Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Accepted on 13 Feb 2026

Impacts of high-temperature and humidity transportation on rice quality: an integrated analysis of microbial community succession and flavor compound alterations

in Nutrition and Food Science Technology

Disha Jiang
Yulin Wang
Yun Ling
Sergei Alexandrovich EREMIN
Liliya I. Mukhametovac
Jinglin Du
Hao Hu

Frontiers in Nutrition

Original Research

Published on 13 Feb 2026

Mineral infusion and in-vitro bioaccessibility in Camellia sinensis and herbal tea: influence of matrix and brewing format

in Nutrition and Food Science Technology

Hakan Apaydın

Frontiers in Nutrition

doi 10.3389/fnut.2026.1739362

475 views

Review

Published on 13 Feb 2026

Regulating polysaccharide structure and bioactivity via free radical degradation: a review of mechanisms, effects, and application prospects

in Nutrition and Food Science Technology

Jieming Li
Shuaiyi Lv
Yulong Hu
Yuanfang Kong
Juntao Cai
Guanglei Nan
Shiqing Jiang
Shaohua Yang
Chunhong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2026.1725700

440 views

Brief Research Report

Published on 10 Feb 2026

Perceptions of cell-cultured “meat” embedded in the cultural context: public surveys in Japan and the United Kingdom

in Nutrition and Food Science Technology

Aiko Hibino

Frontiers in Nutrition

doi 10.3389/fnut.2026.1756443

442 views

Original Research

Accepted on 09 Feb 2026

Peptidomic profiling and molecular dynamics study of Bioactive peptides from fermented camel milk: Considering the fermentation time dependent proteolysis by Lactobacillus and Saccharomyces with antidiabetic, antioxidative and anti-inflammatory activities

in Nutrition and Food Science Technology

Prashantkumar Natubhai Padhiyar
Pooja M. Mankad
Krupali Ramanuj
AMAR ASHOK SAKURE
ARKA BHATTACHARYA
Kanthi Kiran Kondepudi
Bipransh Kumar Tiwary
Zhenbin Liu
Ashish Patel
Subrota Hati

Frontiers in Nutrition

130 views

Original Research

Accepted on 09 Feb 2026

Predicting Bottle-Feeding Practices Among Mothers of Children Aged 0–24 Months in Somalia: A Machine Learning Analysis of the 2020 Demographic and Health Survey

in Nutrition and Food Science Technology

Abdifatah Ibrahim Mouse
Hodo Abdikarim
Abdisalam Hassan Muse

Frontiers in Nutrition

160 views

Editorial

Published on 06 Feb 2026

Editorial: Impact of soil health on nutritional quality of crops and human health

in Nutrition and Food Science Technology

Tarun Belwal
Durgesh K. Jaiswal
Sapna Langyan

Frontiers in Nutrition

doi 10.3389/fnut.2026.1790443

1,252 views

Editorial

Published on 06 Feb 2026

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products

in Nutrition and Food Science Technology

José M. Alvarez-Suarez
Ivan Luzardo-Ocampo

Frontiers in Nutrition

doi 10.3389/fnut.2026.1788205

1,742 views

Original Research

Accepted on 05 Feb 2026

Valorization of Canary Seeds Lipid Fraction and Defatted Flour by Supercritical Carbon Dioxide Extraction

in Nutrition and Food Science Technology

Esther Trigueros
Marina Villanueva
M. Teresa Sanz
Alba Esther Illera
FELICIDAD RONDA

Frontiers in Nutrition

116 views

Review

Accepted on 05 Feb 2026

Secret Heroes of the Sea: Brown Macroalgae and Their Bioactive Powers — A Narrative Review

in Nutrition and Food Science Technology

Basak CAN
Nevin SANLIER

Frontiers in Nutrition

129 views

Original Research

Accepted on 05 Feb 2026

Free amino acid–rich egg yolk protein hydrolysate promotes osteogenesis of MC3T3-E1 cells association with β-catenin nuclear translocation

in Nutrition and Food Science Technology

Yulong Zheng
ChoYeon Park
HyeJi Hwang
Byung-Hak Kim
Sang Jae Park
Il-Jun Kang

Frontiers in Nutrition

103 views

Original Research

Published on 04 Feb 2026

Co-modification of corn flour by Lactobacillus HR and transglutaminase reduces glycemic index and enhances functional properties

in Nutrition and Food Science Technology

Xingda Xu
Yifan Guo
Hongdi Sun
Yutong Zhang
Wanting Yang
Hua Zheng
Lei Xu
Yan Wang

Frontiers in Nutrition

doi 10.3389/fnut.2026.1737314

1,036 views

Editorial

Accepted on 03 Feb 2026

Editorial: Harnessing the Potential of Functional Foods Containing Bioactive Compounds: Implications for Health and Sustainability

in Nutrition and Food Science Technology

Ali Rashidinejad
Muhammad Ijaz Ahmad

Frontiers in Nutrition

138 views

Original Research

Published on 03 Feb 2026

In vitro evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (Manihot esculenta) flour, and environmental safety of processing water, using natural additives

in Nutrition and Food Science Technology

Tasahil S. Albishi
D. Adaigho
Nashi K. Alqahtani
Rokayya Sami
Hilary Uguru
Mahmoud Helal
Shatha H. Alaoufi
Mohammed Saeed Alkaltham
D. Osiga-Aibangbee
G. I. Okolotu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1731737

983 views

Original Research

Published on 03 Feb 2026

Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality

in Nutrition and Food Science Technology

Andrea Pissatto Peres
Cláudia Puerari
Juliana Aparecida Correia Bento
Rafael Alexandre dos Santos Martins
Yasmin Ourives Domingues
Maressa Caldeira Morzelle

Frontiers in Nutrition

doi 10.3389/fnut.2025.1740355

736 views

Original Research

Accepted on 02 Feb 2026

Valorization of Fish-Processing By-Products through Combined Enzymatic and Microbial Hydrolysis: Nitrogen Recovery and Fertilizer Efficiency in Wheat

in Nutrition and Food Science Technology

Tamara Solis
Silvana Valdivia
Alejandra Vergara
Marcela Carvajal
Ignacio Seguel
Pedro Luis Valencia

Frontiers in Nutrition

170 views

Clinical Trial

Accepted on 02 Feb 2026

Preload time-dependent effects of Panax ginseng on postprandial glucose tolerance. A randomized controlled study in healthy middle-aged participants

in Nutrition and Food Science Technology

Anne Nilsson

Frontiers in Nutrition

151 views

Correction

Accepted on 02 Feb 2026

Correction: Production and characterization of breadfruit flour (Artocarpus altilis): an alternative for the elaboration of flakes for children's alimentation

in Nutrition and Food Science Technology

Cristina Arteaga
Ruth Arias-Gutiérrez
Adriana Isabel Rodriguez Basantes
SUSANA ISABEL HEREDIA AGUIRRE
Mónica Gozalbo
Jesús Blesa
Renata Alejandra Alvarado-Barba
Cristina Gabriela Ríos-Romero
Dayana Villavicencio Barriga
Jessenia Vásquez

Frontiers in Nutrition

Original Research

Published on 02 Feb 2026

Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization

in Nutrition and Food Science Technology

Ningbo Wang
Yingying Zhong
Haiqiang Zhu
Haiying Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2026.1732709

941 views

Editorial

Published on 02 Feb 2026

Editorial: In vitro digestion in the study of food

in Nutrition and Food Science Technology

Giacomo Di Matteo
Alessandra Cimbalo
Massimo Frangiamone

Frontiers in Nutrition

doi 10.3389/fnut.2026.1785006

896 views

Original Research

Accepted on 31 Jan 2026

Fortification of set yogurt with Tribute citrus essential oil: Effects on physicochemical properties, multi-spectroscopic, and microstructure

in Nutrition and Food Science Technology

Kaixiang Jia
Jie Liu
Shengshuang Yu
Jing Wu
Ying Huang
Yule Peng
Wei Wang
Ying Zhao
Yiruo Jin
Peibei Sun

Frontiers in Nutrition

164 views

Original Research

Accepted on 30 Jan 2026

Assessment of beef qualitity changes during by using dynamic stress method based on contactless airflow-optical technique

in Nutrition and Food Science Technology

Yuan Su
Xiuying Tang
Chen Yang
Dong Fenglan
Ke He

Frontiers in Nutrition

137 views

Original Research

Published on 30 Jan 2026

Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

in Nutrition and Food Science Technology

Bindhu Varshanath
Delvin T. Robin
Sudha Meera
Anusree Dileep
Shylaja Archana
Nidhin Chandran
Madhavan Vandana Rani

Frontiers in Nutrition

doi 10.3389/fnut.2026.1756171

2,340 views

Original Research

Accepted on 27 Jan 2026

Performance Characteristics of Chitosan ε-Polylysine Composite Films and Their Application in Tuna Shelf-Life Extension

in Nutrition and Food Science Technology

Jingrong Gao
Yiran Lu
Ye Tao
Supaluck Kraithong
Jiayue Fang
Hao Lan
Shanggui Deng

Frontiers in Nutrition

113 views

1,522 articles

articles

Impacts of high-temperature and humidity transportation on rice quality: an integrated analysis of microbial community succession and flavor compound alterations

Mineral infusion and in-vitro bioaccessibility in Camellia sinensis and herbal tea: influence of matrix and brewing format

Regulating polysaccharide structure and bioactivity via free radical degradation: a review of mechanisms, effects, and application prospects

Perceptions of cell-cultured “meat” embedded in the cultural context: public surveys in Japan and the United Kingdom

Peptidomic profiling and molecular dynamics study of Bioactive peptides from fermented camel milk: Considering the fermentation time dependent proteolysis by Lactobacillus and Saccharomyces with antidiabetic, antioxidative and anti-inflammatory activities

Predicting Bottle-Feeding Practices Among Mothers of Children Aged 0–24 Months in Somalia: A Machine Learning Analysis of the 2020 Demographic and Health Survey

Editorial: Impact of soil health on nutritional quality of crops and human health

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products

Valorization of Canary Seeds Lipid Fraction and Defatted Flour by Supercritical Carbon Dioxide Extraction

Secret Heroes of the Sea: Brown Macroalgae and Their Bioactive Powers — A Narrative Review

Free amino acid–rich egg yolk protein hydrolysate promotes osteogenesis of MC3T3-E1 cells association with β-catenin nuclear translocation

Co-modification of corn flour by Lactobacillus HR and transglutaminase reduces glycemic index and enhances functional properties

Editorial: Harnessing the Potential of Functional Foods Containing Bioactive Compounds: Implications for Health and Sustainability

In vitro evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (Manihot esculenta) flour, and environmental safety of processing water, using natural additives

Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality

Valorization of Fish-Processing By-Products through Combined Enzymatic and Microbial Hydrolysis: Nitrogen Recovery and Fertilizer Efficiency in Wheat

Preload time-dependent effects of Panax ginseng on postprandial glucose tolerance. A randomized controlled study in healthy middle-aged participants

Correction: Production and characterization of breadfruit flour (Artocarpus altilis): an alternative for the elaboration of flakes for children's alimentation

Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization

Editorial: In vitro digestion in the study of food

Fortification of set yogurt with Tribute citrus essential oil: Effects on physicochemical properties, multi-spectroscopic, and microstructure

Assessment of beef qualitity changes during by using dynamic stress method based on contactless airflow-optical technique

Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (Vigna radiata L.) supplemented with buttermilk through phytate reduction: an in vitro dietary evaluation

Performance Characteristics of Chitosan ε-Polylysine Composite Films and Their Application in Tuna Shelf-Life Extension