Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 11 Dec 2025

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey

in Nutrition and Food Science Technology

Hacer Yalçimin Öcal
Hülya Gökmen Özel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1707584

876 views

Correction

Accepted on 08 Dec 2025

Correction: Benchmarking Knowledge, Attitudes and Practices on Food Allergies and Celiac Disease among Food Service Staff: Exploratory Findings and Policy Gaps

in Nutrition and Food Science Technology

Ximena Figueroa-Gómez

Frontiers in Nutrition

406 views

Review

Accepted on 08 Dec 2025

How Can We Sustainably Assess the Shelf Life of EVOO? A Systematic Review on Analytical Strategies and Food Waste Reduction

in Nutrition and Food Science Technology

Monica Di Maria
Diego Planeta
Francesca Venturini
Federica Torregrossa
Pasquale Crupi

Frontiers in Nutrition

161 views

Original Research

Published on 08 Dec 2025

Functional and sensory properties of toasted tortillas are shaped by structural changes in native maize starch

in Nutrition and Food Science Technology

Gabriela Palacios-Pola
Hugo R. Perales
Juan de Dios Figueroa Cárdenas
Miguel Abud-Archila
Anayansi Escalante-Aburto
Lurline Álvarez Rateike
Susana Del Carmen Bolom Martínez
Verónica Lagunes Quevedo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1695996

880 views

Original Research

Published on 03 Dec 2025

Toward FGF2 reduction in cultured meat media: polyphenol salts enhance growth and differentiation of bESC aggregates

in Nutrition and Food Science Technology

Gaya Savyon
Ruchama Korol
Muhammad Abdel-Haq
Sara Ben Saadon
Dana Bistritz
Hodaya Lankry
Yuval Peled
Roni Rak
Berta Levavi-Sivan
Ofra Benny

Frontiers in Nutrition

doi 10.3389/fnut.2025.1669909

954 views

Review

Published on 03 Dec 2025

Edible bamboo shoots: a sustainable nexus of nutrition, livelihood, and food security for rural communities in India

in Nutrition and Food Science Technology

Pradip Kumar Sarkar
Bijoya Bhattacharjee
Sujit Das
Bapi Das
N. Raju Singh
Pempa L. Bhutia
A. Chakrabarti
Bikash Das
Rubai Podder
Burhan U. Choudhury

Frontiers in Nutrition

doi 10.3389/fnut.2025.1654510

890 views

Original Research

Published on 03 Dec 2025

The ferroform and glycoform landscape of human milk lactoferrin dissected through hybrid mass spectrometric approaches

in Nutrition and Food Science Technology

Jing Zhu
Julia Bauzá-Martinez
Joost W. Gouw
Xianfeng Zhao
Albert J. R. Heck
Bernd Stahl
Karli R. Reiding
Kelly A. Dingess

Frontiers in Nutrition

doi 10.3389/fnut.2025.1697081

1,175 views

Original Research

Accepted on 01 Dec 2025

Exogenous ALA Promotes Tomato Fruit Quality and Pigment Metabolism: Physiological Mechanisms

in Nutrition and Food Science Technology

Jiaqi Chen
Ruirui Li
Junwen Wang
Junfang Feng
Yongmei He
Peng Bai
Xingpan Shang
Yue Wu
Jihua Yu
Zhongqi Tang

Frontiers in Nutrition

188 views

Original Research

Accepted on 28 Nov 2025

Camel Milk Lactococcus lactis subsp. cremoris: A Biocontrol Agent against Staphylococcus aureus for Fresh Beef Biopreser-vation

in Nutrition and Food Science Technology

Bilal LATRECHE
Nabila Brahamia
Esma Bendjama
Lotfi Loucif
Ibtissem Sanah
Fairouz Djeghim
Mohammed Messaoudi
Irene Giordano
Jean-Marc Rolain
Maria D'elia

Frontiers in Nutrition

262 views

Original Research

Accepted on 28 Nov 2025

Effect of type and concentration of hydrocolloids on the rheology, water mobility and 3D printing properties of pitaya fruit-based ink

in Nutrition and Food Science Technology

Jacob Ojobi Omedi
Cheng Chen
Jiangnan University
Shuning Zhang
Li Liang
Qibo Zou
Yan Xu
Min Zhang
Yuchuan Wang
Weining Huang

Frontiers in Nutrition

211 views

Original Research

Published on 28 Nov 2025

Phenolic profile of different solvent extracts of Reseda alba L. and evaluation of anti-quorum sensing, antioxidant, and enzyme inhibition activities

in Nutrition and Food Science Technology

Mohammed Nacer
Ali Kalla
Alfred Ngenge Tamfu
Sameh Boudiba
Karima Hanini
Soraya Hioun
Mohammed Messaoudi
Ayomide Victor Atoki
Selcuk Kucukaydin
Khattabi Latifa

Frontiers in Nutrition

doi 10.3389/fnut.2025.1699534

1,020 views

Review

Published on 28 Nov 2025

Lignin nanoparticles in food packaging: a sustainable approach to material design and performance enhancement

in Nutrition and Food Science Technology

Jinqian Peng
Yu Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1659877

1,504 views

Original Research

Published on 28 Nov 2025

Yeast-derived low-purity FGF2 supports bovine ESC and MSC aggregates in suspension

in Nutrition and Food Science Technology

Gaya Savyon
Shadi Tawil
Yuval Tadmor
Atar Shimshi
Yair Porat
Neta Agmon
Sharon Schlesinger
Tamir Tuller
Iftach Nachman

Frontiers in Nutrition

doi 10.3389/fnut.2025.1679490

1,132 views

Original Research

Published on 27 Nov 2025

Multi-omics techniques revealing the mechanism of Polygonatum sibiricum Huangjiu in alleviating hyperlipidemia in mice

in Nutrition and Food Science Technology

Jingzhang Geng
Guotai Zhang
Jianwei Dong
Honglei Tian
Zaixiang Lou

Frontiers in Nutrition

doi 10.3389/fnut.2025.1705061

1,108 views

Original Research

Published on 27 Nov 2025

Ozone treatment improved the extractability, bioaccessibility, and hypoglycemic potential of fresh-cut pitaya polyphenols

in Nutrition and Food Science Technology

Chen Li
Yishuang Hu
Jinmiao Fang
Qiannuo Du
Han Ding

Frontiers in Nutrition

doi 10.3389/fnut.2025.1707700

772 views

Original Research

Accepted on 25 Nov 2025

Evaluation of flavonoid composition and biological activities of hydrolyzed whole Pomelo Juice

in Nutrition and Food Science Technology

Xi Xie
Shanshan Zhuang
Yanxia Gu
Yunrui Shen
Weisi Zhang
Lukai Ma
Gengsheng Xiao
Qin Wang
Yonghui Zhong
Huifan Liu

Frontiers in Nutrition

239 views

Original Research

Published on 24 Nov 2025

Comprehensive safety evaluation of Withania somnifera (Ashwagandha): an AI-driven meta-analysis and quantitative structure–activity relationship based toxicity assessment

in Nutrition and Food Science Technology

Yotam Ronen
Coralie Ebert
Bat-Chen Tamim-Yecheskel
Shani Zev
Ophir Kantor
Hilla Ben-Hamo Arbel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1658265

1,840 views

Original Research

Published on 21 Nov 2025

Protective effects of hydrocolloid nanoemulsion coatings against myofibrillar protein oxidation in frozen trout

in Nutrition and Food Science Technology

Ayşe Kara
Emre Çağlak
Barış Karslı

Frontiers in Nutrition

doi 10.3389/fnut.2025.1663357

1,107 views

Original Research

Published on 19 Nov 2025

Preparation and characterization of Acanthopanax polysaccharides nanoselenium with enhanced stability and antioxidant activity

in Nutrition and Food Science Technology

Yichao Feng
Xueping Zhang
Yichen Ge
Chenglin Li
Yaosen Yang
Jianqing Su
Xiuling Chu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1712826

796 views

Review

Published on 19 Nov 2025

Micronutrient bioavailability: concepts, influencing factors, and strategies for improvement

in Nutrition and Food Science Technology

James D. Richards
Héctor Cori
Maike Rahn
Kristen Finn
Juan Bárcena
Alexandros K. Kanellopoulos
Szabolcs Péter
Anneleen Spooren

Frontiers in Nutrition

doi 10.3389/fnut.2025.1646750

5,687 views
1 citation

Review

Published on 19 Nov 2025

Recent advances in polysaccharides from Tremella fuciformis: isolation, structures, bioactivities and application

in Nutrition and Food Science Technology

Siyu Li
Ke Zhao
Jinjun Li
Xiaoqiong Li
Hui Zhao
Ruyan Cui
Jianmei Li
Jinbin Guo
Xiangyu Bian

Frontiers in Nutrition

doi 10.3389/fnut.2025.1663327

1,422 views

Original Research

Published on 19 Nov 2025

Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people

in Nutrition and Food Science Technology

Daria Musiienko
Lenka Kouřimská
Diana Chrpová

Frontiers in Nutrition

doi 10.3389/fnut.2025.1683571

1,226 views

Editorial

Published on 18 Nov 2025

Editorial: Natural bioactive compounds in food preservation and safety

in Nutrition and Food Science Technology

Ignacio Cabezudo
Micaela Galante
Maria Emilia Brassesco
Carolina Beres
Ana Elizabeth Cavalcante Fai

Frontiers in Nutrition

doi 10.3389/fnut.2025.1720905

774 views

Brief Research Report

Accepted on 17 Nov 2025

Production and characterization of breadfruit flour (Artocarpus altilis): An alternative for the elaboration of flakes for children's use

in Nutrition and Food Science Technology

Alberto Bustillos
Cristina Arteaga
Adriana Rodríguez
Susana Heredia
Mónica Gozalbo
Jesús Blesa
Renata Alejandra Alvarado-Barba
Cristina Gabriela Ríos
Dayana Villavicencio Barriga
Jessenia Vásquez

Frontiers in Nutrition

268 views