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Food Technology and Biotechnology|September 5, 2017
Biogas Production from Brewer's Yeast Using an Anaerobic Sequencing Batch ReactorGregor Drago Zupančič, Mario Panjičko, Bruno Zelić
Food Technology and Biotechnology|May 26, 2018
Solid-State Fermentation of Carrot Pomace for the Production of Inulinase by Penicillium oxalicum BGPUP-4Ram Sarup Singh, Kanika Chauhan, Jagroop Singh, et al.
Food Technology and Biotechnology|May 26, 2018
Production of Pectinase from Bacillus sonorensis MPTD1Anju Mohandas, Sindhu Raveendran, Binod Parameswaran, et al.
Food Technology and Biotechnology|January 20, 2025
Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional FoodsAmani Weerarathna, Matara Arahchige Jagath Wansapala
Food Technology and Biotechnology|January 20, 2025
Quince Powder Increases Antioxidant Activity and Probiotic Survival in YoghurtŞenay Burak Çınar, Gülfem Ünal, Gülşah Çalışkan Koç, et al.
Food Technology and Biotechnology|January 20, 2025
Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk PowderNoer Abyor Handayani, Siswo Sumardiono, Aprilina Purbasari, et al.
Food Technology and Biotechnology|January 20, 2025
Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen PericarpGiroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, et al.
Food Technology and Biotechnology|November 5, 2024
Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (Cynara scolymus L.) LeavesCan Turksever, Duygu Benzer Gurel, Aslı Sahiner, et al.
Food Technology and Biotechnology|September 26, 2025
Rapid Determination of Fish Species of Raw and Heat-Treated Fish Meat Using Proteomic Species-Specific MarkersAlena Meledina, David Straka, Filip Soucek, et al.
Food Technology and Biotechnology|October 1, 2025
Opuntia ficus-indica as an Alternative Source of Mucilage in Low-Fat Ice CreamEduarda França Ferreira Souza, Amanda Kelly Cristiano Mafra, Raquel Guidetti Vendruscolo, et al.
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