Frontiers in Food Science and Technology

Original Research

Published on 23 Nov 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

Brahmaiah Pendyala
Pranav Vashisht
Fur-Chi Chen
Savannah E. Sanchez
Bob Comstock
Anders Omsland
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1251069

2,903 views
4 citations

Editorial

Published on 17 Nov 2023

Editorial: Traditionally produced fermented foods and innovative technological processes

Dele Raheem
Ariana Saraiva
Conrado Carrascosa
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1332725

2,245 views

Original Research

Published on 14 Nov 2023

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

Sónia Oliveira
María Dolores Torres Pérez
Isabel Sousa
Anabela Raymundo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1265828

4,675 views
13 citations

Original Research

Published on 09 Nov 2023

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

Ervehe Rrucaj
Serena Carpentieri
Francesco Siano
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1273243

3,987 views
4 citations

Editorial

Published on 02 Nov 2023

Editorial: Agro-morphological and nutritional profiling of crops

Sapna Langyan
Tarun Belwal
Chunpeng Craig Wan
Pranjal Yadava
Tanushri Kaul

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1297763

1,690 views

Review

Published on 01 Nov 2023

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Oluwatoyin Oluwole
Sulaimon Kosoko
Oluwagbenga Familola
Olaide Ibironke
Ahmad Cheikyoussef
Dele Raheem
Ariana Saraiva
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1225762

47,402 views
17 citations

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

Hanyu Chen
Carmen I. Moraru
Vladimir V. Protasenko

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1223829

12,089 views
6 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

Camilly Fratelli
Maria Cristiana Nunes
Veridiana Vera De Rosso
Anabela Raymundo
Anna Rafaela Cavalcante Braga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258219

6,841 views
14 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

Stephen Yeboah
Agartha Ohemeng
Leticia Donkor
F. K. Saalia
George Amponsah Annor
Angela Parry-Hanson Kunadu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1228643

4,838 views
1 citation

Original Research

Published on 19 Sep 2023

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Anuj Purohit
Mahima Jain
Shubhajit Sarkhel
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1204804

4,578 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.)

Nikola Laurenčíková
Marek Živčák
Susanne Neugart
Tobias Pöhnl

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208100

2,420 views
8 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

Carlota Delso
Alejandro Berzosa
Jorge Sanz
Ignacio Álvarez
Javier Raso

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1209452

1,759 views
1 citation

Mini Review

Published on 01 Sep 2023

Upstream and downstream processing of essential fatty acids from microbial biomass

Mohamad Nor Azzimi Sohedein
Zul Ilham
Wan Abd Al Qadr Imad Wan-Mohtar
Norhidayah Mohd Taufek

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258087

3,925 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

Tonia S. Durand
Aubrey Mendonca
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Terri Boylston
Emalie Thomas-Popo
Zifan Wan
Shecoya White

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1215328

2,977 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

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

2,326 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

3,468 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

2,689 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

3,129 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

3,096 views
7 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

6,732 views
16 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

2,516 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

44,481 views
19 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

9,020 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

4,535 views
12 citations

214 Publications

volumes

Volume 3 - 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

Editorial: Traditionally produced fermented foods and innovative technological processes

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

Editorial: Agro-morphological and nutritional profiling of crops

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

Upstream and downstream processing of essential fatty acids from microbial biomass

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

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