Frontiers in Nutrition | Nutrition and Food Science Technology

Editorial

Published on 26 Oct 2023

Editorial: Emerging perspectives on probiotics, prebiotics, and synbiotics for prevention and management of chronic disease

in Nutrition and Food Science Technology

Arun K B
P. Nisha
Alberto Finamore

Frontiers in Nutrition

doi 10.3389/fnut.2023.1309140

2,237 views
2 citations

Original Research

Published on 20 Oct 2023

The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky

in Nutrition and Food Science Technology

Changqing Zhao
Jinping Dai
Feifei Chen
Zhifeng Zhao
Xingxiu Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1240749

4,326 views
4 citations

Original Research

Published on 19 Oct 2023

Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding

in Nutrition and Food Science Technology

Xinhui Wang
Xue Zhang
Dongjie Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1276017

2,299 views
5 citations

Original Research

Published on 18 Oct 2023

Dried shiitake mushroom grade recognition using D-VGG network and machine vision

in Nutrition and Food Science Technology

Li Wang
Penghao Dong
Qiao Wang
Kunming Jia
Qunfeng Niu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1247075

2,417 views
6 citations

Original Research

Published on 17 Oct 2023

Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide

in Nutrition and Food Science Technology

Qingyu Wang
Jiayang Li
Yaqi Tu
Jianping Cai
Fazheng Ren
Hao Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1282485

2,084 views
3 citations

Review

Published on 16 Oct 2023

From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health

in Nutrition and Food Science Technology

Adriana Albini
Francesca Albini
Paola Corradino
Laura Dugo
Luana Calabrone
Douglas M. Noonan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1254947

12,169 views
13 citations

Review

Published on 13 Oct 2023

The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health

in Nutrition and Food Science Technology

Jia Yee Wu
Rachel Tso
Hwee Sze Teo
Sumanto Haldar

Frontiers in Nutrition

doi 10.3389/fnut.2023.1277343

26,372 views
45 citations

Original Research

Published on 12 Oct 2023

Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation

in Nutrition and Food Science Technology

Zhu-Xi Tian
Yong-Fu Li
Ming-Xiu Long
Qian Liang
Xi Chen
Dao-Mei Huang
Yao-Qi Ran

Frontiers in Nutrition

doi 10.3389/fnut.2023.1282438

3,051 views
11 citations

Original Research

Published on 11 Oct 2023

Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology

in Nutrition and Food Science Technology

Yanrong Ma
Jiaxing Li
Yan Xue
Yunbi Xu
Chunming Liu
Dingding Su

Frontiers in Nutrition

doi 10.3389/fnut.2023.1248501

2,948 views
4 citations

Original Research

Published on 11 Oct 2023

Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design

in Nutrition and Food Science Technology

Diriba Chewaka Tura
Tefera Belachew
Dessalegn Tamiru
Kalkidan Hassen Abate

Frontiers in Nutrition

doi 10.3389/fnut.2023.1244571

2,821 views
2 citations

Original Research

Published on 09 Oct 2023

Exploiting Indian landraces to develop biofortified grain sorghum with high protein and minerals

in Nutrition and Food Science Technology

Mallela Venkata Nagesh Kumar
Vittal Ramya
Setaboyine Maheshwaramma
Kuyyamudi Nanaiah Ganapathy
Mahalingam Govindaraj
Kosnam Kavitha
Kalisetti Vanisree

Frontiers in Nutrition

doi 10.3389/fnut.2023.1228422

3,263 views
9 citations

Original Research

Published on 04 Oct 2023

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

in Nutrition and Food Science Technology

Vishal Kumar
Chandra Shekhar Singh
Shiva Bakshi
Sudhir Kumar
Satya Prakash Yadav
Zakarya Ali Saleh Al-Zamani
Pankaj Kumar
Upendra Singh
Kamlesh Kumar Meena
Durga Shankar Bunkar

Frontiers in Nutrition

doi 10.3389/fnut.2023.1258884

3,305 views
2 citations

Original Research

Published on 28 Sep 2023

Metabolomic analysis for disclosing nutritional and therapeutic prospective of traditional rice cultivars of Cauvery deltaic region, India

in Nutrition and Food Science Technology

Dhandayuthapani Udhaya Nandhini
Subramanian Venkatesan
Kandasamy Senthilraja
Ponnusamy Janaki
Balasubramaniam Prabha
Sadasivam Sangamithra
Sivaprakasam Jidhu Vaishnavi
Sadasivam Meena
Natarajan Balakrishnan
Muthurajan Raveendran

Frontiers in Nutrition

doi 10.3389/fnut.2023.1254624

5,725 views
3 citations

Correction

Published on 27 Sep 2023

Corrigendum: Dregs of Cardamine hupingshanensis as a feed additive to improve the egg quality

in Nutrition and Food Science Technology

Feike Yu
Xiaohan Yu
Rongchen Liu
Dawei Guo
Qian Deng
Bingbing Liang
Xiaoye Liu
Hong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1288837

1,047 views

Original Research

Published on 26 Sep 2023

Probing the potential of bioactive compounds of millets as an inhibitor for lifestyle diseases: molecular docking and simulation-based approach

in Nutrition and Food Science Technology

Kajal Nagre
Nirupma Singh
Chandrika Ghoshal
Gitanjali Tandon
Mir Asif Iquebal
Tarsem Nain
Ram Swaroop Bana
Anita Meena

Frontiers in Nutrition

doi 10.3389/fnut.2023.1228172

4,950 views
7 citations

Original Research

Published on 22 Sep 2023

FT-ICR-MS reveals the molecular imprints of the brewing process

in Nutrition and Food Science Technology

Stefan A. Pieczonka
Martin Zarnkow
Friedrich Ampenberger
Martina Gastl
Michael Rychlik
Philippe Schmitt-Kopplin

Frontiers in Nutrition

doi 10.3389/fnut.2023.1243503

3,162 views
3 citations