Methods
Published on 28 Oct 2024
Microstructure of confectionery masses revealed by cryo-planing
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1464882
- 580 views
Type at least 3 characters
150 articles
Articles
Original Research
Published on 18 Oct 2024
Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1442761
- 562 views
Editorial
Published on 11 Oct 2024
Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1501046
- 833 views
Original Research
Published on 30 Sep 2024
Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1466604
- 882 views
Mini Review
Published on 25 Sep 2024
Generative artificial intelligence in the agri-food value chain - overview, potential, and research challenges
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1473357
- 2,087 views
Original Research
Published on 23 Sep 2024
Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1460402
- 868 views
Review
Published on 18 Sep 2024
Molecular hydrogen: a sustainable strategy for agricultural and food production challenges
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1448148
- 2,826 views
- 1 citation
Review
Published on 29 Aug 2024
Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1441029
- 2,155 views
- 1 citation
Original Research
Published on 22 Aug 2024
Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1444298
- 490 views
Mini Review
Published on 20 Aug 2024
Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1439891
- 1,715 views
Original Research
Published on 15 Aug 2024
Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1430391
- 1,024 views
Original Research
Published on 08 Aug 2024
Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1356582
- 2,134 views
- 1 citation
Review
Published on 02 Aug 2024
A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1405384
- 4,058 views
- 1 citation
Original Research
Published on 21 Jun 2024
Determination of a representative food mass-to-surface area ratio (mF/A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1408805
- 18,992 views
Original Research
Published on 20 Jun 2024
Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1400224
- 3,305 views
- 3 citations
Original Research
Published on 07 Jun 2024
Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1416654
- 2,280 views