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186            <p><span style="font-family: helvetica; font-size: 10pt;"><strong>Table of Contents | July-September 2026</strong></span></p>
187<hr />
188<p>&nbsp;</p>
189<table>
190<tbody>
191<tr>
192<td>&nbsp;<img src="/images/worker_digging.png" alt="" width="50" height="43" data-alt="worker digging" /></td>
193<td>
194<p>&nbsp;</p>
195<p><strong><span style="color: #800080;"><em><span style="font-family: helvetica;">Still&nbsp; working on it. It will be complete SOON!</span></em></span></strong></p>
196</td>
197<td>&nbsp;<img src="/images/worker_digging.png" alt="" width="50" height="43" data-alt="worker digging" /></td>
198</tr>
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201<p><br /><br /><br /><br /><strong><span style="font-family: helvetica; font-size: 10pt;">EDITORIAL</span></strong><br /><br /><span style="font-family: helvetica; font-size: 10pt;">♦&nbsp; Božidar Šantek</span><br /><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp; <strong>Diamond Open Access and Fair Science: Driving Global Impact at</strong></span><br /><strong><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp; <em>Food Technology and Biotechnology</em>&nbsp;</span></strong><br /><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 270-271 (2026)</span><br /><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp; » <a href="/archives/2006-diamond-open-access-and-fair-science-driving-global-impact-at-food-technology-and-biotechnology"><strong>Article details</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-270.pdf"><strong>Full Text (PDF)</strong></a> | » <a href="/xmlarticles/2026/July-September/FTB-64-270.XML"><strong>XML</strong></a></span><br /><br /><br /><br /><strong><span style="font-family: helvetica; font-size: 10pt;">ARTICLES<br /><br /></span></strong><span style="font-family: helvetica; font-size: 10pt;">♦&nbsp; Nevena Barać, Biljana Rabrenović, Ivana Sredović Ignjatović, Steva Lević, Vladimir Pavlović, <br />&nbsp; &nbsp; Slađana Žilić, Danka Milovanović and Miroljub Barać </span><span style="font-family: helvetica; font-size: 10pt;"><br />&nbsp; &nbsp; <strong>Structural, Functional and Antioxidant Properties of Soy Protein Concentrates Enriched <br />&nbsp; &nbsp; with Black Mulberry Pomace</strong> <span style="color: #008080;">(<em>original scientific paper</em>)</span><br />&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 272-284 (2026)<br /></span><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp;&nbsp;<a href="https://doi.org/10.17113/ftb.64.03.26.9373">https://doi.org/10.17113/ftb.64.03.26.9373</a></span><strong><span style="font-family: helvetica; font-size: 10pt;"><br /></span></strong><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp; »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/archives/1993-structural-functional-and-antioxidant-properties-of-soy-protein-concentrates-enriched-with-black-mulberry-pomace"><strong><span style="font-family: helvetica; font-size: 10pt;">Article details </span></strong></a><span style="font-family: helvetica; font-size: 10pt;">| »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/images/pdfarticles/2026/July-September/FTB-64-272.pdf"><strong><span style="font-family: helvetica; font-size: 10pt;">Full Text (PDF) </span></strong></a><span style="font-family: helvetica; font-size: 10pt;">| »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/images/pdfarticles/2026/July-September/FTB-64-272-S1.pdf"><strong><span style="font-family: helvetica; font-size: 10pt;">Supplement</span></strong></a><span style="font-family: helvetica; font-size: 10pt;"> | »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/images/pdfarticles/2026/July-September/FTB-64-272-hr.pdf"><strong><span style="font-family: helvetica; font-size: 10pt;">Abstract (Croatian)</span></strong></a><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><span style="font-family: helvetica; font-size: 10pt;">| »&nbsp;</span><strong><span style="font-family: helvetica; font-size: 10pt;"><a href="/xmlarticles/2026/July-September/FTB-64-272.XML">XML</a>&nbsp;&nbsp;<br /><br />&nbsp;<a href="/images/pdfarticles/2026/July-September/FTB-64-272-Graphical_abstract.jpg"><img src="/images/pdfarticles/2026/July-September/FTB-64-272-Graphical_abstract.jpg" alt="FTB 64 272 Graphical abstract" width="430" height="379" /></a>&nbsp;&nbsp;<br /><br /><br /><br /></span></strong><span style="font-family: helvetica; font-size: 10pt;">♦&nbsp; Valerija Vujčić Bok, Sanja Gagić, Lucija Rubinić, Ivana Šola, Petra Kašnjar Perković, Nika Celinić, <br />&nbsp; &nbsp; Sandra Jurić and Željan Maleš</span><strong><span style="font-family: helvetica; font-size: 10pt;"><br />&nbsp; &nbsp; Improving the Polyphenol Profile, Antioxidant and Antiglycation Activity of Onion Outer Scales <br />&nbsp; &nbsp; with Chamomile Treatment </span></strong><span style="font-family: helvetica; font-size: 10pt; color: #008080;">(<em>original scientific paper</em>)</span><span style="font-family: helvetica; font-size: 10pt;"><br />&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 285-297 (2026)<br /></span><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp;&nbsp;<a href="https://doi.org/10.17113/ftb.64.03.26.9473">https://doi.org/10.17113/ftb.64.03.26.9473</a></span><strong><span style="font-family: helvetica; font-size: 10pt;"><br /></span></strong><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp; »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/archives/1994-improving-the-polyphenol-profile-antioxidant-and-antiglycation-activity-of-onion-outer-scales-with-chamomile-treatment"><strong><span style="font-family: helvetica; font-size: 10pt;">Article details</span></strong></a><span style="font-family: helvetica; font-size: 10pt;"> | »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/images/pdfarticles/2026/July-September/FTB-64-285.pdf"><strong><span style="font-family: helvetica; font-size: 10pt;">
201Full Text (PDF) </span></strong></a><span style="font-family: helvetica; font-size: 10pt;">| »</span><strong><span style="font-family: helvetica; font-size: 10pt;"> </span></strong><a href="/images/pdfarticles/2026/July-September/FTB-64-285-hr.pdf"><strong><span style="font-family: helvetica; font-size: 10pt;">Abstract (Croatian)</span></strong></a><span style="font-family: helvetica; font-size: 10pt;"> </span><span style="font-family: helvetica; font-size: 10pt;">| »&nbsp;</span><strong><span style="font-family: helvetica; font-size: 10pt;"><a href="/xmlarticles/2026/July-September/FTB-64-285.XML">XML</a>&nbsp;&nbsp;<br /><br />&nbsp;<a href="/images/pdfarticles/2026/July-September/FTB-64-285-Graphical_abstract.jpg"><img src="/images/pdfarticles/2026/July-September/FTB-64-285-Graphical_abstract.jpg" alt="FTB 64 285 Graphical abstract" width="430" height="242" /></a>&nbsp;<br /><br /><br /><br /><br /></span></strong><span style="font-family: helvetica; font-size: 10pt;">♦&nbsp; Selene Kozyra Bilicich, César Bruguezi, Nadia Lingiardi, Daniela Matjazic, Regina Formigli, Gisela Piccirilli, <br />&nbsp; &nbsp; Roxana Verdini, Emilce Llopart and Marina Soazo<br />&nbsp; &nbsp; <strong>Upcycling Fruit and Vegetable Pomace Powders for Technological, Nutritional and Sensory Enhancement <br />&nbsp; &nbsp; of Cookies</strong> <span style="color: #008080;">(<em>original scientific paper</em>)</span><br />&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 298-310 (2026)<br />&nbsp; &nbsp;&nbsp;<a href="https://doi.org/10.17113/ftb.64.03.26.9485">https://doi.org/10.17113/ftb.64.03.26.9485</a><br />&nbsp; &nbsp; » <a href="/archives/1995-upcycling-fruit-and-vegetable-pomace-powders-for-technological-nutritional-and-sensory-enhancement-of-cookies"><strong>Article details</strong></a> | » <strong><a href="/images/pdfarticles/2026/July-September/FTB-64-298.pdf">Full Text (PDF)</a></strong> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-298-S1.pdf"><strong>Supplement</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-298-hr.pdf"><strong>Abstract (Croatian)</strong></a> | » <a href="/xmlarticles/2026/July-September/FTB-64-298.XML"><strong>XML</strong></a><br /><br />&nbsp;<a href="/images/pdfarticles/2026/July-September/FTB-64-298-Graphical_abstract.jpg"><img src="/images/pdfarticles/2026/July-September/FTB-64-298-Graphical_abstract.jpg" alt="FTB 64 298 Graphical abstract" width="430" height="352" /></a>&nbsp;<br /><br /><br /><br />♦&nbsp; Diana Santos, Maria João Pereira, Ângelo Jesus, Rita Ferraz de Oliveira, Ana Isabel Oliveira and Cláudia Pinho <br />&nbsp; &nbsp; <strong>Assessment of the Potential Impact of Aqueous and Ethanolic Malt Extracts on HepG2 Liver Cells</strong> <span style="color: #008080;">(<em>original scientific paper</em>)</span><br />&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 311–323 (2026)<br />&nbsp; &nbsp;&nbsp;<a href="https://doi.org/10.17113/ftb.64.03.26.9286">https://doi.org/10.17113/ftb.64.03.26.9286</a><br />&nbsp; &nbsp; » <a href="/archives/1999-assessment-of-the-potential-impact-of-aqueous-and-ethanolic-malt-extracts-on-hepg2-liver-cells"><strong>Article details</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-311.pdf"><strong>Full Text (PDF)</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-311-S1.pdf"><strong>Supplement</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-311-hr.pdf"><strong>Abstract (Croatian)</strong></a> | » <strong><a href="/xmlarticles/2026/July-September/FTB-64-311.XML">XML</a>&nbsp;</strong><br /><br />&nbsp;<img src="/images/pdfarticles/2026/July-September/FTB-64-311-Graphical_abstract.jpg" alt="FTB 64 311 Graphical abstract" width="430" height="243" />&nbsp;<br /><br /><br /><br />♦&nbsp; Nishanth Pitcham, Nivedidha Arumugam and Hariram Natarajan<br />&nbsp; &nbsp; <strong>Antidiabetic Potential of Polysaccharides from Indian Tea Cultivars Using<em> in vitro</em> and <em>in vivo</em> Evaluation</strong> <br /><span style="color: #008080;">&nbsp; &nbsp; (<em>original scientific paper</em>)</span><br />&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 324-335 (2026)<br /><span style="font-family: helvetica; font-size: 10pt;">&nbsp; &nbsp;</span>&nbsp;<a href="https://doi.org/10.17113/ftb.64.03.26.9794">
201https://doi.org/10.17113/ftb.64.03.26.9794</a><br />&nbsp; &nbsp; » <a href="/archives/2000-antidiabetic-potential-of-polysaccharides-from-indian-tea-cultivars-using-in-vitro-and-in-vivo-evaluation"><strong>Article details</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-324.pdf"><strong>Full Text (PDF)</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-324-S1.pdf"><strong>Supplement</strong></a> | » <strong>Abstract (Croatian)</strong> | » <a href="/xmlarticles/2026/July-September/FTB-64-324.XML"><strong>XML</strong></a><br /><br /><a href="/images/pdfarticles/2026/July-September/FTB-64-324-Graphical_abstract.jpg"><img src="/images/pdfarticles/2026/July-September/FTB-64-324-Graphical_abstract.jpg" alt="FTB 64 324 Graphical abstract" width="430" height="361" /></a>&nbsp;<br /><br /><br /><br />♦&nbsp; Seçil Dede and Sebnem Ozturkoglu-Budak<br />&nbsp; &nbsp; <strong>Comparative Analysis of Drying and Preservation Techniques for Whey Powder: Enhancing Physicochemical <br />&nbsp; &nbsp; and Functional Properties</strong> <span style="color: #008080;">(<em>scientific note</em>)</span><br />&nbsp; &nbsp; Food Technol. Biotechnol. 64 (3) 336-344 (2026)<br />&nbsp; &nbsp; <a href="https://doi.org/10.17113/ftb.64.03.26.9455">https://doi.org/10.17113/ftb.64.03.26.9455</a><br />&nbsp; &nbsp; » <a href="/archives/2001-comparative-analysis-of-drying-and-preservation-techniques-for-whey-powder-enhancing-physicochemical-and-functional-properties"><strong>Article details</strong></a> | » <a href="/images/pdfarticles/2026/July-September/FTB-64-336.pdf"><strong>Full Text (PDF)</strong></a> | » <strong>Abstract (Croatian)</strong> | » <a href="/xmlarticles/2026/July-September/FTB-64-336.XML"><strong>XML</strong></a><br /><br />&nbsp;<a href="/images/pdfarticles/2026/July-September/FTB-64-336-Graphical_abstract.jpg"><img src="/images/pdfarticles/2026/July-September/FTB-64-336-Graphical_abstract.jpg" alt="FTB 64 336 Graphical abstract" width="430" height="287" /></a></span></p>         </div>
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313					</body>
314</html>

Line numbers count LF bytes from the start of the resource, as the search results do. Vendor segments are library code the classifier recognised; they are stored but not indexed. Bytes are shown as Latin1 characters, one per byte.