volumes

Volume 2 - 2022

Original Research

Published on 22 Jul 2022

Comparison of high hydrostatic pressure and thermal processing on microorganisms and quality of anthocyanin-rich fruit puree

Xuan Yang
Haoyue Ding
Sijia Luo
Xiaojun Sun
Niu Wang
Yongtao Wang

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.911283

2,726 views
4 citations

Original Research

Published on 22 Jul 2022

An Evaluation of the Phenotypic Antibiotic Susceptibility of Potential Lactic Acid Bacteria Starter Cultures Isolated From Cambodian Fermented Foods

Dalin Ly
Sigrid Mayrhofer
Konrad J. Domig

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.892319

3,223 views
4 citations

Original Research

Published on 19 Jul 2022

Investigation of LED Light Qualities for Peppermint (Mentha x Piperita L.) Cultivation Focusing on Plant Quality and Consumer Safety Aspects

Jenny Manuela Tabbert
Hartwig Schulz
Andrea Krähmer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.852155

6,046 views
9 citations

Original Research

Published on 15 Jul 2022

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Yhonattan Nicolás López Bermúdez
Juan Felipe Aldana Heredia
Andrea del Pilar Sánchez-Camargo
María Hernández-Carrión

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.893795

6,782 views
9 citations

Brief Research Report

Published on 01 Jul 2022

Carbon Isotope Discrimination as an Indicator of Vine Water Status is Comparable in Grape Must, Wine, and Distilled Wine Spirits

Mark Gowdy
Sébastien Julliard
Marina Frouin
Xavier Poitou
Agnès Destrac Irvine
Cornelis van Leeuwen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.936745

3,169 views
1 citation

Original Research

Published on 30 Jun 2022

Preparation of Functional Pasta Supplemented with Amaranth Pregelatinized Extruded Flour

Luis A. Bello-Pérez
Jesus A. Cabello-Vazquez
Roselis- Carmona-Garcia
Omar Patiño-Rodriguez
Jose Alvarez-Ramirez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.881714

4,500 views
10 citations

Review

Published on 29 Jun 2022

Valorization of Persimmon Fruit Through the Development of New Food Products

Sepideh Hosseininejad
Cristina M. González
Isabel Hernando
Gemma Moraga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.914952

8,240 views
22 citations

Original Research

Published on 22 Jun 2022

Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain

Ana Curutchet
Maite Serantes
Carolina Pontet
Fátima Prisco
Patricia Arcia
Gabriel Barg
Matías Miguez
Juan Andrés Menéndez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.899878

3,068 views
7 citations

Original Research

Published on 17 Jun 2022

Dietary Patterns in Colombia: An Exploratory and Confirmatory Factor Analysis

Luz Adriana Meneses Urrea
Manuel Vaquero Abellán
Narly Benachi Sandoval
Dolly Villegas Arenas
Olga Osorio Murillo
Guillermo Molina-Recio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.897877

9,281 views
9 citations

Original Research

Published on 16 Jun 2022

A Numerical Approach to Analyze the Performance of a PEF-Ohmic Heating System in Microbial Inactivation of Solid Food

J. Moya
L. Astráin-Redín
J. Grasa
G. Cebrián
B. Calvo
I. Álvarez

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.880688

4,094 views
4 citations

Original Research

Published on 14 Jun 2022

Probing Prolamin-Anthocyanin Interactions for the Rational Design of Plant-Based Encapsulation Systems

Joshua W. Salamun
Aicheng Chen
Maria G. Corradini
Iris J. Joye

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.889360

3,393 views
2 citations

Original Research

Published on 01 Jun 2022

Who Trusts in Gene-Edited Foods? Analysis of a Representative Survey Study Predicting Willingness to Eat- and Purposeful Avoidance of Gene Edited Foods in the United States

Christopher Cummings
David J. Peters

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.858277

15,716 views
34 citations

Original Research

Published on 30 May 2022

Whey as Food-Grade Culture Medium on an Industrial Scale That Protects Probiotics During In Vitro Digestion

Katherine Bauer Estrada
Miguel Caldas Abril
Valentina Bonilla Bravo
Monica Ruiz
María Ximena Quintanilla-Carvajal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894761

6,277 views
2 citations

Review

Published on 19 May 2022

The Presence of Flavonoids in Some Products and Fruits of the Genus Eugenia: An Integrative Review

Laiza Andrade Nogueira
Yuri Gomes Figueiredo
Ana Luiza Coeli Cruz Ramos
Vinícius Tadeu da Veiga Correia
Bruna Vieira Nunes
Lucas Victor Ribeiro
Ariele Oliveira Franco
Ricardo Boavida Ferreira
Isabel Sousa
Joana Mota

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.899492

4,397 views
7 citations

Review

Published on 06 Apr 2022

Monitoring of Microbial Safety of Foods Using Lectins: A Review

Raghu Hirikyathanahalli Vishweswaraiah
Shivendra Tenguria
B. Chandrasekhar
C. G. Harshitha
Kamal Gandhi
Naresh Kumar
Rotimi E. Aluko
Anil Kumar Puniya

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.842063

5,323 views
6 citations

Volume 1 - 2021

Review

Published on 23 Mar 2022

Pasteurization of Beer by Non-Thermal Technologies

Elham A. Milani
Filipa V.M. Silva

Frontiers in Food Science and Technology

doi 10.3389/frfst.2021.798676

34,914 views
18 citations

Specialty Grand Challenge

Published on 04 Nov 2021

Frontiers: Current Challenges in Food Process Design and Engineering

Tatiana Koutchma
Hamid Ezzatpanah

Frontiers in Food Science and Technology

doi 10.3389/frfst.2021.780013

11,397 views
4 citations