Original Research
Published on 17 Jul 2025
Production of HPP natural hydrogels from conventional and non-conventional starch sources
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1629161
- 315 views
169 Publications
Volume 5 - 2025
Editorial
Accepted on 14 Jul 2025
Editorial: The Future of Foods
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1647333
- 375 views
Original Research
Accepted on 11 Jul 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
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1636295
- 150 views
Review
Published on 03 Jul 2025
Emerging advancements in 3D food printing
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1607449
- 991 views
Review
Published on 30 Jun 2025
Plant-based milk substitutes: sources, production, and nutritional, nutraceutical and sensory qualities
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1593870
- 1,106 views
Review
Published on 25 Jun 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
- 849 views
Original Research
Published on 18 Jun 2025
Comparative nutrient and sensory analysis of eight different commercial Chlorella powders
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1534438
- 1,355 views
Original Research
Accepted on 17 Jun 2025
Formation Kinetic Study of Thermally Induced Trans and Conjugated Linoleic Acids in Corn Oil
Frontiers in Food Science and Technology
doi 10.3389/frfst.2025.1552638
- 225 views
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
- 494 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
- 1,372 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
- 2,629 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
- 1,257 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
- 1,629 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
- 1,727 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
- 1,005 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
- 1,453 views