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Food Technology and Biotechnology|April 20, 2022
Coriolus versicolor Mushroom Grown on Selenium-Rich Zeolitic Tuff as a Potential Novel Food SupplementDanka Matijašević, Milena Pantić, Nemanja Stanisavljević, et al.
Food Technology and Biotechnology|April 20, 2022
Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour FilmsGema Morales-Olán, María Antonieta Ríos-Corripio, Aleida Selene Hernández-Cázares, et al.
Food Technology and Biotechnology|April 20, 2022
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled ReleaseDyah H Wardhani, Fatiha N Etnanta, Hana N Ulya, et al.
Food Technology and Biotechnology|April 20, 2022
Effects of Growth Medium Variation on the Nutri-Functional Properties of Microalgae Used for the Enrichment of RicottaSheyma Khemiri, Ines Bouchech, Nadia Berrejeb, et al.
Food Technology and Biotechnology|November 29, 2023
Optimisation of Almond-Based Dairy-Free Milk Alternative Formulation Fortified with Myrtle, Bay Leaf and Fennel Extracts§Sandra Balbino, Daniela Cvitković, Hanna Skendrović, et al.
Food Technology and Biotechnology|November 29, 2023
Development and Comparison of Alternative Methods for the Purification of Adalimumab Directly from Harvested Cell Culture FluidDorottya Vaskó, Júlia Domján, Bence Szűcs, et al.
Food Technology and Biotechnology|November 29, 2023
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content§Valentina Nikolić, Slađana Žilić, Marijana Simić, et al.
Food Technology and Biotechnology|July 17, 2023
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A ReviewGabriela Aguiar Campolina, Maria das Graças Cardoso, Alex Rodrigues-Silva-Caetano, et al.
Food Technology and Biotechnology|July 17, 2023
Enzymatic Pretreatment of Plant Cells for Oil ExtractionHanna Vovk, Kwankao Karnpakdee, Roland Ludwig, et al.
Food Technology and Biotechnology|March 4, 2020
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt CultureEdina Šertović, Zlatan Sarić, Miroljub Barać, et al.
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