Food Biotechnology

Papers
(The TQCC of Food Biotechnology is 3. 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
Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation8
A novel strain ofYarrowia phangngaensisproducing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread8
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
Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation4
Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers4
Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review4
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
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
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