Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 19 Mar 2025

Enhancing yield and quality: research and practice of agro-forest waste for Lentinus edodes (shiitake mushroom) cultivation

in Nutrition and Food Science Technology

Hongyan Xu
Guocai Han
Yanyan Li
Qing Meng
Yang Zhang
Yayi Wang
Songling Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538039

1,249 views
1 citation

Original Research

Published on 18 Mar 2025

Impact of bio-processing treatments on the nutritional and anti-diabetic enzyme inhibitory properties of black wheat, barnyard millet, and black soybean

in Nutrition and Food Science Technology

Krati Goel
Archana Kushwaha
Anuradha Dutta
Satish Kumar Sharma
Navin Chandra Shahi
Dinesh Chandra Joshi
Anuradha Bhartiya
Pranshi Gupta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1554993

776 views

Original Research

Published on 18 Mar 2025

Combined analysis of proteomics and metabolism reveals critical roles of oxidoreductase activity in mushrooms stimulated by wolfberry and sea buckthorn substrates

in Nutrition and Food Science Technology

Yuan Zhao
Hongying Li
Youhua Yao
Qing Wei
Tilong Hu
Xia Li
Boxu Zhu
Hailing Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1543240

809 views
1 citation

Original Research

Published on 13 Mar 2025

AI-driven transformation in food manufacturing: a pathway to sustainable efficiency and quality assurance

in Nutrition and Food Science Technology

Kushagra Agrawal
Polat Goktas
Maike Holtkemper
Christian Beecks
Navneet Kumar

Frontiers in Nutrition

doi 10.3389/fnut.2025.1553942

6,544 views
3 citations

Original Research

Published on 11 Mar 2025

Comparative analysis of proteomics and transcriptomics reveals novel mechanism underlying the antibacterial activity and immune-enhancing properties of horse milk

in Nutrition and Food Science Technology

Xueshan Chen
Kawuli Gulbahar
Haiyan Ding
Changhong Nie
Xiaoli Gao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1512669

1,215 views

Original Research

Published on 11 Mar 2025

Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties

in Nutrition and Food Science Technology

Docus Alowo
Solomon Olum
Ivan Muzira Mukisa
Duncan Ongeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1520510

1,072 views

Original Research

Published on 10 Mar 2025

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method

in Nutrition and Food Science Technology

Tilal Sayed Abdelhalim
Manhal Gobara Hamid
Mazahir Shaheen
Claudia Böhme
Khitma A. Sir Elkhatim
Yousif M. A. Idris
Mohammed Hamad
Faraz Muneer
Mahbubjon Rahmatov
Mohammed Elsafy

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563247

845 views
1 citation

Editorial

Published on 06 Mar 2025

Editorial: Processing technology for antioxidants in food production

in Nutrition and Food Science Technology

Ziliang Liu
Jun Wang
Lizhen Deng
Chang Chen
Xianlong Yu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1576901

1,283 views

Review

Published on 05 Mar 2025

Advancing functional foods: a systematic analysis of plant-derived exosome-like nanoparticles and their health-promoting properties

in Nutrition and Food Science Technology

Ke Che
Cong Wang
Hao Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1544746

3,831 views
1 citation

Original Research

Published on 05 Mar 2025

Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia

in Nutrition and Food Science Technology

Anbesse Girma Shewa
Shewangizawe Teketele Anamoo
Solomon Abera
Mikiyas Kebede Ali
Jalene Gelan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1537357

1,634 views

Original Research

Published on 04 Mar 2025

Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

in Nutrition and Food Science Technology

Caiyan Meng
Yutong Wang
Jiawen Xie
Jiajia Xuan
Jingze Geng
Guanhui Liu
Jie Tu
Hang Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1551689

1,267 views
1 citation

Editorial

Published on 25 Feb 2025

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

in Nutrition and Food Science Technology

Oluwafemi Ayodeji Adebo
John Gieng
Xi Feng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571781

1,114 views

Mini Review

Published on 25 Feb 2025

The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective

in Nutrition and Food Science Technology

Xiao Yuan
Zhaoxia Zhan
Wei Lin
Can Zhang
Bin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1534594

1,197 views
3 citations

Original Research

Published on 25 Feb 2025

Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine

in Nutrition and Food Science Technology

Bo Ding
Ling Xiong
Shutian Zhao
Ying Lin
Penghui Guo
Wenxue Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559599

1,337 views

Original Research

Published on 24 Feb 2025

Disconnection between sugars reduction and calorie reduction in baked goods and breakfast cereals with sugars-related nutrient content claims in the Canadian marketplace

in Nutrition and Food Science Technology

Ye Flora Wang
Sandra Marsden
Chiara DiAngelo
Abigail Clarke
Anita Chung
Jessica Yu
Zhongqi Fan
Julian Cooper
David Kitts

Frontiers in Nutrition

doi 10.3389/fnut.2025.1539695

1,465 views

Original Research

Published on 19 Feb 2025

Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties

in Nutrition and Food Science Technology

Gabriela N. Tenea
Erika Perugachi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1552745

1,446 views
1 citation