Journal Report

Food Technology and Biotechnology

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Journal Information
Journal Title
Food Technology and Biotechnology
Publisher
University of Zagreb
ISSN
1330-9862
E-ISSN
1334-2606
Database
SCOPUS
Domain
Health Sciences, Life Sciences, Physical Sciences
Classification History
Year A+ A B C
2026 ✓ ✓
2025 ✓ ✓
2024 ✓ ✓
2023 ✓ ✓
2021/2022 ✓ ✓
2020 ✓ ✓
2019 ✓ ✓
2018 ✓
A journal may have more than one classification in the same year. All recorded classifications are displayed.
Recent Articles
Application of Indigenous Lactic Acid Bacteria in Tulum Cheese Production: Effects on Physicochemical, Microbiological, Volatile and Sensory Properties
Tuğba Karabekmez Erdem, Kenan Sinan Dayısoylu
2026-12-17 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9500
Polycyclic Aromatic Hydrocarbons in Environmental Matrices, Milk and Eggs: Occurrence, Legislation and Analytical Challenges
Marija Denžić Lugomer, Damir Pavliček, Maja Đokić et al.
2026-12-17 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9712
Optimization of Spray Drying Parameters for Producing Red Pitahaya Powder Using Response Surface Methodology
Yuli Lorena Callata Aparicio, María Mercedes Valeriano Taco, Jose Antonio Villalobos Taucaya et al.
2026-12-17 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9415
Ultrasonic Extraction of Bioactive Compounds from Butia eriospatha Using NADES: Screening and Process Optimization
Daiana Alves Machado, Renata Dinnies Santos Salem
2026-12-17 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9515
Evaluation of the Protective and Antioxidant Effects of Apilarnil Against Acute Exercise Induced Skeletal Muscle Damage in Rats
Cemre Başol, Meral Kekeçoğlu, Sinem Kantarcioğlu Coşkun
2026-12-17 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9325
Technological, Nutritional and Sensory Impacts of Partial Meat Replacement with Insect Powders in Frankfurt-Type Sausages
Judit Rodríguez-Párraga, Raquel Lucas-González, Carmen Botella-Martínez et al.
2026-12-17 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9628
Acetylated Opuntia atropes Mucilage: Physicochemical Characterisation and Application in Low-Fat Yogurt
Jaquelyn Alvarez-Marínez, Héctor Eduardo Martínez-Flores, Ma. Guadalupe Garnica-Romo et al.
2026-10-9 Vol. 64 Issue 3 Pages 407
DOI: 10.17113/ftb.64.03.26.9734
Plant Protein-Based Scaffolds for Cultivated Meat Production: A Review
Igor Slivac, Matija Maltarski, Kristina Radošević et al.
2026-10-6 Vol. 64 Issue 3 Pages 372
DOI: 10.17113/ftb.64.03.26.9627
Evaluation of Commercially Available Complementary Foods in Slovenia: A Comparison with the Draft WHO Nutrient Profile Model
Tina Prevc, Mojca Gabrijelčič Blenkuš, Sanja Nartnik et al.
2026-10-4 Vol. 64 Issue 4
DOI: 10.17113/ftb.64.04.26.9664
Accelerating Fish Sauce Fermentation: Integrating Microbial, Biochemical and Physical Transformations for Optimised Processing
Shanti Dwita Lestari, Norhayati Hussain, Honey Yahdillah et al.
2026-9-30 Vol. 64 Issue 3 Pages 389
DOI: 10.17113/ftb.64.03.26.9498
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Printed: October 31, 2026 13:09