Frontiers in Food Science and Technology

Original Research

Published on 23 Nov 2023

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

in Food Safety and Quality Control

Elizabeth Tompkins
Brigitte Cadieux
Margot Amitrano
Lawrence Goodridge

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1239884

1,431 views
1 citation

Original Research

Published on 23 Nov 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

in Food Process Design and Engineering

Brahmaiah Pendyala
Pranav Vashisht
Fur-Chi Chen
Savannah E. Sanchez
Bob Comstock
Anders Omsland
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1251069

1,658 views
2 citations

Editorial

Published on 17 Nov 2023

Editorial: Traditionally produced fermented foods and innovative technological processes

in Food Biotechnology

Dele Raheem
Ariana Saraiva
Conrado Carrascosa
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1332725

1,127 views

Original Research

Published on 14 Nov 2023

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

in Food Characterization

Sónia Oliveira
María Dolores Torres Pérez
Isabel Sousa
Anabela Raymundo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1265828

2,588 views
6 citations

Original Research

Published on 09 Nov 2023

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

in Food Process Design and Engineering

Ervehe Rrucaj
Serena Carpentieri
Francesco Siano
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1273243

2,328 views
2 citations

Editorial

Published on 02 Nov 2023

Editorial: Agro-morphological and nutritional profiling of crops

in Food Characterization

Sapna Langyan
Tarun Belwal
Chunpeng Craig Wan
Pranjal Yadava
Tanushri Kaul

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1297763

850 views

Review

Published on 01 Nov 2023

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

in Food Biotechnology

Oluwatoyin Oluwole
Sulaimon Kosoko
Oluwagbenga Familola
Olaide Ibironke
Ahmad Cheikyoussef
Dele Raheem
Ariana Saraiva
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1225762

30,695 views
6 citations

Original Research

Published on 30 Oct 2023

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

in Food Modeling

Hanyu Chen
Carmen I. Moraru
Vladimir V. Protasenko

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1223829

5,060 views
1 citation

Original Research

Published on 16 Oct 2023

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

in Food Characterization

Camilly Fratelli
Maria Cristiana Nunes
Veridiana Vera De Rosso
Anabela Raymundo
Anna Rafaela Cavalcante Braga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258219

4,085 views
8 citations

Original Research

Published on 28 Sep 2023

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

in Food Biotechnology

Stephen Yeboah
Agartha Ohemeng
Leticia Donkor
F. K. Saalia
George Amponsah Annor
Angela Parry-Hanson Kunadu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1228643

2,762 views
1 citation

Original Research

Published on 19 Sep 2023

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

in Food Safety and Quality Control

Anuj Purohit
Mahima Jain
Shubhajit Sarkhel
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1204804

2,295 views

Original Research

Published on 14 Sep 2023

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

in Food Characterization

Nikola Laurenčíková
Marek Živčák
Susanne Neugart
Tobias Pöhnl

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208100

1,438 views
3 citations

Original Research

Published on 04 Sep 2023

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

in Food Safety and Quality Control

Carlota Delso
Alejandro Berzosa
Jorge Sanz
Ignacio Álvarez
Javier Raso

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1209452

1,054 views
1 citation

Mini Review

Published on 01 Sep 2023

Upstream and downstream processing of essential fatty acids from microbial biomass

in Food Biotechnology

Mohamad Nor Azzimi Sohedein
Zul Ilham
Wan Abd Al Qadr Imad Wan-Mohtar
Norhidayah Mohd Taufek

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258087

2,419 views

Original Research

Published on 16 Aug 2023

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

in Food Safety and Quality Control

Tonia S. Durand
Aubrey Mendonca
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Terri Boylston
Emalie Thomas-Popo
Zifan Wan
Shecoya White

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1215328

1,597 views

Original Research

Published on 10 Aug 2023

Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films

in Food Biotechnology

Déborah Braga Resende
Luara Aparecida Simões
Natalia de Andrade Teixeira Fernandes
Lucas Baldo Luvizaro
Marali Vilela Dias
Diogo Teixeira Carvalho
Roberta Hilsdorf Piccoli
Rosane Freitas Schwan
Disney Ribeiro Dias

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1237638

1,415 views
1 citation