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Evaluation of the Physicochemical Parameters of Functional Whey Beverages.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 110, doi. 10.17113/ftb.53.01.15.3763
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- Article
OBITUARY.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 119
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- Article
Ultrasound-Assisted Extraction and Biological Activities of Extracts of Brassica oleracea var. capitata.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 102, doi. 10.17113/ftb.53.01.15.3533
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- Article
Poly(lactic acid) Science and Technology: Processing, Properties, Additives and Applications.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 117
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- Article
Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 66, doi. 10.17113/ftb.53.01.15.3764
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- Article
Effect of Ethanol Stress on Fermentation Performance of Saccharomyces cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath Pieces.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 96, doi. 10.17113/ftb.53.01.15.3617
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- Article
Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 73, doi. 10.17113/ftb.53.01.15.3762
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- Article
Efficient Degumming of Rice Bran Oil by Immobilized PLA<sub>1</sub> from Thermomyces lanuginosus.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 91, doi. 10.17113/ftb.53.01.15.3740
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- Article
Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in Saline Solutions.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 87, doi. 10.17113/ftb.53.01.15.3893
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- Article
Kolkhoung (Pistacia khinjuk) Hull Oil and Kernel Oil as Antioxidative Vegetable Oils with High Oxidative Stability and Nutritional Value.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 81, doi. 10.17113/ftb.53.01.15.3719
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- Article
Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 57, doi. 10.17113/ftb.53.01.15.3598
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- Publication type:
- Article
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris).
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 48, doi. 10.17113/ftb.53.01.15.3663
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- Article
Application of Liquid Chromatography/Ion Trap Mass Spectrometry Technique to Determine Ergot Alkaloids in Grain Products.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 18, doi. 10.17113/ftb.53.01.15.3770
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- Article
The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 29, doi. 10.17113/ftb.53.01.15.3754
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- Article
Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 38, doi. 10.17113/ftb.53.01.15.3633
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- Article
Production and Characterization of α-Amylase from an Extremely Halophilic Archaeon, Haloferax sp. HA10.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 11, doi. 10.17113/ftb.53.01.15.3824
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- Article
Potential of Different Coleus blumei Tissues for Rosmarinic Acid Production.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 3, doi. 10.17113/ftb.53.01.15.3661
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- Article
Editor's Letter.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 1
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- Article