Mini Review
Accepted on 20 Feb 2025
Conversion of Whey and Other Dairy Waste into Antimicrobial and Immunoregulatory Compounds by Fermentation
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1542284
Type at least 3 characters
155 articles
Articles
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1445910
- 175 views
Correction
Accepted on 18 Feb 2025
Corrigendum: CHEMICAL AND NUTRITIONAL CHARACTERIZATION OF LOENGO (ANISOPHYLLEA BOEHMII) FRUITS AS A SOURCE OF IMPORTANT BIOACTIVE WITH IMPACT ON HEALTH
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1578577
Original Research
Accepted on 17 Feb 2025
Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507538
Original Research
Accepted on 14 Feb 2025
Quality Attributes of Fresh-Cut, Bagged Romaine Lettuce Exposed to Specific Electron Beam Doses
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1556103
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1541499
- 227 views
Original Research
Accepted on 07 Feb 2025
Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1491253
Perspective
Published on 07 Feb 2025
Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507933
- 244 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1490547
- 640 views
Brief Research Report
Accepted on 03 Jan 2025
Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1526934
- 338 views
Review
Accepted on 13 Jan 2025
Food Packaging Use and Post-Consumer Plastic Waste Management: A Comprehensive Review
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1520532
- 221 views
Original Research
Accepted on 06 Jan 2025
Modeling and Experimental Analysis of Protein Matrix Solidification in Cooling Dies During High-Moisture Extrusion
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1443376
- 132 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1443185
- 593 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1487336
- 397 views
Original Research
Published on 12 Dec 2024
Simulation of granular flows and machine learning in food processing
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1491396
- 515 views
Editorial
Published on 09 Dec 2024
Editorial: Advances in sensory evaluation of foods
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1534473
- 776 views