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Frontiers in Food Science and Technology is a peer-reviewed journal published by Frontiers, covering Food composition and properties, Meat and Animal Product Quality, Microbial Inactivation Methods. Over its lifetime it has published 254 papers, which have received 1,678 citations.
| Publisher | Frontiers |
|---|---|
| Reference style | Author–year (Harvard) Author–year — (Smith, 2023) in the text Smith, A., Jones, B. and Lee, C. (2023) 'A representative article title', Frontiers in Food Science and Technology, 12(3), pp. 45–58.
Formats any DOI in Frontiers in Food Science and Technology style. No sign-up. |
| Publishes research in | Food composition and properties Meat and Animal Product Quality Microbial Inactivation Methods Protein Hydrolysis and Bioactive Peptides Nanocomposite Films for Food Packaging |
| ISSN | 2674-1121 |
| Citation impact (2-yr) | 3.71 |
| h-index | 20 |
| i10-index | 58 |
| Open access | Yes — indexed in DOAJ |
| Top institutions publishing here | Technical University of Denmark |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Algal biomass or algae extracts can be used as food ingredients, meeting the needs of the consumers for nutritious, sustainable, and healthy food. Microalgae and macroalgae (seaweed) are rich in proteins, soluble fibers and polysaccharides, lipids and polyunsaturated fatty acids, pigments, vitamins, and minerals. However, one of the main challenges of using algae in food…
Nowadays, oilseed cakes are the by-products of oil extraction, have gained significant interest due to their wide range of nutritional, functional, and medicinal properties. The review paper is an overview of the applications of oilseed cakes across due to their nutritional and economic potential. Oilseed cakes present a valuable resource due to rich nutritional profile…
CRISPR-Cas, ZFN, and TALEN provide gene editing opportunities which may lead to new food and agricultural products with identifiable benefits for end-use consumers. Given the public perceptions and backlash faced by previous generations of genetically modified food products, there is a lot of speculation regarding how gene edited food products will come to be understood,…
Alternatives to the conventional thermal processing (TT) of food are an area of research that has grown tremendously in recent decades. The impact of these alternative techniques on the sensory profile of fruit juices has been discussed in the literature but only in a fragmented manner. This review takes a macroscopic approach to discuss the…
Growing meat in vitro using tissue engineering and bioproduction techniques (cellular agriculture) has become an increasingly promising solution to the global food security challenge. Our lab has established methods to cultivate bovine muscle tissue on decellularized plants, representing a viable low-cost, sustainable method to grow meat on edible scaffolds. Most work in this area has…
