Original Research
Published on 02 Aug 2023
Consumer complaints about food packaging
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1047451
- 8,921 views
- 2 citations
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397 articles
Original Research
Published on 31 Jul 2023
Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1174597
- 2,251 views
Original Research
Published on 28 Jul 2023
Influence of convection drying with hot air on the physicochemical and phytochemical properties of green banana flour (Musa cavendish)
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1204349
- 1,996 views
- 3 citations
Correction
Published on 25 Jul 2023
Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1247312
- 751 views
Original Research
Published on 21 Jul 2023
Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1158953
- 3,048 views
- 11 citations
Original Research
Published on 20 Jul 2023
Incorporation of molecular hydrogen into solvents increases the extraction efficiency of phenolics, flavonoids, anthocyanins, and antioxidants: the case of lemon peels
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1223027
- 2,108 views
- 10 citations
Original Research
Published on 20 Jul 2023
A techno-economic model of mycoprotein production: achieving price parity with beef protein
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1204307
- 9,960 views
- 11 citations
Original Research
Published on 18 Jul 2023
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1215809
- 3,198 views
- 9 citations
Original Research
Published on 18 Jul 2023
Preparation of alkali-soluble polysaccharide from Clausena lansium (Lour.) Skeels and its effects on properties of chitosan-based edible film
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1185951
- 1,069 views
- 4 citations
Original Research
Published on 13 Jul 2023
Fermentative microbiota and chemical characterization of traditional date vinegar with promising biotechnological applications
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1142152
- 2,862 views
- 2 citations
Review
Published on 05 Jul 2023
Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1040567
- 6,245 views
- 5 citations
Original Research
Published on 04 Jul 2023
The effects of feed moisture and dried coconut meal content on the physicochemical, functional, and sensory properties of gluten-free Riceberry rice flour-based extruded snacks
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1194594
- 1,707 views
- 2 citations
Original Research
Published on 26 Jun 2023
Screening of volatile organic compounds emitted from different packaging materials: case study on fresh-cut artichokes
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1178104
- 2,206 views
- 5 citations
Original Research
Published on 15 Jun 2023
Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1204403
- 1,691 views
- 1 citation
Original Research
Published on 15 Jun 2023
Enhancement of storage life and maintenance of quality in tomato fruits by preharvest salicylic acid treatment
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1180243
- 2,609 views
- 2 citations
Original Research
Published on 15 Jun 2023
Antimicrobial activity of different nanocellulose films embedded with thyme, cinnamon, and oregano essential oils for active packaging application on raspberries
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1190979
- 3,205 views
- 15 citations