Frontiers in Food Science and Technology

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

Serena Carpentieri
Dominique Larrea-Wachtendorff
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1416654

2,315 views

Mini Review

Published on 06 Jun 2024

Ozone treatment of meat and meat products: a review

in Food Packaging and Preservation

Belén Giménez
Noemí Zaritzky
Natalia Graiver

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1351801

4,134 views

Editorial

Published on 27 May 2024

Editorial: Improving protein functionality using conventional and non-conventional methods

in Food Characterization

Waqas N. Baba
Akmal Nazir
Fawzi Banat
Constantinos Stathopoulos
Nur Cebi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1426596

958 views

Original Research

Published on 22 May 2024

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

in Food Characterization

Khadijat Oluwashola Abdulrazaaq
Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1365021

1,069 views

Review

Published on 03 May 2024

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

in Food Packaging and Preservation

Farzana Siddique
Zoha Ali
Muhammad Arshad
Kinza Mubeen
Afsheen Ghazala

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1388461

2,878 views
1 citation

Original Research

Published on 18 Apr 2024

Binderless particleboards obtained 100% from winery by-products for the packaging industry

in Food Packaging and Preservation

Raquel A. Fernandes
Sandro Lopes
Nuno Ferreira
Jorge Santos
Jorge M. Martins
Luisa H. Carvalho

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376415

3,207 views

Review

Published on 11 Apr 2024

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

in Food Safety and Quality Control

Agerie Mengistie Zeleke
Worku Chekol Tassew
Yeshiwas Ayale Ferede
Tadele Maru Andargie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1240979

1,985 views

Original Research

Published on 10 Apr 2024

Unreliability of clustering results in sensory studies and a strategy to address the issue

in Food Characterization

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

1,164 views

Mini Review

Published on 05 Apr 2024

Microbial ecology and fermentation of Coffea canephora

in Food Biotechnology

Patrícia Campos Bernardes
Jussara Moreira Coelho
Pâmela Mynsen Machado Martins
Rosane Freitas Schwan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1377226

1,813 views
2 citations

Original Research

Published on 13 Mar 2024

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

in Food and Soft Materials

Katerina Koshenaj
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376044

2,124 views
1 citation

Perspective

Published on 12 Mar 2024

Seed storage allergens tackled via next-generation research assistant

in Food Biotechnology

Adriana Rita Evangelista
Ciro Gianmaria Amoroso
Chiara Nitride
Giuseppe Andolfo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1372770

1,708 views

Original Research

Published on 08 Mar 2024

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

in Food Safety and Quality Control

Victor Ryu
Mrinalini Ghoshal
Piyanan Chuesiang
Silvette Ruiz-Ramirez
Lynne McLandsborough
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1361817

1,287 views
1 citation

Original Research

Published on 04 Mar 2024

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

in Food Safety and Quality Control

Baris Ozel
Berkay Berk
Sirvan Sultan Uguz
Leonid Grunin
Mecit Halil Oztop

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1263380

4,765 views

Original Research

Published on 28 Feb 2024

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation

in Food Safety and Quality Control

Taozhu Sun
Alfonso Timoneda
Amiti Banavar
Reza Ovissipour

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1309884

3,190 views
1 citation

Mini Review

Published on 29 Jan 2024

The anti-obesogenic and anti-diabetic properties of marine collagen peptides

in Food Biotechnology

Rina P. M. Wong
Zhong Kai Zhou
Padraig M. Strappe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1270392

4,670 views

Mini Review

Published on 24 Jan 2024

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

in Food Characterization

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

1,420 views
1 citation

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Articles

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Ozone treatment of meat and meat products: a review

Editorial: Improving protein functionality using conventional and non-conventional methods

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Binderless particleboards obtained 100% from winery by-products for the packaging industry

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

Unreliability of clustering results in sensory studies and a strategy to address the issue

Microbial ecology and fermentation of Coffea canephora

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

Seed storage allergens tackled via next-generation research assistant

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation

The anti-obesogenic and anti-diabetic properties of marine collagen peptides

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues