Original Research
Accepted on 31 Dec 2025
AI-Driven Smart Packaging: Enhancing Sustainability and Cybersecurity in Food Supply Chains
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Type at least 3 characters
460 articles
articles
Original Research
Accepted on 31 Dec 2025
Effect of drying temperature on berry press residue anthocyanin stability and profile
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Original Research
Accepted on 29 Dec 2025
Optimization of anthocyanin extraction from mango peel wastes using ultrasound and microwave-assisted natural deep eutectic solvents
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Original Research
Accepted on 26 Dec 2025
The contribution of the meat value chain to inclusive sustainable development in the highlands: a systems thinking approach
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Original Research
Accepted on 26 Dec 2025
Countering Demand Disruptions: The Role of Resilience Investment and Contract Design in Food Supply Chains
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Original Research
Accepted on 22 Dec 2025
Determinants of Adoption of Cattle Manure Briquettes: A Logistic Regression Study Among Salt Farmers in Rural Aceh, Indonesia
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Correction
Published on 22 Dec 2025
Correction: Understanding the societal dilemma of genetically modified food consumption: a stimulus-organism-response investigation
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1751833
- 752 views
Brief Research Report
Accepted on 17 Dec 2025
Characterization of Storage-Induced Quality Deterioration in Rambak Crackers and Development of an IoT-Based Humidity-Responsive Smart Container
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 144 views
Original Research
Accepted on 15 Dec 2025
A Comparative Study of Drying Methods on Tomato Peel Residues: Physicochemical and Antioxidant Properties
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Original Research
Accepted on 08 Dec 2025
Impact of Moisture Heat Treatment on the Physicochemical Properties of Potato and Wheat Starches
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 261 views
Brief Research Report
Published on 08 Dec 2025
Enhancement of antimicrobial properties of eco-traditional teak leaf food packaging via Pickering cellulose-stabilized lemongrass oil and propolis emulsion coating
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1716365
- 717 views
Original Research
Published on 05 Dec 2025
Comparative analysis of cellular structures in fresh and dehydrated tropical fruits using confocal microscopy
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1737052
- 574 views
Correction
Published on 01 Dec 2025
Correction: The patent innovation ecosystem of China's ready-to-cook foods industry: spatiotemporal evolution, technical clustering, and collaborative network analysis
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1740471
- 451 views
Original Research
Published on 27 Nov 2025
Effect of spray drying conditions on the physicochemical, thermal, and microstructural properties of coffee mucilage powder (Coffea arabica–Castillo)
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1654857
- 717 views
Original Research
Accepted on 18 Nov 2025
A Sustainable Approach to Phalsa Juice Processing: Ultrasonication for Enhanced Nutraceuticals and Thermosonication for Microbial Safety
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 289 views
Review
Published on 17 Nov 2025
The resilient Merlot: from global growth to sustainable viticulture and winemaking in the age of climate change
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1675782
- 800 views
Original Research
Published on 06 Nov 2025
Novel ready-to-eat rice containing seaweed and shellfish with potential application as space food: overall food quality and antioxidant efficacy
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1684733
- 1,008 views
Original Research
Published on 06 Nov 2025
Life cycle assessment of agro-industrial residues valorization processes to obtain phenolic-rich extracts
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1693181
- 1,448 views
Review
Published on 06 Nov 2025
Non-timber forest products and the bioeconomy: linking livelihood security and biodiversity conservation (2015–2025 trends)
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1714576
- 2,235 views
Review
Published on 05 Nov 2025
Alternative proteins: innovations in sources, processing, and consumption
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1641712
- 3,130 views
- 1 citation
Original Research
Published on 31 Oct 2025
Evaluating the nutritional, physicochemical, and quality characteristics of different treated freeze-dried Barhi dates
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1673255
- 1,117 views
Original Research
Published on 29 Oct 2025
Effect of different particle-sized lotus leaf powder dried by different conditions on shelf-life of green wheat leaf beverage
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1653307
- 925 views
Original Research
Published on 21 Oct 2025
Comparative study of L/D lactic acid production in cultures of probiotic strains supplemented with carbohydrates from agave and other agroindustrial resources
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1613809
- 1,523 views
Correction
Published on 21 Oct 2025
Correction: Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1702713
- 928 views