Frontiers in Food Science and Technology

Original Research

Published on 15 Jul 2022

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

in Food Characterization

Yhonattan Nicolás López Bermúdez
Juan Felipe Aldana Heredia
Andrea del Pilar Sánchez-Camargo
María Hernández-Carrión

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.893795

4,231 views
5 citations

Brief Research Report

Published on 01 Jul 2022

Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits

in Food Characterization

Mark Gowdy
Sébastien Julliard
Marina Frouin
Xavier Poitou
Agnès Destrac Irvine
Cornelis van Leeuwen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.936745

2,515 views
1 citation

Review

Published on 29 Jun 2022

Valorization of Persimmon Fruit Through the Development of New Food Products

in Food Characterization

Sepideh Hosseininejad
Cristina M. González
Isabel Hernando
Gemma Moraga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.914952

4,721 views
14 citations

Original Research

Published on 22 Jun 2022

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

in Food Characterization

Ana Curutchet
Maite Serantes
Carolina Pontet
Fátima Prisco
Patricia Arcia
Gabriel Barg
Matías Miguez
Juan Andrés Menéndez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.899878

1,676 views
2 citations

Original Research

Published on 17 Jun 2022

Dietary Patterns in Colombia: An Exploratory and Confirmatory Factor Analysis

in Food Characterization

Luz Adriana Meneses Urrea
Manuel Vaquero Abellán
Narly Benachi Sandoval
Dolly Villegas Arenas
Olga Osorio Murillo
Guillermo Molina-Recio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.897877

6,092 views
6 citations

Original Research

Published on 30 May 2022

Whey as Food-Grade Culture Medium on an Industrial Scale That Protects Probiotics During In Vitro Digestion

in Food Characterization

Katherine Bauer Estrada
Miguel Caldas Abril
Valentina Bonilla Bravo
Monica Ruiz
María Ximena Quintanilla-Carvajal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894761

3,941 views
1 citation

Review

Published on 19 May 2022

The Presence of Flavonoids in Some Products and Fruits of the Genus Eugenia: An Integrative Review

in Food Characterization

Laiza Andrade Nogueira
Yuri Gomes Figueiredo
Ana Luiza Coeli Cruz Ramos
Vinícius Tadeu da Veiga Correia
Bruna Vieira Nunes
Lucas Victor Ribeiro
Ariele Oliveira Franco
Ricardo Boavida Ferreira
Isabel Sousa
Joana Mota

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.899492

2,874 views
3 citations

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Articles

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits

Valorization of Persimmon Fruit Through the Development of New Food Products

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Dietary Patterns in Colombia: An Exploratory and Confirmatory Factor Analysis

Whey as Food-Grade Culture Medium on an Industrial Scale That Protects Probiotics During In Vitro Digestion

The Presence of Flavonoids in Some Products and Fruits of the Genus Eugenia: An Integrative Review