacterium-Mediated Genetic Transformation of Five Potato CultivarsAllah BakhshFood Technology and Biotechnology|July 21, 2020
Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillarisBorbála Oláhné Horváth, Diána Nyitrainé Sárdy, Nikolett Kellner, et al.Food Technology and Biotechnology|August 25, 2020
Propionic Acid: Method of Production, Current State and PerspectivesVahid Ranaei, Zahra Pilevar, Amin Mousavi Khaneghah, et al.Food Technology and Biotechnology|August 25, 2020
Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk: An in vivo Rat StudyJinal Kesharbhai Chaudhary, Sreeja MudgalFood Technology and Biotechnology|August 25, 2020
Synthesis of Nano-Scale Biopolymer Particles from Legume Protein Isolates and CarrageenanIndika Dilrukshi Koralegedara, Charith Aravinda Hettiarachchi, Batugahage Don Rohitha Prasantha, et al.Food Technology and Biotechnology|August 25, 2020
Lipoxygenase and Its Relationship with Ethylene During Ripening of Genetically Modified Tomato (Solanum lycopersicum)Arturo Alberto Velázquez-López, Javier De La Cruz-Medina, Hugo Sergio García, et al.Food Technology and Biotechnology|November 29, 2023
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookiesİrem Karaçoban, Nermin Bilgiçli, Elif YaverFood Technology and Biotechnology|November 29, 2023
Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice CreamReza Janipour, Seyed Shahram Shekarforoush, Samira Ghorbani, et al.Food Technology and Biotechnology|November 29, 2023
Removal of Histamine from Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented FishNatthakan Rungraeng, Kazuhisa Ohtaguchi, Teerin ChysirichotePageof 61