Table of Contents | April-June 2026

 


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EDITORIAL

♦  Iva Grabarić Andonovski, Zrinka Pongrac Habdija and Božidar Šantek
    Raising Quality in Diamond Open Access
    Food Technol. Biotechnol. 64 (2)  (2026)
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ARTICLES

♦  Sunee Jungtheerapanich, Kraireuk Ngowsuwan and Sumaporn Kasemsumran
    Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties
    of Fermented Fish Sauce (‘Nam Pla-Ra’) (original scientific paper)
    Food Technol. Biotechnol. 64 (2) 140-148 (2026)
    https://doi.org/10.17113/ftb.64.02.26.8998
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  FTB 64 140 Graphical abstract



♦  Rafael Sousa Cruz, Giovana Matias do Prado, Paulo Henrique Machado de Sousa,
    Nágila Maria Pontes Silva Ricardo, Débora Hellen Almeida de Brito, Francisco Ernani
    Alves Magalhães, Jéssica Azevedo Furtado and Larissa Morais Ribeiro da Silva
    Bacterial Cellulose Powder from Tropical Fruit Byproducts: Characterization and Application in Smoothies
    (original scientific paper)
    Food Technol. Biotechnol. 64 (2) 149-161 (2026)
    https://doi.org/10.17113/ftb.64.02.26.8999
    » Article details | » Full Text (PDF) | » Supplement | » Abstract (Croatian) | » XML 

 FTB 64 149 Graphical abstract



♦  Fabiele Bernardi, Felipe Matarazzo Suplicy, Robson Ventura de Souza, Luiza Tiemi Morikawa Shiose, Marilia Miotto
    and Giustino Tribuzi
    Preservation of Raw Crassostrea gigas Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical,
    Microbiological and Sensory Properties (original scientific paper)
    Food Technol. Biotechnol. 64 (2) 162-173 (2026)
    https://doi.org/10.17113/ftb.64.02.26.9023
   » Article details | » Full Text (PDF) | » Abstract (Croatian) | » XML

 FTB 64 162 Graphical abstract.jpeg