Original Research
Accepted on 15 Dec 2025
Enhancing the bioactive profile of dark chocolates with encapsulated native berry peel extracts
in Food Characterization
Frontiers in Food Science and Technology
- 138 views
Type at least 3 characters
49 articles
articles
Original Research
Accepted on 02 Dec 2025
Can You Taste the Place? Building Regional Sensory Standards for Black Pepper with GC-MS and Sensory Perception
in Food Characterization
Frontiers in Food Science and Technology
- 215 views
Original Research
Published on 28 Nov 2025
Effect of drying methods and pretreatments on the physical and antioxidant properties of prickly pear (Opuntia stricta and Opuntia ficus-indica)
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1685877
- 640 views
Review
Published on 03 Oct 2025
Optimization of production strategies for African indigenous trees: a case study of tree growers and sellers of Dovyalis caffra (Kei apple) from Eastern Cape of South Africa
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1631026
- 1,570 views
Original Research
Published on 29 Aug 2025
Chickpea processing to obtain a protein ingredient for the plant-based market
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1547684
- 2,685 views
- 2 citations
Original Research
Published on 28 Aug 2025
Evaluation of African yam bean (Sphenostylis stenocarpa) accessions grown in Togo for nutritional and antinutritional properties
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1659294
- 1,644 views
Original Research
Published on 22 Aug 2025
Comparative study of the physicochemical and nutritional characteristics of the grains of two varieties of sesame cultivated in two climatic zones of Burkina Faso
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1636295
- 1,578 views
- 1 citation
Original Research
Published on 21 Aug 2025
Quality of fruit juices in terms of physico-chemical, microbiological, thermal and antioxidant properties, evaluation of stability during storage
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1656271
- 2,689 views
Original Research
Published on 18 Jun 2025
Comparative nutrient and sensory analysis of eight different commercial Chlorella powders
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1534438
- 3,978 views
- 1 citation
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1578577
- 1,618 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1491253
- 2,245 views
- 1 citation
Original Research
Published on 19 Dec 2024
Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1443185
- 3,426 views
- 3 citations
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
- 3,835 views
- 1 citation
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
- 1,158 views
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
- 3,131 views
- 2 citations
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
- 2,132 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
- 2,892 views
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
- 2,593 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
- 9,507 views
- 24 citations
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
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1430391
- 2,902 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
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1416654
- 5,805 views
- 3 citations
Editorial
Published on 27 May 2024
Editorial: Improving protein functionality using conventional and non-conventional methods
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1426596
- 1,736 views
Original Research
Published on 22 May 2024
Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1365021
- 2,119 views
- 1 citation
Original Research
Published on 10 Apr 2024
Unreliability of clustering results in sensory studies and a strategy to address the issue
in Food Characterization
Frontiers in Food Science and Technology
doi 10.3389/frfst.2024.1271193
- 2,410 views
- 1 citation