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Free Radical Scavenging, Redox Balance and Wound Healing Activity of Bioactive Peptides Derived from Proteinase K-Assisted Hydrolysis of Hypophthalmichthys molitrix Skin Collagen
Ilie, Daniela, Iosageanu, Andreea, Craciunescu, Oana, Seciu-Grama, Ana-Maria, Sanda, Catalina, Oancea, Florin
Published in Food technology and biotechnology (01.07.2022)
Published in Food technology and biotechnology (01.07.2022)
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Lemon Juice Formulations Modulate In Vitro Digestive Recovery of Spinach Phytochemicals
Vujčić Bok, Valerija, Šola, Ivana, Rusak, Gordana
Published in Food technology and biotechnology (01.07.2022)
Published in Food technology and biotechnology (01.07.2022)
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Isoflavones Play a Potential Role in Off-Flavour Scavenging, with a Key Role of IFS2 in Isoflavone Accumulation in Soybean Seeds
Kumar, Sandeep, Banerjee, Sagar, Kaur, Amandeep, Sasi, Minnu, Kumari, Sweta, Sachdev, Archana, Dahuja, Anil
Published in Food technology and biotechnology (01.10.2023)
Published in Food technology and biotechnology (01.10.2023)
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Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes
Leboš Pavunc, Andreja, Penava, Lenkica, Čuljak, Nina, Banić, Martina, Novak, Jasna, Butorac, Katarina, Ceilinger, Marijana, Miličević, Jelena, Čukelj, Danijela, Šušković, Jagoda, Kos, Blaženka
Published in Food technology and biotechnology (01.10.2023)
Published in Food technology and biotechnology (01.10.2023)
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Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil
Konopka, Iwon, Roszkowska, Beata, Czaplicki, Sylwester, Tańska, Małgorzata
Published in Food technology and biotechnology (01.12.2016)
Published in Food technology and biotechnology (01.12.2016)
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Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture
Sertovic, Edina, Saric, Zlatan, Barac, Miroljub, Barukcic, rena, Kostic, Aleksandar, Bozanic, Rajka
Published in Food technology and biotechnology (01.10.2019)
Published in Food technology and biotechnology (01.10.2019)
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Extraction of Heat-Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Traditional Asian Starters
Ugyen, Singanusong, Raintong, Phinyo, Mahattanee, Changtor, Phanupong, Chaijamrus, Sirilux, Thongsook, Tipawan
Published in Food technology and biotechnology (01.12.2023)
Published in Food technology and biotechnology (01.12.2023)
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Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia
Huđek Turković, Ana, Matovinović, Martina, Žuna, Kristina, Škara, Lucija, Kazazić, Snježana, Bačun-Družina, Višnja, Durgo, Ksenija
Published in Food technology and biotechnology (01.04.2022)
Published in Food technology and biotechnology (01.04.2022)
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Immobilization of Horseradish Peroxidase on Multi-Armed Magnetic Graphene Oxide Composite: Improvement of Loading Amount and Catalytic Activity
Zhou, Zijuan, Wang, Yun, Han, Juan, Li, Chunmei, Zhang, Wenli, Ni, Liang, Rong, Junhui
Published in Food technology and biotechnology (01.04.2019)
Published in Food technology and biotechnology (01.04.2019)
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Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp
Koelher, Bárbara Teodora Andrade, de Souza, Soraya Maria Moreira, da Costa, Andréa Miura, Aguiar-Oliveira, Elizama
Published in Food technology and biotechnology (01.06.2022)
Published in Food technology and biotechnology (01.06.2022)
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Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects
Mihaylova, Dasha, Popova, Aneta, Goranova, Zhivka, Doykina, Pavlina, Goranov, Bogdan
Published in Food technology and biotechnology (01.07.2023)
Published in Food technology and biotechnology (01.07.2023)
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Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream
Janipour, Reza, Shekarforoush, Seyed Shahram, Ghorbani, Samira, Gheisari, Hamid Reza
Published in Food technology and biotechnology (01.07.2023)
Published in Food technology and biotechnology (01.07.2023)
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The Impact of Heat-moisture Treatment on Properties of Musa paradisiaca L. Starch, and Optimization of Process Variables
Cordeiro, Maria José Missão, Veloso, Cristiane Martins, Santos, Leandro Soares, Bonomo, Renata Cristina Ferreira, Caliari, Márcio, Fontan, Rafael da Costa Ilhéu
Published in Food technology and biotechnology (01.12.2018)
Published in Food technology and biotechnology (01.12.2018)
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Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness
Kuswandi, Bambang, Hasanah, Faridatul, Koko Pratoko, Dwi, Kristiningrum, Nia
Published in Food technology and biotechnology (01.12.2022)
Published in Food technology and biotechnology (01.12.2022)
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