Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 12 Jun 2024

Alien introgression to wheat for food security: functional and nutritional quality for novel products under climate change

in Nutrition and Food Science Technology

Eva Johansson
Yuzhou Lan
Olawale Olalekan
Ramune Kuktaite
Aakash Chawade
Mahbubjon Rahmatov

Frontiers in Nutrition

doi 10.3389/fnut.2024.1393357

3,140 views
4 citations

Original Research

Published on 12 Jun 2024

German consumers’ attitudes toward artificial meat

in Nutrition and Food Science Technology

Anne-Katrin Jacobs
Hans-Wilhelm Windhorst
Julia Gickel
Sghaier Chriki
Jean-François Hocquette
Marie-Pierre Ellies-Oury

Frontiers in Nutrition

doi 10.3389/fnut.2024.1401715

4,510 views
9 citations

Original Research

Published on 11 Jun 2024

Employing advanced supervised machine learning approaches for predicting micronutrient intake status among children aged 6–23 months in Ethiopia

in Nutrition and Food Science Technology

Alemu Birara Zemariam
Molalign Aligaz Adisu
Aklilu Abera Habesse
Biruk Beletew Abate
Molla Azmeraw Bizuayehu
Wubet Tazeb Wondie
Addis Wondmagegn Alamaw
Habtamu Setegn Ngusie

Frontiers in Nutrition

doi 10.3389/fnut.2024.1397399

3,461 views
4 citations

Systematic Review

Published on 06 Jun 2024

Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review

in Nutrition and Food Science Technology

Getu Weyya
Abera Belay
Eneyew Tadesse

Frontiers in Nutrition

doi 10.3389/fnut.2024.1340511

8,014 views
8 citations

Original Research

Published on 06 Jun 2024

Colorimetric detection of the potent carcinogen aflatoxin B1 based on the aggregation of L-lysine-functionalized gold nanoparticles in the presence of copper ions

in Nutrition and Food Science Technology

Kaori Sánchez-Carrillo
David Quintanar-Guerrero
Miguel José-Yacamán
Abraham Méndez-Albores
Alma Vázquez-Durán

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425638

2,750 views
2 citations

Original Research

Published on 05 Jun 2024

Light manipulation as a route to enhancement of antioxidant properties in red amaranth and red lettuce

in Nutrition and Food Science Technology

Annika Bucky
Martina Pičmanová
Victoria Porley
Simon Pont
Ceri Austin
Tanveer Khan
Gordon McDougall
Alexandra Johnstone
Derek Stewart

Frontiers in Nutrition

doi 10.3389/fnut.2024.1386988

2,758 views
4 citations

Original Research

Published on 04 Jun 2024

Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle

in Nutrition and Food Science Technology

Runji Zhang
Qiuyue Yang
Xin Yao
Zhirong Fang
Xia Wu
Qiao Lin
Yuan Qing

Frontiers in Nutrition

doi 10.3389/fnut.2024.1375386

1,659 views

Review

Published on 04 Jun 2024

From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products

in Nutrition and Food Science Technology

Lucia Regolo
Francesca Giampieri
Maurizio Battino
Yasmany Armas Diaz
Bruno Mezzetti
Maria Elexpuru-Zabaleta
Cristina Mazas
Kilian Tutusaus
Luca Mazzoni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1083759

7,014 views
7 citations

Original Research

Published on 04 Jun 2024

Melatonin mediates phenolic acids accumulation in barley sprouts under MeJA stress

in Nutrition and Food Science Technology

Xin Tian
Renjiao Zhang
Zhengfei Yang
Jiangyu Zhu
Weiming Fang
Runqiang Yang
Yongqi Yin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403293

1,422 views
1 citation

Review

Published on 04 Jun 2024

Bee pollen as a food and feed supplement and a therapeutic remedy: recent trends in nanotechnology

in Nutrition and Food Science Technology

Syed Ishtiaq Anjum
Amjad Ullah
Faryal Gohar
Ghulam Raza
Muhammad Ilyas Khan
Mehwish Hameed
Abid Ali
Chien-Chin Chen
Ivana Tlak Gajger

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371672

15,610 views
4 citations

Original Research

Published on 03 Jun 2024

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

in Nutrition and Food Science Technology

Mishela Temkov
João Miguel Rocha
Cécile Rannou
Maren Ducasse
Carole Prost

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370086

3,846 views
3 citations

Review

Published on 30 May 2024

Current advances for in vitro protein digestibility

in Nutrition and Food Science Technology

Guillermo Santos-Sánchez
Beatriz Miralles
André Brodkorb
Didier Dupont
Lotti Egger
Isidra Recio

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404538

10,661 views
13 citations

Perspective

Published on 30 May 2024

The taste for health: the role of taste receptors and their ligands in the complex food/health relationship

in Nutrition and Food Science Technology

Gabriella Morini

Frontiers in Nutrition

doi 10.3389/fnut.2024.1396393

4,885 views
2 citations

Original Research

Published on 29 May 2024

Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting

in Nutrition and Food Science Technology

Dhaba Mengesha
Negussie Retta
Henock Woldemichael Woldemariam
Paulos Getachew

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390515

3,120 views
3 citations

Editorial

Published on 23 May 2024

Editorial: Adaptation of traditional crop cultivars to climate change in terms of nutritional aspects

in Nutrition and Food Science Technology

Márta Ladányi
Anna Divéky-Ertsey
László Csambalik

Frontiers in Nutrition

doi 10.3389/fnut.2024.1427068

931 views

Original Research

Published on 22 May 2024

Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods

in Nutrition and Food Science Technology

Martha Shirley Epiphaneia Williams-Ngegba
Oluseye Olusegun Onabanjo
Nyahabeh Mariama Anthony
Emmanuel Oladeji Alamu
Busie Maziya-Dixon
Emmanuel Babatunde Oguntona

Frontiers in Nutrition

doi 10.3389/fnut.2024.1295609

1,573 views
2 citations