Frontiers in Food Science and Technology

Mini Review

Published on 24 Jan 2024

The role of valorised plant proteins and phenolic compounds on the digestibility of foods: a short review of recent trends and future opportunities in addressing sustainability issues

in Food Characterization

Charles Stephen Brennan

Frontiers in Food Science and Technology

doi 10.3389/frfst.2024.1354391

1,740 views
3 citations

Original Research

Published on 14 Nov 2023

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

in Food Characterization

Sónia Oliveira
María Dolores Torres Pérez
Isabel Sousa
Anabela Raymundo

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1265828

3,016 views
6 citations

Editorial

Published on 02 Nov 2023

Editorial: Agro-morphological and nutritional profiling of crops

in Food Characterization

Sapna Langyan
Tarun Belwal
Chunpeng Craig Wan
Pranjal Yadava
Tanushri Kaul

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1297763

963 views

Original Research

Published on 16 Oct 2023

Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture

in Food Characterization

Camilly Fratelli
Maria Cristiana Nunes
Veridiana Vera De Rosso
Anabela Raymundo
Anna Rafaela Cavalcante Braga

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1258219

4,601 views
9 citations

Original Research

Published on 14 Sep 2023

Influence of UV radiation-absorbing foils on secondary plant metabolites in three lettuce cultivars (Lactuca sativa L. and Cichorium intybus L.)

in Food Characterization

Nikola Laurenčíková
Marek Živčák
Susanne Neugart
Tobias Pöhnl

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1208100

1,570 views
5 citations

Review

Published on 06 Jul 2023

Advances in large amplitude oscillatory shear Rheology of food materials

in Food Characterization

Merve Yildirim Erturk
Anh Nghi Minh Le
Jozef Kokini

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1130165

3,996 views
10 citations

Original Research

Published on 21 Jun 2023

The relevance of the number of categories in the hedonic scale to the Ghanaian consumer in acceptance testing

in Food Characterization

Emmanuel Addo-Preko
Joris Gerald Niilante Amissah
Maame Yaakwaah Blay Adjei

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1071216

32,502 views
6 citations

Original Research

Published on 05 Jun 2023

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima

in Food Characterization

Madeleine Jönsson
Leila Allahgholi
Marilyn Rayner
Eva Nordberg Karlsson

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1150482

2,995 views
9 citations

Review

Published on 13 Apr 2023

Language of smell: Tracing some cross-cultural insights from past and present

in Food Characterization

Chetan Sharma

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1091355

8,396 views
1 citation

Original Research

Published on 12 Apr 2023

Sensory quality of upcycled legume water: Expectation vs. reality

in Food Characterization

Lauryn Rose Hippolite
Ziqian Feng
Yanyu Zhang
Sung Je Lee
Luca Serventi

Frontiers in Food Science and Technology

doi 10.3389/frfst.2023.1143371

2,054 views
4 citations

Original Research

Published on 18 Jan 2023

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

in Food Characterization

Astrid Ahlinder
Evelina Höglund
Camilla Öhgren
Ana Miljkovic
Mats Stading

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1058641

3,243 views
3 citations

Mini Review

Published on 01 Dec 2022

Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

in Food Characterization

Dahryn Andilla Augustine
Grace-Anne Bent

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072675

10,160 views
14 citations

Mini Review

Published on 01 Dec 2022

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

in Food Characterization

Gabrielle Victoria Gautério
Sara Isabel Da Cruz Silvério
Mariana Buranelo Egea
Ailton Cesar Lemes

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1074505

7,130 views
15 citations

Editorial

Published on 21 Nov 2022

Editorial: Producing foods and ingredients through valorization of agro-industrial by-products

in Food Characterization

Patricia Arcia
Isabel Hernando

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.1072695

1,253 views
1 citation

Mini Review

Published on 19 Oct 2022

The role of perireceptor events in flavor perception

in Food Characterization

Valentin Boichot
Mariam Muradova
Clément Nivet
Alena Proskura
Jean-Marie Heydel
Marie-Chantal Canivenc-Lavier
Francis Canon
Fabrice Neiers
Mathieu Schwartz

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.989291

2,647 views
9 citations

Technology Report

Published on 28 Sep 2022

Estimation of starch content in cassava based on coefficient of reflection measurement

in Food Characterization

Temitope Odedeyi
Ismail Rabbi
Clive Poole
Izzat Darwazeh

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.878023

4,912 views
8 citations