Food Biotechnology

Papers
(The median citation count of Food Biotechnology is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-05-01 to 2025-05-01.)
ArticleCitations
Production and purification of nattokinase from Bacillus subtilis25
Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study11
Site-Directed Mutagenesis of Bile Salt Hydrolase (BSH) from Lactobacillus plantarum B14 Confirms the Importance of the V58 and Y65 Amino Acids for Activity and Substrate Specificity9
Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation9
Biotechnological Potential for Fructooligosaccharides Production and Molecular Characterization of Aspergillus oryzae DIA-ITDAM8
Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors7
Comparative Metabolomic Study of Prunus salicina and Prunus domestica subsp. syriaca and Their Immunologica6
Isolation, Evaluation, and In-Vitro Characterization of Lactobacillus Isolated from Traditional Fermented Food Finger Millet ( 5
Functional Food for Sarcopenia: Investigating the Impact of Myostatin Epitope Fusion Protein in Elderly Mice using Probiotic Bacillus subtilis5
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage5
Bioactivity of Pomegranate ( Punica granatum L .) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation5
A Novel β -Galactosidase from Kluyvera intermedia and its Potential for Hydrolyzing Lactose in Milk4
Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexic4
Improvement of prebiotic activity of guava purée by-products through cellulase treatment4
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor4
Nutritional profile and antioxidant capacities of fermented millet and sorghum gruels using lactic acid bacteria and yeasts3
Perspective of Streptococcus thermophilus Strains as New Probiotics Derived from the Breast Milk of Indian Mothers3
Effects of Mutating the Alanine Residue in the Consensus Pentapeptide on Biochemical and Structural Characteristics of Bacillus licheniformis Lipase3
Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources3
Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics3
Exploration of Antibiofilm Activities of Pediococci Strains Against Diarrheal Multi-Drug Resistant E.coli Strains3
Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae3
Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds2
Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk2
Characterization of a Hyaluronate Lyase from Variovorax sp. J252
Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice2
Parameters for proteolysis of β-lactoglobulin derived from cheese whey2
Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface2
Tarhana Microbiota–Metabolome Relationships: An Integrative Analysis of Multi-Omics Data2
Characterization of Probiotic Potential Lactic Acid Bacteria Isolated from Chinese Cabbage Brassica rapa subsp. Pekinensis2
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation2
Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis2
Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus an2
Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage2
Development of therapeutic or prophylactic recombinantLactococcus lactisNZ9000-fermented milk with KRAS mimotope2
Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers2
Characterization of Aspergillus tubingensis from Grains in Upper Egypt and Their Potential for Ochratoxins Production1
Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu1
CTAB DNA Extraction Method Optimization for Quantification of Lard Content in Cheese and Butter Using Real-Time PCR1
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A1
Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase ( ldh)1
Preclinical Safety Evaluation of Engineered Lactococcus lactis NZ3900 Biotherapeutics Using a 13-Week Repeated Dose Oral Toxicity Study in Rabbits1
Differentiation of Saccharomyces boulardii from Saccharomyces cerevisiae Strains Using the qPCR-HRM Technique Targeting AAD1
The Probiotic Biosurfactant From Levilactobacillus brevis Strain F20 Isolated from a Diary Product with Potential Food Applications1
Comprehensive in vitro and in silico Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum strain LFN101
Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential1
Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase1
Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials1
0.026637077331543