Frontiers in Food Science and Technology

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

118 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

281 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

891 views

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

988 views

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

352 views

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

1,629 views

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

662 views

Original Research

Published on 30 Sep 2024

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

in Food Characterization

Sreejani Barua
Prem Prakash Srivastav
Thomas A. Vilgis

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1466604

1,098 views

Original Research

Published on 23 Sep 2024

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market

in Food Characterization

Thaísa Santana de Oliveira
Roblessa Sant’Anna
Giordana Demaman Arend
Guilherme Dallarmi Sorita
Callebe Camelo-Silva
Rodrigo Barcellos Hoff
Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1460402

1,092 views

Review

Published on 29 Aug 2024

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

in Food Characterization

Sharvary Arun Vichare
Sonia Morya

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1441029

3,022 views
2 citations

Original Research

Published on 15 Aug 2024

Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall

in Food Characterization

H. K. Wakhungu
G. Abong’
C. Muthike
J. Muema
N. Mutono
G. P. Omondi
S. M. Thumbi
Z. Bukania

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1430391

1,219 views
1 citation

Original Research

Published on 07 Jun 2024

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

in Food Characterization

Serena Carpentieri
Dominique Larrea-Wachtendorff
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1416654

2,647 views

Editorial

Published on 27 May 2024

Editorial: Improving protein functionality using conventional and non-conventional methods

in Food Characterization

Waqas N. Baba
Akmal Nazir
Fawzi Banat
Constantinos Stathopoulos
Nur Cebi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1426596

1,028 views

Original Research

Published on 22 May 2024

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

in Food Characterization

Khadijat Oluwashola Abdulrazaaq
Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1365021

1,140 views

Original Research

Published on 10 Apr 2024

Unreliability of clustering results in sensory studies and a strategy to address the issue

in Food Characterization

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

1,254 views

Mini Review

Published on 24 Jan 2024

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

in Food Characterization

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

1,478 views
2 citations

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Articles

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

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

Editorial: Advances in sensory evaluation of foods

Editorial: Current insights on food digestibility and microbial diversity

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

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Editorial: Improving protein functionality using conventional and non-conventional methods

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Unreliability of clustering results in sensory studies and a strategy to address the issue

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues