2674-1121

Frontiers in Food Science and Technology

Frontiers Media SA

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Your prioritized action plan

Ordered by how many DOIs each fix touches — start here, not with every error at once.

1

Attach ORCID iDs across 252 articles

ORCID iDs strengthen author disambiguation and institutional reporting.

High impact252 DOIs
2

Add abstracts to 20 articles

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Low impact20 DOIs
3

Deposit reference lists for 15 records

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Low impact15 DOIs

DOIs for this ISSN

Showing the top 5 of 252 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 Frontiers: Current Challenges in Food Process Design and Eng… (10.3389/frfst.2021.780013)
Abstract References ORCID
52.42 4
2 Use of algae as food ingredient: sensory acceptance and comm… (10.3389/frfst.2022.989801)
ORCID
48.49 86
3 Editorial: Advances in sensory evaluation of foods (10.3389/frfst.2024.1534473)
Abstract References ORCID
45.15 3
4 Exploring waste utilization potential: nutritional, function… (10.3389/frfst.2024.1441029)
ORCID
42.47 49
5 Editorial: Algae as food and ingredient: from production to… (10.3389/frfst.2023.1220050)
Abstract ORCID
42.25 6
6 Who Trusts in Gene-Edited Foods? Analysis of a Representativ… (10.3389/frfst.2022.858277)
ORCID
40.84 42
7 Repurposing agricultural waste as low-cost cultured meat sca… (10.3389/frfst.2023.1208298)
ORCID
40.05 39
8 A review study on the effects of thermal and non-thermal pro… (10.3389/frfst.2024.1405384)
ORCID
39.21 36
9 Post-harvest quality changes and shelf-life determination of… (10.3389/frfst.2022.1030229)
ORCID
38.29 33
10 The relevance of the number of categories in the hedonic sca… (10.3389/frfst.2023.1071216)
ORCID
37.63 31
11 Generative artificial intelligence in the agri-food value ch… (10.3389/frfst.2024.1473357)
ORCID
36.93 29
12 Bacteriocins from lactic acid bacteria: strategies for the b… (10.3389/frfst.2024.1439891)
ORCID
36.56 28
13 Acrylamide, a toxic maillard by-product and its inhibition b… (10.3389/frfst.2022.1072675)
ORCID
35.37 25
14 Impact of pulsed electric fields (PEF) treatment on the peel… (10.3389/frfst.2023.1152111)
ORCID
35.37 25
15 Valorization of Persimmon Fruit Through the Development of N… (10.3389/frfst.2022.914952)
ORCID
34.95 24
16 Advances in large amplitude oscillatory shear Rheology of fo… (10.3389/frfst.2023.1130165)
ORCID
34.95 24
17 Progress of rapid detection of pesticides in fruits and vege… (10.3389/frfst.2023.1253227)
ORCID
34.04 22
18 Carvacrol, citral, eugenol and cinnamaldehyde casein based e… (10.3389/frfst.2024.1400224)
ORCID
34.04 22
19 Pasteurization of Beer by Non-Thermal Technologies (10.3389/frfst.2021.798676)
ORCID
33.56 21
20 Passive evaporative coolers for postharvest storage of fruit… (10.3389/frfst.2023.1100181)
ORCID
33.56 21
21 Fermented traditional wine from palm trees: microbial, nutri… (10.3389/frfst.2023.1225762)
ORCID
33.56 21
22 β-glucan from brewer’s spent yeast as a techno-functional fo… (10.3389/frfst.2022.1074505)
ORCID
33.06 20
23 UV-C inactivation of microorganisms in droplets on food cont… (10.3389/frfst.2023.1182765)
ORCID
33.06 20
24 Molecular hydrogen: a sustainable strategy for agricultural… (10.3389/frfst.2024.1448148)
ORCID
33.06 20
25 Physicochemical, antioxidant and starch-digesting enzymes in… (10.3389/frfst.2022.974588)
ORCID
32.53 19
26 Exploration of novel eco-friendly techniques to utilize bioa… (10.3389/frfst.2024.1388461)
ORCID
32.53 19
27 Food packaging use and post-consumer plastic waste managemen… (10.3389/frfst.2025.1520532)
ORCID
32.53 19
28 Estimation of starch content in cassava based on coefficient… (10.3389/frfst.2022.878023)
ORCID
31.97 18
29 Emerging advancements in 3D food printing (10.3389/frfst.2025.1607449)
ORCID
31.97 18
30 ORP should not be used to estimate or compare concentrations… (10.3389/frfst.2022.1007001)
ORCID
31.38 17
31 Characterization of biopolymers based antibacterial films en… (10.3389/frfst.2024.1356582)
ORCID
31.38 17
32 Exploration of high-pressure processing (HPP) for preservati… (10.3389/frfst.2023.1150482)
ORCID
30.76 16
33 Spirulina and its residual biomass as alternative sustainabl… (10.3389/frfst.2023.1258219)
ORCID
30.76 16
34 Plant-based milk substitutes: sources, production, and nutri… (10.3389/frfst.2025.1593870)
ORCID
30.76 16
35 Effects of cellulase and Lactiplantibacillus plantarum on th… (10.3389/frfst.2022.1108043)
ORCID
30.10 15
36 Cell-based meat: The molecular aspect (10.3389/frfst.2023.1126455)
ORCID
30.10 15
37 Antimicrobial and biocide resistance in Staphylococcus aureu… (10.3389/frfst.2023.1165871)
ORCID
30.10 15
38 Ozone treatment of meat and meat products: a review (10.3389/frfst.2024.1351801)
ORCID
30.10 15
39 Incorporation of fruits or fruit pulp into yoghurts: recent… (10.3389/frfst.2025.1581877)
ORCID
30.10 15
40 Shiga toxin-producing Escherichia coli outbreaks in Californ… (10.3389/frfst.2022.1068690)
ORCID
29.40 14
41 The role of perireceptor events in flavor perception (10.3389/frfst.2022.989291)
ORCID
29.40 14
42 3D-printed Chlorella vulgaris snacks: a contribution to a he… (10.3389/frfst.2023.1265828)
ORCID
29.40 14
43 Fermented foods as alternative functional foods during post-… (10.3389/frfst.2022.1047970)
ORCID
28.65 13
44 Investigation of LED Light Qualities for Peppermint (Mentha… (10.3389/frfst.2022.852155)
ORCID
28.65 13
45 Metabolic engineering of B. subtilis 168 for increased precu… (10.3389/frfst.2023.1111571)
ORCID
28.65 13
46 Valorization Strategies for a By-Product of Organic Tomato P… (10.3389/frfst.2022.893795)
ORCID
26.98 11
47 The effects of roasting on antioxidant and anticancer activi… (10.3389/frfst.2022.986868)
ORCID
26.98 11
48 Application of Yarrowia lipolytica in fermented beverages (10.3389/frfst.2023.1190063)
ORCID
26.98 11
49 Towards attractive texture modified foods with increased fib… (10.3389/frfst.2022.1058641)
ORCID
26.03 10
50 How the ongoing armed conflict between Russia and Ukraine ca… (10.3389/frfst.2023.1072872)
ORCID
26.03 10