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♦ Nevena Barać, Biljana Rabrenović, Ivana Sredović Ignjatović, Steva Lević, Vladimir Pavlović, Slađana Žilić, Danka Milovanović
and Miroljub Barać
Structural, Functional and Antioxidant Properties of Soy Protein Concentrates Enriched with Black Mulberry Pomace
(original scientific paper)
Food Technol. Biotechnol. 64 (3) (2026)
https://doi.org/10.17113/ftb.64.03.26.9373
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♦ Valerija Vujčić Bok, Sanja Gagić, Lucija Rubinić, Ivana Šola, Petra Kašnjar Perković, Nika Celinić, Sandra Jurić and Željan Maleš
Improving the Polyphenol Profile, Antioxidant and Antiglycation Activity of Onion Outer Scales with Chamomile Treatment
(original scientific paper)
Food Technol. Biotechnol. 64 (3) (2026)
https://doi.org/10.17113/ftb.64.03.26.9473
» Article details | » Full Text (PDF)
♦ Selene Kozyra Bilicich, César Bruguezi, Nadia Lingiardi, Daniela Matjazic, Regina Formigli, Gisela Piccirilli, Roxana Verdini, Emilce Llopart
and Marina Soazo
Upcycling Fruit-Vegetable Pomace Powders for Technological, Nutritional, and Sensory Enhancement of Cookies
(original scientific paper)
Food Technol. Biotechnol. 64 (3) (2026)
https://doi.org/10.17113/ftb.64.03.26.9485
» Article details | » Full Text (PDF)
♦ Judit Rodríguez-Párraga, Raquel Lucas-González, Carmen Botella-Martínez, Manuel Viuda-Martos, Fernando Borrás-Rocher,
José A. Pérez-Alvarez and Juana Fernández-López
Technological, Nutritional and Sensory Impacts of Partial Meat Replacement with Insect Powders in Frankfurt-Type Sausages
(original scientific paper)
Food Technol. Biotechnol. 64 (4) (2026)
https://doi.org/10.17113/ftb.64.04.26.9628
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