Frontiers in Food Science and Technology

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

Gianluigi Ferri
Alessio Buonavoglia
Muhammad Farooq
Anna Rita Festino
Fausto Ruffini
Domenico Paludi
Cristina E. Di Francesco
Alberto Vergara
Camilla Smoglica

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1168896

2,081 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

Gailian Li
Lucong Han
Shuaihua Du
Yuhang Peng
Zhenya Zhang
Chuanxiao Cheng
Tingxiang Jin

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1191360

1,675 views
2 citations

Mini Review

Published on 13 Jul 2023

Virtualization of foods: applications and perspectives toward optimizing food systems

in Food Safety and Quality Control

Chang Chen
Angie Homez-Jara
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1203544

1,695 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

Yuzhou Lan
Ramune Kuktaite
Aakash Chawade
Eva Johansson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1163412

1,956 views
5 citations

Review

Published on 06 Jul 2023

Advances in large amplitude oscillatory shear Rheology of food materials

in Food Characterization

Merve Yildirim Erturk
Anh Nghi Minh Le
Jozef Kokini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1130165

3,544 views
9 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

Bruna Laratta
Serena Carpentieri
Domenico Cautela

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1213980

1,453 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

Emmanuel Addo-Preko
Joris Gerald Niilante Amissah
Maame Yaakwaah Blay Adjei

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1071216

28,256 views
6 citations

Original Research

Published on 12 Jun 2023

Repurposing agricultural waste as low-cost cultured meat scaffolds

in Food Biotechnology

Luke R. Perreault
Richard Thyden
Jack Kloster
Jordan D. Jones
Jordan Nunes
Andriana A. Patmanidis
David Reddig
Tanja Dominko
Glenn R. Gaudette

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208298

6,249 views
19 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

Madeleine Jönsson
Leila Allahgholi
Marilyn Rayner
Eva Nordberg Karlsson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1150482

2,696 views
9 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

Edel Summers
Surabhi Wason
Jeyamkondan Subbiah
Rossana Villa-Rojas

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1119715

3,955 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

Caroline Thum
Amanda Cirelli
Yurika Otoki
Gulustan Ozturk
Ameer Y. Taha
Warren C. McNabb
Nicole C. Roy
Juliana Maria Leite Nobrega de Moura Bell

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1027418

1,662 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

Linda Hagman

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1073663

5,599 views
1 citation

Editorial

Published on 18 May 2023

Editorial: Algae as food and ingredient: from production to consumer acceptance

in Food Biotechnology

Ângelo Paggi Matos
Enrico Novelli
Giustino Tribuzi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1220050

1,747 views
3 citations

Original Research

Published on 17 May 2023

UV-C inactivation of microorganisms in droplets on food contact surfaces using UV-C light-emitting diode devices

in Food Safety and Quality Control

Aakash Sharma
Housyn Mahmoud
Brahmaiah Pendyala
Sampathkumar Balamurugan
Ankit Patras

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1182765

6,222 views
9 citations

Brief Research Report

Published on 11 May 2023

Microbiological sampling and analyses in the food business operators’ HACCP-based self-control programmes

in Food Safety and Quality Control

Mariel Stefhanie Aybar Espinoza
Catarina Flink
Nadia Boisen
Flemming Scheutz
Annemarie Käsbohrer

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1110359

2,614 views
2 citations

Mini Review

Published on 09 May 2023

Application of Yarrowia lipolytica in fermented beverages

in Food Biotechnology

Anders Bagger Sørensen
Jesper Harholt
Nils Arneborg

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1190063

4,131 views
6 citations