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Food Technology and Biotechnology|December 2, 2016
ACE Inhibitory and Antioxidant Activities of Collagen Hydrolysates from the Ribbon Jellyfish (Chrysaora sp.)Zoha Barzideh, Aishah Abd Latiff, Chee-Yuen Gan, et al.Food Technology and Biotechnology|December 2, 2016
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)José Armando Ulloa, Silvia Jazmin Ibarra-Zavala, Silvia Patricia Ramírez-Salas, et al.Food Technology and Biotechnology|December 2, 2016
Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLCElisabeta I Geana, Oana R Dinca, Roxana E Ionete, et al.Food Technology and Biotechnology|December 2, 2016
Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional ValueMaryam Asnaashari, Seyed Mohammad Bagher Hashemi, Hamed Mahdavian Mehr, et al.Food Technology and Biotechnology|December 2, 2016
Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline SolutionsChau Minh Le, Claire Donnay-Moreno, Sandrine Bruzac, et al.Food Technology and Biotechnology|December 2, 2016
Efficient Degumming of Rice Bran Oil by Immobilized PLA1 from Thermomyces lanuginosusTripti Singhania, Harsh Sinha, Paulomi Das, et al.Food Technology and Biotechnology|December 2, 2016
Phenolic Content, Antioxidant Capacity and Quality of Chokeberry (Aronia melanocarpa) ProductsMandica-Tamara Tolić, Irena Landeka Jurčević, Ines Panjkota Krbavčić, et al.Food Technology and Biotechnology|December 2, 2016
Concentration and Purification of Yacon (Smallanthus sonchifolius) Root Fructooligosaccharides Using Membrane TechnologyMaria Julia Ledur Alles, Isabel Cristina Tessaro, Caciano Pelayo Zapata NoreñaFood Technology and Biotechnology|December 2, 2016
Effect of Low-Density Static Magnetic Field on the Oxidation of Ammonium by Nitrosomonas europaea and by Activated Sludge in Municipal WastewaterJasmina Filipič, Barbara Kraigher, Brigita Tepuš, et al.Food Technology and Biotechnology|December 2, 2016
Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food IngredientsCintya Soria-Hernández, Sergio Serna-Saldívar, Cristina Chuck-HernándezPageof 61