Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 06 Jan 2025

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

in Nutrition and Food Science Technology

Tamer Turgut
Abdulkerim Diler

Frontiers in Nutrition

doi 10.3389/fnut.2024.1493602

323 views

Original Research

Published on 06 Jan 2025

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

in Nutrition and Food Science Technology

Jinchu Yang
Yi Zheng
Yongfeng Yang
Zhenzhen Huang
Gangchun Sun
Renyong Zhao
Wen-Wen Zhou
Kit-Leong Cheong
Zichao Wang
Shouai Feng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509624

397 views

Original Research

Published on 30 Dec 2024

Virtual screening and evaluation of bioactive peptides from Haliotis discus hannai as potential HMGCR inhibitors for hyperlipidemia treatment

in Nutrition and Food Science Technology

Kun Qiao
Lina Liu
Yihui Chen
Qiongmei Huang
Bei Chen
Jingna Wu
Wenmei Huang
Zhiyu Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1525768

820 views

Original Research

Accepted on 26 Dec 2024

Fucoidan alleviated colitis aggravated by fiber deficiency through protecting the gut barrier, suppressing the MAPK/NF-κB pathway, and modulating gut microbiota and metabolites

in Nutrition and Food Science Technology

Weiyun Zheng
Shuangru Tang
Xiaomeng Ren
Shuang Song
Chunqing Ai

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462584

313 views

Original Research

Published on 23 Dec 2024

Effects of pre-harvest application of melatonin, 24-epibrassinolide, and methyl jasmonate on flavonoid content in blueberry fruit

in Nutrition and Food Science Technology

Hui Zheng
Yong Yang
Sizheng Wu
Fan Jia
Jiani Jiang
Lin Yu
Guangmei Ou
Man Shu
Wei Qin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1495655

1,052 views

Original Research

Published on 20 Dec 2024

Preparation, characterization, and anticancer effect of Capsaicin-functionalized selenium nanoparticles

in Nutrition and Food Science Technology

Enhui Tang
Ziqing Ma
Peiting Zhang
Yuyang Chen
Yiman Zhou
Jieying Wu
Tingting Yang
Duanya Lian
Xinlan Wu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1515657

412 views

Editorial

Published on 17 Dec 2024

Editorial: Beer - from tradition to innovation

in Nutrition and Food Science Technology

Claudia Gonzalez Viejo
Carmen Hernandez-Brenes
Sigfredo Fuentes

Frontiers in Nutrition

doi 10.3389/fnut.2024.1536519

349 views

Original Research

Published on 13 Dec 2024

Temperature affects major fatty acid biosynthesis in noug (Guizotia abyssinica) self-compatible lines

in Nutrition and Food Science Technology

Adane Gebeyehu
Cecilia Hammenhag
Kassahun Tesfaye
Rodomiro Ortiz
Mulatu Geleta

Frontiers in Nutrition

doi 10.3389/fnut.2024.1511098

907 views

Original Research

Published on 06 Dec 2024

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

in Nutrition and Food Science Technology

Donna Ryland
John Thoroski
Shiva Shariati-Ievari
April McElrea
Alexandre Goertzen
Geraldine M. Dowling
Michel Aliani

Frontiers in Nutrition

doi 10.3389/fnut.2024.1488413

726 views

Original Research

Published on 06 Dec 2024

Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium

in Nutrition and Food Science Technology

Mengxin He
Qing Peng
Xiaoqing Xu
Bo Shi
Yu Qiao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509341

647 views

Original Research

Published on 05 Dec 2024

Angiotensin-I-converting enzyme inhibitory peptides from eel (Anguilla japonica) bone collagen: preparation, identification, molecular docking, and protective function on HUVECs

in Nutrition and Food Science Technology

Huan Xiang
Hui Huang
Yanqiu Shao
Shuxian Hao
Laihao Li
Ya Wei
Shengjun Chen
Yongqiang Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462656

608 views

Original Research

Published on 02 Dec 2024

Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination

in Nutrition and Food Science Technology

Samuel Nsabimana
Tariq Ismail
Claudia E. Lazarte

Frontiers in Nutrition

doi 10.3389/fnut.2024.1478155

551 views

Original Research

Published on 29 Nov 2024

Effects of different orchard tree pruning residues on the yield and nutrient composition of Lentinus edodes

in Nutrition and Food Science Technology

Yuanyuan Zhang
Quanshun Li
Longfei Duan
Jian Ding
Yue Li
Yong Wang
Hongyan Xu
Baofu Qin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1477586

523 views

Original Research

Published on 27 Nov 2024

Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat

in Nutrition and Food Science Technology

Ling Wang
Guojin Li
Jie Gao
Jia Cheng
Zhengnan Yuan
Hongzhao Lu
Wenxian Zeng
Tao Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1479607

602 views

Original Research

Published on 26 Nov 2024

Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions

in Nutrition and Food Science Technology

Assamae Chabni
Celia Bañares
Carlos F. Torres

Frontiers in Nutrition

doi 10.3389/fnut.2024.1494091

536 views

Review

Published on 22 Nov 2024

Comprehensive global review and methodological framework for developing food atlases

in Nutrition and Food Science Technology

Ghadir Fallata
Rasil Alhadi
Luluh Alnashmi
Shahad Aljohani
Fatimah Alsaeed

Frontiers in Nutrition

doi 10.3389/fnut.2024.1505606

1,189 views

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Articles

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

Virtual screening and evaluation of bioactive peptides from Haliotis discus hannai as potential HMGCR inhibitors for hyperlipidemia treatment

Fucoidan alleviated colitis aggravated by fiber deficiency through protecting the gut barrier, suppressing the MAPK/NF-κB pathway, and modulating gut microbiota and metabolites

Effects of pre-harvest application of melatonin, 24-epibrassinolide, and methyl jasmonate on flavonoid content in blueberry fruit

Preparation, characterization, and anticancer effect of Capsaicin-functionalized selenium nanoparticles

Editorial: Beer - from tradition to innovation

Temperature affects major fatty acid biosynthesis in noug (Guizotia abyssinica) self-compatible lines

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium

Angiotensin-I-converting enzyme inhibitory peptides from eel (Anguilla japonica) bone collagen: preparation, identification, molecular docking, and protective function on HUVECs

Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination

Effects of different orchard tree pruning residues on the yield and nutrient composition of Lentinus edodes

Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat

Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions

Comprehensive global review and methodological framework for developing food atlases