Original Research
Published on 12 Dec 2024
Simulation of granular flows and machine learning in food processing
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1491396
- 954 views
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157 articles
Editorial
Published on 09 Dec 2024
Editorial: Advances in sensory evaluation of foods
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1534473
- 1,207 views
Original Research
Published on 05 Dec 2024
Microbial and chemical stability of lumpfish (Cyclopterus lumpus) roe during refrigerated storage in acid-salt brines with or without antioxidants
in Food Packaging and Preservation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1498035
- 557 views
Original Research
Published on 21 Nov 2024
Performance evaluation and finite element modeling of heat, mass, and fluid flow inside a hybrid solar dryer during drying of paddy grains
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1411956
- 688 views
Editorial
Published on 20 Nov 2024
Editorial: Current insights on food digestibility and microbial diversity
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1514436
- 381 views
Original Research
Published on 05 Nov 2024
Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut
in Food Product Design
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1467839
- 962 views
- 1 citation
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1469470
- 1,703 views
Methods
Published on 28 Oct 2024
Microstructure of confectionery masses revealed by cryo-planing
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1464882
- 721 views
Original Research
Published on 18 Oct 2024
Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs
in Food Safety and Quality Control
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1442761
- 729 views
Editorial
Published on 11 Oct 2024
Editorial: Recent knowledge on the applications of molecular hydrogen in plant physiology, crop production, and food processing
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1501046
- 1,097 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1466604
- 1,241 views
Mini Review
Published on 25 Sep 2024
Generative artificial intelligence in the agri-food value chain - overview, potential, and research challenges
in Food Modeling
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1473357
- 2,965 views
- 4 citations
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1460402
- 1,208 views
Review
Published on 18 Sep 2024
Molecular hydrogen: a sustainable strategy for agricultural and food production challenges
in Food Process Design and Engineering
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1448148
- 3,759 views
- 2 citations
Review
Published on 29 Aug 2024
Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1441029
- 3,590 views
- 6 citations
Original Research
Published on 22 Aug 2024
Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation
in Food Biotechnology
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1444298
- 584 views