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

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1443185

194 views

Editorial

Published on 09 Dec 2024

Editorial: Advances in sensory evaluation of foods

in Food Characterization

Claudia Gonzalez Viejo
Damir D. Torrico
Sigfredo Fuentes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1534473

316 views

Editorial

Published on 20 Nov 2024

Editorial: Current insights on food digestibility and microbial diversity

in Food Characterization

Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1514436

222 views

Perspective

Published on 05 Nov 2024

Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility

in Food Characterization

Emily M. Venable
Rachel N. Carmody

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1469470

1,441 views

Methods

Published on 28 Oct 2024

Microstructure of confectionery masses revealed by cryo-planing

in Food Characterization

Jaap Nijsse
Adriana Fernanda Cruz Serna
Sergey M. Melnikov

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1464882

492 views

Original Research

Published on 30 Sep 2024

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

in Food Characterization

Sreejani Barua
Prem Prakash Srivastav
Thomas A. Vilgis

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1466604

740 views

Original Research

Published on 23 Sep 2024

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market

in Food Characterization

Thaísa Santana de Oliveira
Roblessa Sant’Anna
Giordana Demaman Arend
Guilherme Dallarmi Sorita
Callebe Camelo-Silva
Rodrigo Barcellos Hoff
Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1460402

707 views

Review

Published on 29 Aug 2024

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

in Food Characterization

Sharvary Arun Vichare
Sonia Morya

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1441029

1,601 views

Original Research

Published on 15 Aug 2024

Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall

in Food Characterization

H. K. Wakhungu
G. Abong’
C. Muthike
J. Muema
N. Mutono
G. P. Omondi
S. M. Thumbi
Z. Bukania

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1430391

864 views

Original Research

Published on 07 Jun 2024

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

in Food Characterization

Serena Carpentieri
Dominique Larrea-Wachtendorff
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1416654

1,960 views

Editorial

Published on 27 May 2024

Editorial: Improving protein functionality using conventional and non-conventional methods

in Food Characterization

Waqas N. Baba
Akmal Nazir
Fawzi Banat
Constantinos Stathopoulos
Nur Cebi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1426596

861 views

Original Research

Published on 22 May 2024

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

in Food Characterization

Khadijat Oluwashola Abdulrazaaq
Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1365021

959 views

Original Research

Published on 10 Apr 2024

Unreliability of clustering results in sensory studies and a strategy to address the issue

in Food Characterization

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

1,076 views

Mini Review

Published on 24 Jan 2024

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

in Food Characterization

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

1,334 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

2,009 views
2 citations

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

723 views

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Articles

Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

Editorial: Advances in sensory evaluation of foods

Editorial: Current insights on food digestibility and microbial diversity

Decoupled Nutrient Status: a framework to disentangle host from microbial responses to diets that vary in digestibility

Microstructure of confectionery masses revealed by cryo-planing

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and pioneering approach to diversify plant-based diet product market

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Editorial: Improving protein functionality using conventional and non-conventional methods

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Unreliability of clustering results in sensory studies and a strategy to address the issue

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

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

Editorial: Agro-morphological and nutritional profiling of crops