Review
Published on 30 Mar 2023
Cell-based meat: The molecular aspect
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1126455
- 15,821 views
- 12 citations
Type at least 3 characters
201 articles
articles
Original Research
Published on 24 Mar 2023
How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security?
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1072872
- 7,117 views
- 10 citations
Methods
Published on 09 Mar 2023
Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1068974
- 4,225 views
- 2 citations
Original Research
Published on 06 Mar 2023
Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1111571
- 5,353 views
- 11 citations
Original Research
Published on 02 Mar 2023
The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1070453
- 5,383 views
- 6 citations
Original Research
Published on 15 Feb 2023
High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1012121
- 2,381 views
- 5 citations
Original Research
Published on 18 Jan 2023
Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1058641
- 4,462 views
- 4 citations
Original Research
Published on 17 Jan 2023
Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1075789
- 2,530 views
- 1 citation
Original Research
Published on 12 Jan 2023
Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1108043
- 3,097 views
- 12 citations
Original Research
Published on 06 Jan 2023
Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1082490
- 3,999 views
- 3 citations
Mini Review
Published on 04 Jan 2023
Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1057652
- 7,733 views
- 6 citations
Review
Published on 22 Dec 2022
Shiga toxin-producing Escherichia coli outbreaks in California’s leafy greens production continuum
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1068690
- 8,186 views
- 14 citations
Original Research
Published on 15 Dec 2022
Data mining for prediction and interpretation of bacterial population behavior in food
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.979028
- 4,677 views
Original Research
Published on 14 Dec 2022
Popular cleaning systems of bottles reused for traditional food packaging in the city of Yaoundé (Cameroon) and study of their prospective effectiveness on biofilms
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1060880
- 9,574 views
- 3 citations
Mini Review
Published on 01 Dec 2022
Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1072675
- 13,757 views
- 19 citations
Mini Review
Published on 01 Dec 2022
β-glucan from brewer’s spent yeast as a techno-functional food ingredient
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1074505
- 9,749 views
- 19 citations
Original Research
Published on 30 Nov 2022
Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1045579
- 5,717 views
- 3 citations
Original Research
Published on 25 Nov 2022
The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.986868
- 6,245 views
- 9 citations
Editorial
Published on 21 Nov 2022
Editorial: Producing foods and ingredients through valorization of agro-industrial by-products
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1072695
- 1,962 views
- 1 citation
Brief Research Report
Published on 09 Nov 2022
Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1033814
- 2,710 views
- 7 citations
Mini Review
Published on 26 Oct 2022
Fermented foods as alternative functional foods during post-pandemic in Asia
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1047970
- 5,792 views
- 12 citations
Review
Published on 24 Oct 2022
Ukraine as a food and grain hub: Impact of science and technology development on food security in the world
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1040396
- 8,282 views
- 12 citations
Review
Published on 20 Oct 2022
Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.955990
- 4,752 views
- 3 citations
Original Research
Published on 19 Oct 2022
Physicochemical characterization of microwave-stabilized rice bran oil from Ethiopian small-scale rice-processing plants
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2022.1011445
- 4,464 views
- 4 citations