Original Research
Published on 10 Apr 2026
Detection of carcass contamination using video image analysis during industrial pig slaughter
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1698416
233 Publications
volumes
Volume 6 - 2026
Review
Accepted on 06 Apr 2026
DIGITAL TWINS FOR FOOD PROCESSING AND SHELF-LIFE: LINKING MECHANISTIC MODELS, SENSORS, AND AI TO PREDICT QUALITY, SAFETY, AND WASTE THROUGH NEAR-REAL-TIME DECISION SUPPORT
Frontiers in Food Science and Technology
Original Research
Accepted on 03 Apr 2026
Sustainable Valorization of Insect Processing By‑Products via Enzymatic Assisted Extraction of Chitin
Frontiers in Food Science and Technology
Original Research
Published on 02 Apr 2026
Analyze the liquild style of Nongxiang Baijiu based on the multi-dimensional sensory evaluation and multivariate statistical analysis
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1799589
- 104 views
Original Research
Accepted on 01 Apr 2026
Improving reconstituted and re-spray-dried milk protein concentrate (MPC85) functionality using Pulsed electric field technology
Frontiers in Food Science and Technology
Original Research
Published on 01 Apr 2026
Effects of Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou Seed mixture on sleep quality in pre-clinical and clinical studies
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1678594
- 283 views
Mini Review
Accepted on 31 Mar 2026
Green-Synthesised Nanoparticles in Edible Coatings: A Sustainable Strategy Against Postharvest Pathogens
Frontiers in Food Science and Technology
Original Research
Accepted on 30 Mar 2026
Enhancing shelf life of pumpkin pulp with natural-based preservative and high pressure processing
Frontiers in Food Science and Technology
Original Research
Accepted on 27 Mar 2026
Bioactive Composition, Germination Behavior and Functional Properties of Three Moroccan Flaxseed Origins (Linum usitatissimum L.)
Frontiers in Food Science and Technology
Mini Review
Published on 26 Mar 2026
Applications of augmented reality in food packaging design: a mini review
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1767725
- 177 views
Brief Research Report
Published on 26 Mar 2026
Nutritional characterization of three quinoa (Chenopodium quinoa Willd.) cultivars grown in northern Italy
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1768332
- 127 views
Original Research
Published on 24 Mar 2026
Life cycle assessment of buffalo manure management strategies: a case study of a farm in southern Italy
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1804896
- 161 views
Original Research
Accepted on 23 Mar 2026
Impact of pretreatment and different drying methods on nutritional and antioxidant properties of turkey berry fruits (Solanum torvum)
Frontiers in Food Science and Technology
Review
Accepted on 19 Mar 2026
Phytochemical profiling of secondary metabolites across botanical parts of underutilized berry species: Antioxidant properties and climate-resilient value chains
Frontiers in Food Science and Technology
Systematic Review
Published on 19 Mar 2026
Current trends and knowledge mapping on functional foods: bibliometric analysis and review
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1762291
- 616 views
Original Research
Published on 19 Mar 2026
Extraction and stability of R-phycoerythrin from the macroalga Palmaria palmata using conventional and nonthermal processes
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1800155
- 232 views
Original Research
Accepted on 17 Mar 2026
Drying kinetics, energy efficiency, and moisture diffusion characteristics of African walnut (Tetracarpidium conophorum) during cabinet and oven drying
Frontiers in Food Science and Technology
Original Research
Published on 16 Mar 2026
Inactivation kinetics of Clostridium sporogenes spores by pulsed electric field (PEF)
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1755404
- 240 views
Original Research
Accepted on 10 Mar 2026
Identifying food-based medicinal indigenous leafy vegetables and evaluating their bioactive compounds in the Ga-Molepo community of Limpopo Province
Frontiers in Food Science and Technology
Original Research
Accepted on 28 Feb 2026
EFFECTOFSHEABUTTERASA SHORTENINGSUBSTITUTEINTHREE CAKEMAKINGTECHNIQUES (CREAMING,RUBBING-INAND MELTING-FAT):PHYSICALAND SENSORYANALYSESPRINCEM.SAEED
Frontiers in Food Science and Technology
Brief Research Report
Published on 27 Feb 2026
Optimization of brewing technology and analysis of aroma components of black tea-coffee compound fruit wine
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1775917
- 555 views
Original Research
Published on 25 Feb 2026
Fruit and vegetable waste management: awareness of the retailers in Region F, City of Johannesburg, South Africa
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1748328
- 302 views
Editorial
Published on 18 Feb 2026
Editorial: Agro-morphological and nutritional profiling of crops Vol. 2
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1791358
- 204 views