Frontiers in Food Science and Technology

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

Edwige Bahanla Oboulbiga
Zénabou Semdé
Fidèle Wend-Bénédo Tapsoba
Siébou Youl
Fulbert Nikiéma
Crépin Ibingou Dibala
Fatoumata Hama-Ba
Mamoudou Hama Dicko

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1636295

384 views

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

Thomas Dippong
Flavia Pop
Zorica Voşgan
Cristina Mihali

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1656271

490 views

Original Research

Accepted on 11 Aug 2025

Evaluation of African Yam Bean (Sphenostylis stenocarpa) accessions grown in Togo for nutritional and antinutritional properties

in Food Characterization

Koffi Kibalou PALANGA
Awovi Selom AHONON
Anissou BAWA
Koffi BATCHAZI
Essohouna Modom BANLA
Ghislain Comlan AKABASSI
Tiatou Souho

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1659294

151 views

Original Research

Accepted on 05 Aug 2025

Chickpea processing to obtain a protein ingredient for the plant-based market

in Food Characterization

Rodrigo Fernandes Caldeira
Lucas De Paiva Gouvêa
Tatiana de Lima Azevedo
Allan Eduardo Wilhelm
Daniela de Grandi Castro Freitas de Sá
Melicia Cintia Galdeano
Ilana Felberg
Rosemar Antoniassi
Caroline Grassi Mellinger
Janice Ribeiro Lima

Frontiers in Food Science and Technology

doi 10.3389/frfst.2025.1547684

303 views

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

1,966 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

1,332 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

1,646 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

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

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1443185

2,232 views
3 citations

Editorial

Published on 09 Dec 2024

Editorial: Advances in sensory evaluation of foods

in Food Characterization

Claudia Gonzalez Viejo
Damir D. Torrico
Sigfredo Fuentes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1534473

2,633 views

Editorial

Published on 20 Nov 2024

Editorial: Current insights on food digestibility and microbial diversity

in Food Characterization

Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1514436

784 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

Emily M. Venable
Rachel N. Carmody

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1469470

2,401 views
1 citation

Methods

Published on 28 Oct 2024

Microstructure of confectionery masses revealed by cryo-planing

in Food Characterization

Jaap Nijsse
Adriana Fernanda Cruz Serna
Sergey M. Melnikov

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1464882

1,392 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

Sreejani Barua
Prem Prakash Srivastav
Thomas A. Vilgis

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1466604

2,142 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

Thaísa Santana de Oliveira
Roblessa Sant’Anna
Giordana Demaman Arend
Guilherme Dallarmi Sorita
Callebe Camelo-Silva
Rodrigo Barcellos Hoff
Silvani Verruck

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1460402

1,964 views

Review

Published on 29 Aug 2024

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

in Food Characterization

Sharvary Arun Vichare
Sonia Morya

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1441029

6,588 views
12 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

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

2,195 views
1 citation