Original Research
Published on 30 Jun 2022
To Wrap Or to Not Wrap Cucumbers?
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.750199
- 7,901 views
- 7 citations
Type at least 3 characters
386 articles
Articles
Original Research
Published on 29 Jun 2022
Characterization of Unripe Grapes (Vitis vinifera L.) and Its Use to Obtain Antioxidant Phenolic Compounds by Green Extraction
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.909894
- 3,903 views
- 7 citations
Review
Published on 14 Jun 2022
Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.885328
- 17,192 views
- 13 citations
Original Research
Published on 10 Jun 2022
High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.915194
- 1,850 views
- 9 citations
Review
Published on 19 May 2022
Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.856199
- 8,742 views
- 24 citations
Original Research
Published on 19 May 2022
Influence of Process Operation on the Production of Exopolysaccharides in Arthrospira platensis and Chlamydomonas asymmetrica
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.883069
- 2,202 views
- 7 citations
Original Research
Published on 16 May 2022
Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.862238
- 1,300 views
- 4 citations
Original Research
Published on 11 May 2022
Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.852332
- 1,954 views
- 10 citations
Mini Review
Published on 29 Apr 2022
Can Pulsed Electric Fields Treated Algal Cells Be Used as Stationary Phase in Chromatography?
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.860647
- 1,027 views
- 2 citations
Original Research
Published on 18 Apr 2022
Growth Temperature Influences Postharvest Quality and Cold Tolerance of Green Harvested Dwarf Tomatoes During Storage
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.876597
- 2,503 views
- 2 citations
Original Research
Published on 13 Apr 2022
Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.854968
- 2,956 views
- 16 citations
Original Research
Published on 08 Apr 2022
Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.869430
- 2,315 views
- 6 citations
Original Research
Published on 07 Apr 2022
Impact of High-Pressure Treatment on Amino Acid Profile, Fatty Acid Compositions, and Texture of Yellowfin Seabream (Acanthopagrus arabicus) Filets
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.857072
- 1,643 views
- 5 citations
Original Research
Published on 06 Apr 2022
Assessing the Adaptability of Quinoa and Millet in Two Agroecological Zones of Rwanda
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.850280
- 12,578 views
- 2 citations
Editorial
Published on 30 Mar 2022
Editorial: Sustainable Food Waste Management
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.885250
- 3,521 views
Original Research
Published on 30 Mar 2022
The Improvement of the Modified Starch—Glucomannan—Polyvinyl Alcohol Biothermoplastic Composite Characteristics With Polycaprolactone and Anhydride Maleic Acid
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2022.844485
- 1,546 views
- 5 citations