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Mazhar S, Aliakbari F, Karami OR, Morshedi D, Shariati P, Farajzadeh D. Inhibitory effects of several essential oils towards Salmonella typhimurium, Salmonella paratyphi A and Salmonella paratyphi B. 2014; 1(1): 45-54.https://doi.org/10.22037/afb.v1i1.7134

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Ahari H, Akbari AB, Razavilar V, Motallebi A, Moradi S, Anvar A. The Staphylococcus aureus exotoxin recognition using a sensor designed by nanosilica and SEA genotyping by multiplex PCR. Appl Food Biotechnol. 2014; 1(1): 37-44.https://doi.org/10.22037/afb.v1i1.7126

Moshaf S, Hamidi EZ, Azizi M. Statistical optimization of xanthan gum production and influence of airflow rates in lab-scale fermentor. Appl Food Biotechnol. 2014; 1(1): 17-24.https://doi.org/10.22037/afb.v1i1.7132

Ibeh N, Oronsaye P, Unuabonah U. Studies on aflatoxin, prenatal exposure and its toxicosis in adamawa sate, North East of Nigeria. Appl Food Biotechnol. 2014; 1(1): 29-33.https://doi.org/10.22037/afb.v1i1.7129

Aremu M, Ohale I, Magomya A, Longbap D, Ushie O. Compositional evaluation of raw and processed harms (Brachystegia Eurycoma) seed flour. Appl Food Biotechnol. 2015; 2(1): 9-18.https://doi.org/10.22037/afb.v2i1.6236

Papetti A, Marrubini G. Antioxidant properties of minimally processed (ready-to-eat) Italian Cichorium genus salads. Appl Food Biotechnol. 2015; 2(1): 31-37.https://doi.org/10.22037/afb.v2i1.6303

Wiwanitkit V. Safety aspects of local tropical food production: Essential oil incorporation as a safe approach. Appl Food Biotechnol. 2015; 2(2): 3-6.https://doi.org/10.22037/afb.v2i2.7664

Kanungo S, Kumari M, Sahoo SL. Application of antioxidant enzyme activity and biochemical characterization in static and suspension cultures of Withania somnifera L. towards food technology. Appl Food Biotechnol. 2015; 2(2): 15-22.https://doi.org/10.22037/afb.v2i2.7483

Diwakar S. Purification and characterization of ionically unbound polyphenol oxidase from cinnamomum tamala syn. Cinnamomum leaves. Appl Food Biotechnol. 2015; 2(2): 33-41.https://doi.org/10.22037/afb.v2i2.7487

Tripathi AD, Srivastava S, Singh P, Singh R, Singh S, Jha A, Yadav P. Optimization of process variables for enhanced lactic acid production utilizing paneer whey as substrate in SMF. Appl Food Biotechnol. 2015; 2(2): 46-55.https://doi.org/10.22037/afb.v2i2.7612

Olaoye OA, Onilude AA, Ubbor SC. Control of Brochothrix thermosphacta in pork meat using Lactococcus lactis subsp. lactis I23 isolated from beef. Appl Food Biotechnol. 2015; 2(3): 49-55.https://doi.org/10.22037/afb.v2i3.7993

Amirdivani S. Inclusion of Allium sativum in yogurt and its effects on inhibition of diabetes and hypertension-associated by enzymes in vitro. Appl Food Biotechnol. 2015; 2(3): 29-37.https://doi.org/10.22037/afb.v2i3.7714

Koller M, Marsalek L. Potential of diverse prokaryotic organisms for glycerol-based polyhydroxyalkanoate production. Appl Food Biotechnol. 2015; 2(3): 3-15.https://doi.org/10.22037/afb.v2i3.8271

Koller M, Marsalek L. Principles of glycerol-based polyhydroxyalkanoate production. Appl Food Biotechnol. 2015; 2(4): 3-10.https://doi.org/10.22037/afb.v2i4.8270

Teparic R, Mrsa V. Overview of systems and techniques for surface display of recombinant proteins in yeast S. cerevisiae. Appl Food Biotechnol. 2016; 3(1): 3-14.https://doi.org/10.22037/afb.v3i1.9457

Nejati F, Oelschlaeger T. In vitro characterization of Lactococcus lactis strains isolated from Iranian traditional dairy products as a potential probiotic. Appl Food Biotechnol. 2016; 3(1): 43-51.https://doi.org/10.22037/afb.v3i1.10350

Gallego CG, Salminen S. Novel probiotics and prebiotics: how can they help in human gut microbiota dysbiosis. Appl Food Biotechnol. 2016; 3(2): 72-81.https://doi.org/10.22037/afb.v3i2.11276

Karim G, Meshgi MA, Ababil RK, Bokaie S. Antimicrobial effect of Mentha spicata and Mentha pulegium essential oils in two storage temperatures on the survival of Debaryomyces hansenii in Iranian doogh. Appl Food Biotechnol. 2016; 3(2): 99-104.https://doi.org/10.22037/afb.v3i2.10886

Babaei E, Dehnad A, Hajizadeh N, Valizadeh H, Reihani SFS. A study on inhibitory effects of titanium dioxide nanoparticles and its photocatalytic type on Staphylococcus aureus, Escherichia coli and Aspergillus flavus. Appl Food Biotechnol. 2016; 3(2): 115-123.https://doi.org/10.22037/afb.v3i2.10571

Opara CN, Elijah AI, Governor ALO, Ajagugha USV. Screening for genetically modified maize in raw and processed foods sold commercially in southern nigeria border states. Appl Food Biotechnol. 2016; 3(3): 150-158.https://doi.org/10.22037/afb.v3i3.11375

Sedighi M, Jalili H, Ranaei SSO, Amrane A. Potential health effects of enzymatic protein hydrolysates from Chlorella vulgaris. Appl Food Biotechnol. 2016; 3(3): 160-169.https://doi.org/10.22037/afb.v3i3.11306

Goodarzi A, Hovhannisyan H, Barseghyan A. Elimination of pathogen escherichia coli O157: H7 in ground beef by a newly isolated strain of Lactobacillus acidophilus during storage at 5 ºC. Appl Food Biotechnol. 2016; 3(3): 170-176. https://doi.org/10.22037/afb.v3i3.11799

Shahbazi S, Nateghi L, Aghababyan A. Effect of fatty acids on hydrophobicity of the cell membrane of Lactobacillus species. Appl Food Biotechnol. 2016; 3(3): 194-200.https://doi.org/10.22037/afb.v3i3.12375

Panesar PS, Kaur R, Singla G, Sangwan RS. Bio-processing of agro-industrial wastes for production of food-grade enzymes: progress and prospects. Appl Food Biotechnol. 2016; 3(4): 208-227.https://doi.org/10.22037/afb.v3i4.13458

Bagnazari M, Saidi M, Chandregowda MM, Prakash HS, Nagaraja G. Phyto-constituents, pharmacological properties and biotechnological approaches for conservation of the anti-diabetic functional food medicinal plant Salacia: A review note. Appl Food Biotechnol. 2017; 4(1):1-10.https://doi.org/10.22037/afb.v4i1.14499

Banerjee S, Ghosh U. Production and characterization of glucoamylase by Aspergillus niger. Appl. Food Biotechnol. 2017;4(1):19-26.https://doi.org/10.22037/afb.v4i1.13261

Nateghi L. Identification and quantification of key volatile flavor compounds employing different adjunct starter cultures in reduced-fat Cheddar Cheeses by using GC and GC-MS. Appl Food Biotechnol. 2017; 4(1): 43-52.https://doi.org/10.22037/afb.v4i1.13532

Koller M, Hesse P, Fasl H, Stelzer F, Braunegg G. Study on the effect o f levulinic acid on whey-based biosynthesis of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) by Hydrogenophaga pseudoflava. Appl Food Biotechnol. 2017; 4(2): 65-78.https://doi.org/10.22037/afb.v4i2.16337

Jan KN, Tripathi AD, Singh S, Surya D, Singh SP. Enhanced sorbitol production under submerged fermentation using Lactobacillus plantarum. Appl. Food Biotechnol. 2017; 4(2): 85-92.https://doi.org/10.22037/afb.v4i2.13514

Tripathi AD, Joshi A, Singh SP, Shrivastava A. Production of amylase by Bacillus polymyxa NCIM No. 2539 from agroindustrial wastes. Appl. Food Biotechnol. 2017; 4(2): 103-112.https://doi.org/10.22037/afb.v4i2.15471

Yousaf M, Rehman Y, Hasnain S. High-yielding wheat varieties harbour superior plant growth promoting-bacterial endophytes. Appl. Food Biotechnol. 2017; 4(3): 143-154.https://doi.org/10.22037/afb.v4i3.15014

Mollakhalili MN, Mortazavian AM, Sohrabvandi S, Cruz AGD, Mohammadi R. Probiotic supplements and food products: Comparison for different targets. Appl Food Biotechnol. 2017; 4(3): 123-132.https://doi.org/10.22037/afb.v4i3.16420

Balogu TV, Onyeagba AR. Polyphenol and microbial profile of on-farm cocoa beans fermented with selected microbial consortia. Appl Food Biotechnol. 2017; 4(4): 229-240.https://doi.org/10.22037/afb.v4i4.16845

Dadgarnejad M, Kouser S, Moslemi M. Genetically modified foods: promises, challenges and safety assessments. Appl Food Biotechnol. 2017; 4(4): 193-202.https://doi.org/10.22037/afb.v4i4.17244

Goodarzi A, Hovhannisyan H, Grigoryan G, Barseghyan A. Acidophilus milk shelf-life prolongation by the use of cold sensitive mutants of Lactobacillus acidophilus MDC 9626. Appl Food Biotechnol. 2017; 4(4): 211-218.https://doi.org/10.22037/afb.v4i4.17116

Santiago-Morales IS, Trujillo-Valle L, Marquez-Rocha FJ, Hernandez JFL. Tocopherols, phycocyanin and superoxide dismutase from microalgae: As potential food antioxidants. Appl Food Biotechnol. 2018; 5(1): 19-27.https://doi.org/10.22037/afb.v5i1.17884

Bakhtiary F, Sayevand HR, Khaneghah AM, Haslberger AG, Hosseini H. Antibacterial efficacy of essential oils and sodium nitrite in vacuum processed beef fillet. Appl Food Biotechnol. 2018; 5(1): 1-10.https://doi.org/10.22037/afb.v5i1.17118

Hossain SA, Svec D, Mrsa V, Teparic R. Overview of catalytic properties of fungal xylose reductases and molecular engineering approaches for improved xylose utilisation in yeast. Appl Food Biotechnol. 2018; 5(2): 47-58.https://doi.org/10.22037/afb.v5i2.19233

Marei GIK, Rabea EI, Badawy ME. Preparation and characterizations of chitosan/citral nanoemulsions and their antimicrobial activity. Appl Food Biotechnol. 2018; 5(2): 69-78.https://doi.org/10.22037/afb.v5i2.19005

Othman NZ, Din ARJM, Azam ZM, Rosli MA, Sarmidi MR. Statistical optimization of medium compositions for high cell mass and exopolysaccharide production by Lactobacillus plantarum ATCC 8014. Appl. Food Biotechnol. 2018; 5(2): 87-96.https://doi.org/10.22037/afb.v5i2.19299

Rad AH, Azizi A, Darghahi R, Bakhtiari O, Javadi M, Moghaddam MJ, et al. Development of synbiotic milk chocolate enriched with Lactobacillus paracasei, D-tagatose and galactooligosaccharide. Appl Food Biotechnol. 2018; 5(2): 59-68.https://doi.org/10.22037/afb.v5i2.19955

Saville BA, Saville S. Xylooligosaccharidesand arabinoxylanoligosaccharides and their application as prebiotics. Appl Food Biotechnol. 2018; 5(3): 121-130.https://doi.org/10.22037/afb.v5i3.20212

Selenius O, Korpela J, Salminen S, Gallego CG. Effect of chitin and chitooligosaccharide on in vitro growth of Lactobacillus rhamnosus GG and Escherichia coli TG. Appl Food Biotechnol. 2018; 5(3): 163-172.https://doi.org/10.22037/afb.v5i3.20468

Chakravarty J, Yang CL, Palmer J, Brigham CJ. Chitin extraction from lobster shell waste using microbial culture-based methods. Appl Food Biotechnol. 2018; 5(3): 141-154.https://doi.org/10.22037/afb.v5i3.20787

Buitron DI, Sepulveda L, Martinez TKM, Aguilar CN, Medina DD, Rodriguez-Herrera R, Flores-Gallegos AC. Biotechnological approach for the production of prebiotics and search for new probiotics and their application in the food industry. Appl Food Biotechnol. 2018; 5(4): 185-192.https://doi.org/10.22037/afb.v5i4.20174

Koller M, Shahzad K, Braunegg G. Waste streams of the animal-processing industry as feedstocks to produce polyhydroxyalkanoate biopolyesters. Appl Food Biotechnol. 2018; 5(4): 193-203.https://doi.org/10.22037/afb.v5i4.18557

Horackova S, Novakova T, Slukova M, Bialasova K, Kumherova M, Plockova M. Antifungal activity of selected Lactobacilli intended for sourdough production. Appl Food Biotechnol. 2018; 5(4): 213-220.

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Koller M. Linking food industry to “Green Plastics”- Polyhydroxyalkanoate (PHA) biopolyesters from agro-industrial by-products for securing food safety. Appl Food Biotechnol. 2019; 6(1): 1-6.https://doi.org/10.22037/afb.v6i1.17979

Brigham CJ, Riedel SL. The potential of polyhydroxyalkanoate production from food wastes. Appl Food Biotechnol. 2019; 6(1): 7-18.https://doi.org/10.22037/afb.v6i1.22542

Chee JY, Lakshmanan M, Jeepery IF, Mohamad Hairudin NH, Sudesh K. The potential application of cupriavidus necator as polyhydroxyalkanoates producer and single cell protein: A review on scientific, cultural and religious perspectives. Appl Food Biotechnol. 2019; 6(1): 19-34.https://doi.org/10.22037/afb.v6i1.22234

Cinelli P, Mallegni N, Gigante V, Montanari A, Seggiani M, Coltelli MB, Bronco S, L azzeri A. Biocomposites based on polyhydroxyalkanoates and natural fibres from renewable byproducts. Appl Food Biotechnol. 2019; 6(1): 35-43.https://doi.org/10.22037/afb.v6i1.22039

Favaro L, Basaglia M, Rodriguez JEG, Morelli A, Ibraheem O, Pizzocchero V, et al. Bacterial production of PHAs from lipid-rich by-products. Appl Food Biotechnol. 2019; 6(1): 45-52.https://doi.org/10.22037/afb.v6i1.22246

Kumar P, Kim BS. Paracoccus sp. Strain LL1 as a single cell factory for the conversion of waste cooking oil to polyhydroxyalkanoates and carotenoids. Appl Food Biotechnol. 2019; 6(1): 53-60.https://doi.org/10.22037/afb.v6i1.21628

Bustamante D, Tortajada M, Ramon D, Rojas A. Camelina oil as a promising substrate for mcl-PHA production in Pseudomonas sp. Cultures. Appl Food Biotechnol. 2019; 6(1): 61-70.https://doi.org/10.22037/afb.v6i1.21635

Rebocho AT, Pereira JR, Freitas F, Neves LA, Alves VD, Sevrin C, Grand F, Reis MAM. Production of medium-chain length polyhydroxyalkanoates by Pseudomonas citronellolis grown in apple pulp waste. Appl Food Biotechnol. 2019; 6(1): 71-82.https://doi.org/10.22037/afb.v6i1.21793

Pernicova I, Enev V, Marova I, Obruca S. Interconnection of waste chicken feather biodegradation and keratinase and mcl-PHA production employing Pseudomonas putida KT2440. Appl Food Biotechnol. 2019; 6(1): 83-90. https://doi.org/10.22037/afb.v6i1.21429

Adibpour N, Hosseininezhad M, Pahlevanlo A, Hussain MA. A review on Bacillus coagulans as a spore-forming probiotic. Appl Food Biotechnol. 2019; 6(2): 91-100.https://doi.org/10.22037/afb.v6i2.23958

Lucy J, Raharjo PF, Elvina E, Florencia L, Susanti AI, Pinontoan R. Clot lysis activity of Bacillus subtilis G8 isolated from Japanese fermented Natto soybeans. Appl Food Biotechnol. 2019; 6(2): 101-109.https://doi.org/10.22037/afb.v6i2.22479

Vani MM, Rao DG. Effective diffusivity coefficients for degradation of pectin in Guava (Psidium guajava L.) pulps using immobilized pectinase. Appl Food Biotechnol. 2019; 6(2): 119-126.https://doi.org/10.22037/afb.v6i2.23307

Ebrahimi S, Jalili H, Khajeh K, Akbari Noghabi K, Tajabadi ebrahimi M, Amrane A. Production and characterization of biosurfactants using bacteria isolated from acidic hot springs. Appl Food Biotechnol. 2019; 6(2): 127-138.

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Saithong P, Nitipan S, Permpool J. Optimization of vinegar production from Nipa (Nypa fruticans Wurmb.) sap using surface culture fermentation process. Appl Food Biotechnol. 2019; 6(3): 193-200.https://doi.org/10.22037/afb.v6i3.24653

Gallo M, Nigro F, Passannanti F, Salameh D, Schiattarella P, Budelli A, Nigro R. Lactic fermentation of cereal flour: Feasibility tests on rice, oat and wheat. Appl Food Biotechnol. 2019; 6(3): 165-172.https://doi.org/10.22037/afb.v6i3.24299

Radfar R, Farhoodi M, Ghasemi I, Mousavi Khaneghah A, Shahraz F, Hosseini H. Assessment of phenolic contents and antioxidant and antibacterial activities of extracts from four varieties of Iranian date palm (Phoenix dactylifera L.) seeds. Appl Food Biotechnol. 2019; 6(3): 173-184.https://doi.org/10.22037/afb.v6i3.23379

Maleki Varnosfaderani S, Razavi SH, Fadda AM. Germination and fermentation of soybeans: two healthy steps to release angiotensin converting enzyme inhibitory activity compounds. Appl Food Biotechnol. 2019; 6(4): 201-215.https://doi.org/10.22037/afb.v6i4.25475

Adeli Milani M, Ghobadi Dana M, Ghanbarzadeh B, Alizadeh A, Ghasemi Afshar P. Comparison of the chemical compositions and antibacterial activities of two Iranian mustard essential oils and use of these oils in turkey meats as preservatives. Appl Food Biotechnol. 2019; 6(4): 225-236.https://doi.org/10.22037/afb.v6i4.25687

Umesh M, Thazeem B, Preethi K. Valorization of pineapple peels through single cell protein production using Saccharomyces cerevisiae NCDC 364. Appl Food Biotechnol. 2019; 6(4): 255-263.https://doi.org/10.22037/afb.v6i4.25906‌

Ruiz-Gonzalez N, Lopez-Malo A, Palou E, Ramirez-Corona N, Jimenez-Munguia MT. Antimicrobial activity and physicochemical characterization of oregano, thyme and clove leave essential oils, nonencapsulated and nanoencapsulated, using emulsification. Appl Food Biotechnol. 2019; 6(4): 237-246.https://doi.org/10.22037/afb.v6i4.25541

Kusmiyati N, Sunarti S, Wahyuningsih TD, Widodo W. Peptide identification and expression analysis of genes involved in inulin metabolism in Lactobacillus casei AP. Appl Food Biotechnol. 2019; 6(4): 217-224.https://doi.org/10.22037/afb.v6i4.25222

Bodzen A, Iaconelli C, Charriau A, Dupont S, Beney L, Gervais P. Specific gaseous conditions significantly improve Lactobacillus casei and Escherichia coli survival to freeze drying and rehydration. Appl Food Biotechnol. 2020; 7(1): 1-9.https://doi.org/10.22037/afb.v7i1.26343

Onipede G, Aremu B, Sanni A, Babalola O. Molecular study of the phytase gene in lactic acid bacteria isolated from Ogi and Kunun-Zaki, African fermented cereal gruel and beverage. Appl Food Biotechnol. 2020; 7(1): 49-60.https://doi.org/10.22037/afb.v7i1.25909

Gallo M, Passannanti F, Colucci Cante R, Nigro F, Salameh D, Schiattarella P, Schioppa C, Budelli A, Roberto N. Effects of the glucose addition during lactic fermentation of rice, oat and wheat flours. Appl Food Biotechnol. 2020; 7(1): 21-30.https://doi.org/10.22037/afb.v7i1.26975

Amini M, Sobhani S, Younesi H, Abyar H, Salamatinia B, Mohammadi M. Evaluating the feasibility of poly (3-hydroxybutyrate-co-3-hydroxyvalerate) co-biopolymer production from rice wastewater by azohydromonas lata. Appl Food Biotechnol. 2020; 7(2): 73-83.https://doi.org/10.22037/afb.v7i2.26642

Ananou S, Lotfi S, Azdad O, Nzoyikorera N. Production, recovery and characterization of an enterocin with anti-listerial activity produced by Enterococcus hirae OS1. Appl Food Biotechnol. 2020; 7(2): 103-114.

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Charee P, Tanamool V, Toyama H, Soemphol W. Characterization of thermotolerant acetic acid bacteria isolated from various plant beverages in Thailand. Appl Food Biotechnol. 2020; 7(2): 61-72.https://doi.org/10.22037/afb.v7i2.26516

Utama QD, Sitanggang AB, Adawiyah DR, Hariyadi P. Lipase-catalyzed synthesis of medium-long-medium-type of structured lipids from refined bleached deodorized olein. Appl Food Biotechnol. 2020; 7(2): 85-94.

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Laad S, Hg P, Mirjankar M, Mulla S, Pujari N, Kamanavalli C. Partial purification, characterization and investigation of inhibitory effects of organic compounds on cinnamomum verum polyphenoloxidase enzymes. Appl Food Biotechnol. 2020; 7(3): 183-193.https://doi.org/10.22037/afb.v7i3.29854

Ajibola OO, Lihan S, Hussaini A, Saat R, Ahmed IA, Abideen W, Sing NN, Adeyinka GC. Toxicity assessment of Lactococcus lactis IO-1 used in coconut beverages against artemia salina using brine shrimp lethality test. Appl Food Biotechnol. 2020; 7(3): 127-134.https://doi.org/10.22037/afb.v7i3.29346

Zarei S, Khodaiyan F, Hosseini SS, Kennedy JF. Pullulan production using molasses and corn steep liquor as agroindustrial wastes: physiochemical, thermal and rheological properties. Appl Food Biotechnol. 2020; 7(4): 263-272.https://doi.org/10.22037/afb.v7i4.29747

Gazme B, Udenigwe CC, Rezaei K. Anti-diabetic properties of hydrolysates from egg white proteins using immobilized enzymes followed by in vitro gastrointestinal digestion. Appl Food Biotechnol. 2020; 7(4): 235-249. https://doi.org/10.22037/afb.v7i4.30219

Pan-utai W, Poopat N, Parakulsuksatid P. Photoautotrophic cultivation of Arthrospira maxima for protein accumulation under minimum nutrient availability. Appl Food Biotechnol. 2020; 7(4): 225-234.

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Oleinikova Y, Amangeldi A, Yelubaeva M, Alybaeva A, Amankeldy S, Saubenova M, Chizhaeva A, Atizhanova A, Berzhanova R. Immobilization effects of wheat bran on enhanced viability of dairy starters under acid and bile salts stresses. Appl Food Biotechnol. 2020; 7(4): 215-223.https://doi.org/10.22037/afb.v7i4.29723

Tharek A, Yahya A, Salleh MM, Jamaluddin H, Yoshizaki S, Dolah R, Hara H, Iwamot K, Mohamad SE. Improvement of astaxanthin production in Coelastrum sp. by optimization using taguchi method. Appl Food Biotechnol. 2020; 7(4): 205-214.https://doi.org/10.22037/afb.v7i4.29697

Karamad D, Khosravi-Darani K, Hosseini H, Tavasoli S, Miller AW. Assessment of the process variables for degradation of oxalate by Lactobacillus acidophilus ATCC 4356 using simulated rumen fluid media and tea. Appl Food Biotechnol. 2020; 7(4): 195-204.https://doi.org/10.22037/afb.v7i4.28600

Moslemi M. An overview on the published articles in Applied Food Biotechnology in 2021-2022. Appl Food Biotechnol. 2023; 10(4): 215-221.https://doi.org/10.22037/afb.v10i4.43409

Tiwari S, Dhakal N. Analysis of variations in biomolecules during various growth phases of freshwater microalgae Chlorella sp. Appl Food Biotechnol. 2023; 10(1): 73-84.https://doi.org/10.22037/afb.v10i1.39796

Tarlak F, Yucel O. Development of a prediction software for the growth kinetics of Pseudomonas spp. in culture media using various primary models. Appl Food Biotechnol. 2023; 10(1): 1-8.https://doi.org/10.22037/afb.v10i1.39780

Ferdouse J, Paul S, Chowdhury T, Ali F, Islam S, Hossain TJ. Probiotic characteristics of Pediococcus pentosaceus and Apilactobacillus kunkeei strains: the Lactic Acid Bacteria isolated from Bangladeshi natural honey. Appl Food Biotechnol. 2023; 10(1): 33-45.https://doi.org/10.22037/afb.v10i1.39617

Syaputri Y, Lei J, Hasegawa T, Fauzia S, Ratningsih N, Erawan TS, et al. Characterization of plantaricin genes and lactic acid production by Lactiplantibacillus plantarum strains isolated from Ishizuchi-Kurocha. Appl Food Biotechnol. 2023; 10(1): 21-31.https://doi.org/10.22037/afb.v10i1.39166

Niyomukiza S, Owino W, Maina Mathara J, Maina N. Isolation, purification and biochemical characterization of alkaline α-amylase from Bacillus subtilis strain W3SFR5 isolated from kitchen wastes. Appl Food Biotechnol. 2023;10(1): 9-19.https://doi.org/10.22037/afb.v10i1.39495

Ngatirah N, Hidayat C, Rahayu ES, Utami T. Antibacterial activities of purified monolaurin obtained from enzymatic glycerolysis of palm kernel olein-stearin blend against Bacillus subtilis. Appl Food Biotechnol. 2023; 10(2): 129-140.https://doi.org/10.22037/afb.v10i2.40728

Taghizadeh M, Jafari SM, Khosravi Darani K, Alizadeh Sani M, Shojaee Aliabadi S, Karimian Khosroshahi N, Hosseini H. Biopolymeric nanoparticles, pickering nanoemulsions and nanophytosomes for loading of Zataria multiflora essential oil as a biopreservative. Appl Food Biotechnol. 2023; 10(2): 113-127.https://doi.org/10.22037/afb.v10i2.40971

Benkirane G, Gharsallaoui A, Manni L, Chihib NE, Dumas E, Ananou S. Assessment of Enterococcus durans F21 isolated from Lben, a Moroccan fermented milk as a biopreservative agent. Appl Food Biotechnol. 2023; 10(3): 191-204.https://doi.org/10.22037/afb.v10i3.41423

Kusnadi J, Saraswati MA, Wardani AK, Arumingtyas EL, Al-awwaly KU. Development and validation of a direct qPCR method for the detection of pork adulteration in processed meat products. Appl Food Biotechnol. 2023; 10(3): 165-176.https://doi.org/10.22037/afb.v10i3.41897

Nuraida L, Hastuti AP, Lioe HN. Antioxidant activity of skimmed cow and soy milks fermented by lactic isolates of kefir granules. Appl Food Biotechnol. 2023; 10(3): 177-190.https://doi.org/10.22037/afb.v10i3.41673

Prima HS, Rusfidra R, Yansen F, Satrianto A. Characterization of gamma aminobutyric acid-producing Lactic Acid Bacteria isolated from Budu fish in Padang Pariaman West Sumatra Indonesia and their potentials as probiotics. Appl Food Biotechnol. 10(4): 257-270.https://doi.org/10.22037/afb.v10i4.42951

Oluwaseun GE, Fredrick OT, Onilude A. Characteristics of Luffa sponge-immobilized pectinase from Aspergillus niger FTR 002 and its use in the continuous clarification of orange juice in packed-bed column bioreactor. Appl Food Biotechnol. 2023; 10(4): 245-256.https://doi.org/10.22037/afb.v10i4.41883

Balanov P, Anna G, Smotraeva I, Alekseeva M, Olekhnovich R. Probiotic wheat drinks: study of secondary metabolites and bioactive compounds. Appl Food Biotechnol. 2023; 10(4): 233-243.https://doi.org/10.22037/afb.v10i4.42630

Syaputri Y, Lei J, Ratningsing N, Rossiana N, Safitri R, Wulandari AP. Heterologous expression and partial purification of plantaricin produced by Lactiplantibacillus plantarum COY2906. Appl Food Biotechnol. 2023; 10(4): 271-278.https://doi.org/10.22037/afb.v10i4.42761

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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.https://doi.org/10.22037/afb.v8i3.31729

Golshahi M, Pirnia MM, Jafari P, Ebrahimi E, Tafvizi F, Dameshghian M, Ebrahimi MT. 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.https://doi.org/10.22037/afb.v8i3.33704

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. https://doi.org/10.22037/afb.v8i1.29253

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Huy ND, Phuong TTT, Kim TLT, Hoang VNQ, Quang LN, Le Cong T, 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.https://doi.org/10.22037/afb.v9i2.36611

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. 9(4): 287-296.https://doi.org/10.22037/afb.v9i4.38553

Yousefi L, Najafi MBH, Dovom MRE. Production of bioactive peptides in milk using two native strains of Levilactobacillus brevis. Appl Food Biotechnol. 2023; 10(2): 103-111.https://doi.org/10.22037/afb.v10i2.40640