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Food Technology and Biotechnology|August 25, 2020
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter CulturesDeni Kostelac, Marija Vrdoljak, Ksenija Markov, et al.Food Technology and Biotechnology|August 25, 2020
Dromedary Milk Protein Hydrolysates Show Enhanced Antioxidant and Functional PropertiesOlfa Oussaief, Zeineb Jrad, Isabelle Adt, et al.Food Technology and Biotechnology|August 25, 2020
Lovastatin Production by Aspergillus sclerotiorum Using Agricultural WasteJutarut Iewkittayakorn, Kannika Kuechoo, Yaowapa Sukpondma, et al.Food Technology and Biotechnology|May 18, 2023
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic DamageXiaomin Tang, Xiaoyu Yin, Majida Al-Wraikat, et al.Food Technology and Biotechnology|May 18, 2023
Jack Bean (Canavalia ensiformis) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small IntestineEndah Puspitojati, Muhammad Nur Cahyanto, Yustinus Marsono, et al.Food Technology and Biotechnology|May 18, 2023
Influence of Soy Lecithin and Sodium Caseinate on The Stability and in vitro Bioaccessibility of Lycopene NanodispersionNor Shariffa Yussof, Tan Chin Ping, Tan Tai Boon, et al.Food Technology and Biotechnology|May 18, 2023
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free BreadDubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj, et al.Food Technology and Biotechnology|December 5, 2018
Microbial Keratinases: Enzymes with Promising Biotechnological ApplicationsBeti Vidmar, Maša VodovnikFood Technology and Biotechnology|December 5, 2018
Linseed (Linum usitatissimum) Oil Extraction Using Different SolventsGuilherme Sabadin Piva, Thiago André Weschenfelder, Elton Franceschi, et al.Food Technology and Biotechnology|December 5, 2018
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of VegetablesGabriel D Sáez, Leandro Flomenbaum, Gabriela ZáratePageof 61