Frontiers in Food Science and Technology

Original Research

Accepted on 21 Mar 2025

Frozen and thawed cooked shell-on shrimp (Pandalus borealis) -Effect of microbial and chemical changes on sensory and safe shelf-life

in Food Packaging and Preservation

Hanne Aarslev Jensen
Karoline Broskov Skytthe
Sebastian Herlev Güde
Niels Bøknæs
Ole Mejlholm
Jonas Steenholdt Sørensen
Sabrina Macé
Paw Dalgaard

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1572265

Original Research

Published on 19 Mar 2025

Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability

in Food Safety and Quality Control

Vanessa Santos Moura
Marta Regina Verruma-Bernardi
Josiane Rodrigues
Mariângela Cristofani-Yaly
Fernando Alves de Azevedo
Marinês Bastianel

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507538

129 views

Original Research

Published on 05 Mar 2025

Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses

in Food Safety and Quality Control

Kendall A. Howie
Suresh D. Pillai

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1556103

361 views

Mini Review

Published on 05 Mar 2025

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

in Food Biotechnology

Michael H. Tunick
John A. Renye
Rafael A. Garcia

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1542284

355 views

Correction

Published on 04 Mar 2025

Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

in Food Characterization

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1578577

170 views

Original Research

Published on 03 Mar 2025

Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta

in Food Characterization

Ana Souza
Ezequiel Arias
Veronica Arellano
Gabriela Macarin
Sofía Vargha
Laura Ma. Raggio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1491253

372 views

Review

Published on 27 Feb 2025

Food packaging use and post-consumer plastic waste management: a comprehensive review

in Food Packaging and Preservation

Luigi Operato
Alberto Panzeri
Gaia Masoero
Andrea Gallo
Leonardo Gomes
Wael Hamd

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1520532

920 views

Original Research

Published on 24 Feb 2025

Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion

in Food Modeling

Elisabeth Högg
Tobias Horneber
Cornelia Rauh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1443376

475 views

Original Research

Published on 20 Feb 2025

Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia

in Food Safety and Quality Control

Zeleke Girma
Kidus Temesgen
Amanuel Dubale
Nuredin Chura Waritu
Mohammed Jemal
Mamud Umer Wakeyo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1445910

577 views

Original Research

Published on 11 Feb 2025

Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state

in Food Safety and Quality Control

Tshegofatso Nhabe
Ntsoaki J. Malebo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1541499

490 views

Perspective

Published on 07 Feb 2025

Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators

in Food Biotechnology

G. Santunione
G. Montevecchi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507933

583 views

Original Research

Published on 03 Feb 2025

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

in Food Safety and Quality Control

Pierrick Stévant
Evangelia Zioga
Jonas Steenholdt Sørensen
Claus Heiner Bang-Berthelsen
Thomas Hagby Dahl
Trygg Barnung
Malin Kleppe
Trond Løvdal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1490547

919 views

Brief Research Report

Published on 22 Jan 2025

Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers

in Food Biotechnology

Roberta Nogueira Pereira da Silva
Angelica Priscila Parussolo Tonin
Gabriela Soares Macello Ramos
Juliana Furtado Dias
Eduardo Cesar Meurer
Maria Gabriela Bello Koblitz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1526934

522 views

Original Research

Published on 19 Dec 2024

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

in Food Characterization

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1443185

1,017 views

Original Research

Published on 18 Dec 2024

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

in Food Packaging and Preservation

Krishna Brunda Duggirala
Gopinath Mummaleti
Fanbin Kong
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1487336

502 views

Original Research

Published on 12 Dec 2024

Simulation of granular flows and machine learning in food processing

in Food Modeling

X. Cui
D. Adebayo
H. Zhang
M. Howarth
A. Anderson
T. Olopade
K. Salami
S. Farooq

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1491396

806 views

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Articles

Frozen and thawed cooked shell-on shrimp (Pandalus borealis) -Effect of microbial and chemical changes on sensory and safe shelf-life

Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability

Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta

Food packaging use and post-consumer plastic waste management: a comprehensive review

Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion

Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia

Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state

Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

Simulation of granular flows and machine learning in food processing