Frontiers in Food Science and Technology

Mini Review

Published on 10 Jan 2024

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review

in Food Biotechnology

Estefanía Andrada
Antonela Marquez
Matías Russo
Paola Gauffin-Cano
Roxana Medina

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1329037

3,572 views
5 citations

Original Research

Published on 03 Jan 2024

Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation

in Food Safety and Quality Control

Lena Trapp
Saghar Kafashian
Hilke Schacht
Hermann Nirschl
Gisela Guthausen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1294332

1,519 views

Original Research

Published on 22 Dec 2023

Critical analysis of the use of white-box versus black-box models for multi-objective optimisation of small-scale biorefineries

in Food Process Design and Engineering

Viviane De Buck
Mihaela I. Sbarciog
Jef Cras
Satyajeet S. Bhonsale
Monika Polanska
Jan F. M. Van Impe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1154305

1,821 views
1 citation

Original Research

Published on 20 Dec 2023

Validation of a debiasing addition to Analytical Hieratical Process tools to increase the effects of side-stream utilization and the choice of the filtration system in the European mussel aquaculture and processing industry

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258713

2,288 views
1 citation

Editorial

Published on 19 Dec 2023

Editorial: Post-pandemic foods: development, processing, acceptance and quality

in Food Biotechnology

Wan Abd Al Qadr Imad Wan-Mohtar
Zul Ilham
Wahyudi David
Nurul Aqilah Mohd Zaini
Sarina Abdul Halim-Lim

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1336647

1,146 views

Mini Review

Published on 14 Dec 2023

Review on physical properties and acrylamide formation in seaweed bread

in Food Safety and Quality Control

Lukas Salvó Aabel
Sarah Normann Jensen
Elena Hakme
Aberham Hailu Feyissa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1331245

2,107 views
2 citations

Review

Published on 11 Dec 2023

Progress of rapid detection of pesticides in fruits and vegetables

in Food Safety and Quality Control

Te’er Gai
Jiyun Nie
Zhiqiang Ding
Wei Wu
Xia Liu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1253227

9,681 views
4 citations

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

1,789 views
2 citations

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

1,946 views
3 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

1,383 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

3,175 views
8 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

2,748 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

1,018 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

35,300 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

6,791 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

4,797 views
9 citations