Original Research

Published on 22 Aug 2024

Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation

Sawsan Affes
Inmaculada Aranaz
Niuris Acosta
Ángeles Heras
Moncef Nasri
Hana Maalej

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1444298

366 views

Mini Review

Published on 20 Aug 2024

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Silvina Alicia Pujato
Diego Javier Mercanti
Mariángeles Briggiler Marcó
María Luján Capra
Andrea Quiberoni
Daniela Marta Guglielmotti

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1439891

857 views

Original Research

Published on 15 Aug 2024

Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall

H. K. Wakhungu
G. Abong’
C. Muthike
J. Muema
N. Mutono
G. P. Omondi
S. M. Thumbi
Z. Bukania

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1430391

652 views

Original Research

Published on 08 Aug 2024

Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation

Mehraj Fatema Z. Mulla
Jasim Ahmed
Aateka Vahora
Shivani Pathania
Mahmoud Said Rashed

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1356582

1,483 views
1 citation

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

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

Original Research

Published on 21 Jun 2024

Determination of a representative food mass-to-surface area ratio (mF/A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States

Lauren M. Zhovmer
Andres M. GonzalezBonet
Madhur Garg
Allan B. Bailey
Kirk B. Arvidson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1408805

13,598 views

Original Research

Published on 20 Jun 2024

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Konstantinos Zaharioudakis
Constantinos E. Salmas
Nikolaos D. Andritsos
Eleni Kollia
Areti Leontiou
Vasillios K. Karabagias
Andreas Karydis-Messinis
Dimitrios Moschovas
Nikolaos E. Zafeiropoulos
Apostolos Avgeropoulos

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1400224

2,534 views
1 citation

Original Research

Published on 07 Jun 2024

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Serena Carpentieri
Dominique Larrea-Wachtendorff
Giovanna Ferrari

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1416654

1,679 views

Mini Review

Published on 06 Jun 2024

Ozone treatment of meat and meat products: a review

Belén Giménez
Noemí Zaritzky
Natalia Graiver

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1351801

2,755 views

Editorial

Published on 27 May 2024

Editorial: Improving protein functionality using conventional and non-conventional methods

Waqas N. Baba
Akmal Nazir
Fawzi Banat
Constantinos Stathopoulos
Nur Cebi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1426596

787 views

Original Research

Published on 22 May 2024

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Khadijat Oluwashola Abdulrazaaq
Yunus Temitayo Imam
Emmanuel Anyachukwu Irondi
Emmanuel Oladipo Ajani

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1365021

857 views

Review

Published on 03 May 2024

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Farzana Siddique
Zoha Ali
Muhammad Arshad
Kinza Mubeen
Afsheen Ghazala

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1388461

2,009 views
1 citation

Original Research

Published on 18 Apr 2024

Binderless particleboards obtained 100% from winery by-products for the packaging industry

Raquel A. Fernandes
Sandro Lopes
Nuno Ferreira
Jorge Santos
Jorge M. Martins
Luisa H. Carvalho

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1376415

2,661 views

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

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 10 Apr 2024

Unreliability of clustering results in sensory studies and a strategy to address the issue

Rajesh Kumar
Edgar Chambers

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1271193

962 views

Mini Review

Published on 05 Apr 2024

Microbial ecology and fermentation of Coffea canephora

Patrícia Campos Bernardes
Jussara Moreira Coelho
Pâmela Mynsen Machado Martins
Rosane Freitas Schwan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1377226

1,507 views
1 citation

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Volumes

Volume 4 - 2024

Silver nanoparticles incorporated with enzymatically derived chitooligosaccharides: preparation, characterization, and biological potential evaluation

Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Assessment of dietary intake in children (6–48 months) and mothers (15–49 years) in different farming systems in Kenya using multiple pass 24-h recall

Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation

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

Determination of a representative food mass-to-surface area ratio (mF/A) for estimating migration values of food contact substances in single use food contact articles marketed in the United States

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti

Ozone treatment of meat and meat products: a review

Editorial: Improving protein functionality using conventional and non-conventional methods

Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Binderless particleboards obtained 100% from winery by-products for the packaging industry

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

Unreliability of clustering results in sensory studies and a strategy to address the issue

Microbial ecology and fermentation of Coffea canephora