Food Technology and Biotechnology

Papers
(The TQCC of Food Technology and Biotechnology is 5. 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
Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp34
Association of Vitamins D, B9 and B12 with Obesity-Related Diseases and Oral Microbiota Composition in Obese Women in Croatia29
Removal of Histamine in Fish Sauce by Staphylococcus debuckii sp. Isolated from Fermented Fish23
Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.22
Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers20
Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties19
Polyphenolic Composition, Antioxidant and Antiproliferative Activity of Edible and Inedible Parts of Cultivated and Wild Pomegranate (Punica granatum L.)16
Evaluation of the Probiotic Properties of Lacticaseibacillus casei 431® Isolated from Food for Special Medical Purposes16
Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing14
Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking14
Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup11
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu11
Polyethylene Glycol-Stabilized Zein Nanoparticles Containing Gallic Acid10
Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films10
Flow Injection Amperometric Evaluation of Trolox Equivalent Antioxidant Capacity of Chocolates with Different Cocoa Content at a Boron-Doped Diamond Electrode10
Quality Factors of Commercial Snail Fillets as Affected by Species10
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes10
Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt10
Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch10
Assessment of In Vitro Antioxidant Capacity of Ginseng Extract and Its Effect on Inhibiting Lipid Oxidation and Physicochemical Properties of Cooked Ground Beef During Refrigerated Storage10
Sage Extract as a Natural Source of Corrosion Inhibitor for Tinplate in 3.0 % NaCl9
Iron Encapsulation by Deacetylated Glucomannan as an Excipient Using the Gelation Method: Characteristics and Controlled Release9
Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs8
Effect of Ethyl Acetate on the Defatting of Leaves in the Extraction of Stevia rebaudiana Bertoni8
Enzymatic Pretreatment of Plant Cells for Oil Extraction8
Optimising the Production Process of Bacterial Nanocellulose: Impact on Growth and Bioactive Compounds7
Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products7
Nutritional, Physicochemical and Structural Parameters of Mauritia flexuosa Fruits and By-Products for Biotechnological Exploration of Sustainable Goods7
1-Methylcyclopropene Alleviates Postharvest Chilling Injury of Snap Beans by Enhancing Antioxidant Defense System7
Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread7
Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl4-Induced Rat Hepatic Damage6
Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour6
Characterisation of Pea Milk Analogues Using Different Production Techniques6
Effect of Drying and Microwave-Assisted Extraction Parameters on Lippia adoensis Variety Koseret Essential Oil Yield6
Enterococcus durans SL70, A Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)6
Co-Culturing Yogurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yogurt6
Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars6
Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang5
Role of Acetic Acid Bacteria in Food and Beverages5
Supercritical CO2 Fluid Extraction and Microencapsulation of Oil from Anchovy (Engraulis mordax) By-Products5
Thermal Aging of Black Garlic Enhances Cellular Antioxidant Potential Through Nrf2-Mediated Pathway Activation5
The Impact of Nutrition on the Onset, Course of the Disease and Quality of Life of Patients with Laryngopharyngeal Reflux5
Gelatine Film Incorporated with Clitoria ternatea-Derived Anthocyanin Microcapsules, A Food Packaging Material Effective Against Foodborne Pathogens5
Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation5
The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow5
Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase5
Recent Advances in (Bio)Chemical Sensors for Food Safety and Quality Based on Silver Nanomaterials5
Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies5
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