Frontiers in Food Science and Technology

Original Research

Published on 18 Jun 2025

Comparative nutrient and sensory analysis of eight different commercial Chlorella powders

in Food Characterization

Felix Melcher
Tillmann Peest
Diego Garay
Florian Utz
Michael Paper
Andrea Spaccasassi
Lisa Obermaier
Jennifer Schneiderbanger
Max Koch
Daniel Garbe

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1534438

675 views

Original Research

Accepted on 17 Jun 2025

Formation Kinetic Study of Thermally Induced Trans and Conjugated Linoleic Acids in Corn Oil

in Food Safety and Quality Control

Yumeng Hu
Fan He
Manzhu Liang
Zhenyuan Li
Xuegang Huang
Hui Hu
Fengying Gu
Qiang Wang
Qin Guo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1552638

128 views

Review

Accepted on 16 Jun 2025

Plant-based milk substitutes: Sources, production, and nutritional, nutraceutical and sensory qualities

in Food Product Design

Emmanuel Anyachukwu Irondi
Hope Tomiloba Aina
Yunus Temitayo Imam
Abigael Odunayo Bankole
Arinze Anyiam
Abdulazeez Olamilekan Elemosho
Babajide Kareem
Titilayo Oluwayemisi Adewumi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1593870

237 views

Editorial

Accepted on 02 Jun 2025

Editorial: Advancing Food Processing: Novel Technologies and Modeling Techniques

in Food Modeling

Hongwei Zhang
Xinjun Cui

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1631439

339 views

Review

Accepted on 29 May 2025

Food Fraud in Selected sub-Saharan Africa Countries: A wake-up Call to National Regulatory Bodies to Support Enforcement and Food Safety

in Food Safety and Quality Control

Joshua Njiru
Evalyne Njeru
Jacqueline Kang'iri
ISABELLA LUNANI
Henry Rotich
Geoffrey Muriira
Tombito Collins
Evans N. Nyaboga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1499271

244 views

Original Research

Published on 26 May 2025

Modeling and simulation of coffee bean heating during roasting: effect of heat generation

in Food Process Design and Engineering

Jaime Daniel Bustos-Vanegas
Márcio Arêdes Martins
Paulo Cesar Corrêa
Fernanda Machado Baptestini
Gabriel Henrique Horta de Oliveira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1603783

788 views

Review

Published on 02 May 2025

Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities

in Food Biotechnology

Hasitha Priyashantha
Ranga Madushan
Samanthi W. Pelpolage
Anuradha Wijesekara
Shishanthi Jayarathna

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1581877

1,842 views

Original Research

Published on 30 Apr 2025

Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptability

in Food Safety and Quality Control

Valentine Sama
Ernest L. Molua
Raymond Ndip Nkongho
Christopher Ngosong

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1400395

980 views

Original Research

Published on 29 Apr 2025

Dishwashing practice and its determinants among food handlers in food and drinking service establishments in Dessie City and Kombolcha Town, Northeastern Ethiopia

in Food Safety and Quality Control

Mekonnen Moges
Metadel Adane
Balew Adane
Genanew Mulugeta Kassaw
Abraham Teym
Getasew Yirdaw
Lake Kumlachew
Agernesh Ayele
Yenewa Bewket
Mesfin Gebrehiwot

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1548747

1,079 views

Original Research

Published on 22 Apr 2025

Frozen and thawed cooked shell-on shrimp (Pandalus borealis) – effect of microbial and chemical changes on sensory and safe shelf-life

in Food Packaging and Preservation

Hanne Aarslev Jensen
Karoline Broskov Skytthe
Sebastian Herlev Güde
Jonas Steenholdt Sparvath
Sabrina Macé
Niels Bøknæs
Ole Mejlholm
Paw Dalgaard

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1572265

1,279 views
1 citation

Original Research

Published on 19 Mar 2025

Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability

in Food Safety and Quality Control

Vanessa Santos Moura
Marta Regina Verruma-Bernardi
Josiane Rodrigues
Mariângela Cristofani-Yaly
Fernando Alves de Azevedo
Marinês Bastianel

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1507538

750 views

Original Research

Published on 05 Mar 2025

Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses

in Food Safety and Quality Control

Kendall A. Howie
Suresh D. Pillai

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1556103

1,139 views

Mini Review

Published on 05 Mar 2025

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

in Food Biotechnology

Michael H. Tunick
John A. Renye
Rafael A. Garcia

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1542284

1,525 views

Correction

Published on 04 Mar 2025

Corrigendum: Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

in Food Characterization

Alcides Morais Lofa
Miguel Pedro Mourato
Catarina Prista
Isabel Sousa
Ricardo Boavida Ferreira

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1578577

715 views

Original Research

Published on 03 Mar 2025

Revaluation of a beer industry by-product towards the development of a sustainable product: beer by-product pasta

in Food Characterization

Ana Souza
Ezequiel Arias
Veronica Arellano
Gabriela Macarin
Sofía Vargha
Laura Ma. Raggio

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1491253

1,171 views

Review

Published on 27 Feb 2025

Food packaging use and post-consumer plastic waste management: a comprehensive review

in Food Packaging and Preservation

Luigi Operato
Alberto Panzeri
Gaia Masoero
Andrea Gallo
Leonardo Gomes
Wael Hamd

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1520532

13,534 views