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1461
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The Importance of Gamma Aminobutyric Acid Produced by Lactic Acid Bacteria
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1463
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1464
Utilization of Pulsed Electric Field (PEF) Technique in Meat and Seafood Processing
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1465
Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree
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1466
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1467
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1468
Genotypic identification of lactic acid bacteria in pastirma produced with different curing processing
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1469
Problems, Suggestions and Last Trends Related to Salgam Beverage which is Traditional Product of Turkey
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1470
Mass Transfer in Osmotic Dehydration of Kiwiberry: Experimental and Mathematical Modelling Studies
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1471
Application of New Paper-based Microfluidic Sensing Materials in Food Analysis
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1472
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1473
A comprehensive review on multifunctional smart carbon dots (C dots) based aerogel
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1474
The Study of an Adaptive Bread Maker Using Machine Learning
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1475
Preparation of Low Erucic Acid Glycerol from Xanthoceras sorbifolia Bunge by Immobilized Lipase TLIM
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1476
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1477
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1478
Editorial: Advances of novel bioproducts for sustainable agriculture
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1479
Studies on the Manufacturing of Food Products Using Unconventional Raw Materials
Published 2023-07-01Get full text
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1480
Optimization and Quality Evaluation of Rape Bee Pollen Jiaosu Fermentation by Candida apicola LGL-2
Published 2023-12-01Get full text
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