Review
Published on 01 Nov 2023
Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1225762
- 45,030 views
- 13 citations
209 Publications
volumes
Volume 3 - 2023
Original Research
Published on 30 Oct 2023
Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1223829
- 11,175 views
- 5 citations
Original Research
Published on 16 Oct 2023
Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1258219
- 6,310 views
- 12 citations
Original Research
Published on 28 Sep 2023
Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1228643
- 4,436 views
- 1 citation
Original Research
Published on 19 Sep 2023
Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1204804
- 4,097 views
- 3 citations
Original Research
Published on 14 Sep 2023
Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1208100
- 2,230 views
- 7 citations
Original Research
Published on 04 Sep 2023
Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1209452
- 1,618 views
- 1 citation
Mini Review
Published on 01 Sep 2023
Upstream and downstream processing of essential fatty acids from microbial biomass
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1258087
- 3,652 views
Original Research
Published on 16 Aug 2023
Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1215328
- 2,807 views
Original Research
Published on 10 Aug 2023
Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1237638
- 2,186 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1168896
- 3,216 views
- 8 citations
Original Research
Published on 14 Jul 2023
Experimental investigation of the characteristic of vacuum spray cooling for tofu
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1191360
- 2,534 views
- 2 citations
Mini Review
Published on 13 Jul 2023
Virtualization of foods: applications and perspectives toward optimizing food systems
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1203544
- 2,819 views
- 3 citations
Original Research
Published on 11 Jul 2023
Diverse wheat lines to mitigate the effect of drought on end-use quality
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1163412
- 2,897 views
- 6 citations
Review
Published on 06 Jul 2023
Advances in large amplitude oscillatory shear Rheology of food materials
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1130165
- 6,126 views
- 15 citations
Original Research
Published on 05 Jul 2023
Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1213980
- 2,316 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1071216
- 41,650 views
- 14 citations
Original Research
Published on 12 Jun 2023
Repurposing agricultural waste as low-cost cultured meat scaffolds
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1150482
- 4,309 views
- 11 citations
Original Research
Published on 30 May 2023
Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1119715
- 6,240 views
- 3 citations
Original Research
Published on 26 May 2023
Concentration of milk oxylipins after heat and homogenization treatments
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1027418
- 2,855 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
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
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1182765
- 10,191 views
- 12 citations