Food Biotechnology

Papers
(The median citation count of Food Biotechnology is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)
ArticleCitations
Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation27
Functional Food for Sarcopenia: Investigating the Impact of Myostatin Epitope Fusion Protein in Elderly Mice using Probiotic Bacillus subtilis18
Nutraceutical Augmentation of Soybean Products Using Microbial β-Glucosidases11
Effects of Mutating the Alanine Residue in the Consensus Pentapeptide on Biochemical and Structural Characteristics of Bacillus licheniformis Lipase9
Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage9
A novel strain ofYarrowia phangngaensisproducing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread8
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation8
Immunomodulatory effects of Bacillus subtilis-fermented soybean extract in mice7
Bioactivity of Pomegranate ( Punica granatum L .) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation6
Identification and Characterization of Lactic Acid Bacteria Isolated from Effluents Generated During Cassava Fermentation as Potential Candidates for Probiotics5
Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice5
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review4
Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation4
Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers4
Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae3
Production and purification of nattokinase from Bacillus subtilis3
Optimization of L-Asparaginase Production from Lichen Endophyte Cleisthelebolus nipigonensis and Potential Food Applications3
Site-Directed Mutagenesis of Bile Salt Hydrolase (BSH) from Lactobacillus plantarum B14 Confirms the Importance of the V58 and Y65 Amino Acids for Activity and Substrate Specificity3
Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A3
Antimicrobial Activity and Genomic Analysis of Lactococcus lactis Strains NRRL B-50571 and NRRL B-50572 Isolated from Artisanal Mexican Cheese for the Assessment of thei3
Yeast engineering technologies and their applications to the food industry3
Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential2
Biotechnological Potential for Fructooligosaccharides Production and Molecular Characterization of Aspergillus oryzae DIA-ITDAM2
Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study2
Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent2
Preclinical Safety Evaluation of Engineered Lactococcus lactis NZ3900 Biotherapeutics Using a 13-Week Repeated Dose Oral Toxicity Study in Rabbits2
Improvement of prebiotic activity of guava purée by-products through cellulase treatment2
Prebiotic potential of Puçá and Gabiroba fruit by-products from Cerrado Savannah2
Limosilactobacillus fermentum MYSY8, a Potential Probiotic Isolate from Fermented Rice Beverage for the Control of Microsporum canis2
Diversity Analysis of Culturable Epiphytic Microbial Consortia of Table Grape Berry Surface2
A Novel β -Galactosidase from Kluyvera intermedia and its Potential for Hydrolyzing Lactose in Milk2
Comparative transcriptome analysis of virulence genes of enterohemorrhagic Escherichia coli O157:H7 to acid stress2
Parameters for proteolysis of β-lactoglobulin derived from cheese whey2
Isolation and identification of thrombin-inhibiting peptides derived from soybean protein1
Bile salt deconjugation and in-vitro cholesterol-lowering ability of probiotic bacteria isolated from buttermilk1
Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor1
Tarhana Microbiota–Metabolome Relationships: An Integrative Analysis of Multi-Omics Data1
Evolution of Kombucha Tea from Isolated Acetic Acid Bacteria, Lactic Acid Bacteria and Yeast in Single- and Mixed-Cultures: Characteristics, Bioactivities, Fermentation Performance and Kinetics1
Comparative Metabolomic Study of Prunus salicina and Prunus domestica subsp. syriaca and Their Immunologica1
CTAB DNA Extraction Method Optimization for Quantification of Lard Content in Cheese and Butter Using Real-Time PCR1
Differentiation of Saccharomyces boulardii from Saccharomyces cerevisiae Strains Using the qPCR-HRM Technique Targeting AAD1
Probiotic Characterization and Antifungal Potentials of Pichia kudriavzevii MYSSBYPS10 Isolated from Traditionally Fermented Green Gram Dosa Batter1
Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu1
Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus an1
Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexic1
Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review1
Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds1
Isolation, Characterization and Therapeutic Evaluation of Lactic Acid Bacteria from Traditional and Non-Traditional Sources1
A Low-Cost Closed-Tube Method for Detection of Adulteration in Ground Meat1
Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage1
Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors1
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