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Cited article:

Yeast‐Based Bio‐Valorization of Whey for Sustainable and Functional Bread Development: A Step Toward Next‐Generation Food Products

Divya Gujral, Rahul Khanna, Keshani Bhushan and Arashdeep Singh
Journal of Food Science 91 (7) (2026)
https://doi.org/10.1111/1750-3841.71264

Amorphous-crystalline phase transition and intrinsic magnetic property of nickel organic framework for easy immobilization and recycling of β-Galactosidase

Frank Peprah Addai, Jiacong Wu, Yuelin Liu, Xinnan Ma, Juan Han, Feng Lin, Yang Zhou and Yun Wang
International Journal of Biological Macromolecules 254 127901 (2024)
https://doi.org/10.1016/j.ijbiomac.2023.127901

Biological usefulness of raw milk as a factor in obtaining high-quality cheeses

Irina Buyanova, Vladimir Shrainer, V. Martirosyan, O. Mezenova and E. Ulrikh
BIO Web of Conferences 64 01004 (2023)
https://doi.org/10.1051/bioconf/20236401004