Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62
Liu, Gengdian, Shu, Guowei, Lei, Huan, Zhang, Qi, Cui, Xiuxiu, Dai, Chunji, Li, Yilin
Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique
Szpyrka, Ewa, Podbielska, Magdalena, Książek-Trela, Paulina
Editorial
Krulec, Aleš
Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (Hippophaë rhamnoides L.) Fruit
Gorzelany, Józef, Basara, Oskar, Kuźniar, Piotr, Pawłowska, Agata Maria, Belcar, Justyna
State of the Art Emission Inventory and Their Application: Literature review
Lavrič, Petra Dolšak, Kukec, Andreja, Žabkar, Rahela
Volume 15 (2022): Issue 1 (December 2022)
Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
Oke, Moruf Olanrewaju, Hussein, Jelili Babatunde, Ijale, Ramlat Abiodun, Ojo, Stanley Efosa
Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry
Oyedeji, Olaoluwa, Onifade, Deborah Ifeoluwa, Onilude, Anthony Abiodun
Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry
Nyawose, Zikhona, Dwarka, Depika, Puri, Adarsh Kumar, Bairu, Michael, Mellem, John
Chemical Characterization of Date Seeds (Phoenix dactylifera L.) Cultivated in Algeria for its Application as Functional Ingredients
Yaiche Achour, Hafsa, Sidi Mamar, Amel, Saadi, Sid Ahmed, Bouras, Noureddine, Khali, Mustapha
Volume 26 (2022): Issue 2 (December 2022)
Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum
Georgiou, Reno, Kostovska, Renata