Mini Review

Published on 14 Dec 2023

Review on physical properties and acrylamide formation in seaweed bread

in Food Safety and Quality Control

Lukas Salvó Aabel
Sarah Normann Jensen
Elena Hakme
Aberham Hailu Feyissa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1331245

1,366 views
1 citation

Review

Published on 11 Dec 2023

Progress of rapid detection of pesticides in fruits and vegetables

in Food Safety and Quality Control

Te’er Gai
Jiyun Nie
Zhiqiang Ding
Wei Wu
Xia Liu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1253227

6,194 views
3 citations

Original Research

Published on 23 Nov 2023

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

in Food Safety and Quality Control

Elizabeth Tompkins
Brigitte Cadieux
Margot Amitrano
Lawrence Goodridge

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1239884

1,159 views

Original Research

Published on 23 Nov 2023

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

in Food Process Design and Engineering

Brahmaiah Pendyala
Pranav Vashisht
Fur-Chi Chen
Savannah E. Sanchez
Bob Comstock
Anders Omsland
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1251069

1,377 views
1 citation

Editorial

Published on 17 Nov 2023

Editorial: Traditionally produced fermented foods and innovative technological processes

in Food Biotechnology

Dele Raheem
Ariana Saraiva
Conrado Carrascosa
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1332725

930 views

Original Research

Published on 14 Nov 2023

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

in Food Characterization

Sónia Oliveira
María Dolores Torres Pérez
Isabel Sousa
Anabela Raymundo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1265828

2,017 views
2 citations

Original Research

Published on 09 Nov 2023

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

in Food Process Design and Engineering

Ervehe Rrucaj
Serena Carpentieri
Francesco Siano
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1273243

2,007 views
1 citation

Editorial

Published on 02 Nov 2023

Editorial: Agro-morphological and nutritional profiling of crops

in Food Characterization

Sapna Langyan
Tarun Belwal
Chunpeng Craig Wan
Pranjal Yadava
Tanushri Kaul

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1297763

725 views

Review

Published on 01 Nov 2023

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

in Food Biotechnology

Oluwatoyin Oluwole
Sulaimon Kosoko
Oluwagbenga Familola
Olaide Ibironke
Ahmad Cheikyoussef
Dele Raheem
Ariana Saraiva
António Raposo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1225762

20,971 views
5 citations

Original Research

Published on 30 Oct 2023

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

in Food Modeling

Hanyu Chen
Carmen I. Moraru
Vladimir V. Protasenko

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1223829

3,059 views

Original Research

Published on 16 Oct 2023

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

in Food Characterization

Camilly Fratelli
Maria Cristiana Nunes
Veridiana Vera De Rosso
Anabela Raymundo
Anna Rafaela Cavalcante Braga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258219

2,948 views
6 citations

Original Research

Published on 28 Sep 2023

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

in Food Biotechnology

Stephen Yeboah
Agartha Ohemeng
Leticia Donkor
F. K. Saalia
George Amponsah Annor
Angela Parry-Hanson Kunadu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1228643

2,381 views
1 citation

Original Research

Published on 19 Sep 2023

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

in Food Safety and Quality Control

Anuj Purohit
Mahima Jain
Shubhajit Sarkhel
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1204804

1,871 views

Original Research

Published on 14 Sep 2023

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

in Food Characterization

Nikola Laurenčíková
Marek Živčák
Susanne Neugart
Tobias Pöhnl

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208100

1,197 views
2 citations

Original Research

Published on 04 Sep 2023

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

in Food Safety and Quality Control

Carlota Delso
Alejandro Berzosa
Jorge Sanz
Ignacio Álvarez
Javier Raso

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1209452

941 views
1 citation

Mini Review

Published on 01 Sep 2023

Upstream and downstream processing of essential fatty acids from microbial biomass

in Food Biotechnology

Mohamad Nor Azzimi Sohedein
Zul Ilham
Wan Abd Al Qadr Imad Wan-Mohtar
Norhidayah Mohd Taufek

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258087

2,064 views

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Articles

Review on physical properties and acrylamide formation in seaweed bread

Progress of rapid detection of pesticides in fruits and vegetables

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

Evaluating the UV-C sensitivity of Coxiella burnetii in skim milk using a bench-scale collimated beam system and comparative thermal sensitivity study by high-temperature short-time pasteurization

Editorial: Traditionally produced fermented foods and innovative technological processes

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology

Editorial: Agro-morphological and nutritional profiling of crops

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

Characterization of physicochemical and microbial quality, functional properties, and shelf stability of fermented tigernut-based probiotic beverages

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

Upstream and downstream processing of essential fatty acids from microbial biomass