| Applications of Microbial Enzymes in Food Industry |
60 |
| Review of Second Generation Bioethanol Production from Residual Biomass |
59 |
| Bioethanol Production from Renewable Raw Materials and Its Separation and Purification: A Review |
24 |
| Recent Trends in Biodiesel and Biogas Production |
18 |
| Microbial Keratinases: Enzymes with Promising Biotechnological Applications |
15 |
| Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications |
12 |
| Effect of Fermentation on the Protein Dicestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate |
12 |
| Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants |
10 |
| Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review |
10 |
| Effects of Formic or Acetic Acid on the Storage Quality of Mixed Air-Dried Corn Stover and Cabbage Waste, and Microbial Community Analysis |
7 |
| Genetically Engineered Strains: Application and Advances for 3-Propanediol Production from Glycerol |
6 |
| Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase |
6 |
| Dye-Affinity Nanofibrous Membrane for Adsorption of Lysozyme: Preparation and Performance Evaluation |
6 |
| Synergy of Microtechnology and Biotechnology: Microreactors as an Effective Tool for Biotransformation Processes |
6 |
| Enzymatic Conversion of Sucar Beet Pulp: A Comparison of Simultaneous Saccharification and Fermentation and Separate Hydrolysis and Fermentation for Lactic Acid Production |
6 |
| Effect of Ultrasound-Assisted Extraction of Moringa stenopetala Leaves on Bioactive Compounds and Their Antioxidant Activity |
5 |
| Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47 |
5 |
| A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by L. plantarum TK9 and L. paracasei TK1501 |
5 |
| Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams |
5 |
| High-Throughput rRNA Gene Sequencing Reveals High and Complex Bacterial Diversity Associated with Brazilian Coffee Bean Fermentation |
5 |
| Microencapsulation of Algal Oil Using Spray Drying Technology |
4 |
| Production of Pectinase from Bacillus sonorensis MPTD1 |
4 |
| Extraction of Kaempferol and Its Glycosides Using Supercritical Fluids from Plant Sources: A Review |
4 |
| Isolation, Characterization and Amino Acid Composition of a Bacteriocin Produced by Bacillus methylotrophicus Strain BM47 |
4 |
| Evaluation of the Antioxidant Capacity, Antimicrobial and Anti proliferative Potential of Fir (Abies alba Mill.) Honeydew Honey Collected from Gorski kotar (Croatia) |
4 |
| Alkaline and Halophilic Protease Production by Bacillus luteus H11 and Its Potential Industrial Applications |
4 |
| Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste |
4 |
| Recent Advances in D-Lactic Acid Production from Renewable Resources: Case Studies on Agro-Industrial Waste Streams |
4 |
| Carotenoid Production by Rhodotorula mucilaginosa in Batch and Fed-Batch Fermentation Using Agroindustrial Byproducts |
4 |
| Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus |
4 |
| Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour |
4 |
| Performance Assessment of a Novel Pyramid Photobioreactor for Cultivation of Microalgae Using External and Internal Light Sources |
3 |
| Innovative Nonthermal Technologies: Chlorophyllin and Visible Light Significantly Reduce Microbial Load on Basil |
3 |
| Free Radical Scavenging Properties and Induction of Apoptotic Effects of F-A Fraction Obtained after Proteolysis of Bioactive Peptides from Microalgae Synechococcus sp. VDW |
3 |
| Nitric Oxide Synthesis Inhibition and Anti-Inflammatory Effect of Polypeptide Isolated from Chicken Feather Meal in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages |
3 |
| Characterization, Antioxidant and Antibacterial Activity of Essential Oils and Their Encapsulation into Biodegradable Material Followed by Freeze Drying |
3 |
| Immobilization of Horseradish Peroxidase on Multi-Armed Magnetic Graphene Oxide Composite: Improvement of Loading Amount and Catalytic Activity |
3 |
| Electrochemical Study and Determination of All-trans-Retinol at Carbon Paste Electrode Modified by a Surfactant |
3 |
| Inhibition of Enzymatic and Oxidative Processes by Phenolic Extracts from Spirulina sp and Nannochloropsis sp. |
3 |
| Multifunctional Role of the Whey Culture Medium in the Spray Drying Microencapsulation of Lactic Acid Bacteria |
3 |
| Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables |
3 |
| Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (SaImo solar L.) |
3 |
| Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S-uvarum, Candida utilis and Kiuyveromyces marxianus Exposed to AFB(1), OTA and ZEA |
3 |
| Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.) |
3 |
| Voltammetric Determination of Sudan 1 in Food Samples Using Its Cu(II) Compound |
3 |
| Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil |
3 |
| Property Improvement of alpha-Amylase from Bacillus stearothermophilus by Deletion of Amino Acid Residues Arginine 179 and Glycine 180 |
3 |
| Solid-State Fermentation of Carrot Pomace for the Production of Inulinase by Penicillium oxalicum BGPUP-4 |
3 |
| White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five Commercial Cultivars |
2 |
| The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables |
2 |
