Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 09 Jun 2023

Release of an encrypted, highly potent ACE-inhibitory peptide by enzymatic hydrolysis of moth bean (Vigna aconitifolia) protein

in Nutrition and Food Science Technology

Nancy Goyal
Sachin N. Hajare
Satyendra Gautam

Frontiers in Nutrition

doi 10.3389/fnut.2023.1167259

3,891 views
9 citations

Editorial

Published on 09 Jun 2023

Editorial: Cold Pressed Oils: A Green Source of Specialty Oils, volume II

in Nutrition and Food Science Technology

Alessandra Durazzo
Mohamed Fawzy Ramadan
Vita Di Stefano
Massimo Lucarini

Frontiers in Nutrition

doi 10.3389/fnut.2023.1224878

4,612 views

Original Research

Published on 09 Jun 2023

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt

in Nutrition and Food Science Technology

Mojtaba Yousefi
Elham Khanniri
Sara Sohrabvandi
Nasim Khorshidian
Amir M. Mortazavian

Frontiers in Nutrition

doi 10.3389/fnut.2023.1130425

5,273 views
17 citations

Review

Published on 08 Jun 2023

The big food view and human health from the prospect of bio-manufacturing and future food

in Nutrition and Food Science Technology

Jing Wang
Xin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1160743

4,817 views
6 citations

Methods

Published on 07 Jun 2023

Rapid and sensitive determination of Se and heavy metals in foods using electrothermal vaporization inductively coupled plasma mass spectrometry with a novel transportation system

in Nutrition and Food Science Technology

Guanyu Lan
Xue Li
Jijun Yao
Xiaofeng Yu
Qinghai Liu
Cheng Qiu
Xuefei Mao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1201801

3,131 views
13 citations

Original Research

Published on 05 Jun 2023

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

in Nutrition and Food Science Technology

Dan Chen
Yaotong Liu
Shiwen Xu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1207754

2,290 views
3 citations

Review

Published on 01 Jun 2023

Diversity of Linum genetic resources in global genebanks: from agro-morphological characterisation to novel genomic technologies – a review

in Nutrition and Food Science Technology

Vikender Kaur
Mamta Singh
Dhammaprakash Pandhari Wankhede
Kavita Gupta
Sapna Langyan
Jayaraman Aravind
Boopathi Thangavel
Shashank Kumar Yadav
Sanjay Kalia
Kuldeep Singh

Frontiers in Nutrition

doi 10.3389/fnut.2023.1165580

10,565 views
22 citations

Editorial

Published on 01 Jun 2023

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

in Nutrition and Food Science Technology

Lianliang Liu
Jin Wang
Zhongbin Deng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1200010

1,546 views
5 citations

Original Research

Published on 31 May 2023

Utilizing Andrographis paniculata leaves and roots by effective usage of the bioactive andrographolide and its nanodelivery: investigation of antikindling and antioxidant activities through in silico and in vivo studies

in Nutrition and Food Science Technology

Ramana Baru Venkata
Dintakurthi Sree Naga Bala Krishna Prasanth
Praveen Kumar Pasala
Siva Prasad Panda
Vinay Bharadwaj Tatipamula
Sirisha Mulukuri
Ravi Kumar Kota
Mithun Rudrapal
Johra Khan
Sahar Aldosari

Frontiers in Nutrition

doi 10.3389/fnut.2023.1185236

6,505 views
37 citations

Original Research

Published on 30 May 2023

Integrative analysis of grapevine (Vitis vinifera L) transcriptome reveals regulatory network for Chardonnay quality formation

in Nutrition and Food Science Technology

Guangqing Fu
Yanhua Ren
Jun Kang
Bo Wang
Junxiang Zhang
Jinggui Fang
Weimin Wu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1187842

3,083 views
1 citation

Editorial

Published on 30 May 2023

Editorial: Advances on innovative protein-based complexes with promising functionality, nutrient retention and encapsulation capacity

in Nutrition and Food Science Technology

Shuai Chen
Xiao Feng
Xi Yu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1217964

1,272 views

Original Research

Published on 26 May 2023

Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide

in Nutrition and Food Science Technology

Haihua Cong
Qiming Wu
Zhuoran Zhang
Juntao Kan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1140191

3,414 views
6 citations

Original Research

Published on 25 May 2023

Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins

in Nutrition and Food Science Technology

Paola Giorni
Giulia Bulla
Giulia Leni
Mariangela Soldano
Massimo Tacchini
Alessandra Guerrini
Gianni Sacchetti
Terenzio Bertuzzi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1196812

3,959 views
8 citations

Review

Published on 24 May 2023

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

in Nutrition and Food Science Technology

Thiécla Katiane Osvaldt Rosales
João Paulo Fabi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1144677

8,070 views
27 citations

Original Research

Published on 23 May 2023

Microbial inulinase promotes fructan hydrolysis under simulated gastric conditions

in Nutrition and Food Science Technology

Justin L. Guice
Morgan D. Hollins
James G. Farmar
Kelly M. Tinker
Sean M. Garvey

Frontiers in Nutrition

doi 10.3389/fnut.2023.1129329

7,533 views
7 citations

Perspective

Published on 22 May 2023

Analysis of oligomers to assess exposure to microplastics from foods. A perspective

in Nutrition and Food Science Technology

Emmanouil D. Tsochatzis
Georgios Theodoridis
Milena Corredig

Frontiers in Nutrition

doi 10.3389/fnut.2023.1186951

4,003 views
6 citations