Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 13 May 2024

Carbon nanotubes: a novel innovation as food supplements and biosensing for food safety

in Nutrition and Food Science Technology

Maazallah Masood
Tala Albayouk
Na'il Saleh
Mohamed El-Shazly
Heba A. S. El-Nashar

Frontiers in Nutrition

doi 10.3389/fnut.2024.1381179

7,157 views
2 citations

Review

Published on 09 May 2024

The nutritional support to prevent sarcopenia in the elderly

in Nutrition and Food Science Technology

Attilio Giacosa
Gaetan Claude Barrile
Francesca Mansueto
Mariangela Rondanelli

Frontiers in Nutrition

doi 10.3389/fnut.2024.1379814

12,762 views
13 citations

Review

Published on 09 May 2024

Research advances in Zein-based nano-delivery systems

in Nutrition and Food Science Technology

Xiaoxuan Liu
Minhong Zhang
Xuelian Zhou
Mengjiao Wan
Aiping Cui
Bang Xiao
Jianqiong Yang
Hai Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1379982

9,412 views
13 citations

Original Research

Published on 09 May 2024

Oregano and thyme by-products of olive oil aromatization process with microwave assisted extraction as a rich source of bio-active constituents

in Nutrition and Food Science Technology

Evanthia Dina
Antigoni Cheilari
Argyro Vontzalidou
Dimitra Karamani
Ioanna Diamanti
Panagiotis Bagatzounis
Ilias Giannenas
Katerina Grigoriadou
Nektarios Aligiannis

Frontiers in Nutrition

doi 10.3389/fnut.2024.1372263

2,829 views
3 citations

Methods

Published on 06 May 2024

Designing an effective dissolution test for bilayer tablets tailored for optimal melatonin release in sleep disorder management

in Nutrition and Food Science Technology

Rebecca Bassetto
Emanuele Amadio
Francesco Ciampanelli
Stefano Perin
Pietro Ilari
Paolo Gaballo
Martina Callegari
Sara Feltrin
Jacopo Gobbo
Samuele Zanatta

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394330

4,578 views
1 citation

Review

Published on 06 May 2024

The future in the litter bin – bioconversion of food waste as driver of a circular bioeconomy

in Nutrition and Food Science Technology

Afraa Razouk
Eduard Tiganescu
Anthea Julia von Glahn
Ahmad Yaman Abdin
Muhammad Jawad Nasim
Claus Jacob

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325190

25,298 views
13 citations

Original Research

Published on 03 May 2024

Comparative study of a liposome and emulsion system with cinnamon essential oil on the quality and proteolysis of refrigerated minced pork

in Nutrition and Food Science Technology

Kegang Wu
Tong Zhang
Xianghua Chai
Pingping Wang
Xuejuan Duan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1341827

2,709 views
5 citations

Editorial

Published on 02 May 2024

Editorial: Healthy grains and cereals: sustainability, new ingredients and innovative processing

in Nutrition and Food Science Technology

Eveline Lopes Almeida
Elessandra da Rosa Zavareze
Marcio Schmiele

Frontiers in Nutrition

doi 10.3389/fnut.2024.1412851

1,475 views
1 citation

Original Research

Published on 01 May 2024

Modulation effect of sulfated polysaccharide from Sargassum fusiforme on gut microbiota and their metabolites in vitro fermentation

in Nutrition and Food Science Technology

Long Jiang
Chen Song
Chunqing Ai
Chengrong Wen
Shuang Song

Frontiers in Nutrition

doi 10.3389/fnut.2024.1400063

3,126 views
14 citations

Review

Published on 30 Apr 2024

The nutrition and therapeutic potential of millets: an updated narrative review

in Nutrition and Food Science Technology

Jinu Jacob
Veda Krishnan
Chris Antony
Masimukka Bhavyasri
C. Aruna
Kiran Mishra
Thirunavukkarasu Nepolean
Chellapilla Tara Satyavathi
Kurella B. R. S. Visarada

Frontiers in Nutrition

doi 10.3389/fnut.2024.1346869

50,556 views
77 citations

Review

Published on 30 Apr 2024

Polysaccharides from Russula: a review on extraction, purification, and bioactivities

in Nutrition and Food Science Technology

Yan Cheng
Jian Gan
Bowen Yan
Peng Wang
Hao Wu
Caoxing Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1406817

7,494 views
22 citations

Editorial

Published on 29 Apr 2024

Editorial: Marine-derived food bioactives: understanding the impact of origin and extraction methodology on food quality, preservation and nutritional value

in Nutrition and Food Science Technology

Joaquina Pinheiro
Narcisa Bandarra

Frontiers in Nutrition

doi 10.3389/fnut.2024.1414325

1,130 views

Original Research

Published on 26 Apr 2024

Development and short evaluation of the Dutch healthy diet index for pregnant women; DHD-P

in Nutrition and Food Science Technology

Janine P. M. Faessen
Edith J. M. Feskens
Elske M. Brouwer-Brolsma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1386888

2,636 views
2 citations

Original Research

Published on 23 Apr 2024

Moringa oleifera-based feed supplement protects against renal ischaemia/reperfusion injury via downregulation of Bax/caspase 3 signaling

in Nutrition and Food Science Technology

Oladele A. Afolabi
Tunmise M. Akhigbe
Sodiq. O. Hammed
Moses A. Hamed
Victor O. Ekundina
Richard A. Ajike
Babatunde A. Alabi
Roland E. Akhigbe

Frontiers in Nutrition

doi 10.3389/fnut.2024.1396864

3,471 views
6 citations

Original Research

Published on 23 Apr 2024

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

in Nutrition and Food Science Technology

Esteban Largo-Avila
Fabián Rico-Rodríguez
Jeanine Kathleen Peñaloza-Figueroa
Alexis López-Padilla

Frontiers in Nutrition

doi 10.3389/fnut.2024.1307423

5,143 views
4 citations

Original Research

Published on 19 Apr 2024

Protective effect of hydroxytyrosol and tyrosol metabolites in LPS-induced vascular barrier derangement in vitro

in Nutrition and Food Science Technology

Sonia Zodio
Gabriele Serreli
Maria Paola Melis
Benedetta Franchi
Anna Boronat
Rafael de la Torre
Monica Deiana

Frontiers in Nutrition

doi 10.3389/fnut.2024.1350378

2,844 views
5 citations

Original Research

Published on 18 Apr 2024

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus)

in Nutrition and Food Science Technology

Saira Itzel Colmenares-Cuevas
Adriana Contreras-Oliva
Josafhat Salinas-Ruiz
Juan Valente Hidalgo-Contreras
Enrique Flores-Andrade
Edgar Jesús García-Ramírez

Frontiers in Nutrition

doi 10.3389/fnut.2024.1353530

6,852 views
4 citations

Review

Published on 17 Apr 2024

Role of nutraceutical against exposure to pesticide residues: power of bioactive compounds

in Nutrition and Food Science Technology

Mabil Sajad
Shabnam Shabir
Sandeep Kumar Singh
Rima Bhardwaj
Walaa F. Alsanie
Abdulhakeem S. Alamri
Majid Alhomrani
Abdulaziz Alsharif
Emanuel Vamanu
Mahendra P. Singh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1342881

14,874 views
8 citations

Original Research

Published on 16 Apr 2024

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

in Nutrition and Food Science Technology

Made Astawan
Ayu Putri Gitanjali Prayudani
Muhammad Haekal
Tutik Wresdiyati
Ratnaningsih Eko Sardjono

Frontiers in Nutrition

doi 10.3389/fnut.2024.1383841

3,577 views
4 citations

Original Research

Published on 16 Apr 2024

Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing

in Nutrition and Food Science Technology

Xiaomei Huang
Xin Zhou
Xueqing Liu
Wen Zhong
Xinyu Wang
Zhengchun Ju
Yan Yin
Qingguo Xin
Ning Liu
Ximei Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1389745

2,502 views
5 citations

Perspective

Published on 15 Apr 2024

ONE QUALITY concept: a narrative perspective to unravel nutritional challenges, controversies, and the imperative need of transforming our food systems

in Nutrition and Food Science Technology

Roberto Menta
Ginevra Rosso
Federico Canzoneri

Frontiers in Nutrition

doi 10.3389/fnut.2024.1379159

1,813 views
3 citations

Review

Published on 12 Apr 2024

Possible interactions between selected food processing and medications

in Nutrition and Food Science Technology

Giuseppe Poli
Ettore Bologna
I. Sam Saguy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1380010

9,924 views
5 citations

Original Research

Published on 11 Apr 2024

Evaluation of the safety and quality of Brazil nuts (Bertholletia excelsa) using the tools of dna sequencing technology and aflatoxin profile

in Nutrition and Food Science Technology

Victor J. R. Esperança
Paula I. O. Moreira
Davy W. H. Chávez
Otniel Freitas-Silva

Frontiers in Nutrition

doi 10.3389/fnut.2024.1357778

5,278 views
1 citation

Editorial

Published on 10 Apr 2024

Editorial: Advances in cereals and millets nutrition research

in Nutrition and Food Science Technology

Marta Mesías
Francisco J. Morales
Om Prakash Gupta
Harpreet Kaur Oberoi
K. N. Ganapathy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1349757

2,423 views

1,495 articles

articles

Carbon nanotubes: a novel innovation as food supplements and biosensing for food safety

The nutritional support to prevent sarcopenia in the elderly

Research advances in Zein-based nano-delivery systems

Oregano and thyme by-products of olive oil aromatization process with microwave assisted extraction as a rich source of bio-active constituents

Designing an effective dissolution test for bilayer tablets tailored for optimal melatonin release in sleep disorder management

The future in the litter bin – bioconversion of food waste as driver of a circular bioeconomy

Comparative study of a liposome and emulsion system with cinnamon essential oil on the quality and proteolysis of refrigerated minced pork

Editorial: Healthy grains and cereals: sustainability, new ingredients and innovative processing

Modulation effect of sulfated polysaccharide from Sargassum fusiforme on gut microbiota and their metabolites in vitro fermentation

The nutrition and therapeutic potential of millets: an updated narrative review

Polysaccharides from Russula: a review on extraction, purification, and bioactivities

Editorial: Marine-derived food bioactives: understanding the impact of origin and extraction methodology on food quality, preservation and nutritional value

Development and short evaluation of the Dutch healthy diet index for pregnant women; DHD-P

Moringa oleifera-based feed supplement protects against renal ischaemia/reperfusion injury via downregulation of Bax/caspase 3 signaling

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Protective effect of hydroxytyrosol and tyrosol metabolites in LPS-induced vascular barrier derangement in vitro

Development and study of the functional properties of marshmallow enriched with bee (Apis mellifera) honey and encapsulated probiotics (Lactobacillus rhamnosus)

Role of nutraceutical against exposure to pesticide residues: power of bioactive compounds

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe

Structural and physicochemical effects on the starch quality of the high-quality wheat genotype caused by delayed sowing

ONE QUALITY concept: a narrative perspective to unravel nutritional challenges, controversies, and the imperative need of transforming our food systems

Possible interactions between selected food processing and medications

Evaluation of the safety and quality of Brazil nuts (Bertholletia excelsa) using the tools of dna sequencing technology and aflatoxin profile

Editorial: Advances in cereals and millets nutrition research