Food Biotechnology

Papers
(The TQCC of Food Biotechnology is 3. 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
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