Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 19 Jun 2025

Synergistic effects produced by certain antioxidants in valuable functional foods from the Romanian markets

in Nutrition and Food Science Technology

Petre Savescu
Ovidiu Tita
Maria Magdalena Poenaru
Catalin Nistor

Frontiers in Nutrition

doi 10.3389/fnut.2025.1558597

664 views

Brief Research Report

Published on 18 Jun 2025

Low concentration press cake protein isolates preserve biological activity during lyophilization and spray drying

in Nutrition and Food Science Technology

Kristina Egger
Lisa Schenzle
Afonso Urich Andreina Isabel
Manuel Zettl
Aleksandra Fuchs
Harald Pichler

Frontiers in Nutrition

doi 10.3389/fnut.2025.1602010

715 views

Original Research

Published on 17 Jun 2025

Development and validation of the Meiji Nutritional Profiling System for children

in Nutrition and Food Science Technology

Ryota Wakayama
Tao Yu
Adam Drewnowski
Satoshi Takasugi
Tomohito Horimoto
Chiharu Tsutsumi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1611286

748 views

Original Research

Accepted on 16 Jun 2025

A Comparative Analysis of Carcass Traits, Meat Quality and Flavor Between Tibetan Sheep and Their Three-Way Crossbred Sheep

in Nutrition and Food Science Technology

Yu Qiao
Deming Yang
Jishun Tang
Wei Zhang
Sheng Chen
Wenqiao Hui

Frontiers in Nutrition

doi 10.3389/fnut.2025.1620180

339 views

Original Research

Accepted on 16 Jun 2025

Near-Infrared Spectroscopy prediction of dry matter and starch content in cassava using optimized calibration models

in Nutrition and Food Science Technology

Paulo Henrique Ramos Guimarães
Massaine Bandeira Sousa
Marcos de Souza Campos
Cinara Fernanda Garcia Morales
Eder Jorge Oliveira

Frontiers in Nutrition

doi 10.3389/fnut.2025.1617491

224 views

Original Research

Accepted on 11 Jun 2025

Bioprospecting and Mechanistic Insights of Trichoderma spp. for Suppression of Ganoderma-Induced Basal Stem Rot in Oil Palm

in Nutrition and Food Science Technology

Amrutha Lakshmi M.
Indraja M
Udai B. Singh
ARNS Subanna
GK Challa
Ritu Mawar
Wadzani Palnam Dauda

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582047

200 views

Original Research

Published on 10 Jun 2025

Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions

in Nutrition and Food Science Technology

Xiaoyu Fan
Yurui Li
Suping Cui

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577660

655 views

Original Research

Accepted on 09 Jun 2025

RNA-Seq Analysis of Shrimp Tropomyosin-Induced Allergic Reactions through PI3K/Akt Pathway

in Nutrition and Food Science Technology

Yanchu Li
Yuying Yang
Junyao Li
Rui Guo
Zhiqiang Niu
Weicheng Hu
Shucheng Liu
Shuai Wei

Frontiers in Nutrition

doi 10.3389/fnut.2025.1623971

211 views

Original Research

Published on 09 Jun 2025

Using sodium glycodeoxycholate to develop a temporary infant-like gut barrier model, in vitro

in Nutrition and Food Science Technology

Francesca Bietto
Elena Arranz
Beatriz Miralles
Cristina Gómez-Marín
Eva Rath
Alice J. Lucey
Linda Giblin

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577369

1,093 views

Original Research

Published on 06 Jun 2025

Optimizing microwave-assisted extraction of ursolic acid from apple pomace using response surface methodology

in Nutrition and Food Science Technology

Xiyun Sun
Wenjian Zhang
Xianjun Meng
Sajad Shokri

Frontiers in Nutrition

doi 10.3389/fnut.2025.1604863

834 views

Review

Accepted on 03 Jun 2025

A comprehensive review on optical and electrochemical aptasensor for detection of Fumonisin B1

in Nutrition and Food Science Technology

Jiayu Ma
Xiaodong Guo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1596673

197 views

Original Research

Published on 02 Jun 2025

Synergistic effects of 1-MCP and H₂S co-treatment on sugar and energy metabolisms in postharvest strawberry fruit

in Nutrition and Food Science Technology

Xingyue Wang
Tian Qiu
JingJing Jiang
Kaili Shi
Zhikang Liu
YanYan Wang
Qingyuan Song
Chen Zhang
Tingyu Wu
Dan Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615783

968 views

Original Research

Published on 29 May 2025

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

in Nutrition and Food Science Technology

Anqi Cao
Mingyi Yang
Chaofan Hu
Asem M. Abdelshafy
Jicheng Bao
Sining Yan
Guoquan Lu
Yuge Guan
Jiyu Cheng
Linjiang Pang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597754

860 views

Original Research

Published on 22 May 2025

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

in Nutrition and Food Science Technology

Rehab F. M. Ali
Ayman M. El-Anany

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615629

946 views

Original Research

Published on 21 May 2025

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals

in Nutrition and Food Science Technology

Hiroko Jinzu
Keishiro Arima
Hiroaki Kobayashi
Shunji Sakai
Sachi Nii
Yuki Nakayama
Yuki Okabe
Chie Furuta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1568181

1,838 views

Original Research

Published on 21 May 2025

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

in Nutrition and Food Science Technology

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
José R. Mora
Andrea C. Landázuri
Paola Vásconez Duchicela
Julio Vásconez Espinoza
Pablo Beltrán-Ayala
María J. Andrade-Cuvi
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597300

1,727 views