Original Research
Published on 05 Mar 2025
Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1556103
Volumes
155 Publications
Volume 5 - 2025
Mini Review
Published on 05 Mar 2025
Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1542284
- 136 views
Correction
Published on 04 Mar 2025
Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1578577
Original Research
Published on 03 Mar 2025
Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1491253
- 211 views
Review
Published on 27 Feb 2025
Food packaging use and post-consumer plastic waste management: a comprehensive review
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1520532
- 500 views
Original Research
Published on 24 Feb 2025
Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1443376
- 289 views
Original Research
Published on 20 Feb 2025
Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1445910
- 321 views
Original Research
Accepted on 17 Feb 2025
Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507538
Original Research
Published on 11 Feb 2025
Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1541499
- 300 views
Perspective
Published on 07 Feb 2025
Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507933
- 362 views
Brief Research Report
Published on 22 Jan 2025
Bioactive potential and storage behavior of low molecular mass peptides in Pilsner and IPA style craft beers
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1526934
- 433 views
Volume 4 - 2024
Original Research
Published on 03 Feb 2025
Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1490547
- 780 views
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1443185
- 771 views
Original Research
Published on 18 Dec 2024
Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1487336
- 441 views
Original Research
Published on 12 Dec 2024
Simulation of granular flows and machine learning in food processing
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1491396
- 596 views
Editorial
Published on 09 Dec 2024
Editorial: Advances in sensory evaluation of foods
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1534473
- 906 views