ReviewPublished 12 October 2026Mulberry (Morus alba) leaves in sheep and goat nutrition: a critical narrative review of rumen function, performance, meat quality, and mechanistic evidenceMuhammad Jawad · Pengyu Zhang · Haoqi Yang · Jianguo Shi · Linfeng Mi · Yanyi He · Sina Lu · Pengpeng Fu · Huzaifa Iftikhar · Xiaoyue SongFrontiers in Veterinary Sciencedoi 10.3389/fvets.2026.1986200
Original ResearchPublished 8 October 2026Finger millet flour based batter coating: effects on frying behavior, oil uptake, and storage stability of chicken popcornKiran M. · Md. Yousufuddin · B. Manojkumar · Ravindra B. Dombar · Jamadar DeepikaFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1901708
ReviewPublished 1 October 2026Biomacromolecule-based encapsulation of Hibiscus sabdariffa polyphenols for functional foods and nutraceuticalsNaasrin Shaikh · Ramendra Pati Pandey · Lubna ShaikFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1975629
Original ResearchPublished 23 September 2026Multivariate statistical analysis of chemical components, origin, variety, and sensory quality of domestic cigar tobacco leavesCai Wen · An Hongyue · Liu Jie · Zhang Qianying · Huang Mingyue · Chai Zhishun · Zhu Beibei · Huo Danqun · Li DongliangFrontiers in Chemistrydoi 10.3389/fchem.2026.1910376
Original ResearchPublished 18 September 2026Multivariate analysis of the interactive effects of thermosonication and coagulant type on tofu quality characteristics and yieldRossana Altamirano-Fortoul · Emma Mani-López · Ricardo H. Hernández-Figueroa · Aurelio López-Malo · Nelly Ramírez-CoronaFrontiers in Soft Matterdoi 10.3389/frsfm.2026.1957457
Original ResearchPublished 19 August 2026Shelf-life evaluation of precooked millet couscous (Pennisetum glaucum) during ambient storage, in SenegalAdjaratou Basse · Abdou Diouf · Eliasse Diémé · Donatien Kaboré · Nafissatou Diop · Mamoudou Hama DickoFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1898623
Original ResearchPublished 3 August 2026Bio-preservation potential of Lactococcus lactis FO1 bacteriocin in fish sausage with optimizing production conditionUlrich Daquain Fotso Techeu · Hector Kenfack Momo · Edith Marius Foko Kouam · Laverdure Tchamani Piame · Pierre Marie Kaktcham · François Zambou NgoufackFrontiers in Aquaculturedoi 10.3389/faquc.2026.1900301
Original ResearchPublished 21 July 2026Physicochemical and sensory quality of poultry slaughter byproduct-enriched sticks during ambient storage (25 ± 2 °C) under different packaging conditionsK. Abhinandh · Pavan Kumar · Nitin Mehta · Rajesh V. WaghFrontiers in Food Science and Technologydoi 10.3389/frfst.2026.1847935
Brief Research ReportPublished 15 June 2026Fish out of water: consumer perceptions of aquaculture and food security in Eleuthera, The BahamasMia Avril · Augusta Halle · Nico Novara ChristiansFrontiers in Ocean Sustainabilitydoi 10.3389/focsu.2026.1822026
ReviewPublished 13 May 2026Sustainable flavor engineering in fermented foods: biochemical routes and technological applications of lactic acid bacteriaDebashree Borthakur · Bipin Kumar Sharma · Twesigye DuncanFrontiers in Industrial Microbiologydoi 10.3389/finmi.2026.1834783
