Frontiers in Nutrition | Nutrition and Food Science Technology

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

3,689 views
1 citation

Original Research

Published on 07 Aug 2024

Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties

in Nutrition and Food Science Technology

Benvindo Maçãs
Rita Costa
Conceição Gomes
Ana Sofia Bagulho
Nuno Pinheiro
José Moreira
Armindo Costa
Manuel Patanita
José Dores
Sara Rodrigo

Frontiers in Nutrition

doi 10.3389/fnut.2024.1393076

2,956 views
2 citations

Original Research

Published on 06 Aug 2024

Antioxidant activities, dietary nutrients, and yield potential of bitter gourd (Momordica charantia L.) lines in diverse growing environments

in Nutrition and Food Science Technology

Gograj Singh Jat
Tusar Kanti Behera
Awani Kumar Singh
Ram Swaroop Bana
Deepak Singh
Samarth Godara
Umesh K. Reddy
P. Gangadhara Rao
H. Ram
N. D. Vinay

Frontiers in Nutrition

doi 10.3389/fnut.2024.1393476

5,821 views
9 citations

Original Research

Published on 01 Aug 2024

The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes

in Nutrition and Food Science Technology

Cheng Xiao
Yu Liu
Wenjun Zhao
Yingjia Liang
Chao Cui
Shaoying Yang
WenWen Fang
Lisheng Miao
Zhiyu Yuan
Zihan Lin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1399390

4,890 views
8 citations

Original Research

Published on 31 Jul 2024

Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice

in Nutrition and Food Science Technology

Dongmeng Zhang
Jian Li
Dongping Yao
Jun Wu
Qiuhong Luo
Hong Shen
Meixia Hu
Fudie Meng
Ying Zhang
Xionglun Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1435977

3,337 views
2 citations

Original Research

Published on 31 Jul 2024

A multi-year heavy metal analysis of 72 dark chocolate and cocoa products in the USA

in Nutrition and Food Science Technology

Jacob M. Hands
Mark L. Anderson
Tod Cooperman
Jared E. Balsky
Leigh A. Frame

Frontiers in Nutrition

doi 10.3389/fnut.2024.1366231

82,135 views
6 citations

Editorial

Published on 31 Jul 2024

Editorial: Food preservation and pretreatment methods for optimal nutrient retention

in Nutrition and Food Science Technology

María Hernández Carrión
César Ozuna
Julieta del Carmen Villalobos Espinosa

Frontiers in Nutrition

doi 10.3389/fnut.2024.1465139

3,471 views
1 citation

Correction

Published on 29 Jul 2024

Corrigendum: Traditional uses, phytochemistry, pharmacology and toxicology of garlic (Allium sativum), a storehouse of diverse phytochemicals: a review of research from the last decade focusing on health and nutritional implications

in Nutrition and Food Science Technology

Champa Keeya Tudu
Tusheema Dutta
Mimosa Ghorai
Protha Biswas
Dipu Samanta
Patrik Oleksak
Niraj Kumar Jha
Manoj Kumar
Radha
Jarosław Proćków

Frontiers in Nutrition

doi 10.3389/fnut.2024.1430483

1,780 views
4 citations

Original Research

Published on 29 Jul 2024

A comparison of raspberry freezing-damage during preservation in isochoric and isobaric conditions

in Nutrition and Food Science Technology

Ștefan Ioan Câmpean
George Andrei Beșchea
Beatrice Georgiana Vuțoiu
Maria Bianca Tăbăcaru
Gabriel Năstase

Frontiers in Nutrition

doi 10.3389/fnut.2024.1439726

3,855 views
2 citations

Editorial

Published on 25 Jul 2024

Editorial: Health, science and innovation for the future of food system

in Nutrition and Food Science Technology

Giuseppe Poli
Mélanie Charron
Carlo Agostoni
I. Sam Saguy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462890

1,663 views

Editorial

Published on 17 Jul 2024

Editorial: Nutrition and sustainable development goal 15: life on land

in Nutrition and Food Science Technology

Romanus Osabohien

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453607

1,905 views
5 citations

Original Research

Published on 17 Jul 2024

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

in Nutrition and Food Science Technology

Orquídea Vasconcelos Santos
Yasmin Silva Lemos
Leyvison Rafael Viera da Conceição
Bárbara E. Teixeira-Costa

Frontiers in Nutrition

doi 10.3389/fnut.2024.1385877

3,255 views
5 citations

Clinical Trial

Published on 16 Jul 2024

Acute physiological effects on macromolecule digestion following oral ingestion of the enzyme blend Elevase® in individuals that had undergone an ileostomy, but were otherwise healthy—a randomized, double blinded, placebo-controlled exploratory study

in Nutrition and Food Science Technology

Shahneela Mazhar
Annie Simon
Joan Colom
Ekaterina Khokhlova
Martin Buckley
Christopher Phipps
John Deaton
Kieran Rea

Frontiers in Nutrition

doi 10.3389/fnut.2024.1357803

5,015 views
3 citations

Original Research

Published on 16 Jul 2024

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats

in Nutrition and Food Science Technology

Sara Naiim Moselhy
Ahmed Aladdin Al-Nashwi
Enrique Raya-Álvarez
Fouad Omar Abu Zaid
Hanan Said Tawfik Shalaby
Manal F. El-Khadragy
Magdy Ramadan Shahein
Amin A. Hafiz
Abeer A. Aljehani
Ahmad Agil

Frontiers in Nutrition

doi 10.3389/fnut.2024.1328548

9,151 views
3 citations

Editorial

Published on 16 Jul 2024

Editorial: Novel trends in cultured meat research

in Nutrition and Food Science Technology

Sishir K. Kamalapuram
Marie-Pierre Ellies-Oury
Sghaier Chriki
Jean-François Hocquette
Andrew C. A. Wan
Ivana Gadjanski

Frontiers in Nutrition

doi 10.3389/fnut.2024.1452643

2,203 views

Original Research

Published on 08 Jul 2024

Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers

in Nutrition and Food Science Technology

Victoria Kristina Ananingsih
Alberta Rika Pratiwi
Bernadeta Soedarini
Yohanes Alan Sarsita Putra

Frontiers in Nutrition

doi 10.3389/fnut.2024.1398809

6,307 views
5 citations

Original Research

Published on 05 Jul 2024

Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

in Nutrition and Food Science Technology

Wasiu Awoyale
Funmilayo Racheal Fadeni
Busie Maziya-Dixon

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403660

3,165 views
1 citation

Mini Review

Published on 05 Jul 2024

A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein

in Nutrition and Food Science Technology

Romdhane Karoui
Inès Bouaicha

Frontiers in Nutrition

doi 10.3389/fnut.2024.1378556

12,229 views
11 citations

Correction

Published on 03 Jul 2024

Expression of Concern: Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: process characterization and simulation

in Nutrition and Food Science Technology

Frontiers Editorial Office

Frontiers in Nutrition

doi 10.3389/fnut.2024.1450415

1,224 views

Original Research

Published on 03 Jul 2024

Nutritional quality of dysphagia-oriented products sold on the Italian market

in Nutrition and Food Science Technology

Giorgio Innocenzo Ascrizzi
Daniela Martini
Laura Piazza

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425878

2,661 views
2 citations

Editorial

Published on 01 Jul 2024

Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods

in Nutrition and Food Science Technology

Roberta Foligni
Virginia Teresa Glicerina
Agnieszka Orkusz
Cinzia Mannozzi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446657

1,883 views

Editorial

Published on 28 Jun 2024

Editorial: Plant bioactive compounds from agro-industrial by-products for improvement of nutritional quality of foods

in Nutrition and Food Science Technology

Maria Celeiro
Ante Lončarić

Frontiers in Nutrition

doi 10.3389/fnut.2024.1448549

1,345 views
1 citation

Editorial

Published on 24 Jun 2024

Editorial: Nutrition and sustainable development goal 14: life below water

in Nutrition and Food Science Technology

Miroslava R. Atanassova
Leila Ktari

Frontiers in Nutrition

doi 10.3389/fnut.2024.1441616

1,683 views

Original Research

Published on 20 Jun 2024

Evaluation of acetic acid treatment of fresh–cut water chestnuts using gray–correlation analysis based on the variation–coefficient weight

in Nutrition and Food Science Technology

Yongqing Zhang
Haiyan Li
Jiangfan Liu
Quanzeng Wei
Juntao Sun
Deguo Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370611

2,313 views
1 citation

1,495 articles

articles

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

Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties

Antioxidant activities, dietary nutrients, and yield potential of bitter gourd (Momordica charantia L.) lines in diverse growing environments

The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes

Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice

A multi-year heavy metal analysis of 72 dark chocolate and cocoa products in the USA

Editorial: Food preservation and pretreatment methods for optimal nutrient retention

Corrigendum: Traditional uses, phytochemistry, pharmacology and toxicology of garlic (Allium sativum), a storehouse of diverse phytochemicals: a review of research from the last decade focusing on health and nutritional implications

A comparison of raspberry freezing-damage during preservation in isochoric and isobaric conditions

Editorial: Health, science and innovation for the future of food system

Editorial: Nutrition and sustainable development goal 15: life on land

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

Acute physiological effects on macromolecule digestion following oral ingestion of the enzyme blend Elevase® in individuals that had undergone an ileostomy, but were otherwise healthy—a randomized, double blinded, placebo-controlled exploratory study

Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats

Editorial: Novel trends in cultured meat research

Formulation of nanoemulsion parijoto fruit extract (Medinilla Speciosa) with variation of tweens stabilizers

Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein

Expression of Concern: Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: process characterization and simulation

Nutritional quality of dysphagia-oriented products sold on the Italian market

Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods

Editorial: Plant bioactive compounds from agro-industrial by-products for improvement of nutritional quality of foods

Editorial: Nutrition and sustainable development goal 14: life below water

Evaluation of acetic acid treatment of fresh–cut water chestnuts using gray–correlation analysis based on the variation–coefficient weight