Mini Review
Published on 01 Sep 2023
Upstream and downstream processing of essential fatty acids from microbial biomass
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1258087
- 2,066 views
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146 articles
Articles
Original Research
Published on 16 Aug 2023
Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1215328
- 1,343 views
Original Research
Published on 10 Aug 2023
Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1237638
- 1,179 views
Original Research
Published on 19 Jul 2023
Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1168896
- 1,821 views
- 1 citation
Original Research
Published on 14 Jul 2023
Experimental investigation of the characteristic of vacuum spray cooling for tofu
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1191360
- 1,478 views
- 1 citation
Mini Review
Published on 13 Jul 2023
Virtualization of foods: applications and perspectives toward optimizing food systems
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1203544
- 1,441 views
- 2 citations
Original Research
Published on 11 Jul 2023
Diverse wheat lines to mitigate the effect of drought on end-use quality
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1163412
- 1,661 views
- 4 citations
Review
Published on 06 Jul 2023
Advances in large amplitude oscillatory shear Rheology of food materials
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1130165
- 2,926 views
- 5 citations
Original Research
Published on 05 Jul 2023
Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1213980
- 1,291 views
Original Research
Published on 21 Jun 2023
The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1071216
- 22,187 views
- 2 citations
Original Research
Published on 12 Jun 2023
Repurposing agricultural waste as low-cost cultured meat scaffolds
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1208298
- 5,251 views
- 16 citations
Original Research
Published on 05 Jun 2023
Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1150482
- 2,164 views
- 8 citations
Original Research
Published on 30 May 2023
Inactivation of Salmonella enterica in black peppercorn by fluidization with hydrogen peroxide vapor
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1119715
- 3,101 views
- 3 citations
Original Research
Published on 26 May 2023
Concentration of milk oxylipins after heat and homogenization treatments
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1027418
- 1,417 views
- 2 citations
Original Research
Published on 25 May 2023
Sustainable side-stream management in Swedish food processing companies using external actors and biogas solutions
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1073663
- 4,012 views
- 1 citation
Editorial
Published on 18 May 2023
Editorial: Algae as food and ingredient: from production to consumer acceptance
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2023.1220050
- 1,479 views
- 3 citations