Frontiers in Food Science and Technology

Original Research

Published on 20 Jun 2024

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Konstantinos Zaharioudakis
Constantinos E. Salmas
Nikolaos D. Andritsos
Eleni Kollia
Areti Leontiou
Vasillios K. Karabagias
Andreas Karydis-Messinis
Dimitrios Moschovas
Nikolaos E. Zafeiropoulos
Apostolos Avgeropoulos

doi 10.3389/frfst.2024.1400224

7,276 views
17 citations

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

Serena Carpentieri
Dominique Larrea-Wachtendorff
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1416654

5,965 views
5 citations

Mini Review

Published on 06 Jun 2024

Ozone treatment of meat and meat products: a review

Belén Giménez
Noemí Zaritzky
Natalia Graiver

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1351801

11,641 views
11 citations

Editorial

Published on 27 May 2024

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

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

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1426596

1,813 views

Original Research

Published on 22 May 2024

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

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

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1365021

2,174 views
1 citation

Review

Published on 03 May 2024

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Farzana Siddique
Zoha Ali
Muhammad Arshad
Kinza Mubeen
Afsheen Ghazala

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1388461

8,235 views
12 citations

Original Research

Published on 18 Apr 2024

Binderless particleboards obtained 100% from winery by-products for the packaging industry

Raquel A. Fernandes
Sandro Lopes
Nuno Ferreira
Jorge Santos
Jorge M. Martins
Luisa H. Carvalho

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376415

5,257 views
2 citations

Review

Published on 11 Apr 2024

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

Agerie Mengistie Zeleke
Worku Chekol Tassew
Yeshiwas Ayale Ferede
Tadele Maru Andargie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1240979

4,041 views
1 citation

Original Research

Published on 10 Apr 2024

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

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

2,453 views
1 citation

Mini Review

Published on 05 Apr 2024

Microbial ecology and fermentation of Coffea canephora

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

4,809 views
5 citations

Original Research

Published on 13 Mar 2024

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

Katerina Koshenaj
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376044

3,917 views
7 citations

Perspective

Published on 12 Mar 2024

Seed storage allergens tackled via next-generation research assistant

Adriana Rita Evangelista
Ciro Gianmaria Amoroso
Chiara Nitride
Giuseppe Andolfo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1372770

6,853 views
3 citations

Original Research

Published on 08 Mar 2024

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Victor Ryu
Mrinalini Ghoshal
Piyanan Chuesiang
Silvette Ruiz-Ramirez
Lynne McLandsborough
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1361817

2,163 views
2 citations

Original Research

Published on 04 Mar 2024

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

Baris Ozel
Berkay Berk
Sirvan Sultan Uguz
Leonid Grunin
Mecit Halil Oztop

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1263380

6,147 views

Original Research

Published on 28 Feb 2024

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation

Taozhu Sun
Alfonso Timoneda
Amiti Banavar
Reza Ovissipour

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1309884

6,015 views
6 citations

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

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

2,572 views
4 citations

40 Publications

volumes

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

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

Ozone treatment of meat and meat products: a review

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

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

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Binderless particleboards obtained 100% from winery by-products for the packaging industry

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

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

Microbial ecology and fermentation of Coffea canephora

Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology

Seed storage allergens tackled via next-generation research assistant

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation

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