Frontiers in Food Science and Technology

Review

Published on 05 May 2023

Antimicrobial and biocide resistance in Staphylococcus aureus: genomic features, decontamination strategies, and the role of S. aureus complex-related species, with a focus on ready-to-eat food and food-contact surfaces

in Food Safety and Quality Control

Daniele Chieffi
Francesca Fanelli
Vincenzina Fusco

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1165871

13,495 views
7 citations

Original Research

Published on 21 Apr 2023

Passive evaporative coolers for postharvest storage of fruit and vegetables: Where to best deploy them and how well do they perform

in Food Packaging and Preservation

Thijs Defraeye
Kanaha Shoji
Seraina Schudel
Daniel Onwude
Chandrima Shrivastava

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1100181

5,137 views
5 citations

Original Research

Published on 13 Apr 2023

Shelf-life extension of traditional licorice root “sherbet” with a novel pulsed electric field processing

in Food Safety and Quality Control

Gulsun Akdemir Evrendilek
Hakan Tanriverdi
Irem Demir
Sibel Uzuner

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1157649

1,896 views
2 citations

Review

Published on 13 Apr 2023

Language of smell: Tracing some cross-cultural insights from past and present

in Food Characterization

Chetan Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1091355

7,463 views
1 citation

Original Research

Published on 12 Apr 2023

Sensory quality of upcycled legume water: Expectation vs. reality

in Food Characterization

Lauryn Rose Hippolite
Ziqian Feng
Yanyu Zhang
Sung Je Lee
Luca Serventi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1143371

1,863 views
4 citations

Original Research

Published on 12 Apr 2023

Impact of pulsed electric fields (PEF) treatment on the peeling ability of tomatoes and kiwi fruits

in Food Process Design and Engineering

Marianna Giancaterino
Henry Jaeger

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1152111

5,721 views
13 citations

Review

Published on 30 Mar 2023

Cell-based meat: The molecular aspect

in Food Process Design and Engineering

Asim Azhar
Md. Zeyaullah
Shushruta Bhunia
Santhosh Kacham
Girish Patil
Khursheed Muzammil
Mohammad Suhail Khan
Sandeep Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1126455

11,536 views
10 citations

Original Research

Published on 24 Mar 2023

How the ongoing armed conflict between Russia and Ukraine can affect the global wheat food security?

in Food Modeling

Khondoker Abdul Mottaleb
Velu Govindan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1072872

5,163 views
9 citations

Methods

Published on 09 Mar 2023

Making the objectively best choice for side-stream resources—Verification of a debiasing method based on cognitive maps and attribute substitution

in Food Process Design and Engineering

Søren Espersen Schrøder
David San Martin
Giuseppe Foti
Monica Gutierrez
Bruno Iñarra Chastagnol
J. Rasmus Nielsen
Erling Larsen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1068974

3,151 views
2 citations

Original Research

Published on 06 Mar 2023

Metabolic engineering of B. subtilis 168 for increased precursor supply and poly-γ-glutamic acid production

in Food Safety and Quality Control

Birthe Halmschlag
Frederik Völker
René Hanke
Sastia P. Putri
Eiichiro Fukusaki
Jochen Büchs
Lars M. Blank

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1111571

3,339 views
6 citations

Original Research

Published on 02 Mar 2023

The influence of flavoring components on the physicochemical properties of spray-dried high oleic (HO) and tofu line (TL) soymilk powder

in Food Process Design and Engineering

P. Singh
K. Krishnaswamy

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1070453

2,921 views
3 citations

Original Research

Published on 15 Feb 2023

High molecular weight glucose homopolymer of broccoli (Brassica oleracea var. italica) stimulates both invertebrate and mammalian immune systems

in Food Biotechnology

Atsushi Miyashita
Keiko Kataoka
Toshio Tsuchida
Akihiko Ano Ogasawara
Hiroto Nakajima
Megumu Takahashi
Kazuhisa Sekimizu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1012121

1,665 views
2 citations

Original Research

Published on 18 Jan 2023

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

in Food Characterization

Astrid Ahlinder
Evelina Höglund
Camilla Öhgren
Ana Miljkovic
Mats Stading

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1058641

3,021 views
3 citations

Original Research

Published on 17 Jan 2023

Corn distiller’s dried grains with solubles as a target for fermentation to improve bioactive functionality for animal feed and as a source for a novel microorganism with antibacterial activity

in Food Biotechnology

Ashish Christopher
Jesse Ostrander
Jithin Mathew
Dipayan Sarkar
Kalidas Shetty

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1075789

1,776 views
1 citation

Original Research

Published on 12 Jan 2023

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

in Food Biotechnology

Ji Ju
Guijie Zhang
Ming Xiao
Chenyang Dong
Runze Zhang
Liu Du
Yongjie Zheng
Manli Wei
Manlin Wei
Baiyila Wu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1108043

2,147 views
9 citations

Original Research

Published on 06 Jan 2023

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

in Food Biotechnology

Ditte B. Hermund
Wei Liu
Susan Løvstad Holdt
Charlotte Jacobsen
Adane Tilahun Getachew

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1082490

2,842 views
3 citations