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Food Technology and Biotechnology|November 2, 2017
Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal DigestionPolona Jamnik, Katja Istenič, Tatjana Koštomaj, et al.
Food Technology and Biotechnology|November 2, 2017
Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety AspectsMirna Mrkonjic Fuka, Ana Zgomba Maksimovic, Irina Tanuwidjaja, et al.
Food Technology and Biotechnology|November 2, 2017
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality CharacteristicsSeline Glorieux, Olivier Goemaere, Liselot Steen, et al.
Food Technology and Biotechnology|November 2, 2017
Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil CakeRobert Duliński, Bożena Stodolak, Łukasz Byczyński, et al.
Food Technology and Biotechnology|September 5, 2017
Genetic, Biochemical, Nutritional and Antimicrobial Characteristics of Pomegranate (Punica granatum L.) Grown in IstriaAna Miklavčič Višnjevec, Ajda Ota, Mihaela Skrt, et al.
Food Technology and Biotechnology|September 5, 2017
Production of γ-Decalactone by Yeast Strains under Different ConditionsDayana Pereira de Andrade, Beatriz Ferreira Carvalho, Rosane Freitas Schwan, et al.
Food Technology and Biotechnology|June 4, 2021
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish CakesJanna Cropotova, Revilija Mozuraityte, Inger Beate Standal, et al.
Food Technology and Biotechnology|June 4, 2021
SARS-Cov2 S Protein Features Potential Estrogen Binding SiteAnte Tomasović, Damir Stanzer, Ivan Krešimir Svetec, et al.
Food Technology and Biotechnology|June 4, 2021
Solvent Dependency of Sorghum Bran Phytochemicals Acting as Potential Antioxidants and Antibacterial AgentsVaree Tyagi, Chakkaravarthi Saravanan, Yixiang Wang, et al.
Food Technology and Biotechnology|June 4, 2021
Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter CulturesMirna Mrkonjic Fuka, Ivica Kos, Ana Zgomba Maksimovic, et al.
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