Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 28 Feb 2024

Progress in research on the effects of quinoa (Chenopodium quinoa) bioactive compounds and products on intestinal flora

in Nutrition and Food Science Technology

Honglan Huang
Chengxuan Jia
Xinying Chen
Li Zhang
Yang Jiang
Xianglong Meng
Xianjun Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1308384

4,501 views
6 citations

Perspective

Published on 28 Feb 2024

The future of cow’s milk allergy – milk ladders in IgE-mediated food allergy

in Nutrition and Food Science Technology

Allison Hicks
David Fleischer
Carina Venter

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371772

10,174 views
6 citations

Review

Published on 28 Feb 2024

Therapeutic potential of popular fermented dairy products and its benefits on human health

in Nutrition and Food Science Technology

Gul Naz Saleem
Ruixia Gu
Hengxian Qu
Gul Bahar Khaskheli
Imran Rashid Rajput
Muhammad Qasim
Xia Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1328620

21,533 views
33 citations

Original Research

Published on 26 Feb 2024

Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces

in Nutrition and Food Science Technology

Arushi Arora
Abhijit Kumar Das
Ramesh Kumar
Savita Sharma
Navjot Kaur
Shubhank Dixit
Yashmeet Kaur
D. C. Saxena
Sujay Rakshit

Frontiers in Nutrition

doi 10.3389/fnut.2024.1330662

3,360 views

Review

Published on 22 Feb 2024

The role of microRNAs in acrylamide toxicity

in Nutrition and Food Science Technology

Mina Homayoonfal
Danial Molavizadeh
Sara Sadeghi
Reza Sharafati Chaleshtori

Frontiers in Nutrition

doi 10.3389/fnut.2024.1344159

2,398 views
3 citations

Review

Published on 22 Feb 2024

Breast milk preservation: thermal and non-thermal processes and their effect on microorganism inactivation and the content of bioactive and nutritional compounds

in Nutrition and Food Science Technology

Alejandro Núñez-Delgado
Victoria Margarita Mizrachi-Chávez
Jorge Welti-Chanes
Samantha Thania Macher-Quintana
Cristina Chuck-Hernández

Frontiers in Nutrition

doi 10.3389/fnut.2023.1325863

7,347 views
1 citation

Original Research

Published on 21 Feb 2024

The effects of ultrasonic processing on the antioxidant activity of Geotrichum candidum LG-8 and its cell wall extracts

in Nutrition and Food Science Technology

Fengping Jiao
Xianping Cui
Xiaodi Gong
Guozheng Jiang
Jinbiao Wang
Ling Meng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1334956

1,488 views

Review

Published on 19 Feb 2024

Natural feed additives and bioactive supplements versus chemical additives as a safe and practical approach to combat foodborne mycotoxicoses

in Nutrition and Food Science Technology

Stoycho D. Stoev

Frontiers in Nutrition

doi 10.3389/fnut.2024.1335779

4,509 views
9 citations

Review

Published on 16 Feb 2024

Dietary proteins: from evolution to engineering

in Nutrition and Food Science Technology

Hannelore Daniel

Frontiers in Nutrition

doi 10.3389/fnut.2024.1366174

5,243 views
3 citations

Original Research

Published on 15 Feb 2024

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

in Nutrition and Food Science Technology

Tomas Bolumar
Regina Lohmayer
Manuela Peukert
Kai Thiemann
Siegfried Münch
Dagmar A. Brüggemann

Frontiers in Nutrition

doi 10.3389/fnut.2024.1352550

3,302 views
5 citations

Original Research

Published on 14 Feb 2024

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

in Nutrition and Food Science Technology

Liping Zeng
Aiping Fan
Guangming Yang
Yuping Nong
Yifan Lu
Ruopeng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1299810

4,125 views
6 citations

Original Research

Published on 09 Feb 2024

Establishment and comparison of in situ detection models for foodborne pathogen contamination on mutton based on SWIR-HSI

in Nutrition and Food Science Technology

Zongxiu Bai
Dongdong Du
Rongguang Zhu
Fukang Xing
Chenyi Yang
Jiufu Yan
Yixin Zhang
Lichao Kang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325934

2,135 views
5 citations

Review

Published on 07 Feb 2024

Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging

in Nutrition and Food Science Technology

Monika Chand
Rajni Chopra
Binanshu Talwar
Snigdha Homroy
Priyanka Kumari Singh
Aishwarya Dhiman
Abdul Wahid Payyunni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1334247

9,470 views
9 citations

Perspective

Published on 07 Feb 2024

Challenges and opportunities in cell expansion for cultivated meat

in Nutrition and Food Science Technology

Michelle Hauser
Amit Zirman
Roni Rak
Iftach Nachman

Frontiers in Nutrition

doi 10.3389/fnut.2024.1315555

5,778 views
8 citations

Editorial

Published on 07 Feb 2024

Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation

in Nutrition and Food Science Technology

Dipendra Kumar Mahato
Emmanuela Magriplis
Nitya Sharma
Shirani Gamlath

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370781

2,293 views

Original Research

Published on 06 Feb 2024

Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour.

in Nutrition and Food Science Technology

Ming Zhang
Xi-xiang Shuai
Zhi Wei
Tao-tao Dai
Chang-bin Wei
Ya Li
Jun-jun He
Li-qing Du

Frontiers in Nutrition

doi 10.3389/fnut.2024.1327164

3,302 views
7 citations