Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 09 Oct 2024

Nutrient profiling assessment of packaged snack foods with nutrition-related claims available on the Indian market

in Nutrition and Food Science Technology

Amisha Bhatnagar
Monika Choudhary
Vikas Kumar
Vicky Singh
Prabhdeep Kaur

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425354

4,345 views

Original Research

Published on 09 Oct 2024

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

in Nutrition and Food Science Technology

Armaghan Amanipour
Yasaman Samaei
Olof Böök
Yvonne Granfeldt
Claudia E. Lazarte

Frontiers in Nutrition

doi 10.3389/fnut.2024.1478399

2,985 views
3 citations

Original Research

Published on 03 Oct 2024

Can palm oil be substituted? A rheological study of fat mixtures

in Nutrition and Food Science Technology

Anikó Kovács
Szabolcs Homolya
Ágoston Temesi
Brigitta Unger-Plasek
Tímea Kaszab
Katalin Badak-Kerti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1388259

4,304 views

Original Research

Published on 02 Oct 2024

Dietary astragalin confers protection against lipopolysaccharide-induced intestinal mucosal barrier damage through mitigating inflammation and modulating intestinal microbiota

in Nutrition and Food Science Technology

Enhui Tang
Huan Lin
Yihao Yang
Jiawen Xu
Baiwen Lin
Yang Yang
Zijian Huang
Xinlan Wu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1481203

2,399 views
5 citations

Original Research

Published on 02 Oct 2024

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

in Nutrition and Food Science Technology

Mpho Sebabiki Maleke
Oluwafemi Ayodeji Adebo
Jonathan Wilkin
Moira Ledbetter
Xi Feng
John Gieng
Tumisi Beiri Jeremiah Molelekoa

Frontiers in Nutrition

doi 10.3389/fnut.2024.1469960

5,713 views
9 citations

Original Research

Published on 25 Sep 2024

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades

in Nutrition and Food Science Technology

Aécio Luís de Sousa Dias
Emmanuelle Meudec
Arnaud Verbaere
Sophie Lair
Jean-Claude Boulet
Nicolas Sommerer

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467282

4,060 views
1 citation

Original Research

Published on 24 Sep 2024

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives

in Nutrition and Food Science Technology

Benjamin W. Redan
Joseph Zuklic
Jiarui Cai
Joshua Warren
Coleton Carter
Jason Wan
Amandeep K. Sandhu
Darryl Glenn Black
Lauren S. Jackson

Frontiers in Nutrition

doi 10.3389/fnut.2024.1468828

3,861 views
5 citations

Original Research

Published on 19 Sep 2024

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

in Nutrition and Food Science Technology

Carmo Serrano
Margarida Sapata
Diogo Castelo-Branco
Ana Tasso
António Marques
Cláudia Viegas
Diogo Figueira
Norton Komora

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456319

5,465 views
1 citation

Original Research

Published on 18 Sep 2024

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

in Nutrition and Food Science Technology

Nishithkumar Jogi
Somya Adusumilli
Madhukar Nagesh
Sudheer Kumar Yannam
Bangera Sheshappa Mamatha

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444329

3,432 views
3 citations

Perspective

Published on 18 Sep 2024

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

in Nutrition and Food Science Technology

Rachel R. Jones
Melanie T. Odenkirk
Jackie Bertoldo
Jessica E. Prenni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473282

1,665 views

Original Research

Published on 13 Sep 2024

Effect of different harvest times and processing methods on the vitamin content of Leymus

in Nutrition and Food Science Technology

Yifan Wang
Xue Chen
Xingliang Zhuo
Lei Wang
Tingting Jia
Fangcai Ji
Hongrui Zhang
Zhu Yu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1424334

1,913 views

Original Research

Published on 11 Sep 2024

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest

in Nutrition and Food Science Technology

Tayler Reinman
Jessica Braden
Nathan Daniel Miller
Kevin M. Murphy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394136

3,045 views
2 citations

Editorial

Published on 09 Sep 2024

Editorial: Functional foods: adding value to food

in Nutrition and Food Science Technology

Esra Capanoglu
Simin Feng
Srinivas Janaswamy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1466003

3,552 views
4 citations

Original Research

Published on 04 Sep 2024

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

in Nutrition and Food Science Technology

Janna Cropotova
Kristine Kvangarsnes
Turid Rustad
Janne Stangeland
Gabriella Roda
Melissa Fanzaga
Martina Bartolomei
Carmen Lammi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446485

6,287 views
11 citations

Original Research

Published on 30 Aug 2024

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

in Nutrition and Food Science Technology

Lin Dai
Peng Yu
Pengyao Ma
Cheng Chen
Jun Ma
Jinli Zhang
Bo Huang
Zhikun Xin
Xufan Zheng
Tao Tang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1437374

3,431 views
4 citations

Editorial

Published on 26 Aug 2024

Editorial: Emerging indigenous food processing in solving nutrition problems

in Nutrition and Food Science Technology

Fitriyono Ayustaningwarno
Diana Nur Afifah
Yonathan Asikin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473715

2,008 views

Mini Review

Published on 19 Aug 2024

Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights

in Nutrition and Food Science Technology

Shengqian Sun
Zhengyang Liu
Mingxia Lin
Na Gao
Xiaojie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456730

12,306 views
52 citations

Mini Review

Published on 19 Aug 2024

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

in Nutrition and Food Science Technology

Suzannah Gerber
Susan B. Roberts

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453315

14,746 views
4 citations

Original Research

Published on 19 Aug 2024

Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

in Nutrition and Food Science Technology

Kiyota Sakai
Masamichi Okada
Shotaro Yamaguchi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1436113

4,313 views
14 citations

Original Research

Published on 16 Aug 2024

Lipid-lowering and antioxidant effects of Polygonatum fermented liquor: a study on intestinal microbiota and brain–gut axis in mice

in Nutrition and Food Science Technology

Xuan Yang
Leyao Fang
Junxi Shen
Zhoujin Tan
Wenhong Zeng
Maijiao Peng
Nenqun Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1428228

3,268 views
7 citations

Original Research

Published on 13 Aug 2024

A model for the promotion of consumption of locally available indigenous vegetables among primary school children

in Nutrition and Food Science Technology

Hlekani Vanessa Mbhatsani
Betrand Ayuk Tambe
Mthokozisi Kwazi Zuma
Xikombiso G. Mbhenyane

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394905

3,412 views
1 citation

Original Research

Published on 13 Aug 2024

Zero-shot evaluation of ChatGPT for food named-entity recognition and linking

in Nutrition and Food Science Technology

Matevž Ogrinc
Barbara Koroušić Seljak
Tome Eftimov

Frontiers in Nutrition

doi 10.3389/fnut.2024.1429259

4,263 views
12 citations

Original Research

Published on 12 Aug 2024

Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

in Nutrition and Food Science Technology

Zilin Wang
Yang Tian
Min Yang
Junyan Yang
Yifan Wang
Liang Tao
Jun Sheng
Chongying Shi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1405128

6,065 views
13 citations

Original Research

Published on 08 Aug 2024

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system

in Nutrition and Food Science Technology

Xiao Li
Feixue Zou
Xuemin Kang
Wei Gao
Bo Cui
Jie Sui

Frontiers in Nutrition

doi 10.3389/fnut.2024.1412314

3,687 views
1 citation

1,495 articles

articles

Nutrient profiling assessment of packaged snack foods with nutrition-related claims available on the Indian market

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

Can palm oil be substituted? A rheological study of fat mixtures

Dietary astragalin confers protection against lipopolysaccharide-induced intestinal mucosal barrier damage through mitigating inflammation and modulating intestinal microbiota

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

Effect of different harvest times and processing methods on the vitamin content of Leymus

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest

Editorial: Functional foods: adding value to food

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

Editorial: Emerging indigenous food processing in solving nutrition problems

Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

Lipid-lowering and antioxidant effects of Polygonatum fermented liquor: a study on intestinal microbiota and brain–gut axis in mice

A model for the promotion of consumption of locally available indigenous vegetables among primary school children

Zero-shot evaluation of ChatGPT for food named-entity recognition and linking

Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system