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  • Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars
    九种有机苹果品种副产物营养价值差异性分析

    Elisabeta Elena Popa,Laurentiu Mihai Palade,Violeta Alexandra Ion et al.

    Food technology and biotechnology. 2024 Dec;62(4):449-457. DOI:10.17113/ftb.62.04.24.8418

  • Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods
    全麦基复合粉在功能性食品开发中的应用研究

    Amani Weerarathna,Matara Arahchige Jagath Wansapala

    Food technology and biotechnology. 2024 Dec;62(4):425-448. DOI:10.17113/ftb.62.04.24.8588

  • Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (Amorphophallus muelleri Blume) Flour
    酸盐溶液浸泡处理对穆勒天南星(Amorphophallus muelleri)粉物理化学、结构、热学和流变学性质的影响

    Lia Ratnawati,Novita Indrianti,Nok Afifah et al.

    Food technology and biotechnology. 2024 Dec;62(4):512-524. DOI:10.17113/ftb.62.04.24.8503

  • Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)
    源自一粒小麦传统酸面团发酵的新型胞外多糖产生菌 Enterococcus durans SL70

    Berna Genc,Seyda Merve Karatas,Merve Tuğçe Tunç

    Food technology and biotechnology. 2024 Dec;62(4):480-487. DOI:10.17113/ftb.62.04.24.8606

  • Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt
    洋李粉可增加酸奶中的抗氧化活性及益生菌存活率

    Şenay Burak Çınar,Gülfem Ünal,Gülşah Çalışkan Koç et al.

    Food technology and biotechnology. 2024 Dec;62(4):415-424. DOI:10.17113/ftb.62.04.24.8417

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