Acta Alimentaria

Article	Citations
Nanotechnology in Food Systems: A Review	27
Rye: Current state and future trends in research and applications	21
Recent developments and knowledge in pseudocereals including technological aspects	21
Comparison of Antibacterial and Antifungal Effects of Different Varieties of Honey and Propolis Samples	19
Pharmacological properties of edible Asparagus acutifolius and Asparagus officinalis collected from North Iraq and Turkey (Hatay)	15
Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review	12
Sample stacking – Capillary electrophoretic determination of nitrate and nitrite contents as nitric oxide metabolites in honey varieties originated from Anatolia	8
Cyclodextrin in starchy foods	7
Social media and unhealthy food nexus: Evidence from Saudi Arabia	7
Microencapsulation of Olive Leaf Extract by Spray Drying	6
Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines	6
The application of oleogels in food products: Classification, preparation, and characterisation	6
Different values obtained by the FRAP method for the determination of slowly and rapidly reacting phenols	6
Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs	6
Differences Between Fat-Related Characteristics of Sour Cream and Sour Cream Analogues	6
Development of synbiotic added sucrose-free mango nectar as a potential substrate for Lactobacillus casei: Physicochemical characterisation and consumer acceptability during storage	6
Determination of antioxidant, anticancer, antidiabetic and antimicrobial activities of Turkish red pine (Pinus brutia Ten.) bark ultrasound-assisted extract as a functional food additive	5
Molecular Identification and Characterisation of Aspergillus Flavus Isolates Originating from Serbian Wheat Grains	5
A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10	5
Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding	5
Modelling and optimisation of chitosan anchored titanium dioxide nano-adsorbent for dairy industry effluent treatment	5
Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil	5
Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii	5
Preparation of red and grey elemental selenium for food fortification	4
Enhanced heat resistance of Listeria innocua as a surrogate of Listeria monocytogenes after sublethal heat treatment	4

Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey	4
Effect of salt and temperature on the growth of Escherichia coli PSII	4
Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials	4
Evaluation of the influence of in vitro human digestion simulation on the chemical composition and bioactivities of Ziziphus jujuba Mill.	4
Green tea leaves extract with low concentration of EGCG can provide health benefits without causing renal damage	3
Biodiversity of Zygosaccharomyces species in food systems	3
Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions	3
The flavonoid fustin exerts anti-inflammatory effect in a model of carrageenan-induced paw oedema	3
Multiresidue method for the simultaneous analysis of antibiotics and mycotoxins in feeds by ultra-high performance liquid chromatography coupled to tandem mass spectrometry	3
Rice, soy, and whey protein coatings as carriers to extend egg shelf life	3
Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications	3
Application of ethylene for ripening of 1-MCP treated pear after cold storage	3
Gas chromatographic determination of fatty acid composition in breast milk of mothers with different health conditions	3
The effect of nitrogen application and various means of weed control on grain yield, protein and lipid content in soybean cultivation	3
White rot fungus Calocybe indica: Incredulous factory of lignocellulolytic enzymes and their potential applicability for mushroom cultivation	3
Amino acid and biogenic amine composition of Busha cattle milk	2
Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil	2
Effect of Ca(NO3)2 coating on chemical and mechanical properties and bruise susceptibility of Golden Delicious and Red Delicious apples during storage	2
Assessment of vibration amplitude and transmembrane pressure on vibratory shear enhanced membrane filtration for treating dairy wastewater	2
Analysis of the target group of lactose-free functional foods for product development	2
Influence of growing season, nitrogen fertilisation and wheat variety on Fusarium infection and mycotoxin production in wheat kernel	2
Prediction of banana quality during storage by brown area	2
In vitro assessment of health-promoting benefits of sheep ‘Testouri’ cheese	2
Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper (Capsicum annuum L.)	2
Corrigendum: Analysis of the target group of lactose-free functional foods for product development	2
The effect of black rot on grape berry composition	2
Evaluation of physicochemical, sensory, and antimicrobial properties of small-scale produced fruit vinegars	2
Different sequence of high-hydrostatic pressure and mild-heat treatment on the colour and sensory characteristics of strawberry puree	2
Health Promotion by Adequate Water Intake and Assessment of Beverages Consumption Among University Students	2
Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles	2
Effects of Chia Seed Levels on Quality and Bio-Functional Profile of Stirred Yoghurt	2
Influence of the harvesting seasons on the polyphenol composition and antimicrobial activity of stinging nettle (Urtica dioica L.) extracts	2
The effect of nitrogen fertilisation on yield and quality of maize (Zea mays L.)	2
A probiotic supplement, Lactobacillus rhamnosus GG, and kefir separately can improve mood and exhibit potential anti-depressant-like activities in mice	2
Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour	2
Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin)	2
Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying	2
The effect of harvest time and vintage year on the phenolic composition of Nero and Bianca wines	2
Evolution of folate content during barley malt production	2
Evaluation of the antimicrobial potential of digested and undigested carob phenolic extracts: Impact on selected gut microbiota	2
Attitudes, perceptions, and trends of honey consumption in Portugal	2
Effects of pH, sodium chloride, and temperature on the growth of Listeria monocytogenes biofilms	2
Human breast milk, infant formula, and follow-up milks comparison by electronic tongue	2
Antibacterial efficacy of ethyl pyruvate treatment against Escherichia coli O157:H7 and Salmonella Typhimurium on cherry tomatoes	1
The issue of acidity and alkalinity in our diet – Facts, popular beliefs, and the reality	1
Stability, nutritional composition, and antioxidant properties of surfactant-assisted enzymatically extracted tiger nut milk	1
Investigation of the effects of sample preparation on gluten quantitation in rye and barley flours	1
The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage	1
Fatty acid compositions of colostrum and mature breast milk in Turkey (Mardin)	1
Enterococci in the dairy and sausage industry: Is sanitation sufficient to remove biofilm?	1

Optimisation of Instant Controlled Pressure Drop (DIC)-assisted dehydrofreezing using Response Surface Methodology towards better bioactive compounds retention of quince fruit	1
Impact of the first COVID–19 lockdown on the lifestyle of elementary school children	1
Effect of newly developed interspecific hybrid rootstocks on mineral nutrient composition and fruit quality in tomato (Solanum lycopersicum L.)	1
Solid state fermentation improves the quality of soy-cassava diet	1
Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice	1
Isolation and Purification of Polysaccharides from Litchi Seeds, with an Analysis of in Vitro Hypoglycemic Effect	1
Searching for Antagonistic Activity of Bacterial Isolates Derived from Food Processing Environments on Some Food-Borne Pathogenic Bacteria	1
Enhancement of aromatic and sensory profile of jujube wines fermented with fresh Zizyphus jujuba cv. Muzao at the white-ripe period	1
Effect of combined drying on the physical properties and bioactive components of ‘Jonathan’ apple (Malus domestica L.)	1
Impact of Lactobacillus cultures on production of B-vitamins, organic acids and biotransformation of soy isoflavones	1
Functional wafer cream fortified with carob molasses pulp flour	1
Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection	1
Consumer trust in local food system – An empirical research in Hungary	1
Valorisation of whey for fermented beverage production using functional starter yeast	1
Cloning, expression, and biochemical characterisation of a novel endomannanase from Thermobifida alba	1
Nutritional Value of Traditional and Modern Meals: Jordan and Hungary	1
Effect of nitrogen fertiliser on the rate of lipid peroxidation of different maize hybrids in a long-term multifactorial experiment	1
Biological functionality and characteristics of Jerusalem artichoke (Helianthus tuberosus L.) tuber extracts	1
Anthocyanin based sensory pad for determination of chicken meat spoilage	1
Aflatoxin M1 binding by probiotic bacterial cells and cell fractions	1
Development and quality characteristics of sugar and fat free muffins utilising stevia and chia mucilage	1
Isolation and identification of peptides from Pinctada martensii with osteogenic activity	1
Comprehensive Chemical Characterisation of Durio Zibethinus	1
Effect of selenium enriched wheat substrate on the nutritional and antioxidant properties of Pleurotus spp.	1
Development and characterisation of functional cultured buttermilk fortified with flaxseed	1
Integrative analysis of dietary water footprint and dietary quality – Towards the practical application of sustainable nutrition	1
Quality changes of Hoa Loc mangoes (Mangifera indica L.) during storage: Effect of chitosan-based nano-silver film coating	1
Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content	1
The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves	1
Optimisation of edible coating conditions using statistical Response Surface Methodology for shelf life extension of fresh-cut guava	1
Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour	1
Microbiological quality aspects of ready-to-eat foods with focus on antibiotic resistance and biofilm formation abilities of foodborne bacteria	1
A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority	1
Rapid identification of bacteria from agricultural environment using MALDI-TOF MS	1
Ethanolic Extract of Algerian Propolis Induced Cell Damage in Staphylococcus Aureus: A Promising Alternative as a Natural Bio-Preservative in Food Products	1
Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity	1
Chemical composition and physical properties of coffee (Coffea robusta) bee pollen in Daklak province, Vietnam	1
Assessment of Antioxidant and Antibacterial Activities of Cystoseira Mediterranea and Padina Pavonica from Algerian North-East for A Potential Use as a Food Preservative	1
A new protocol for radio frequency heating of low-moisture, viscous sauces and its temperature uniformity optimisation	1
Inhibitory effect of oleanolic acid on non-enzymatic glycation and glycometabolism in insulin resistant HepG2 cells	1
Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder	1
Impact of technological operations on oxygen consumption during wine production	1
Effect of pre-treatment and oil popping conditions on quinoa popping quality	1
HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies	1
Storage under combined ultraviolet (UV) and light-emitting diodes (LED) enhances carotenoid concentration in mature green tomatoes	1
Isolation and detailed characterisation of the first sterigmatocystin hyperproducer mould strain in Hungary	1
Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese	1
The benefits of intermittent fasting: A review of possible mechanisms on central neurological disorders	1
Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea	1
Influence of preharvest fungicides on decay incidence and fruit quality of mango fruits during storage	0
Intuitive eating, diet quality, and nutritional status of vulnerable children living separated from their families: A pilot study	0
Analysis of free amino acids and evaluation of the quality of gallnut honeys from different geographical areas	0
Examples of potato epidermis endophytes and rhizosphere microbes that may be human pathogens contributing to potato peel colic	0
Effect of nutritionally complete feed with different fatty acid profile on the fatty acid composition of common carp fillet	0
Association between leisure screen time and adherence to the Mediterranean diet in a representative sample of Spanish children: A cross-sectional study	0
Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese	0
Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase	0
Mechanically deboned turkey meat with improved digestibility and biological value	0
Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)	0
Biofilm formation, icaABCD genes and agr genotyping of Staphylococcus aureus from fish and ground beef	0
Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making	0
Selection of Calabrian strains of Saccharomyces sensu stricto for red wines	0
Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran	0
Augmented dough rheology, physical and nutritional quality of air fried chips from germinated flour blends of maize and lentil	0
Effect of lactic acid bacteria inoculation on the aflatoxin B1 contamination and the diversity of yeast communities in Aspergillus flavus-contaminated experimental corn silage	0
Protective effects of green tea on blood and liver of rats fed with high fructose diet	0
Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics	0
Effect of protein content on the thermal effusivity of foods	0
Selective solid phase extraction of folic acid from tomato as a biological source with a magnetic molecularly imprinted polymer measured by fluorescence spectroscopy	0
An Acylase from Shewanella Putrefaciens Presents a Vibrio Parahaemolyticus Acylhomoserine Lactone-Degrading Activity and Exhibits Temperature-, Ph- and Metal-Dependences	0
Effect of irrigation and fertilisation on the biologically active components of tomato	0
Dietary iron intake aggravates dyslipidaemia by elevating ferritin levels in patients with insulin resistance and cardiovascular diseases: A cross-sectional study	0
Detection and enterotoxin production of Staphylococcus aureus isolates in artisanal cheese made from raw milk	0
A survey of changes in taste and food preferences related to the coronavirus disease (COVID-19) in Hungary	0
Nutritional profiling and antioxidant potential of corn silk (Maydis stigma) powder for the development of corn silk tea	0
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Stress modulation strategies in Kluyveromyces marxianus: Unravelling the effects of shear force and aeration for enhanced specific ergosterol production	0
Physical, structural, and rheological properties of γ-cyclodextrin metal-organic framework emulgels	0
Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate	0
Study on production conditions, volatile composition, and chemical characteristics of herbal tea using Arapgir purple basil (Ocimum basilicum L.)	0

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Variation in physio-chemical attributes and WUE during growth and development of Pak choi (Brassica rapa L. subsp. chinensis L.) under different drip fertigation and mulching treatments	0
Cause analysis and risk evaluation of the occurrence of Campylobacter spp. in the broiler production chain	0
Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage	0
Evolution of Folate Content During Wort Production	0
Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract	0
Construction and functional analysis of nattokinase-producing cucumber obtained by the CRISPR-Cas9 system	0
Suitability of pearl millet (Pennisetum glaucum (L.) R. Br.) and sorghum (Sorghum bicolor (L.) Moench) based food products for diabetics	0
Mechanochemical depolymerisation, chemical structure, and in vitro prebiotic potential of glucans derived from microcrystalline cellulose	0
Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced di	0
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Microencapsulation of oregano essential oil by spray-drying using maltodextrin: gum arabic blends	0
The effects of heating and acidulation on the properties and stability of plant seed protein emulsion gels	0
Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa	0
Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose	0
Investigation of phenolic contents and in vitro biological activities of Inula helenium subsp. pseudohelenium extracts	0
Study on antioxidant activity of chicken plasma protein hydrolysates	0
Research and development of Lycium barbarum compound beverage and preliminary verification of its efficacy	0
Spectrofluorimetric determination of chlorophyll a in arugula extracts	0
Substitution of potassium sorbate preservative by fermented wheat flour in the production of biscuits. Safety, nutritional and sensory characteristic potentials	0
Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads	0
Physical and microbiological characterisation of artisanal cheese and isolation, identification, and in vitro evaluation of Lactobacillus strains with probiotic potential and antibiotic susceptibility	0
Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta	0
Influence of solvent type and leaf moisture on extraction efficiency of major steviol glycosides in stevia (var. Levent 93) plant	0
Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) – beeswax oleogels flavoured with butter and honey	0
Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method	0
Characterisation and biological activities of synthesised copper oxide nanoparticles from the Pimpinella anisum L. aqueous extract	0
Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying	0
A study on enhancement of red meat production and consumption estimation methods in Türkiye	0
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Novel TVB-N content prediction method of Penaeus vannamei by chromatic value b* and near infrared spectra	0
Monitoring airborne pathogen transmission for enhanced safety at food processing facilities	0
A comprehensive investigation into the production of gamma-aminobutyric acid by Limosilactobacillus fermentum NG16, a tuna gut isolate	0
Monitoring of soybean germination process by near-infrared spectroscopy	0
Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie	0
Evaluation of two artificial defoliation methods to simulate damage by the cereal leaf beetle (Oulema melanopus) larvae in winter wheat	0
Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology	0
Tasting experiences on local apple cultivars with blind and sighted consumers	0
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Characterisation of Wheat–Oat Flour Extrudate: Physicochemical and Β-Glucan Attributes	0
Effect of microwave drying of paddy on milling characteristics, cooking quality, and microstructure of rice	0
Comparison studies on sucrose metabolism and phenolic content during fruit growth and maturation in pear cultivars	0
Physicochemical characterisation of different drying methods on giant red shrimp (Aristaeomorpha foliacea) processing waste	0
The influence of different pretreatment methods on the quality of wines made from table grapes	0
Characterisation of Pseudomonas lundensis CP-P-5 as a potential antagonist of foodborne pathogenic bacteria	0
Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition	0
Effect of ascorbic acid and acerola juice on some quality properties of aseptic filled apple juice	0
St. George’s mushroom, Calocybe gambosa (Fr.) Donk: A promising source of nutrients and biologically active compounds	0
Antioxidant, α-amylase, and α-glucosidase inhibitory activities of onion (Allium cepa) and shallot (Allium oscalonicum L.) in food ingredients	0
Effects of various preservation treatments on diversity and abundance of microbial community in rice product (MiBa) during storage	0
Enhancing fruit spirit quality: Novel approaches to mash acidification techniques	0
Antihyperlipidemic activity of myricetin	0
The amino acids, bacterial communities, and their correlations in Wuliangye-flavour liquor production	0
Assessment of quality attributes of hybrids developed from pure lines of cherry and cocktail-type tomatoes	0
Effect of Aronia melanocarpa fruit juice on glucose tolerance, lipid metabolism, and obesity in a rat model of metabolic syndrome	0
50th anniversary of Acta Alimentaria	0
Analysis of endogenous benzoic acid content in different jujube varieties, maturity stages, and processing types: Implications for the agri-food industry	0
Erratum to: A complex study of obesity and cardiometabolic risk factors in the Hungarian-speaking population of the Carpathian Basin, with a focus on the Roma minority	0
The effect of different non-Saccharomyces strains on the flavour characteristics of mead	0
Rheological properties and characterisation of some bioactive components in flours made of different coloured sweet potato (Ipomoea batatas L.) genotypes	0
Green synthesis of silver nanoparticles using Sorghum bicolor var. technicum seed extract, their characterisation and investigation of biological activities	0
Aronia melanocarpa fruit juice prevents hepatic impairment in rats subjected to metabolic syndrome	0
Gamma irradiation effects on microbial and qualitative properties of rosehip (Rosa canina L.) fresh fruit during storage	0
Pueraria lobata extract ameliorates D-GalN/LPS-induced liver injury through targeting TLR4/NF-κB signalling pathway and regulating gut microbiota	0
Protective effect of sesamol on cognitive impairment in APP/PS1 mice	0
Rheological properties of starch isolated from longan kernels with protease-assisted alkali method	0
Non-contact identification of essential oils with IR sensors and analysis of components with an electronic nose	0
Identification of ovine-associated staphylococci by MALDI-TOF mass spectrometry	0
Effect of n-3 unsaturated fatty acid diet on C-reactive protein and erythrocyte sedimentation rate in the anti-inflammatory effect of rheumatoid arthritis: A meta-analysis	0
Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors	0
Presence of extended-spectrum beta-lactamase-producing Escherichia coli and carbapenem resistance in ready-to-eat stuffed mussels in Istanbul	0
Optimisation of stabiliser usage conditions in oat milk production using response surface methodology	0
Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage	0
Effects of blanching and Ginkgo biloba extract on volatile organic compounds of bacon were analysed by gas chromatography-ion mobility spectrometry	0
Nutritional, physicochemical, and sensorial characterisation of quinoa-millet enriched gluten-free functional cookies	0
Characteristics of germinated corn flour and influence of germination on cookie properties	0
Physicochemical and microbiological changes of bovine blood due to high hydrostatic pressure treatment	0
Assessing Brazilian food establishments' hygienic handling of leafy vegetables and their microbiological quality	0
The total saponins from Chinese onion exert pronounced anti-hypercholesterolaemia activity in mice	0
Effects of gamma irradiation, osmotic and freezing processes on chemical, microbial, and pest characteristics of dried Iranian barberry fruit during storage	0
Total phenolic, flavonoid, protein contents and biological activities of wild mustard	0
The ratio of xylooligosaccharide to ferulic acid affects faecal ferulic acid content, short chain fatty acid output, and gut stress	0
Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives	0
Effects of different vinification technologies and yeasts on qualitative parameters and terpene compounds of Sauvignon Blanc wines	0
Evaluation of Silybum marianum seed extract and vitamin B6 derivatives on methylglyoxal and sugar-induced oxidative DNA damage	0
Evaluation of Physico-Chemical Composition in Bulbs of Red, Yellow, and White Onion (Allium Cepa L.) Genotypes of Sub-Tropical India	0
Perception of chefs and the restaurants' management involved in menu planning on health and nutrition in Hungary	0
Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production	0
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Impact of Lactobacillus rhamnosus GG fermentation on shelf life of Volvariella volvacea paste	0
Quality and functional features of gelatine extracted from chicken skin in comparison with commercial gelatines from porcine, bovine and piscine	0
Altered element homeostasis and transmethylation ability in short-term polyphenol rich supplementation in hyperlipidemic animal model	0
Enrichment of apple juice with antioxidant-rich elderberry (Sambucus nigra L) pomace extract	0
Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk	0
Effect of slow-release amylase on extraction of peach peel phenolics and their antioxidant activities	0