Review
Published on 25 Nov 2024
Micro and nano plastics: contaminants in beverages and prevention strategies
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1491290
- 3,858 views
Type at least 3 characters
398 articles
Original Research
Published on 22 Nov 2024
Exploring the nutraceutical potential of soybean genotypes of Uttarakhand: implications for the mainstreaming of wild soybean
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1495734
- 1,041 views
- 1 citation
Original Research
Published on 13 Nov 2024
Millet bran dietary fibres treated by heating, dual enzymolysis united with acrylic-grafting or hydroxypropylation: effects on the properties of heat-induced egg white protein gel
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1464536
- 488 views
Original Research
Published on 01 Nov 2024
Isolation, structural characterization, and hypoglycemic activity of polysaccharides from the stems of Panax ginseng C. A. Meyer
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1500278
- 1,036 views
Original Research
Published on 01 Nov 2024
Quality enhancement of Barramundi kamaboko using vortex fluidic device modified starch and fish gelatin
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1445762
- 903 views
Editorial
Published on 21 Oct 2024
Editorial: The aquatic product processing and by-product utilization
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1498642
- 555 views
Original Research
Published on 17 Oct 2024
Optimized bioconversion of grapeseed oil-based bioactive conjugated linoleic acid by Bacillus coagulans IBRC-M 10807
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1487005
- 786 views
Original Research
Published on 11 Oct 2024
Challenges and opportunities in geographical indication registered gastronomic products: Erzurum Rosette
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1460663
- 1,829 views
Original Research
Published on 08 Oct 2024
Clean label extraction of bioactive compounds from Chenopodium album and their role in the characterization and stability of ostrich meat
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1472110
- 3,132 views
- 2 citations
Original Research
Published on 03 Oct 2024
Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1474760
- 956 views
Original Research
Published on 02 Oct 2024
The effect of composite edible coatings on the postharvest quality of “Hass” avocado fruit treated at different harvest maturities
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1473731
- 4,791 views
- 2 citations
Original Research
Published on 18 Sep 2024
Enhancement of the energy and exergy analysis capabilities of the yoghurt process: a case study of the dairy industry
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1450653
- 1,182 views
- 2 citations
Original Research
Published on 16 Sep 2024
Evaluation and comparison of energy use efficiency among cucumber greenhouses
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1427530
- 1,869 views
- 1 citation
Original Research
Published on 13 Sep 2024
Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1445206
- 1,193 views
- 2 citations
Original Research
Published on 11 Sep 2024
Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1436542
- 1,202 views
- 3 citations
Original Research
Published on 05 Sep 2024
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.2024.1364052
- 6,520 views