Frontiers in Food Science and Technology

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

Vanessa Santos Moura
Marta Regina Verruma-Bernardi
Josiane Rodrigues
Mariângela Cristofani-Yaly
Fernando Alves de Azevedo
Marinês Bastianel

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507538

1,891 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

Kendall A. Howie
Suresh D. Pillai

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1556103

2,399 views
1 citation

Mini Review

Published on 05 Mar 2025

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

in Food Biotechnology

Michael H. Tunick
John A. Renye
Rafael A. Garcia

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1542284

4,179 views
5 citations

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

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1578577

1,618 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

Ana Souza
Ezequiel Arias
Veronica Arellano
Gabriela Macarin
Sofía Vargha
Laura Ma. Raggio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1491253

2,245 views
1 citation

Review

Published on 27 Feb 2025

Food packaging use and post-consumer plastic waste management: a comprehensive review

in Food Packaging and Preservation

Luigi Operato
Alberto Panzeri
Gaia Masoero
Andrea Gallo
Leonardo Gomes
Wael Hamd

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1520532

78,997 views
8 citations

Original Research

Published on 24 Feb 2025

Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion

in Food Modeling

Elisabeth Högg
Tobias Horneber
Cornelia Rauh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1443376

3,102 views
2 citations

Original Research

Published on 20 Feb 2025

Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia

in Food Safety and Quality Control

Zeleke Girma
Kidus Temesgen
Amanuel Dubale
Nuredin Chura Waritu
Mohammed Jemal
Mamud Umer Wakeyo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1445910

5,228 views
2 citations

Original Research

Published on 11 Feb 2025

Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state

in Food Safety and Quality Control

Tshegofatso Nhabe
Ntsoaki J. Malebo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1541499

3,605 views
1 citation

Perspective

Published on 07 Feb 2025

Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators

in Food Biotechnology

G. Santunione
G. Montevecchi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507933

4,506 views
1 citation

Original Research

Published on 03 Feb 2025

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

in Food Safety and Quality Control

Pierrick Stévant
Evangelia Zioga
Jonas Steenholdt Sørensen
Claus Heiner Bang-Berthelsen
Thomas Hagby Dahl
Trygg Barnung
Malin Kleppe
Trond Løvdal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1490547

3,480 views
1 citation

Brief Research Report

Published on 22 Jan 2025

Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers

in Food Biotechnology

Roberta Nogueira Pereira da Silva
Angelica Priscila Parussolo Tonin
Gabriela Soares Macello Ramos
Juliana Furtado Dias
Eduardo Cesar Meurer
Maria Gabriela Bello Koblitz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1526934

2,516 views

Original Research

Published on 19 Dec 2024

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

in Food Characterization

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1443185

3,426 views
3 citations

Original Research

Published on 18 Dec 2024

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

in Food Packaging and Preservation

Krishna Brunda Duggirala
Gopinath Mummaleti
Fanbin Kong
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1487336

1,556 views
3 citations

Original Research

Published on 12 Dec 2024

Simulation of granular flows and machine learning in food processing

in Food Modeling

X. Cui
D. Adebayo
H. Zhang
M. Howarth
A. Anderson
T. Olopade
K. Salami
S. Farooq

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1491396

2,884 views
2 citations

Editorial

Published on 09 Dec 2024

Editorial: Advances in sensory evaluation of foods

in Food Characterization

Claudia Gonzalez Viejo
Damir D. Torrico
Sigfredo Fuentes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1534473

3,835 views
1 citation

Original Research

Published on 05 Dec 2024

Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants

in Food Packaging and Preservation

Hanne Aarslev Jensen
Laura Garcia Plaza
Rannvá Høgnadóttir Houmann
Pernille Bak Andreasen
Niels Bøknæs
Martin Laage Kragh
Lisbeth Truelstrup Hansen
Ole Mejlholm
Charlotte Jacobsen
Paw Dalgaard

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1498035

1,890 views
3 citations

Original Research

Published on 21 Nov 2024

Performance evaluation and finite element modeling of heat, mass, and fluid flow inside a hybrid solar dryer during drying of paddy grains

in Food Modeling

Aprajeeta Jha
P. P. Tripathy

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1411956

2,452 views
2 citations

Editorial

Published on 20 Nov 2024

Editorial: Current insights on food digestibility and microbial diversity

in Food Characterization

Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1514436

1,158 views

Original Research

Published on 05 Nov 2024

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

in Food Product Design

Ronnie Ramsaran
Vidya de Gannes
Gaius Eudoxie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1467839

3,009 views
2 citations

Perspective

Published on 05 Nov 2024

Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility

in Food Characterization

Emily M. Venable
Rachel N. Carmody

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1469470

3,131 views
2 citations

Methods

Published on 28 Oct 2024

Microstructure of confectionery masses revealed by cryo-planing

in Food Characterization

Jaap Nijsse
Adriana Fernanda Cruz Serna
Sergey M. Melnikov

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1464882

2,132 views

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

Kia Barry
Aubrey Mendonça
Gregory J. Phillips
Terri Boylston
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Vijay Juneja
Zifan Wan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1442761

1,915 views
1 citation

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

Duried Alwazeer
Longna Li
Alexandros Ch. Stratakos
Tyler W. LeBaron
John T. Hancock
Yves Waché

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1501046

2,456 views
1 citation

203 articles

articles

Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability

Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta

Food packaging use and post-consumer plastic waste management: a comprehensive review

Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion

Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia

Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state

Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

Simulation of granular flows and machine learning in food processing

Editorial: Advances in sensory evaluation of foods

Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants

Performance evaluation and finite element modeling of heat, mass, and fluid flow inside a hybrid solar dryer during drying of paddy grains

Editorial: Current insights on food digestibility and microbial diversity

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility

Microstructure of confectionery masses revealed by cryo-planing

Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs

Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing