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♦  Katarina Butorac, Martina Banić, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak,
    Jagoda Šušković and Blaženka Kos
    Autochthonous Human Milk Lactobacilli Strains as Potential Probiotic Starter Cultures (original scientific paper)
    Food Technol. Biotechnol. 64 (1) (2026)
    https://doi.org/10.17113/ftb.64.01.26.9074
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♦  Tea Martinić Cezar, Antonia Paić, Bojan Žunar, Igor Stuparević, Vladimir Mrša and Renata Teparić
    Enhancing Yeast Surface Display: UPR, ERAD, and ER Dynamics in Recombinant Protein Production (minireview)
    Food Technol. Biotechnol. 64 (1) (2026)
    https://doi.org/10.17113/ftb.64.01.26.8764
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♦  Mark Lommel, Franziska Hutzler, Lina Siukstaite, Klemens Wild, Antonija Grbavac, Irmgard Sinning and Sabine Strahl
    The Schizosaccharomyces pombe Glycosyltransferase Gmh5 is a Functional Homologue of the
    α-1,6-Mannosyltransferase Mnn10 Crucial for N-Glycan Processing (original scientific paper)
    Food Technol. Biotechnol. 64 (1) (2026)
    https://doi.org/10.17113/ftb.64.01.26.9195
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♦  Veronica Mantovani, Federica Capitani, Francesca Maccari, Fabio Galeotti and Nicola Volpi
    Development and Analytical Evaluation of a Microarray Assay for Quantitative Determination of Human
    Blood IgG to Food Antigens in the Italian Population (preliminary communication)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.8892
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♦  Sunee Jungtheerapanich, Kraireuk Ngowsuwan and Sumaporn Kasemsumran
    Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties in Fermented Fish Sauce (‘Nam Pla-Ra’)
    (original scientific paper)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.8998
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♦  Rafael Sousa Cruz, Giovana Matias do Prado, Paulo Henrique Machado de Sousa, Nágila Maria Pontes Silva Ricardo,
    Débora Hellen Almeida de Brito, Francisco Ernani Alves Magalhães, Jéssica Azevedo Furtado and Larissa Morais Ribeiro da Silva
    Bacterial Cellulose Powder from Tropical Fruits Byproducts: Characterization and Application in Smoothies (original scientific paper)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.8999
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♦  Fabiele Bernardi, Felipe Matarazzo Suplicy, Robson Ventura de Souza, Luiza Tiemi Morikawa Shiose, Marilia Miotto and Giustino Tribuzi
    Preservation of Raw Crassostrea gigas Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological,
    and Sensory Properties (original scientific paper)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.9023
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♦  Hoda Malekitabrizi and Mehran Aalami
    Effect of Pumpkin Seed Protein Concentrate and Xanthan Gum on the Properties of Gluten-Free Frozen Batter and the Resultant
    Cake (original scientific paper)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.9173
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♦  Berkay Berk, Şelale Öncü Glaue and Sevcan Ünlütürk
    Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy
    (original scientific paper)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.9220
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♦  Marta Kiš, Jasenka Gajdoš Kljusurić and Nevijo Zdolec
    Organic Acid Meat Decontamination: Optimizing Application Parameters to Reduce the Microbial Load of
    Yersinia enterocolitica 4/O:3 on Pork (original scientific paper)
    Food Technol. Biotechnol. 64 (2) (2026)
    https://doi.org/10.17113/ftb.64.02.26.9340
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