Frontiers in Nutrition | Nutrition and Food Science Technology

Editorial

Published on 17 May 2023

Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods

in Nutrition and Food Science Technology

Yueqi Wang
Yi Zhang
Yongqiang Zhao
Peng Liang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1206758

2,454 views

Editorial

Published on 17 May 2023

Editorial: Bioaccessibility of food-derived bioactive components and their health-promoting mechanisms

in Nutrition and Food Science Technology

Tian Ren

Frontiers in Nutrition

doi 10.3389/fnut.2023.1191671

975 views

Original Research

Published on 15 May 2023

Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage

in Nutrition and Food Science Technology

Jiancong Huo
Hui Yao
Jiagen Li
Jinmei Wang
Soottawat Benjakul
Bin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1195944

1,946 views
6 citations

Original Research

Published on 11 May 2023

Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang

in Nutrition and Food Science Technology

Mei Lin
Chengnan Xu
Xueying Gao
Weiqing Zhang
Zhoulin Yao
Tianyu Wang
Xianju Feng
Yue Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1159676

3,074 views
12 citations

Brief Research Report

Published on 11 May 2023

Serum-free alginate-C2C12 cells microcapsule as a model of alternative animal protein source

in Nutrition and Food Science Technology

Jana Scheffold
Per Bruheim
Joachim Sebastian Kjesbu
Mi Jang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1184178

5,076 views
3 citations

Editorial

Published on 10 May 2023

Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects

in Nutrition and Food Science Technology

Roberta Foligni
Andrea Pulvirenti
Luciana De Vero
Cinzia Mannozzi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1207323

1,930 views

Original Research

Published on 09 May 2023

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

in Nutrition and Food Science Technology

Allah Bakhsh
Juhee Park
Kei Anne Baritugo
Bosung Kim
Sung Sil Moon
Attaur Rahman
Sungkwon Park

Frontiers in Nutrition

doi 10.3389/fnut.2023.1110613

5,613 views
13 citations

Original Research

Published on 09 May 2023

Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats

in Nutrition and Food Science Technology

El Sayed Hassan Atwaa
Magdy Ramadan Shahein
Enrique Raya-Álvarez
El Sayed Abd El-Sattar
Moustafa A. A. Hassan
Madeha Ahmed Hashim
Naief Dahran
Manal F. El-Khadragy
Ahmad Agil
Ehab Kotb Elmahallawy

Frontiers in Nutrition

doi 10.3389/fnut.2023.1130224

3,690 views
9 citations

Original Research

Published on 09 May 2023

Optimization of spray dried yogurt and its application to prepare functional cookies

in Nutrition and Food Science Technology

Anwar Ali
Muhammad Tasawar Javaid
Diana Tazeddinova
Ahmal Khan
Taha Mehany
Toshev Abduvali Djabarovich
Rabia Siddique
Waseem Khalid
Tayyaba Tariq
Wing-Fu Lai

Frontiers in Nutrition

doi 10.3389/fnut.2023.1186469

5,171 views
9 citations

Original Research

Published on 05 May 2023

Nitric oxide modulates folate-mediated one-carbon metabolism and mitochondrial energy levels of peaches during cold storage

in Nutrition and Food Science Technology

Zhifeng Yang
Shuhua Zhu
Xiaoyu Wang
Changbao Chen
Dandan Huang
Jianrong Feng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1184736

2,331 views
6 citations

Original Research

Published on 05 May 2023

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties

in Nutrition and Food Science Technology

Rajni Saini
Sukhpreet Kaur
Poonam Aggarwal
Atul Dhiman

Frontiers in Nutrition

doi 10.3389/fnut.2023.1178797

8,161 views
17 citations

Original Research

Published on 05 May 2023

Exploring the potential of cold plasma treatment followed by zinc-priming for biofortification of buckwheat sprouts

in Nutrition and Food Science Technology

Pia Starič
Lucija Remic
Katarina Vogel-Mikuš
Ita Junkar
Primož Vavpetič
Mitja Kelemen
Paula Pongrac

Frontiers in Nutrition

doi 10.3389/fnut.2023.1151101

2,905 views
6 citations

Editorial

Published on 04 May 2023

Editorial: Methods in food chemistry and food science technology

in Nutrition and Food Science Technology

Blanca Hernández-Ledesma
Pilar Gómez-Cortés

Frontiers in Nutrition

doi 10.3389/fnut.2023.1197880

1,946 views

Editorial

Published on 04 May 2023

Editorial: Strengthening food labeling policies in Brazil

in Nutrition and Food Science Technology

Fabio da Silva Gomes
Camila Corvalán
Rosires Deliza
Simon Barquera

Frontiers in Nutrition

doi 10.3389/fnut.2023.1196243

2,322 views
2 citations

Original Research

Published on 28 Apr 2023

Identifying the intervention mechanisms of polydatin in hyperuricemia model rats by using UHPLC-Q-Exactive Orbitrap mass spectroscopy metabonomic approach

in Nutrition and Food Science Technology

Xueli Ge
Zhenguo Su
Yuhao Wang
Xue Zhao
Kaifei Hou
Shuna Zheng
Pengjiao Zeng
Zhongqi Shi
Senhao Hu
Yuqing Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1117460

3,584 views
7 citations

Original Research

Published on 21 Apr 2023

Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate

in Nutrition and Food Science Technology

Xiao Kong
Ziqun Xiao
Yuhang Chen
MengDi Du
Zihui Zhang
Zhenhua Wang
Bo Xu
Yongqiang Cheng
Tianying Yu
Jing Gan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1129548

5,912 views
21 citations