FOOD TECHNOLOGY AND BIOTECHNOLOGY

Biopreservation of Fresh Strawberries by Carboxymethyl\u2028Cellulose Edible Coatings Enriched with a Bacteriocin from \u2028Bacillus methylotrophicus BM47

Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity

Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying

Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

Performance Assessment of a Novel Pyramid Photobioreactor for Cultivation of Microalgae Using External and Internal Light Sources

Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract§

Immobilization of Horseradish Peroxidase on Multi-Armed Magnetic Graphene Oxide Composite: Improvement of Loading Amount and Catalytic Activity

The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins§

Innovative Nonthermal Technologies: Chlorophyllin and Visible Light Significantly Reduce Microbial Load on Basil

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§

Recent Advances in d-Lactic Acid Production from Renewable Resources: Case Studies on Agro-Industrial Waste Streams

Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage

Comparative Study of Inhibitory Potential of Dietary Phytochemicals Against Quorum Sensing Activity of and Biofilm Formation by Chromobacterium violaceum 12472, and Swimming and Swarming Behaviour of Pseudomonas aeruginosa PAO1

Free Radical Scavenging Properties and Induction of Apoptotic Effects of Fa Fraction Obtained after Proteolysis of Bioactive Peptides from Microalgae Synechococcus sp. VDW

In Vitro Assessment of the Antioxidant Properties of Aqueous Byproduct Extracts of Vitis vinifera

The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

Volatile Composition, Colour, and Sensory Quality of \u2028Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract

Influence of Dehydrated Wheat/Rice Cereal Matrices on Probiotic Activity of Bifidobacterium animalis ssp. lactis BB-12®§

Influence of d-Amino Acids in Beer on Formation of Uric Acid

An Integrated Characterization of Jujube (Ziziphus jujuba Mill.) Grown in the North Adriatic Region

Proteinaceous Pancreatic Lipase Inhibitor from the Seed of Litchi chinensis

Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities

Nitric Oxide Synthesis Inhibition and Anti-Inflammatory Effect\u2028of Polypeptide Isolated from Chicken Feather Meal\u2028in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages

Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance

White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five Commercial Cultivars

Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels

Polyphenol-Based Design of Functional Olive Leaf Infusions§

Multiplex Real-Time PCR with HRM for Detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples

Partial Characterization of a Low-Molecular-Mass Fraction with Cryoprotectant Activity from Jumbo Squid (Dosidicus gigas) Mantle Muscle

The Influence of Meat Batter Composition and Sausage\u2028Diameter on Microbiota and Sensory Traits of Artisanal\u2028Wild Boar Meat Sausages

Sulfonated (1→6)-β-d-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties

Development of a Transgenic Flammulina velutipes Oral Vaccine for Hepatitis B

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis

Selection of Thermotolerant Corynebacterium glutamicum Strains for Organic Acid Biosynthesis

Silica-Lipid Hybrid Microparticles as Efficient Vehicles \u2028for Enhanced Stability and Bioaccessibility of Curcumin

Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

Survival of Spray-Dried Rhodotorula mucilaginosa Isolated from Natural Microbiota of Murta Berries and Antagonistic\u2028Effect on Botrytis cinerea

Development of a Transgenic Flammulina velutipes Oral Vaccine for Hepatitis B.

Structural and Techno-Functional Properties of Bovine\u2028Collagen and Its Application in Hamburgers

Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation

White Hop Shoots Production in Slovenia: Total Phenolics, Microelements and Pesticides Content from Five Commercial Cultivars

Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder

Effect of Sheep’s Milk Composition on Strength and Syneresis\u2028of Rennet-Induced Milk Gel During Lactation

Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree