Original Research

Published on 03 Sep 2021

Selected Aspects and Determinants of the Slovak Agro-Food Companies' Innovativeness

in Sustainable Food Processing

Danka Moravčíková
Filip Tkáč
Kristína Mušinská

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.720730

2,799 views
6 citations

Policy Brief

Published on 27 Aug 2021

Warehouse Storage Management of Wheat and Their Role in Food Security

in Sustainable Food Processing

Chandrasen Kumar
C. L. Ram
S. N. Jha
R. K. Vishwakarma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.675626

39,895 views
16 citations

Original Research

Published on 25 Aug 2021

Defining Color Change in Pitaya: A Close Look at Betacyanin Synthesis Genes in Stenocereus queretaroensis

in Sustainable Food Processing

Javier Morales
Jorge Araujo-Sanchez
Lizbeth Castro-Concha
Angela Ku
Alejandro Pereira-Santana
María de Lourdes Miranda-Ham
Enrique Castaño

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.698195

4,097 views
2 citations

Original Research

Published on 25 Aug 2021

Agrochemical Usage Inventory and Measured Residues in Streams Within an Off-Season Durian Production Region of Thailand

in Sustainable Food Processing

Panatda Pibul
Siriuma Jawjit

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.731973

5,217 views
2 citations

Original Research

Published on 24 Aug 2021

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

in Sustainable Food Processing

José A. Ambrocio-Ríos
Carolina Orantes-García
María S. Sánchez-Cortés
Alma G. Verdugo-Valdez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.695494

2,634 views
2 citations

Original Research

Published on 29 Jul 2021

Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation

in Sustainable Food Processing

Nicholas Pucel
Dipayan Sarkar
Ronald G. Labbe
Chartchai Khanongnuch
Kalidas Shetty

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.703672

1,881 views
6 citations

Mini Review

Published on 21 Jul 2021

Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration

in Sustainable Food Processing

Janhvi Mishra Rawat
Shweta Pandey
Prasenjit Debbarma
Balwant Rawat

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.672411

16,218 views
19 citations

Original Research

Published on 20 Jul 2021

Changing Patterns of Sustainable Food Consumption Regarding Environmental and Social Impact-Insights From Slovakia

in Sustainable Food Processing

Mária Holotová
Elena Horská
Ĺudmila Nagyová

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.703827

5,630 views
8 citations

Original Research

Published on 13 Jul 2021

Testing of Standardized Advertising Slogans Within the Marketing Communication of Sustainable and Local Foods in Order to Reveal Consumer Preferences

in Sustainable Food Processing

Alena Kusá
Marianna Urmínová
Tamás Darázs
Jarmila Šalgovičová

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.703223

4,702 views
3 citations

Review

Published on 08 Jul 2021

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

in Sustainable Food Processing

Catarina Bessa
Telmo Francisco
Ricardo Dias
Nuno Mateus
Victor de Freitas
Rosa Pérez-Gregorio

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.623611

5,257 views
28 citations

Original Research

Published on 08 Jul 2021

Optimizing Pasteurized Fluid Milk Shelf-Life Through Microbial Spoilage Reduction

in Sustainable Food Processing

Forough Enayaty-Ahangar
Sarah I. Murphy
Nicole H. Martin
Martin Wiedmann
Renata Ivanek

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.670029

5,714 views
6 citations

Review

Published on 02 Jul 2021

Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives

in Sustainable Food Processing

Dulce Gabriela Valdivieso Solís
Carlota Amadea Vargas Escamilla
Nayeli Mondragón Contreras
Gustavo Adolfo Galván Valle
Martha Gilés-Gómez
Francisco Bolívar
Adelfo Escalante

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.678168

11,625 views
16 citations

Review

Published on 28 Jun 2021

Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

in Sustainable Food Processing

Bhaskar Jyoti Nath
Deep Prakash Parasar
Hridip Kumar Sarma

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.678045

2,846 views
4 citations

Original Research

Published on 24 Jun 2021

Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries

in Sustainable Food Processing

Oscar Zollman Thomas
Christopher Bryant

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.678491

21,545 views
18 citations

Original Research

Published on 24 Jun 2021

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)

in Sustainable Food Processing

Orathai Phonyiam
Hitoshi Ohara
Satoru Kondo
Matchima Naradisorn
Sutthiwal Setha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.684434

2,532 views
17 citations

Original Research

Published on 18 Jun 2021

Students' Knowledge of Healthy Food and Their Actual Eating Habits: A Case Study on the University of Granada (Spain)

in Sustainable Food Processing

Francisco Entrena-Durán
Henar Baldan-Lozano
Juan-Miguel Valdera-Gil

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.687574

43,665 views
6 citations

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Articles

Selected Aspects and Determinants of the Slovak Agro-Food Companies' Innovativeness

Warehouse Storage Management of Wheat and Their Role in Food Security

Defining Color Change in Pitaya: A Close Look at Betacyanin Synthesis Genes in Stenocereus queretaroensis

Agrochemical Usage Inventory and Measured Residues in Streams Within an Off-Season Durian Production Region of Thailand

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation

Preparation of Alcoholic Beverages by Tribal Communities in the Indian Himalayan Region: A Review on Traditional and Ethnic Consideration

Changing Patterns of Sustainable Food Consumption Regarding Environmental and Social Impact-Insights From Slovakia

Testing of Standardized Advertising Slogans Within the Marketing Communication of Sustainable and Local Foods in Order to Reveal Consumer Preferences

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

Optimizing Pasteurized Fluid Milk Shelf-Life Through Microbial Spoilage Reduction

Sustainable Production of Pulque and Maguey in Mexico: Current Situation and Perspectives

Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries

Postharvest UV-C Irradiation Influenced Cellular Structure, Jasmonic Acid Accumulation, and Resistance Against Green Mold Decay in Satsuma Mandarin Fruit (Citrus unshiu)

Students' Knowledge of Healthy Food and Their Actual Eating Habits: A Case Study on the University of Granada (Spain)