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5 articles related to "Value Added Food"

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Articles

Perspective

Published on 21 Nov 2014

Food ingredients from the marine environment. Marine biotechnology meets food science and technology

in Marine Biotechnology and Bioproducts

Ioannis S. Boziaris

Frontiers in Marine Science

doi 10.3389/fmars.2014.00066

16,768 views
27 citations

Original Research

Published on 06 Dec 2024

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

in Nutrition and Food Science Technology

Donna Ryland
John Thoroski
Shiva Shariati-Ievari
April McElrea
Alexandre Goertzen
Geraldine M. Dowling
Michel Aliani

Frontiers in Nutrition

doi 10.3389/fnut.2024.1488413

2,515 views
3 citations

Perspective

Published on 02 Oct 2025

Inclusive seed systems for better nutrition and sustainable food systems in Mali

in Food Policy and Economics

Almamy Sylla
Kavitha Kasala
Padmaja Ravula
Victor Afari-Sefa
Boubakary Cissé
Mamourou Sidibé
McDonald Bright Jumbo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1628431

2,110 views

Original Research

Published on 12 Jan 2026

Effect of drying methods, pretreatment and storage conditions on nutritional quality and consumer acceptability of cocoyam leaves (Xanthosoma sagittifolium)

in Nutrition and Sustainable Diets

Gloria L. Essilfie
Matilda A. D. Afful
Roslyne N. N. Baddoo
Raphael U. Kumedzro-Ashiade

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1657192

769 views

Review

Published on 26 Jan 2021

Utilization of Food Processing By-products in Extrusion Processing: A Review

in Sustainable Food Processing

Debomitra Dey
Jana K. Richter
Pichmony Ek
Bon-Jae Gu
Girish M. Ganjyal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.603751

31,273 views
109 citations