Original Research
Accepted on 10 Feb 2026
Physicochemical, Functional, and Structural properties of ultrasound-treated Pearl millet (Pennisetum glaucum) grains
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
Type at least 3 characters
470 articles
articles
Original Research
Accepted on 09 Feb 2026
Oregano essential oil as a natural preservative for extending pasteurized milk's shelf life
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 147 views
Original Research
Accepted on 09 Feb 2026
Sustainable Processing Approach: Influence of Microwave Power and Foam Thickness on Drying Kinetics and Quality of Foam-Mat Dried Mandarin Powder
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 185 views
Original Research
Accepted on 05 Feb 2026
Green intention or green action? Bivariate studies on attitudes and purchase intentions towards sustainable packaging
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 114 views
Original Research
Published on 05 Feb 2026
AI-driven smart packaging: enhancing sustainability and cybersecurity in food supply chains
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1712080
- 516 views
Original Research
Published on 04 Feb 2026
Green strategic orientation, innovation, and government support: drivers of sustainable performance in the Indian food processing sector
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2026.1757246
- 401 views
Original Research
Published on 04 Feb 2026
Experimental determination of the mechanical properties of highland barley grains
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2026.1765381
- 369 views
Original Research
Published on 02 Feb 2026
Optimization of anthocyanin extraction from mango peel wastes using ultrasound and microwave-assisted natural deep eutectic solvents
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1753564
- 500 views
Original Research
Published on 28 Jan 2026
Quality enhancement strategies for Chinese dark tea from three major production regions based on fermentation process parameter regulation
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1746095
- 423 views
Original Research
Published on 21 Jan 2026
Determinants of adoption of cattle manure briquettes: a logistic regression study among salt farmers in rural Aceh, Indonesia
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1724877
- 932 views
Original Research
Accepted on 19 Jan 2026
Efficiency of gluconate stabilized silver nano coating for shelf life enhancement of Khasi mandarin (Citrus reticulata, Blanco)
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 171 views
Original Research
Accepted on 19 Jan 2026
Organic spirulina as a sustainable superfood: A tripartite sustainability assessment of an Italian production case study
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 219 views
Original Research
Published on 16 Jan 2026
Impact of moisture heat treatment on the physicochemical properties of potato and wheat starches
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1696123
- 731 views
Original Research
Published on 15 Jan 2026
The contribution of the meat value chain to inclusive sustainable development in the highlands: a systems thinking approach
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1696317
- 659 views
Original Research
Published on 13 Jan 2026
Effect of drying temperature on berry press residue anthocyanin stability and profile
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1733151
- 785 views
Brief Research Report
Published on 12 Jan 2026
Characterization of storage-induced quality deterioration in Rambak crackers and development of an IoT-based humidity-responsive smart container
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1717116
- 609 views
Original Research
Published on 12 Jan 2026
A comparative study of drying methods on tomato peel residues: physicochemical and antioxidant properties
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1737421
- 441 views
Review
Published on 08 Jan 2026
Recent advances in plant protein-based sustainable packaging films: resource, applications, challenges and future directions
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1733428
- 863 views
Original Research
Published on 05 Jan 2026
A sustainable approach to phalsa juice processing: ultrasonication for enhanced nutraceuticals and thermosonication for microbial safety
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1722565
- 894 views
Original Research
Accepted on 26 Dec 2025
Countering Demand Disruptions: The Role of Resilience Investment and Contract Design in Food Supply Chains
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
- 175 views
Correction
Published on 22 Dec 2025
Correction: Understanding the societal dilemma of genetically modified food consumption: a stimulus-organism-response investigation
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1751833
- 1,025 views
Brief Research Report
Published on 08 Dec 2025
Enhancement of antimicrobial properties of eco-traditional teak leaf food packaging via Pickering cellulose-stabilized lemongrass oil and propolis emulsion coating
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1716365
- 1,074 views
Original Research
Published on 05 Dec 2025
Comparative analysis of cellular structures in fresh and dehydrated tropical fruits using confocal microscopy
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1737052
- 829 views
Correction
Published on 01 Dec 2025
Correction: The patent innovation ecosystem of China's ready-to-cook foods industry: spatiotemporal evolution, technical clustering, and collaborative network analysis
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1740471
- 567 views