Original Research

Accepted on 22 Nov 2024

Fermentation of the sugar kelp (Saccharina latissima) -exploring the potential of the kelp's native microbiota as starter culture and the microbiological food safety of fermented products

in Food Safety and Quality Control

Pierrick Stévant
Evangelia Zioga
Jonas Steenholdt Sørensen
Claus Heiner Bang-Berthelsen
Thomas Hagby Dahl
Trygg Barnung
Malin Kleppe
Trond Løvdal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1490547

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

Kia Barry
Aubrey Mendonça
Gregory J. Phillips
Terri Boylston
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Vijay Juneja
Zifan Wan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1442761

352 views

Review

Published on 02 Aug 2024

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

in Food Safety and Quality Control

Hassan Zia
Ana Slatnar
Tatjana Košmerl
Mojca Korošec

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1405384

2,545 views
1 citation

Review

Published on 11 Apr 2024

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

in Food Safety and Quality Control

Agerie Mengistie Zeleke
Worku Chekol Tassew
Yeshiwas Ayale Ferede
Tadele Maru Andargie

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1240979

1,619 views

Original Research

Published on 08 Mar 2024

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

in Food Safety and Quality Control

Victor Ryu
Mrinalini Ghoshal
Piyanan Chuesiang
Silvette Ruiz-Ramirez
Lynne McLandsborough
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1361817

1,150 views
1 citation

Original Research

Published on 04 Mar 2024

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

in Food Safety and Quality Control

Baris Ozel
Berkay Berk
Sirvan Sultan Uguz
Leonid Grunin
Mecit Halil Oztop

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1263380

4,574 views

Original Research

Published on 28 Feb 2024

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation

in Food Safety and Quality Control

Taozhu Sun
Alfonso Timoneda
Amiti Banavar
Reza Ovissipour

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1309884

2,360 views
1 citation

Original Research

Published on 03 Jan 2024

Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation

in Food Safety and Quality Control

Lena Trapp
Saghar Kafashian
Hilke Schacht
Hermann Nirschl
Gisela Guthausen

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1294332

1,030 views

Mini Review

Published on 14 Dec 2023

Review on physical properties and acrylamide formation in seaweed bread

in Food Safety and Quality Control

Lukas Salvó Aabel
Sarah Normann Jensen
Elena Hakme
Aberham Hailu Feyissa

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1331245

1,289 views
1 citation

Review

Published on 11 Dec 2023

Progress of rapid detection of pesticides in fruits and vegetables

in Food Safety and Quality Control

Te’er Gai
Jiyun Nie
Zhiqiang Ding
Wei Wu
Xia Liu

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1253227

5,363 views
3 citations

Original Research

Published on 23 Nov 2023

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

in Food Safety and Quality Control

Elizabeth Tompkins
Brigitte Cadieux
Margot Amitrano
Lawrence Goodridge

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1239884

1,095 views

Original Research

Published on 19 Sep 2023

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

in Food Safety and Quality Control

Anuj Purohit
Mahima Jain
Shubhajit Sarkhel
Anupam Roy
Anand Mohan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1204804

1,765 views

Original Research

Published on 04 Sep 2023

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

in Food Safety and Quality Control

Carlota Delso
Alejandro Berzosa
Jorge Sanz
Ignacio Álvarez
Javier Raso

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1209452

899 views
1 citation

Original Research

Published on 16 Aug 2023

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

in Food Safety and Quality Control

Tonia S. Durand
Aubrey Mendonca
Paulo Fortes-Da-Silva
Byron Brehm-Stecher
Terri Boylston
Emalie Thomas-Popo
Zifan Wan
Shecoya White

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1215328

1,277 views

Original Research

Published on 19 Jul 2023

Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse

in Food Safety and Quality Control

Gianluigi Ferri
Alessio Buonavoglia
Muhammad Farooq
Anna Rita Festino
Fausto Ruffini
Domenico Paludi
Cristina E. Di Francesco
Alberto Vergara
Camilla Smoglica

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1168896

1,729 views
1 citation

Mini Review

Published on 13 Jul 2023

Virtualization of foods: applications and perspectives toward optimizing food systems

in Food Safety and Quality Control

Chang Chen
Angie Homez-Jara
Maria G. Corradini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1203544

1,338 views
2 citations

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Articles

Fermentation of the sugar kelp (Saccharina latissima) -exploring the potential of the kelp's native microbiota as starter culture and the microbiological food safety of fermented products

Long-term-survival phase cells of Salmonella enteritidis ATCC 13076 exhibit significantly greater tolerance to atmospheric cold plasma treatment of shell eggs

A review study on the effects of thermal and non-thermal processing techniques on the sensory properties of fruit juices and beverages

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

Enhancing food safety and cultivated meat production: exploring the impact of microplastics on fish muscle cell proliferation and differentiation

Quality control of hazelnut-based spreads: 1H TD-NMR transverse relaxation

Review on physical properties and acrylamide formation in seaweed bread

Progress of rapid detection of pesticides in fruits and vegetables

High-throughput screening of natural compounds for prophage induction in controlling pathogenic bacteria in food

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Synergetic effect of combining PEF treatments with sublethal doses of SO2 on the inactivation of Saccharomyces bayanus and Brettanomyces bruxellensis in red wine

Inactivation of Salmonella enterica and shiga toxin-producing Escherichia coli on desiccated shredded coconut by high voltage atmospheric cold plasma

Antibiotic resistance in Italian poultry meat production chain: a one-health perspective comparing antibiotic free and conventional systems from the farming to the slaughterhouse

Virtualization of foods: applications and perspectives toward optimizing food systems