Review
Published on 03 Jul 2025
Emerging advancements in 3D food printing
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1607449
- 422 views
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166 articles
Review
Published on 30 Jun 2025
Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities
in Food Product Design
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1593870
- 691 views
Review
Published on 25 Jun 2025
Food fraud in selected sub-Saharan Africa countries: a wake-up call to national regulatory bodies to support enforcement and food safety
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1499271
- 587 views
Original Research
Published on 18 Jun 2025
Comparative nutrient and sensory analysis of eight different commercial Chlorella powders
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1534438
- 1,067 views
Original Research
Accepted on 17 Jun 2025
Formation Kinetic Study of Thermally Induced Trans and Conjugated Linoleic Acids in Corn Oil
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1552638
- 200 views
Editorial
Accepted on 02 Jun 2025
Editorial: Advancing Food Processing: Novel Technologies and Modeling Techniques
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1631439
- 435 views
Original Research
Published on 26 May 2025
Modeling and simulation of coffee bean heating during roasting: effect of heat generation
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1603783
- 1,066 views
Review
Published on 02 May 2025
Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1581877
- 2,252 views
Original Research
Published on 30 Apr 2025
Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptability
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1400395
- 1,118 views
Original Research
Published on 29 Apr 2025
Dishwashing practice and its determinants among food handlers in food and drinking service establishments in Dessie City and Kombolcha Town, Northeastern Ethiopia
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1548747
- 1,328 views
Original Research
Published on 22 Apr 2025
Frozen and thawed cooked shell-on shrimp (Pandalus borealis) – effect of microbial and chemical changes on sensory and safe shelf-life
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1572265
- 1,526 views
- 1 citation
Original Research
Published on 19 Mar 2025
Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507538
- 866 views
Original Research
Published on 05 Mar 2025
Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1556103
- 1,342 views
Mini Review
Published on 05 Mar 2025
Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1542284
- 1,801 views
Correction
Published on 04 Mar 2025
Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1578577
- 796 views
Original Research
Published on 03 Mar 2025
Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1491253
- 1,286 views