Original Research
Accepted on 31 Jan 2025
Vortex fluidic enhanced enzymatic hydrolysis of gelatin from barramundi skin for 3D printing
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1443198
Type at least 3 characters
3,722 articles
Articles
Original Research
Accepted on 31 Jan 2025
A sustainability comparison of different traditional Chilean culinary preparations through an innovative method
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1496063
Original Research
Accepted on 31 Jan 2025
Reaching last mile consumers: how mobile traders facilitate stable access to nutritious foods
in Aquatic Foods
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1484300
Review
Accepted on 31 Jan 2025
Trend Analysis of the Application of Multispectral Technology in Plant Yield Prediction: A Bibliometric Visualization Analysis(2003-2024)
in Crop Biology and Sustainability
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1513690
Mini Review
Accepted on 31 Jan 2025
Conceptualizing governance challenges to transform food systems
in Climate-Smart Food Systems
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1397574
Original Research
Accepted on 31 Jan 2025
Rapid prediction of Porphyra photosynthetic pigments based on colorimetric parameters
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1553250
Original Research
Accepted on 31 Jan 2025
Physiological impact of Trichoderma viride agents on the quality and production of melon that is grown on soils continuously cropped to melon
in Crop Biology and Sustainability
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1513324
Original Research
Published on 31 Jan 2025
Eco-optimizing rice-wheat system of Eastern Indo-Gangetic plains of India through resource conservation technologies: insights from field experiments and modeling
in Climate-Smart Food Systems
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1499425
- 231 views
Original Research
Published on 31 Jan 2025
Farmer perceptions toward the adoption of agroforestry practices: a case study of northwestern Ethiopia
in Land, Livelihoods and Food Security
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1512761
- 211 views
Original Research
Published on 31 Jan 2025
Buying conspicuous organic food when it’s crowded: how social crowding and the need for self-expression influence organic food choices
in Agricultural and Food Economics
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1486469
- 107 views
Original Research
Accepted on 30 Jan 2025
Stimulation of Glucose Uptake by Edible Pholiota nameko (T.Itô) S.Ito & S.Imai Extract Counteracts Palmitate-Induced Insulin Resistance in C2C12 Myotubes
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1520875
Original Research
Accepted on 30 Jan 2025
Consumer-driven prepared food consumption policies: A sustainability perspective on reducing food waste
in Agricultural and Food Economics
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1529612
Original Research
Accepted on 30 Jan 2025
Enhancing soil microbial diversity, quality, and crop growth through deficit irrigation combined with biochar application
in Waste Management in Agroecosystems
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1528044
Original Research
Accepted on 30 Jan 2025
Plastic Residues and Microplastics in Agroecosystems: How Egyptian Farmers Perceive the Risks?
in Agroecology and Ecosystem Services
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1490908
Original Research
Published on 30 Jan 2025
Socio-economic benefits and challenges confronting oil palm production among indigenous rural farmers in Karonga district, Malawi
in Agricultural and Food Economics
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1473991
- 180 views
Original Research
Accepted on 29 Jan 2025
High internal phase Pickering emulsion by ultrasound-modified almond protein isolate particles as a new fat substitute to improve oxidative stability of pork sausages
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1529154