Found: 13
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Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels.
- Published in:
- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 554, doi. 10.17113/ftb.57.04.19.6380
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- Article
Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 544, doi. 10.17113/ftb.57.04.19.6063
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- Article
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 535, doi. 10.17113/ftb.57.04.19.5665
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- Article
White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five Commercial Cultivars.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 525, doi. 10.17113/ftb.57.04.6269
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- Article
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 513, doi. 10.17113/ftb.57.04.19.6369
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- Article
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 503, doi. 10.17113/ftb.57.04.19.6401
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- Article
Sulfonated (1→6)-β-D-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 490, doi. 10.17113/ftb.57.04.19.6264
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- Article
Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 481, doi. 10.17113/ftb.57.04.19.6250
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- Article
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 472, doi. 10.17113/ftb.57.04.19.6294
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- Article
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.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 461, doi. 10.17113/ftb.57.04.19.6344
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- Article
Valorisation of Whey and Buttermilk for Production of Functional Beverages - An Overview of Current Possibilities.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 448, doi. 10.17113/ftb.57.04.19.6460
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- Article
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 439, doi. 10.17113/ftb.57.04.19.6267
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- Article
What can we do to improve the peer review system? - A short survey of Food Technology and Biotechnology peer reviewers' experience.
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- Food Technology & Biotechnology, 2019, v. 57, n. 4, p. 436
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- Article