Editorial
Published on 20 Nov 2024
Editorial: Current insights on food digestibility and microbial diversity
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1514436
- 1,184 views
209 Publications
volumes
Volume 4 - 2024
Original Research
Published on 05 Nov 2024
Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1467839
- 3,081 views
- 2 citations
Perspective
Published on 05 Nov 2024
Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1469470
- 3,194 views
- 2 citations
Methods
Published on 28 Oct 2024
Microstructure of confectionery masses revealed by cryo-planing
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1464882
- 2,243 views
Original Research
Published on 18 Oct 2024
Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1442761
- 1,964 views
- 1 citation
Editorial
Published on 11 Oct 2024
Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1501046
- 2,544 views
- 1 citation
Original Research
Published on 30 Sep 2024
Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1466604
- 2,988 views
Mini Review
Published on 25 Sep 2024
Generative artificial intelligence in the agri-food value chain - overview, potential, and research challenges
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1473357
- 7,532 views
- 13 citations
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1460402
- 2,675 views
- 2 citations
Review
Published on 18 Sep 2024
Molecular hydrogen: a sustainable strategy for agricultural and food production challenges
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1448148
- 8,868 views
- 12 citations
Review
Published on 29 Aug 2024
Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1441029
- 9,838 views
- 27 citations
Original Research
Published on 22 Aug 2024
Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1444298
- 1,569 views
Mini Review
Published on 20 Aug 2024
Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1439891
- 7,896 views
- 17 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1430391
- 2,951 views
- 2 citations
Original Research
Published on 08 Aug 2024
Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1356582
- 4,972 views
- 12 citations
Review
Published on 02 Aug 2024
A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1405384
- 11,184 views
- 13 citations
Original Research
Published on 21 Jun 2024
Determination of a representative food mass-to-surface area ratio (mF/A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1408805
- 45,287 views
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1400224
- 7,278 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1416654
- 5,976 views
- 5 citations
Mini Review
Published on 06 Jun 2024
Ozone treatment of meat and meat products: a review
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1351801
- 11,666 views
- 11 citations
Editorial
Published on 27 May 2024
Editorial: Improving protein functionality using conventional and non-conventional methods
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1365021
- 2,176 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1388461
- 8,240 views
- 12 citations
Original Research
Published on 18 Apr 2024
Binderless particleboards obtained 100% from winery by-products for the packaging industry
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1376415
- 5,258 views
- 2 citations