Institute of Agricultural and Food Biotechnology

Recent papers from Institute of Agricultural and Food Biotechnology

1. Effects of LED Spectra on Morphogenesis, Photosynthetic Pigments, and Phytochemical Composition of Coffea arabica L. In Vitro CulturesAgronomy · 2026
2. Potential Applications of Next-Generation Probiotics in the Development of Functional Food ProductsMolecules · 2026
3. CRISPR/Cas in food microbial biotechnology: from genome editing to precision microbiologyFrontiers in Microbiology · 2026
4. Influence of Genotype and Environment on Arabinoxylan Content and Structural Characteristics in Grain and Flour of Organically Grown Winter RyeMolecules · 2026
5. Nutritional Value and Safety of Lupin-Based Food and Feed Systems: Diaporthe toxica, Phomopsins, Processing Effects, and Analytical ControlAgriculture · 2026
6. Biocontrol of Fungal Pathogens of Winter Oilseed Rape (Brassica napus L.) Using Plant Extracts (Allium sativum, Helianthus tuberosus) and Bacterial Fermentation Supernatants (Paenibacillus, Enterobacter)Molecules · 2026
7. Autochthonous lactic acid bacteria as candidate protective cultures for microbial control in raw milk cheeses: A critical scoping review of mechanistic evidence and bioprotective potentialInternational Dairy Journal · 2026
8. Sodium Chloride and Sour Taste in Humans—A Pilot StudyJournal of Sensory Studies · 2026
9. The Influence of Fusarium Infection and Associated Mycotoxin Contamination on the Technological Value and Chemical Composition of Wheat GrainAgriculture · 2026
10. Comparison of Conventional and Dehumidified Air-Assisted Spray Drying of a Cellulolytic Enzyme Preparation Obtained from a Pleurotus sp. CultureApplied Sciences · 2026
11. The Impact of Lactiplantibacillus plantarum OP1 and Lacticaseibacillus paracasei OP3 Strains on the Quality of Beef Dry Fermented SausagesApplied Sciences · 2026
12. The Effect of Hybrid Convective–Infrared–Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale BarsMolecules · 2026
13. Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A ReviewAnimals · 2026
14. Levels of biotoxins, heavy metals, and cytotoxicity of underutilized seafood by-products from the Atlantic Coast of Southwest EuropeJournal of Agriculture and Food Research · 2026
15. Lactiplantibacillus plantarum OP5: a novel strain with antioxidant properties for quality improvement of fermented sausageScientific Reports · 2026
16. Cannabidiol in Dietary Supplements: Characteristics, Routes of Administration, Bioavailability, and Research ChallengesMolecules · 2026
17. Enhancing the functional potential and in vitro bioaccessibility of red bell pepper bioactives via pulsed electric field-assisted lactic acid fermentationFood Chemistry · 2026
18. Effect of Herbal Extracts on Lactic Acid Bacteria Growth, Acidification and Viability in Fermented Milk and Plant-Based BeveragesApplied Sciences · 2026
19. Quality Assessment of Commercial Dry-Aged Beef Produced in PolandFoods · 2026
20. Aflatoxins M1 and M2 in Raw Milk and Milk Powder: Seasonal and Geographic Occurrence with Evaluation of β-Cyclodextrin Polymers for AFM1 RemovalJournal of Dairy Science · 2026