Found: 14
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Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.).
- Published in:
- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 590, doi. 10.17113/ftb.56.04.18.5709
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- Article
Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 581, doi. 10.17113/ftb.56.04.18.5707
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- Article
Voltammetric Determination of Sudan 1 in Food Samples Using Its Cu(II) Compound.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 573, doi. 10.17113/ftb.56.04.18.5679
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- Article
Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 562, doi. 10.17113/ftb.54.04.18.5738
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- Article
Isolation, Characterization and Amino Acid Composition of a Bacteriocin Produced by Bacillus methylotrophicus Strain BM47.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 546, doi. 10.17113/ftb.56.04.18.5905
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- Article
The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 506, doi. 10.17113/ftb.56.04.18.5490
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- Article
Evaluation of the Antioxidant Capacity, Antimicrobial and Antiproliferative Potential of Fir (Abies alba Mill.) Honeydew Honey Collected from Gorski kotar (Croatia).
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 533, doi. 10.17113/ftb.56.04.18.5666
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- Article
Bleeding of Common Carp (Cyprinus carpio) Improves Sensory Quality of Fillets and Slows Oxidative and Microbiological Changes During Refrigerated Aerobic Storage.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 524, doi. 10.17113/ftb.56.04.18.5792
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- Article
Alkaline and Halophilic Protease Production by Bacillus luteus H11 and Its Potential Industrial Applications.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 553, doi. 10.17113/ftb.56.04.18.5553
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- Article
Development and Structural Behaviour of Soybean Gelato.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 516, doi. 10.17113/ftb.56.04.18.5710
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- Article
The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 494, doi. 10.17113/ftb.56.04.18.5680
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- Article
Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 480, doi. 10.17113/ftb.56.04.18.5870
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- Article
Synergy of Microtechnology and Biotechnology: Microreactors as an Effective Tool for Biotransformation Processes.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 464, doi. 10.17113/ftb.56.04.18.5673
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- Article
The Role of Vitamin D in Inflammatory Bowel Disease - Assessing Therapeutic and Preventive Potential of Supplementation and Food Fortification.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 455, doi. 10.17113/ftb.56.04.18.5805
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- Article