volumes

Volume 3 - 2023

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

6,464 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

3,126 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

10,522 views
4 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

2,721 views
7 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

10,774 views
13 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

4,594 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

7,293 views
11 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

19,566 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

8,510 views
11 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

2,988 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

12,728 views
5 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

3,144 views
6 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

8,097 views
23 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

16,724 views
13 citations

Original Research

Published on 24 Mar 2023

How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security?

Khondoker Abdul Mottaleb
Velu Govindan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1072872

7,614 views
12 citations

Methods

Published on 09 Mar 2023

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1068974

4,468 views
2 citations

Original Research

Published on 06 Mar 2023

Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production

Birthe Halmschlag
Frederik Völker
René Hanke
Sastia P. Putri
Eiichiro Fukusaki
Jochen Büchs
Lars M. Blank

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1111571

5,931 views
11 citations

Original Research

Published on 02 Mar 2023

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

P. Singh
K. Krishnaswamy

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1070453

5,725 views
6 citations

Original Research

Published on 15 Feb 2023

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

Atsushi Miyashita
Keiko Kataoka
Toshio Tsuchida
Akihiko Ano Ogasawara
Hiroto Nakajima
Megumu Takahashi
Kazuhisa Sekimizu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1012121

2,605 views
5 citations

Original Research

Published on 17 Jan 2023

Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity

Ashish Christopher
Jesse Ostrander
Jithin Mathew
Dipayan Sarkar
Kalidas Shetty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1075789

2,806 views
2 citations

Volume 2 - 2022

Original Research

Published on 18 Jan 2023

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Astrid Ahlinder
Evelina Höglund
Camilla Öhgren
Ana Miljkovic
Mats Stading

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1058641

4,777 views
7 citations

Original Research

Published on 12 Jan 2023

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

Ji Ju
Guijie Zhang
Ming Xiao
Chenyang Dong
Runze Zhang
Liu Du
Yongjie Zheng
Manli Wei
Manlin Wei
Baiyila Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1108043

3,405 views
14 citations

Original Research

Published on 06 Jan 2023

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

Ditte B. Hermund
Wei Liu
Susan Løvstad Holdt
Charlotte Jacobsen
Adane Tilahun Getachew

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1082490

4,324 views
4 citations

Mini Review

Published on 04 Jan 2023

Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review

Sarina Abdul Halim-Lim
Azan Azuwan Baharuddin
Anass Cherrafi
Zul Ilham
Adi Ainurzaman Jamaludin
Wahyudi David
Harsimran Singh Sodhi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1057652

8,195 views
7 citations