Journal of Industrial Biotechnology

Review Article   |   10.36959/967/631 Volume 4 Issue 1

Advances in Microbial Leaching as a Non-Conventional Technique for Metal Recovery from Ores: A Review

Authors: Shimaa S Hussien

The need for heavy metal recovery, together with the profitability of precious and base metals are strong incentives for researchers to find a sustainable method for metal recovery from ore and waste.... Read more

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Research Article   |   10.36959/967/630 Volume 3 Issue 1

Algal and Cyanobacterial Polysaccharides as Promising Antiviral Agents against Human Viruses

Authors: Mahammed Ilyas Khazi, Fakhra Liaqat, Chenshuo Li, Jian Li and Pengcheng Fu

Recently the morbidity, mortality and economic losses due to rapid transmission of Coronavirus (COVID-19) worldwide has incentivatedan urgent call for the scientists to discover efficient antiviral dr... Read more

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Research Article   |   10.36959/967/629 Volume 3 Issue 1

An Investigation on the Effects of Varying Temperatures on Gelatin Denaturation in Response to Enzymatic Reactions from Fruit Extracts

Authors: Megan Mae Chu and Dave Arthur R Robledo

During holiday celebrations, my family would hold gatherings in our home, and I would always help my mother prepare some traditionally known desserts in the Filipino culture, such as buko pandan (coco... Read more

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Original Article   |   10.36959/967/628 Volume 2 Issue 1

Advance Analytical Approach to Characterize Charge Variants in Monoclonal Antibodies

Authors: Bhatt Mithun, Mehta Kavit, Bhatt Keyur and Shekhawat Rakesh

Post-translational modifications induce variations of monoclonal antibodies charge distribution that can potentially affect their biological activity. The characterization and the monitoring of these ... Read more

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Research Article   |   10.36959/967/627 Volume 1 Issue 1

Cheese Production by Donkey's Milk Using an Aspartic Protease from Plant Origin

Authors: Pedro N Sampaio

Donkey's milk is an interesting commercial product, due to its high nutritional value, and can be considered as a suitable source of food for human consumption. For the first time, a cheese was produc... Read more

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