Editorial
Accepted on 02 Jun 2025
Editorial: Advancing Food Processing: Novel Technologies and Modeling Techniques
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1631439
- 159 views
163 Publications
Volume 5 - 2025
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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1499271
- 172 views
Original Research
Published on 26 May 2025
Modeling and simulation of coffee bean heating during roasting: effect of heat generation
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1603783
- 451 views
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
- 325 views
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
- 1,370 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
- 758 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
- 904 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
- 1,095 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1507538
- 617 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
- 1,013 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
- 1,244 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
- 595 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
- 1,011 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
- 8,177 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
- 1,120 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
- 1,788 views