Original Research
Accepted on 12 May 2025
Comparative nutrient and sensory analysis of eight different commercial Chlorella powders
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1534438
- 107 views
160 Publications
Volume 5 - 2025
Review
Published on 02 May 2025
Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1581877
- 761 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1400395
- 479 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1548747
- 662 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1572265
- 772 views
Original Research
Published on 19 Mar 2025
Evaluation of pre-selected mandarin hybrids based on tolerance to alternaria brow spot, physicochemical characteristics and acceptability
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507538
- 422 views
Original Research
Published on 05 Mar 2025
Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1556103
- 842 views
Mini Review
Published on 05 Mar 2025
Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1542284
- 826 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1578577
- 446 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1491253
- 820 views
Review
Published on 27 Feb 2025
Food packaging use and post-consumer plastic waste management: a comprehensive review
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1520532
- 5,797 views
Original Research
Published on 24 Feb 2025
Modeling and experimental analysis of protein matrix solidification in cooling dies during high-moisture extrusion
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1443376
- 916 views
Original Research
Published on 20 Feb 2025
Food handling practices among street food vendors and their associated factors in the town administration of Gamo Zone, Southern Ethiopia
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1445910
- 1,452 views
Original Research
Published on 11 Feb 2025
Assessing food safety and hygiene practices in old age homes in Mangaung and Lejweleputswa regions, free state
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1541499
- 1,104 views
Perspective
Published on 07 Feb 2025
Superfoods: exploring sustainability perspectives between nutrient synthesizers and accumulators
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507933
- 1,399 views
- 1 citation
