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Manuscripts in this section have been accepted for publication. However, these are unedited versions that will undergo copyediting and typesetting before they are published in the final form. They are provided here as a service to our readers for faster access to the latest information. Note that the published version will differ from this one as a result of linguistic and technical corrections and layout editing.



♦  Jannatul Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto and Hiroshi Kitagaki
Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation      

Olaf K. Horbańczuk, Marcin A. Kurek, Atanas G. Atanasov, Mladen Brnčić and Suzana Rimac Brnčić
The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

♦  Mateja Vidmar, Veronika Abram, Barbara Čeh, Lea Demšar  and Nataša Poklar Ulrih
White Hop Shoot Production in Slovenia: Total Phenolics, Microelements and Pesticides Content from
    Five Commercial Cultivars    

♦  Israel Vergara-Álvarez, Francisco Quiroz-Figueroa, María Concepción Tamayo-Ordóñez, Amanda Alejandra Oliva-Hernández,
    Claudia Patricia Larralde-Corona and José Alberto Narváez-Zapata
    Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance   

♦  Sonata Gustiene, Gintare Zaborskiene, Anita Rokaityte and Reda Riešute
Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Parameters of Cold-Smoked Pork Sausages     

♦  Karolina Brkić Bubola, Marina Lukić, Igor Lukić and Olivera Koprivnjak
Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil    

♦  Irena Barukčić, Katarina Lisak Jakopović and Rajka Božanić
Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities    

Gabrielle Cristina Calegari, Vidiany Aparecida Queiroz Santos, Aneli M. Barbosa-Dekker, Cleverson Busso, Robert F. H. Dekker and
    Mário Antônio Alves da Cunha
Sulfonated (1→6)-β-D-Glucan (Lasiodiplodan): Preparation, Characterization and Bioactive Properties    

♦  Asghar Ebrahimzadeh, Farhad Pirzad, Hamidreza Tahanian and Morteza Soleimani Aghdam
Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels    

San-San Ang and Mohammad Rashedi Ismail–Fitry
Production of Different Mushroom Protein Hydrolysates from Stem Bromelain Hydrolysis as Potential
    Flavourings in Chicken Soup    

♦  Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić and Rajka Božanić
Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from
    Different Mixture of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yogurt Culture   

Senka Vidović, Milica Ramić, Rita Ambrus, Jelena Vladić, Piroska Szabó-Révész and Aleksandra Gavarić
Aronia Berry Fruits Processing by Spray Drying: From Byproduct to High Quality Functional Powder 

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