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Food Technology and Biotechnology|September 20, 2018
Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)Bjørn Tore Rotabakk, Gaute Lunde Melberg, Jørgen Lerfall
Food Technology and Biotechnology|June 1, 2017
Effect of Temperature-Shift and Temperature-Constant Cultivation on the Monacolin K Biosynthetic Gene Cluster Expression in Monascus spLin Lin, Changlu Wang, Zhenjing Li, et al.
Food Technology and Biotechnology|June 1, 2017
The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian KulenKrešimir Mastanjević, Dragan Kovačević, Jadranka Frece, et al.
Food Technology and Biotechnology|June 1, 2017
Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential OilSerpil Tural, Sadettin Turhan
Food Technology and Biotechnology|June 1, 2017
Optimisation of Microwave-Assisted Extraction of Pomegranate (Punica granatum L.) Seed Oil and Evaluation of Its Physicochemical and Bioactive PropertiesHasene Keskin Çavdar, Derya Koçak Yanık, Uğur Gök, et al.
Food Technology and Biotechnology|June 1, 2017
An Effective Method of Continuous Production of Erythritol from Glycerol by Yarrowia lipolytica MK1Magdalena Rakicka, Aleksandra M Mirończuk, Ludwika Tomaszewska-Hetman, et al.
Food Technology and Biotechnology|June 1, 2017
Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity TestsIla Monize Sousa Sales, Janaína Sousa Barbosa, Fabelina Karollyne Silva Dos Santos, et al.
Food Technology and Biotechnology|December 2, 2016
First Approach to the Analytical Characterization of Barrel-Aged Grape Marc Distillates Using Phenolic Compounds and Colour ParametersRaquel Rodríguez-Solana, José Manuel Salgado, José Manuel Domínguez, et al.
Food Technology and Biotechnology|December 2, 2016
Osmotic Concentration of Gooseberry Fruits - The Influence of Temperature, Time and Pretreatment Methods on Mass Transfer and Total Polyphenol and Organic Acid ContentAnna Kucner, Robert Klewicki, Michał Sójka, et al.
Food Technology and Biotechnology|December 2, 2016
Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and YeastsAleksandra S Velićanski, Dragoljub D Cvetković, Siniša L Markov, et al.
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