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Food Technology and Biotechnology|December 2, 2016
Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture DesignRoya Afshari, Hedayat Hosseini, Ramin Khaksar, et al.Food Technology and Biotechnology|December 2, 2016
Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing SpicesRenata Josipović, Zvonimira Medverec Knežević, Jadranka Frece, et al.Food Technology and Biotechnology|December 2, 2016
Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide ContentLoreta Basinskiene, Grazina Juodeikiene, Daiva Vidmantiene, et al.Food Technology and Biotechnology|December 2, 2016
Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA Damage in Saccharomyces cerevisiaeDaniel O Carvalho, Rui Oliveira, Björn Johansson, et al.Food Technology and Biotechnology|December 2, 2016
Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin SacksJadranka Frece, Marija Vrdoljak, Mija Filipčić, et al.Food Technology and Biotechnology|December 2, 2016
Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation TechniquesMarta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, et al.Food Technology and Biotechnology|December 2, 2016
Near-Infrared Spectroscopic Analysis of Total Phenolic Content and Antioxidant Activity of Berry FruitsJasenka Gajdoš Kljusurić, Kiril Mihalev, Ivana Bečić, et al.Food Technology and Biotechnology|December 2, 2016
Investigating the Variation of Volatile Compound Composition in Maotai-Flavoured Liquor During Its Multiple Fermentation Steps Using Statistical MethodsZheng-Yun Wu, Xue-Jun Lei, De-Wen Zhu, et al.Food Technology and Biotechnology|December 2, 2016
Adsorption Characteristics of Different Adsorbents and Iron(III) Salt for Removing As(V) from WaterJosip Ćurko, Marin Matošić, Vlado Crnek, et al.Food Technology and Biotechnology|March 30, 2019
Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A ReviewSandro Cid-Ortega, José Alberto Monroy-RiveraPageof 61