Editorial
Accepted on 03 Feb 2025
Editorial: Transdisciplinary Communication for Sustainable Food Systems
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1563312
Type at least 3 characters
386 articles
Articles
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
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 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
Original Research
Accepted on 28 Jan 2025
Green Technology Upgrade Path for Food Supply Chain Enterprises: Insights from Grounded Theory and Fuzzy-set Qualitative Comparative Analysis (fsQCA)"
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1550511
Original Research
Published on 28 Jan 2025
Effects of lactic acid bacterial and chemical additives on the quality and biogenic amine production of oat silage at low temperature
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1499741
- 169 views
Systematic Review
Published on 24 Jan 2025
Food loss in Pacific Island Countries: a scoping review of the literature
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1520335
- 335 views
Original Research
Published on 22 Jan 2025
Enhancing postharvest quality of bananas: comparative study on the use ZnO and Ag2O nanoparticles and ZnO/Ag2O composites
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1480193
- 294 views
Original Research
Published on 22 Jan 2025
An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1484396
- 200 views
Original Research
Published on 15 Jan 2025
Incorporating circularity, sustainability, and systems thinking into an assessment framework for transformative food system innovation
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1502468
- 474 views
Original Research
Published on 10 Jan 2025
Preharvest culture systems and postharvest factors synergistically improved the antioxidant property of minimally processed corn salad (Valerianella olitoria L.) during cold storage
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1468986
- 280 views
Review
Published on 08 Jan 2025
Not just fish, but the future
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1506573
- 356 views
Original Research
Published on 06 Jan 2025
Anti-influenza effects of Aloe vera gel on MDCK cells: protective efficacy against ultraviolet-C exposure and analysis of biochemical characteristics and microbial activities
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1508809
- 241 views
Original Research
Published on 19 Dec 2024
Global perspective on red chili drying: insights from two decades of research (2004–2023)
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1456938
- 824 views
Original Research
Published on 18 Dec 2024
Optimization and test of the heating parts of gas-fired tea fixation and shaping machine
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1510047
- 571 views
Original Research
Published on 18 Dec 2024
Visual identification of material attributes in wakame: exploring thickness, strength, and chlorophyll content
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1493220
- 413 views