Frontiers in Nutrition | Nutrition and Food Science Technology

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

Editorial

Published on 06 Feb 2024

Editorial: Mediterranean foods: quality, safety and sustainability

in Nutrition and Food Science Technology

Ana Cristina Agulheiro-Santos
Marta Laranjo
Carmen Jarén

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370508

884 views

Original Research

Published on 06 Feb 2024

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

in Nutrition and Food Science Technology

Mengdi Du
Wei Yu
Ning Ding
Mengqi Jian
Yongqiang Cheng
Jing Gan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325886

2,782 views
5 citations

Original Research

Published on 02 Feb 2024

Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out

in Nutrition and Food Science Technology

Ximena Figueroa-Gómez
María Jesus Oliveras-López
Juan Manuel Rodríguez Silva
Marcelo Poyanco
Herminia López
Magdalena Araya

Frontiers in Nutrition

doi 10.3389/fnut.2024.1321360

4,538 views
3 citations

Original Research

Published on 01 Feb 2024

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

in Nutrition and Food Science Technology

Lei Zhao
Ruxianguli Maimaitiyiming
Jingyang Hong
Liang Wang
Ying Mu
Bingze Liu
Huimin Zhang
Keping Chen
Aihemaitijiang Aihaiti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1344117

4,636 views
6 citations

Editorial

Published on 30 Jan 2024

Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods

in Nutrition and Food Science Technology

Hafiz Rizwan Sharif
Mian Kamran Sharif
Husnain Raza

Frontiers in Nutrition

doi 10.3389/fnut.2024.1361730

1,437 views
1 citation

Original Research

Published on 24 Jan 2024

Fusing hyperspectral imaging and electronic nose data to predict moisture content in Penaeus vannamei during solar drying

in Nutrition and Food Science Technology

Jiarong Wang
Wenxiu Wang
Wenya Xu
Huanjiong An
Qianyun Ma
Jianfeng Sun
Jie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1220131

1,912 views
1 citation

Original Research

Published on 24 Jan 2024

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

in Nutrition and Food Science Technology

Marina Mefleh
Ghofrane Omri
Rosangela Limongelli
Fabio Minervini
Monica Santamaria
Michele Faccia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1269154

5,518 views
6 citations

Systematic Review

Published on 23 Jan 2024

A taste of cell-cultured meat: a scoping review

in Nutrition and Food Science Technology

K. V. To
C. C. Comer
S. F. O’Keefe
J. Lahne

Frontiers in Nutrition

doi 10.3389/fnut.2024.1332765

7,840 views
19 citations

Original Research

Published on 19 Jan 2024

Natural deep eutectic solvents-based green extraction of vanillin: optimization, purification, and bioactivity assessment

in Nutrition and Food Science Technology

Lingxia Xu
Fakhra Liaqat
Mahammed Ilyas Khazi
Jianzhong Sun
Daochen Zhu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1279552

4,848 views
11 citations

Mini Review

Published on 17 Jan 2024

Reducing meat consumption in Central Asia through 3D printing of plant-based protein—enhanced alternatives—a mini review

in Nutrition and Food Science Technology

Ulanbek Auyeskhan
Arman Azhbagambetov
Temirlan Sadykov
Damira Dairabayeva
Didier Talamona
Mei-Yen Chan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1308836

5,253 views
7 citations

Review

Published on 17 Jan 2024

Recent advances in the extraction, purification, structural-property correlations, and antiobesity mechanism of traditional Chinese medicine-derived polysaccharides: a review

in Nutrition and Food Science Technology

Nannan Zhi
Xiangwei Chang
Xinrui Wang
Jian Guo
Juan Chen
Shuangying Gui

Frontiers in Nutrition

doi 10.3389/fnut.2023.1341583

3,005 views
6 citations

Original Research

Published on 16 Jan 2024

The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences

in Nutrition and Food Science Technology

Marek Kardas
Wiktoria Staśkiewicz-Bartecka
Katarzyna Sołtys
Lechowsław Dul
Anna-Maria Sapała
Agata Kiciak
Agnieszka Bielaszka
Justyna Kardas

Frontiers in Nutrition

doi 10.3389/fnut.2023.1330307

2,267 views
2 citations

Original Research

Published on 16 Jan 2024

Identification of RNAi hypoallergic bread wheat lines for wheat-dependent exercise-induced anaphylaxis patients

in Nutrition and Food Science Technology

María H. Guzmán-López
Violeta Ruipérez
Miriam Marín-Sanz
Isabel Ojeda-Fernández
Pedro Ojeda-Fernández
José Antonio Garrote-Adrados
Eduardo Arranz-Sanz
Francisco Barro

Frontiers in Nutrition

doi 10.3389/fnut.2023.1319888

2,288 views
2 citations

Editorial

Published on 15 Jan 2024

Editorial: Plant bioactives: challenges of extraction and processing

in Nutrition and Food Science Technology

Allah Rakha
Aamir Shehzad
Kamran Khan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1357925

1,316 views
1 citation

Original Research

Published on 12 Jan 2024

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

in Nutrition and Food Science Technology

Yuliya Pronina
Olga Belozertseva
Zhanar Nabiyeva
Annachiara Pirozzi
Serena Carpentieri
Giovanna Ferrari
Elmira Bazylkhanova
Anastasiya Burlyayeva

Frontiers in Nutrition

doi 10.3389/fnut.2023.1321004

8,184 views
3 citations