Latest Research in Food Industry and Aquatic Biology
32 research papers · 2026 median publication year
Top Research Topics in Food Industry and Aquatic Biology
- Probiotics and Fermented Foods — 6 papers
- Phytochemicals and Antioxidant Activities — 2 papers
- Food Industry and Aquatic Biology — 2 papers
- Food composition and properties — 2 papers
- Infant Nutrition and Health — 1 papers
- Microwave-Assisted Synthesis and Applications — 1 papers
- Agricultural pest management studies — 1 papers
- Therapeutic Uses of Natural Elements — 1 papers
- Meat and Animal Product Quality — 1 papers
- Food and Agricultural Sciences — 1 papers
Highest-Cited Papers
- Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt
- Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
- Reducing waste and carbon footprint in essential oil production: Artificial intelligence–optimized solvent-free microwave extraction for sustainable food and pharmaceutical applications
- SCIENTIFIC SUBSTANTIATION OF RATIONAL TECHNOLOGICAL PARAMETERS FOR THE PRODUCTION OF A MILK-PLANT ADDITIVE
- Underutilized high protein crops in India and pathways for scaling their contribution to protein security
- Lactic acid bacteria, potentially probiotic, in whole-grain pet biscuits: survival and technological potential of millet-based formulations (Pennisetum glaucum)
- Study of Microalgal Peloids Prepared with Laias Mineral-Medicinal Water for Use in Pelotherapy
- Indian artisanal sour buttermilk: composition, processing methods, and health potentials
- Herbal Additives in Soft Cheese
- Proteolytic lactic acid bacteria from multiple sources enhance proteolysis and flavor formation in a beef sarcoplasmic protein model system
- Effect of Ginger (Zingiber officinale) Extract on the Physicochemical and Microbiological Characteristics of Rote Sheep Se'i
- Diversity and Functional Genome Analysis of Lactic Acid Bacteria Isolated from Trás-os-Montes Artisanal Alheira
- Chickpea Aquafaba as a Functional Ingredient for Improving Coconut-Based Probiotic Beverage Stability
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality
- Valorization of Beach-Cast Biomass from the Invasive Seaweed Rugulopteryx okamurae on the Moroccan Coast: A Comparative Assessment of Extraction Conditions for Sodium Alginate Recovery
- IDENTIFICATION AND ESTIMATION OF ALLURA RED IN RED VELVET CAKE BY UV SPECTROSCOPY
- Evaluation of wine production by-products in dairy: physicochemical, antioxidant, textural, and sensory properties of İzmir Tulum cheese ripened with grape pomace
- Valorization of acid whey in a probiotic orange–based beverage containing microencapsulated Limosilactobacillus fermentum: physicochemical, rheological, microbiological, and temporal sensory characterization
- Developing enteral feeding formulations for liver cirrhosis patients with different protein sources, rheological characterization, and safety evaluation of these formulations
- Ultrasound-Assisted Acid-Catalyzed Isopropanol Organosolv Treatment of Grape Stems Induces Alterations in the Polyphenolic Composition and Antioxidant Activity