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Applied Sciences
Volume 16
Issue 14
10.3390/app16147004
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Editorial

Closing Editorial: Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods

by
Oana Bianca Oprea
1,* and
Ignat Tolstorebrov
2
1
Faculty of Food and Tourism, Transilvania University of Brasov, Castelului 148, 500014 Brașov, Romania
2
NTNU, Institutt for Energi- og Prosessteknikk, Postboks 8900 Torgarden, 7491 Trondheim, Norway
*
Author to whom correspondence should be addressed.
Appl. Sci. 2026, 16(14), 7004; https://doi.org/10.3390/app16147004
Submission received: 26 June 2026 / Revised: 3 July 2026 / Accepted: 10 July 2026 / Published: 13 July 2026
(This article belongs to the Special Issue Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods)
Versions Notes

Excerpt

Note: In lieu of an abstract, this is an excerpt from the first page.

The food industry is currently undergoing a profound transformation driven by the need to provide safe, nutritious, high-quality, and sustainable food products to a growing global population [...]

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MDPI and ACS Style

Oprea, O.B.; Tolstorebrov, I. Closing Editorial: Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods. Appl. Sci. 2026, 16, 7004. https://doi.org/10.3390/app16147004

AMA Style

Oprea OB, Tolstorebrov I. Closing Editorial: Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods. Applied Sciences. 2026; 16(14):7004. https://doi.org/10.3390/app16147004

Chicago/Turabian Style

Oprea, Oana Bianca, and Ignat Tolstorebrov. 2026. "Closing Editorial: Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods" Applied Sciences 16, no. 14: 7004. https://doi.org/10.3390/app16147004

APA Style

Oprea, O. B., & Tolstorebrov, I. (2026). Closing Editorial: Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods. Applied Sciences, 16(14), 7004. https://doi.org/10.3390/app16147004

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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