1. A recent paradigm on iron absorption, prevalence, and emerging dietary approaches to eradicate iron deficiency. Issue 1 (6th March 2023) Authors: Malhotra, Umang; Roy, Mrinmoy; Sontakke, Manmath; Choudhary, Pintu Journal: Food bioengineering Issue: Volume 2:Issue 1 Page Start: 53 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A rice protein hydrolase from Serratia marcescens and its specificity in preparation of oligopeptide‐enriched rice protein hydrolysates. Issue 2 (21st May 2022) Authors: Yan, Zheng‐Fei; Zhou, Jian‐Qiao; Yuan, Shuai; Tang, Cheng‐Ye; Wu, Jing Journal: Food bioengineering Issue: Volume 1:Issue 2(2022) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Advances and prospects in the biosynthesis of vitamin B6 and its bioengineering as a cofactor of other chemicals. Issue 2 (3rd August 2022) Authors: Wu, Lijuan; Liu, Linxia; Jin, Zhaoxia; Zhang, Dawei Journal: Food bioengineering Issue: Volume 1:Issue 2(2022) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Advances and prospects of transcription‐factor‐based biosensors in high‐throughput screening for cell factories construction. Issue 2 (4th July 2022) Authors: Li, Changfan; Wang, Chang; Zhu, Jiang; Xue, Feng; Sun, Xiaoman; Gu, Yang Journal: Food bioengineering Issue: Volume 1:Issue 2(2022) Page Start: 135 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Advances in the role and mechanism of lactic acid bacteria in treating obesity. Issue 1 (27th March 2022) Authors: Shen, Yi‐Lin; Zhang, Liu‐Qing; Yang, Ying; Yin, Bin‐Cheng; Ye, Bang‐Ce; Zhou, Ying Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology. Issue 3 (2nd December 2022) Authors: Yang, Shujuan; Li, Weicheng; Bai, Mei; Wang, Jicheng; Sun, Zhihong Journal: Food bioengineering Issue: Volume 1:Issue 3/4(2022) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage. Issue 1 (27th March 2022) Authors: Zhu, Ying; Huang, Shiting; Jia, Donghao; Zhao, Yansheng; Zhang, Jiayan; Bai, Juan; Xiao, Xiang Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 82 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto. Issue 3 (7th December 2022) Authors: Miyazawa, Taiki; Abe, Chizumi; Bhaswant, Maharshi; Ikeda, Ryoichi; Higuchi, Ohki; Miyazawa, Teruo Journal: Food bioengineering Issue: Volume 1:Issue 3/4(2022) Page Start: 241 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Breeding of Fructilactobacillus sanfranciscensis with excellent ethanol tolerance based on adaptive evolution technology. Issue 1 (8th February 2023) Authors: Liu, Yan; Danial, Muhammad; Dong, Huixin; Zhang, Min; Jia, Ru; Zhang, Guohua Journal: Food bioengineering Issue: Volume 2:Issue 1 Page Start: 15 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Cell‐cultivated food production and processing: A review. Issue 1 (21st April 2022) Authors: Barzee, Tyler J.; El Mashad, Hamed M.; Cao, Lin; Chio, Allan; Pan, Zhongli; Zhang, Ruihong Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 4 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗