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Food Technology and Biotechnology|December 5, 2018
Lignin-Degrading Abilities of Novel Autochthonous Fungal Isolates Trametes hirsuta F13 and Stereum gausapatum F28Jelena Jović, Aneta Buntić, Neda Radovanović, et al.
Food Technology and Biotechnology|December 5, 2018
Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched FlourBurcu Çabuk, Andrea K Stone, Darren R Korber, et al.
Food Technology and Biotechnology|December 24, 2019
Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by Spray DryingAdriana García-Gurrola, Susana Rincón, Alberto A Escobar-Puentes, et al.
Food Technology and Biotechnology|December 24, 2019
Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial ByproductsTábita Veiga Dias Rodrigues, Thalita D Amore, Erika Carvalho Teixeira, et al.
Food Technology and Biotechnology|December 24, 2019
Influence of d-Amino Acids in Beer on Formation of Uric AcidYuhe Kan, Zhikun Zhang, Kunhao Yang, et al.
Food Technology and Biotechnology|July 28, 2021
Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond ElectrodeTahir Arbneshi, Arbër Frangu, Michaela Frühbauerová, et al.
Food Technology and Biotechnology|July 28, 2021
Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective DryingLívia Dias Campêlo de Freitas, Shirley Clyde Rupert Brandão, João Henrique Fernandes da Silva, et al.
Food Technology and Biotechnology|July 28, 2021
Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated DhainchaSavita Sharma, Prashant Sahni
Food Technology and Biotechnology|December 2, 2016
Influence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam CheeseMarek Aljewicz, Grażyna Cichosz, Beata Nalepa, et al.
Food Technology and Biotechnology|December 2, 2016
Modelling of Batch Lactic Acid Fermentation in the Presence of Anionic ClayCosmin Jinescu, Vasilica Alisa Aruş, Oana Cristina Pârvulescu, et al.
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