An overview on the published articles in Applied Food Biotechnology in 2021-2022
Applied Food Biotechnology,
Vol. 10 No. 4 (2023),
25 September 2023
Applied Food Biotechnology is the first Iranian journal that considers biotechnological aspects of food sciences. As a pioneer, it has grown very fast in recent years and has indexed in reputable international databases such as Web of Sciences and Scopus, other than a national database accredited by the Ministry of Health, Science, Research and Technology of Iran as well as Ministry of Health and Medical Education. Several scientists in Iran and from abroad have been engaged in the journal as author, reviewer, and editorial team member. Applied Food Biotechnology has had impact factor of 1.4 since July 2023. The editorial team have been trying to make a broad audience in the globe and develop annual citations by publication of outstanding articles in the journal. To this regard, more than 80% of submissions have been rejected in the journal in 2023, due to their not-qualified writing, lack of novelty, inappropriate methodology etc. Despite the COVID-19 pandemic, a lot of manuscripts from outstanding authors were submitted to the journal during 2021-2022. Although, rate of submission was significantly decreased during this period of time, which seems to be related to the post-corona era and the damage to human society during 2020-2021. We are going to help the associated researchers to adhere the novel findings in applied food biotechnology in the world. The expert editorial board invites all professional scientists in the field of food biotechnology to join in the Applied Food Biotechnology journal by submission of original article, review article, meta-analysis and systematic review.
- ▪ Applied Food Biotechnology ▪ Article ▪ Indexing ▪ Publication ▪ Submission
How to Cite
Santhosh AS, Umesh MA. Strategic review on use of polyhydroxyalkanoates as an immunostimulant in aquaculture. Appl Food Biotechnol. 2021; 8(1): 1-18.
Norouzpour A, Dabiri H, Gholam-Mostafaei FS, Rostami Nejad M. Relationships between the salivary microbial composition and gastrointestinal diseases. Appl Food Biotechnol. 2022; 9(3): 195-204.
Ghasemzadeh F, Najafpour Darzi G, Mohammadi M. Extraction and purification of ursolic acid from the apple peel and in vitro assessment of the biochemical antibacterial, antioxidant and wound healing characteristics. Appl Food Biotechnol. 2022; 9(1): 17-30.
Entezari T, Zarei M, Jamekhorshid A, Mohammadizadeh MR, Entezam M. Purification and characterization of carrageenan extracted from persian gulf laurencia snyderiae red algae. Appl Food Biotechnol. 2022; 9(3): 239-249.
Karazhyan R, Ameri M, Gord Noshahri N, Ehtiati A. Effects of copigmentation on the stability of phycocyanin pigments extracted from Spirulina platensis using spray dryer. Appl Food Biotechnol. 2022; 9(3): 227-237.
Luwidharto JCN, Rahayu ES, Suroto DA, Wikandari R, Ulfah A, Utami T. Effects of Spirulina platensis addition on growth of Lactobacillus plantarum Dad 13 and Streptococcus thermophilus Dad 11 in fermented milk and physicochemical characteristics of the product. Appl Food Biotechnol. 2022; 9(3): 205-216.
Mujdeci GN. Natural melanin synthesized by Aureobasidium pullulans using food wastes and its characterization. Appl Food Biotechnol. 2021; 8(4): 307-318.
Koentjoro MP, Prasetyo EN. Advances in use of keratinase from feather wastes for feedstock modification. Appl Food Biotechnol. 2021; 8(1): 19-30.
Asghari M, Jahadi M, Hesam F, Ghasemi-Sepro N. Optimization of monascus pigment production on date waste substrates using solid state fermentation. Appl Food Biotechnol. 2021; 8(3): 247-254.
Khozani MA, Aghaei SS, Emtiazi G, Ghasemi SM, Zolfaghari MR. Gas chromatography-mass spectrometry analysis of agricultural residues using indigenous laccase producing fungi (Albifimbria viridis) as Herbicides. Applied Food Biotechnol. 2021; 8(3): 237-245.
Zare H, Jafari Z, Darzi HH. Production of chitin and chitosan from shrimp shell wastes using co-fermentation of lactiplantibacillus plantarum PTCC 1745 and Bacillus subtilis PTCC 1720. Appl Food Biotechnol. 2022; 9(4): 311-320.
Esmaelifar M, Hatamian-Zarmi A, Alvandi H, Azizi M, Mokhtari-Hosseini ZB, Ebrahimi-Hoseinzadeh B. Optimization of antioxidant activities and intracellular polysaccharide contents using agaricus bisporus extract as elicitor in submerged fermenting Ganoderma lucidum. Appl Food Biotechnol. 2021; 8(4): 297-306.
Farahmand E, Razavi SH, Caboni P, Mohtasebi SS, Pisano MB. Optimizing sourdough process for the production of honey and rose-like aromas in breads. Appl Food Biotechnol. 2021; 8(4): 255-265.
Paul V, Tripathi AD, Rai DC. Process optimization and characterization of enhanced vanillin yield using Bacillus aryabhattai NCIM 5503. Applied Food Biotechnol. 2021; 8(2): 113-119.
Leksono BY, Cahyanto MN, Utami T. Antioxidant activity of isoflavone aglycone from fermented black soymilk supplemented with sucrose and skim milk using indonesian indigenous lactic acid bacteria. Appl Food Biotechnol. 2021; 8(4): 285-295.
Zinjanab MS, Golmakani MT, Eskandari MH, Toh M, Liu SQ. Yeast-Lactobacillus co-cultures as in situ ethanol producers for flavor ester synthesis using lipase in fermented milks. Appl Food Biotechnol. 2021; 8(2): 151-160.
Bychkova E, Dome K, Gosman D,.Beisel N, Chernonosov A. Mechanically activated enzymatic hydrolysis of pea seeds and Its effects on bakery products. Appl Food Biotechnol. 2021; 8(3): 213-223.
Olopade B, Oyawoye OM, Oranusi SU, Obafemi YD, Onibokun EA. Bacterial growth enhancement value and nutritional quality of compounded milk media from commercial milk brands. Appl Food Biotechnol. 2021; 8(1): 31-37.
Moayedi A, Zareie Z, Yaghoubi F, Khomeiri M. Optimization of gamma aminobutyric acid production from various protein hydrolysates by Lactiplantibacillus plantarum MCM4. Appl Food Biotechnol. 2022; 9(4): 287-296.
Lugowoj S, Balcerek M. Polysaccharides of starchy and lignocellulose materials and their use in ethanol production: Enzymes and other factors affecting the production process. Appl Food Biotechnol. 2022; 9(2): 157-172.
Fathi M, Hosseini FS, Ramezani R. Rashidi L. Optimized enzymatic hydrolysis of olive pomace proteins using response surface methodology. Appl Food Biotechnol. 2022; 9(2): 79-90.
Hatamian Zarmi A, Tasharofi Z, Alvandi H, Barshan-Tashnizi M, Ebrahimi-Hosseinzadeh B, Mokhtari Hosseini ZB. A kinetic modeling of growth and mycelial exopolysaccharide production by lentinus edodes (shiitake edible mushroom). Appl Food Biotechnol. 2022; 9(1): 67-78.
Binhayeeding N, Klomklao S, Sangkharak K. Use of purified glycerol from biodiesel plants for acylglycerol production and use of acylglycerol in foods. Appl Food Biotechnol. 2022; 9(1): 53-65.
Do TBT, Nguyen TA, Vandamme P. Isolation, screening, identification and optimization of culture parameters to produce γ-aminobutyric acid by Lactiplantibacillus pentosus R13, an isolate from ruoc (Fermented Shrimp Paste). Appl Food Biotechnology, 2022. 9(1): 1-8.
Zendeboodi F, Gholian MM, Khanniri E, Sohrabvandi S, Mortazavian AM. Beer as a vehicle for probiotics. Appl Food Biotechnol. 2021; 8(4): 329-337.
Golshahi M, Pirnia MM, Jafari P, Ebrahimi E, Tafvizi F, Dameshghian M, Tajabadi Ebrahimi M. Characterization of effective native lactic acid bacteria as potential oral probiotics on growth inhibition of Streptococcus mutans. Appl Food Biotechnol. 2021; 8(3): 201-212.
Widodo W, Fanani TH, Fahreza MI, Sukarno AS. Cholesterol assimilation of two probiotic strains of Lactobacillus casei used as dairy starter cultures. Appl Food Biotechnol. 2021; 8(2): 103-112.
Alemzadeh I, Afarin M, Dehghan A, Alizadeh Sani M, Teimouri M, Seilani F, Abbasi P, Vaziri AS. Clinical uses and survival study of free and encapsulated probiotic bacteria in fruit Juices: A review. Appl Food Biotechnol. 2021; 8(3): 161-180.
Andriani D., Hasan, P.N., Utami, T., Suroto, D.A., Wikandari, R. and Rahayu, E.S. Genotypic and phenotypic analyses of antibiotic resistance in Indonesian indigenous Lactobacillus probiotics. Applied Food Biotechnology, 2021. 8(4): 267-274.
Mahmoudi M, Khomeiri M, Saeidi M, Davoodi H. Lactobacillus Species from Iranian jug cheese: Identification and selection of probiotic based on safety and functional properties. Appl Food Biotechnol. 2021; 8(1): 47-56.
Aswani MA, Kathade SA, Anand PK, Kunchiraman BN, Dhumma PR, Jagtap SD. Probiotic characterization of cholesterol-lowering Saccharomyces cerevisiae isolated from frass of Pyrrharctia isabella caterpillars. Appl Food Biotechnol. 2021; 8(3): 189-199.
Yusuf D, Nuraida L, Dewanti-Hariyadi R, Hunaefi D. In vitro Antioxidant and α-glucosidase inhibitory activities of Lactobacillus spp. isolated from indonesian kefir grains Indones Kefir grains. Appl Food Biotechnol. 2021; 8(1): 39-46.
Maity C, Bagkar P, Dixit Y, Tiwari A, Gupta AK. Process and storage stability of Bacillus coagulans LBSC in food matrices and appraisal of calorific restriction. Appl Food Biotechnol. 2021; 8(1): 57-69.
Malek S, Pirouzifard MK, Yadegar A, Mahdigholi Vand Bonab S, Jannat B, Moslemi M. Synthesis, characterization evaluation of anti-helicobacter activity of chitosan and pectin microparticles containing zataria multiflora extract In Vitro. Appl Food Biotechnol. 2022; 9(4): 321-331.
Nouri S, Roghanian R, Emtiazi G, Shafiei R. Biosynthesis of nano-calcite and nano-hydroxyapatite by the probiotic bacteria of Bacillus subtilis and Bacillus coagulans. Appl Food Biotechnol. 2022; 9(4): 275-286.
Khodadadi P, Tabandeh F, Alemzadeh I, Soltani. Effects of sucrose, skim milk and yeast powder on survival of Lactobacillus rhamnosus GG encapsulated with alginate during one-week storage at room conditions. Appl Food Biotechnol. 2022; 9(3): 251-259.
Huy ND, Phuong TTT, Kim TLT, Hoang, VNQ, Quang LN, Cong TL, Dinh BT, Chau ANT, Phuong LTT, Seung-Moon P. Assessment of antioxidant and antibacterial activities of Lactobacillus farciminis HN11 as a probiotic candidate. Appl Food Biotechnol. 2022; 9(2): 103-112.
Sarmadi B, Nikmaram P, Mortazavian-Farsani AM, Kiani H, Mousavi M, Khanniri E, Mohammadi R, da Cruz AG. High-methoxyl apple pectin improves rheological properties and storage stability of the flavored probiotic yogurt drinks, compared to pomegranate pectin. Appl Food Biotechnol. 2022; 9(2): 91-102.
Karami-Darehnaranji M, Taghizadeh SM, Mirzaei E, Heidari R, Berenjian A, Ebrahiminezhad A. Bio-assisted synthesis of food-grade feOOH nanoellipsoids as promising iron supplements for food fortification. Applied Food Biotechnol. 2021; 8(1): 71-77.
Khoshtinat K, Barzegar M, Sahari MA, Hamidi Z. Use of encapsulated garlic oil in low-fat salad dressings: Physicochemical, microbial and sensory properties. Appl Food Biotechnol. 2022; 9(2): 113-125.
Zahed O, Massoud R, Khosravi-Darani K, Mortazavian AM, Mohammadi A. Propionic acid bio-fortification of yogurts by adjunct culture of propionibacterium freudenreichii. Appl Food Biotechnol. 2022. 9(1): 31-40.
Yazdi M, Pahlevanlo A, Sarabi Jamab M. Diversity of yeasts microbiota in iranian Doogh and influence of Kluyveromyces Marxianus on its protein profiles. Appl Food Biotechnol. 2022; 9(1): 41-52.
Ramos GLdPA, Vigoder HC, dos Santos Nascimento J. Kocuria spp. in foods: Biotechnological uses and risks for food safety. Appl Food Biotechnol. 2021; 8(2): 79-88.
Salleh F, Lani MN, Kamaruding NA, Chilek TZT, Ismail N. Lactic acid bacteria producing sorbic acid and benzoic acid compounds from fermented durian flesh (Tempoyak) and their antibacterial activities against foodborne pathogenic bacteria. Applied Food Biotechnol. 2021; 8(2): 121-132.
Fatmawati DR, Pangastuti A, Susilowati A. Use of edible film incorporated with parijoto fruit extract (Medinilla speciosa Blume) to inhibit microbiological and oxidative damages of sausages. Appl Food Biotechnol. 2021; 8(4): 319-328.
Vahid S, Ahari H, Akbari Adergani B, Seyed Reihani SF. Designing a molecularly imprinted polymer-based nanomembrane for the selective removal of Staphylococcus aureus from aqueous media. Appl Food Biotechnol. 2021; 8(4): 275-284.
Okpala C, Anyanwu M, Lukanko S, Nwobi OC, Korzeniowska M, Ezeonu I. Animal-food-human antimicrobial resistance fundamentals, prevention mechanisms and global surveillance trends: A terse review. Appl Food Biotechnol. 2021; 8(2): 89-102.
Bazaraa WA, Abd El-Hafez Khattab AEN, Ibrahim EM. Mutagenesis and protoplast fusion for enhanced bacteriocins production. Appl Food Biotechnol. 2021; 8(2): 133-142.
Tarlak F. Development of a novel growth model based on the central limit theorem for the determination of beef spoilage. Applied Food Biotechnol. 2021;8(2): 143-150.
Abdollahzadeh E, Hosseini H, Ojagh SM, Koushki MR, Ansari Moghaddam L. Secondary modeling and strain variability of Listeria monocytogenes isolated from seafood and clinical samples at various environmental conditions using high-throughput turbidity method. Appl Food Biotechnol. 2021; 8(3): 225-236.
Faridi Z, Soltan Dallal MM, Koohy-Kamaly P, Haji Seyed Javadi N, Hadian Z, Mazaheri Nezhad Fard R. Prevalence and antimicrobial resistance of Listeria monocytogenes in raw milk in tehran, Iran. Appl Food Biotechnol. 2021; 8(3): 181-188.
Prima HS, Satrianto A, Amar S. Antimicrobial potential of Limosilactobacillus Fermentum isolated from bilih fish (Mystacoleucus padangensis) of Singkarak lake, West Sumatera, Indonesia. Appl Food Biotechnol. 2022; 9(4): 297-309.
Todorov SD, Dioso CM, Liong MT, Vasileva T, Moncheva P, Ivanova IV, Iliev I. Lukanka, a semi-dried fermented traditional Bulgarian sausage: Role of the bacterial cultures in its technological, safety and beneficial characteristics. Appl Food Biotechnol. 2022; 9(4): 261-273.
Masouleh GAM, Nateghi L, Moslemi M. Comparison of microbial loads and bioactive compounds of the grape juice samples treated by ultrasonication and thermal pasteurization. Appl Food Biotechnol. 2022; 9(3): 217-225.
Salimi F, Almasi F, Mohammadipanah F, Abdalla MA. A comparative review of plant and microbial antioxidant secondary metabolites. Appl Food Biotechnol. 2022; 9(2): 173-194.
Homroy S, Kumari A, Agarwal A, Tripathi AB. Risk of developing antimicrobial resistant Listeria monocytogenes in India: A short narrative review. Appl Food Biotechnol. 2022; 9(2): 145-155.
Fugaban J, Holzapfel W, Todorov S. The overview of natural by-products of beneficial lactic acid bacteria as promising antimicrobial agents. Appl Food Biotechnol. 2022; 9(2): 127-143.
Senthilkumar P, Shavrov V, Lega P, Subramani R. Resveratrol-loaded β-lactoglobulin nanofibrils to prevent enzymatic browning on sliced apple. Appl Food Biotechnol. 2022; 9(1): 9-16.
- Abstract Viewed: 120 times
- pdf Downloaded: 103 times