Frontiers in Food Science and Technology

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

258 views

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

433 views

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

454 views

Original Research

Published on 22 Aug 2024

Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation

in Food Biotechnology

Sawsan Affes
Inmaculada Aranaz
Niuris Acosta
Ángeles Heras
Moncef Nasri
Hana Maalej

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1444298

543 views

Mini Review

Published on 20 Aug 2024

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

in Food Biotechnology

Silvina Alicia Pujato
Diego Javier Mercanti
Mariángeles Briggiler Marcó
María Luján Capra
Andrea Quiberoni
Daniela Marta Guglielmotti

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1439891

2,119 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

1,991 views
2 citations

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

2,187 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

5,091 views

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

2,842 views
2 citations

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

967 views

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

1,039 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

27,650 views
5 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

2,603 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

2,280 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

1,318 views

Original Research

Published on 12 Jun 2023

Repurposing agricultural waste as low-cost cultured meat scaffolds

in Food Biotechnology

Luke R. Perreault
Richard Thyden
Jack Kloster
Jordan D. Jones
Jordan Nunes
Andriana A. Patmanidis
David Reddig
Tanja Dominko
Glenn R. Gaudette

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208298

5,924 views
18 citations

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Articles

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

Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators

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

Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Microbial ecology and fermentation of Coffea canephora

Seed storage allergens tackled via next-generation research assistant

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

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

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

Editorial: Traditionally produced fermented foods and innovative technological processes

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

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

Upstream and downstream processing of essential fatty acids from microbial biomass

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

Repurposing agricultural waste as low-cost cultured meat scaffolds