Mini Review
Published on 09 May 2023
Application of Yarrowia lipolytica in fermented beverages
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1190063
- 3,598 views
- 4 citations
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32 articles
Articles
Original Research
Published on 15 Feb 2023
High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1012121
- 1,536 views
- 1 citation
Original Research
Published on 17 Jan 2023
Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1075789
- 1,671 views
- 1 citation
Original Research
Published on 12 Jan 2023
Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1108043
- 1,932 views
- 5 citations
Original Research
Published on 06 Jan 2023
Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1082490
- 2,606 views
- 1 citation
Mini Review
Published on 04 Jan 2023
Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1057652
- 4,284 views
- 4 citations
Original Research
Published on 30 Nov 2022
Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1045579
- 3,235 views
- 1 citation
Mini Review
Published on 26 Oct 2022
Fermented foods as alternative functional foods during post-pandemic in Asia
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1047970
- 3,718 views
- 5 citations
Review
Published on 20 Oct 2022
Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.955990
- 2,715 views
- 1 citation
Original Research
Published on 29 Sep 2022
Post-harvest quality changes and shelf-life determination of washed and blanched sugar kelp (Saccharina latissima)
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1030229
- 4,762 views
- 18 citations
Review
Published on 21 Sep 2022
A generalizable and turnable engineered ecosystem provides a clear route to prosperity and well-being to harness the world’s aquatic “blue” food systems to help end hunger: A perspective
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.886808
- 1,338 views
Mini Review
Published on 16 Sep 2022
Use of algae as food ingredient: sensory acceptance and commercial products
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.989801
- 30,097 views
- 36 citations
Original Research
Published on 16 Sep 2022
Production of microalgae-derived exo-polygalacturonase for fruit juice clarification
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.951609
- 1,152 views
Original Research
Published on 30 Jun 2022
Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.881714
- 3,250 views
- 4 citations
Original Research
Published on 14 Jun 2022
Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.889360
- 2,152 views
- 1 citation
Original Research
Published on 01 Jun 2022
Who Trusts in Gene-Edited Foods? Analysis of a Representative Survey Study Predicting Willingness to Eat- and Purposeful Avoidance of Gene Edited Foods in the United States
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.858277
- 9,681 views
- 22 citations