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Food Technology and Biotechnology|March 4, 2020
Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork SausagesSonata Gustiene, Gintare Zaborskiene, Anita Rokaityte, et al.
Food Technology and Biotechnology|March 4, 2020
White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five Commercial CultivarsMateja Vidmar, Veronika Abram, Barbara Čeh, et al.
Food Technology and Biotechnology|March 4, 2020
Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut KernelsAsghar Ebrahimzadeh, Farhad Pirzad, Hamidreza Tahanian, et al.
Food Technology and Biotechnology|December 5, 2018
Inhibition of Enzymatic and Oxidative Processes by Phenolic Extracts from Spirulina sp. and Nannochloropsis spPriscila Tessmer Scaglioni, Larissa Quadros, Mariane de Paula, et al.
Food Technology and Biotechnology|December 5, 2018
Multifunctional Role of the Whey Culture Medium in the Spray Drying Microencapsulation of Lactic Acid BacteriaStephania Aragón-Rojas, María Ximena Quintanilla-Carvajal, Humberto Hernández-Sánchez
Food Technology and Biotechnology|December 5, 2018
Proapoptotic and Antimigratory Effects of Pseudevernia furfuracea and Platismatia glauca on Colon Cancer Cell LinesDragana S Šeklić, Ana D Obradović, Milan S Stanković, et al.
Food Technology and Biotechnology|December 7, 2020
Formulation of a Tropical Beverage by Applying Heat Treatment and High Hydrostatic PressureCarla Marengo-Orozco, Martha Patricia Tarazona-Díaz, Ligia Inés Rodríguez
Food Technology and Biotechnology|November 11, 2021
Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid BacteriaTaxiarchoula Magra, Nikolaos Soultos, Chrysostomos Dovas, et al.
Food Technology and Biotechnology|November 11, 2021
Optimization of β-Fructofuranosidase Production from Agrowaste by Aspergillus carbonarius and Its Application in the Production of Inverted SugarRyhára Dias Batista, Fernanda Guimarães Melo, Claudia Cristina Auler do Amaral Santos, et al.
Food Technology and Biotechnology|November 11, 2021
Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea PolyphenolsDerya Boyacı, Pelin Barış Kavur, Sukru Gulec, et al.
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