Frontiers in Food Science and Technology

Original Research

Published on 10 Aug 2023

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

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

2,185 views
1 citation

Original Research

Published on 19 Jul 2023

Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse

Gianluigi Ferri
Alessio Buonavoglia
Muhammad Farooq
Anna Rita Festino
Fausto Ruffini
Domenico Paludi
Cristina E. Di Francesco
Alberto Vergara
Camilla Smoglica

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1168896

3,212 views
8 citations

Original Research

Published on 14 Jul 2023

Experimental investigation of the characteristic of vacuum spray cooling for tofu

Gailian Li
Lucong Han
Shuaihua Du
Yuhang Peng
Zhenya Zhang
Chuanxiao Cheng
Tingxiang Jin

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1191360

2,533 views
2 citations

Mini Review

Published on 13 Jul 2023

Virtualization of foods: applications and perspectives toward optimizing food systems

Chang Chen
Angie Homez-Jara
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1203544

2,813 views
3 citations

Original Research

Published on 11 Jul 2023

Diverse wheat lines to mitigate the effect of drought on end-use quality

Yuzhou Lan
Ramune Kuktaite
Aakash Chawade
Eva Johansson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1163412

2,896 views
6 citations

Review

Published on 06 Jul 2023

Advances in large amplitude oscillatory shear Rheology of food materials

Merve Yildirim Erturk
Anh Nghi Minh Le
Jozef Kokini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1130165

6,125 views
15 citations

Original Research

Published on 05 Jul 2023

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

Bruna Laratta
Serena Carpentieri
Domenico Cautela

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1213980

2,314 views

Original Research

Published on 21 Jun 2023

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

Emmanuel Addo-Preko
Joris Gerald Niilante Amissah
Maame Yaakwaah Blay Adjei

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1071216

41,636 views
14 citations

Original Research

Published on 12 Jun 2023

Repurposing agricultural waste as low-cost cultured meat scaffolds

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

8,606 views
32 citations

Original Research

Published on 05 Jun 2023

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

Madeleine Jönsson
Leila Allahgholi
Marilyn Rayner
Eva Nordberg Karlsson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1150482

4,304 views
11 citations

Original Research

Published on 30 May 2023

Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor

Edel Summers
Surabhi Wason
Jeyamkondan Subbiah
Rossana Villa-Rojas

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1119715

6,235 views
3 citations

Original Research

Published on 26 May 2023

Concentration of milk oxylipins after heat and homogenization treatments

Caroline Thum
Amanda Cirelli
Yurika Otoki
Gulustan Ozturk
Ameer Y. Taha
Warren C. McNabb
Nicole C. Roy
Juliana Maria Leite Nobrega de Moura Bell

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1027418

2,851 views
2 citations

Original Research

Published on 25 May 2023

Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions

Linda Hagman

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1073663

10,350 views
2 citations

Editorial

Published on 18 May 2023

Editorial: Algae as food and ingredient: from production to consumer acceptance

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1220050

2,585 views
6 citations

Original Research

Published on 17 May 2023

UV-C inactivation of microorganisms in droplets on food contact surfaces using UV-C light-emitting diode devices

Aakash Sharma
Housyn Mahmoud
Brahmaiah Pendyala
Sampathkumar Balamurugan
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1182765

10,181 views
12 citations

Brief Research Report

Published on 11 May 2023

Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes

Mariel Stefhanie Aybar Espinoza
Catarina Flink
Nadia Boisen
Flemming Scheutz
Annemarie Käsbohrer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1110359

4,291 views
3 citations

Mini Review

Published on 09 May 2023

Application of Yarrowia lipolytica in fermented beverages

Anders Bagger Sørensen
Jesper Harholt
Nils Arneborg

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1190063

6,716 views
9 citations

Review

Published on 05 May 2023

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Daniele Chieffi
Francesca Fanelli
Vincenzina Fusco

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1165871

19,070 views
12 citations

Original Research

Published on 21 Apr 2023

Passive evaporative coolers for postharvest storage of fruit and vegetables: Where to best deploy them and how well do they perform

Thijs Defraeye
Kanaha Shoji
Seraina Schudel
Daniel Onwude
Chandrima Shrivastava

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1100181

7,877 views
9 citations

Original Research

Published on 13 Apr 2023

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing

Gulsun Akdemir Evrendilek
Hakan Tanriverdi
Irem Demir
Sibel Uzuner

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1157649

2,759 views
3 citations

Review

Published on 13 Apr 2023

Language of smell: Tracing some cross-cultural insights from past and present

Chetan Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1091355

11,945 views
3 citations

Original Research

Published on 12 Apr 2023

Sensory quality of upcycled legume water: Expectation vs. reality

Lauryn Rose Hippolite
Ziqian Feng
Yanyu Zhang
Sung Je Lee
Luca Serventi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1143371

2,875 views
5 citations

Original Research

Published on 12 Apr 2023

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Marianna Giancaterino
Henry Jaeger

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1152111

7,735 views
21 citations

Review

Published on 30 Mar 2023

Cell-based meat: The molecular aspect

Asim Azhar
Md. Zeyaullah
Shushruta Bhunia
Santhosh Kacham
Girish Patil
Khursheed Muzammil
Mohammad Suhail Khan
Sandeep Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1126455

15,957 views
12 citations

54 Publications

volumes

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

Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse

Experimental investigation of the characteristic of vacuum spray cooling for tofu

Virtualization of foods: applications and perspectives toward optimizing food systems

Diverse wheat lines to mitigate the effect of drought on end-use quality

Advances in large amplitude oscillatory shear Rheology of food materials

Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

Repurposing agricultural waste as low-cost cultured meat scaffolds

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor

Concentration of milk oxylipins after heat and homogenization treatments

Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions

Editorial: Algae as food and ingredient: from production to consumer acceptance

UV-C inactivation of microorganisms in droplets on food contact surfaces using UV-C light-emitting diode devices

Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes

Application of Yarrowia lipolytica in fermented beverages

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

Passive evaporative coolers for postharvest storage of fruit and vegetables: Where to best deploy them and how well do they perform

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing

Language of smell: Tracing some cross-cultural insights from past and present

Sensory quality of upcycled legume water: Expectation vs. reality

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

Cell-based meat: The molecular aspect