Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 29 May 2025

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

in Nutrition and Food Science Technology

Anqi Cao
Mingyi Yang
Chaofan Hu
Asem M. Abdelshafy
Jicheng Bao
Sining Yan
Guoquan Lu
Yuge Guan
Jiyu Cheng
Linjiang Pang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597754

2,477 views
1 citation

Original Research

Published on 22 May 2025

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

in Nutrition and Food Science Technology

Rehab F. M. Ali
Ayman M. El-Anany

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615629

2,218 views

Original Research

Published on 21 May 2025

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

in Nutrition and Food Science Technology

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
José R. Mora
Andrea C. Landázuri
Paola Vásconez Duchicela
Julio Vásconez Espinoza
Pablo Beltrán-Ayala
María J. Andrade-Cuvi
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597300

4,775 views
3 citations

Original Research

Published on 21 May 2025

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals

in Nutrition and Food Science Technology

Hiroko Jinzu
Keishiro Arima
Hiroaki Kobayashi
Shunji Sakai
Sachi Nii
Yuki Nakayama
Yuki Okabe
Chie Furuta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1568181

4,459 views
1 citation

Mini Review

Published on 20 May 2025

Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond

in Nutrition and Food Science Technology

Thalia Marina Llalla Vidal
Gregor Macnab
Shane Mitchell
Matthew Flavel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1603101

4,388 views

Original Research

Published on 19 May 2025

Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods

in Nutrition and Food Science Technology

Xin Gao
Junyan Yang
Haojie Wang
Jiancai Mao
Lipeng Wu
Junhua Li
Xuhui Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1548271

2,619 views
1 citation

Original Research

Published on 19 May 2025

A comparison of Glucagon-like peptide-1 receptor agonists on weight change, side effects, and quality of life in Kuwait

in Nutrition and Food Science Technology

Saleh Alali
Wed Al-Otaibi
Karen Ashodian
Nour Achour
Aishah Almulla
Hessa Mutlaq

Frontiers in Nutrition

doi 10.3389/fnut.2025.1590379

7,046 views

Original Research

Published on 16 May 2025

Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate

in Nutrition and Food Science Technology

Yan Zhang
Yihui Wang
Yuting Li
Panmeng Wang
Li Wang
Zhuang Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1583716

1,841 views
1 citation

Original Research

Published on 16 May 2025

Generation of bovine iPSCs from fetal fibroblasts for in vitro myogenesis and cultured meat

in Nutrition and Food Science Technology

Kaiana Recchia
Methi Wathikthinnakon
Fabiana Fernandes Bressan
Kristine Freude

Frontiers in Nutrition

doi 10.3389/fnut.2025.1562981

3,914 views
3 citations

Systematic Review

Published on 14 May 2025

Nutritional composition and health benefits of peas—a bibliometric research

in Nutrition and Food Science Technology

Melekşen Akin
Sadiye Peral Eyduran
Jelena Mileševic
Suzana Pavlovic
Amil Orahovac
Marta W. Vasconcelos
Marija Knez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1550142

4,869 views
1 citation

Original Research

Published on 13 May 2025

Sustainable milk-based postbiotics beverages fermented by Lactobacillus plantarum: allies in celiac disease inflammation

in Nutrition and Food Science Technology

Claudia Bellomo
Francesca Mauriello
Federica Nigro
Francesca Passannanti
Rosa Colucci Cante
Roberto Nigro
Maria Vittoria Barone
Merlin Nanayakkara

Frontiers in Nutrition

doi 10.3389/fnut.2025.1549120

2,868 views

Original Research

Published on 08 May 2025

Consumer behavior and awareness regarding products for food hypersensitivity: trends, motivations, and educational gaps

in Nutrition and Food Science Technology

Agata Kiciak
Aleksandra Kołodziejczyk
Natalia Kuczka
Paulina Łokaj
Wiktoria Staśkiewicz-Bartecka
Agnieszka Białek-Dratwa
Agnieszka Bielaszka
Daria Dobkowska-Szefer
Oskar Kowalski
Marek Kardas

Frontiers in Nutrition

doi 10.3389/fnut.2025.1576403

3,018 views

Editorial

Published on 07 May 2025

Editorial: Trends on valorization of agri-food waste through green technologies

in Nutrition and Food Science Technology

Jelena Vladić
Nataša Nastić

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615743

1,645 views

Original Research

Published on 06 May 2025

Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity

in Nutrition and Food Science Technology

Xi Che
Yifei Zhao
Yuxiao Wang
Xin Sun
Hongxun Tao
Rentang Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1580439

3,732 views
1 citation

Original Research

Published on 02 May 2025

Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus

in Nutrition and Food Science Technology

Xiaoyu Dong
Hanhan Shi
Sensen Zhang
Xiaoying Deng
Yongchao Ge
Yongchao Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1570648

1,929 views
1 citation

Original Research

Published on 30 Apr 2025

Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation

in Nutrition and Food Science Technology

Han Wang
Peng Han
Yanghong Zhao
Lijuan Lu
Wenhui Qi
Kaixuan Zhao
Ying Shu
Zhisheng Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559833

3,626 views
2 citations

Editorial

Published on 29 Apr 2025

Editorial: Smart devices for personalized nutrition and healthier lifestyle behavior change

in Nutrition and Food Science Technology

M. Fátima Domingues
Kosmas Dimitropoulos
Kathryn Hart
Sofia Balula Dias

Frontiers in Nutrition

doi 10.3389/fnut.2025.1604314

4,386 views
1 citation

Original Research

Published on 28 Apr 2025

The effects of different light qualities on the growth and nutritional components of Pleurotus citrinopileatus

in Nutrition and Food Science Technology

Xiaoli Chen
Yihan Liu
Wenzhong Guo
Xiaoming Wei
Mingfei Wang
Xin Zhang
Wengang Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1554575

2,253 views
1 citation

Original Research

Published on 25 Apr 2025

AI-based system for food and beverage selection towards precision nutrition in Indonesian restaurants

in Nutrition and Food Science Technology

Kudang Boro Seminar
Evy Damayanthi
Karlisa Priandana
Harry Imantho
Bonang Waspadadi Ligar
Annisa Utami Seminar
Angga Dwi Krishnajaya
Muhamad Reza Aditya
Muhammad Ilham Hakim Suherman
Ismy Fana Fillah

Frontiers in Nutrition

doi 10.3389/fnut.2025.1590523

4,477 views

Opinion

Published on 23 Apr 2025

An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables

in Nutrition and Food Science Technology

Qiu-yan Cao
Xiao Yuan
Can Zhang
Xin Deng
Yuan-yuan Jiang
Bin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1561620

2,315 views
4 citations

Original Research

Published on 23 Apr 2025

Impact of post-harvest storage conditions on polyphenol composition and antioxidant activity in natural almonds

in Nutrition and Food Science Technology

Agnese Ragno
Martina Imbesi
Teresa Gervasi
Antonella Smeriglio
Giuseppina Mandalari
Daniela Impellizzeri
Domenico Trombetta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582434

2,678 views
2 citations

Original Research

Published on 17 Apr 2025

Enhancing micronutrient bioavailability in wheat grain through organic fertilizer substitution

in Nutrition and Food Science Technology

Yafei Wang
Ronghui Ma
Jianlin Wei
Xiaoyan Fu
Shanshan Zhang
Zichao Zhao
Haitao Lin
Yu Xu
Deshui Tan
Xibao Gao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559537

2,281 views
3 citations

Original Research

Published on 15 Apr 2025

Flaxseed protein content prediction based on hyperspectral wavelength selection with fractional order ant colony optimization

in Nutrition and Food Science Technology

Bo Wang
Junying Han
Chengzhong Liu
Jianping Zhang
Yanni Qi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1551029

1,463 views
2 citations

Original Research

Published on 15 Apr 2025

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life

in Nutrition and Food Science Technology

Molly B. Ahern
Sven Genschick
Abraham Muluku
Ogan I. Mba
Shakuntala H. Thilsted

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536097

3,709 views
1 citation

1,495 articles

articles

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals

Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond

Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods

A comparison of Glucagon-like peptide-1 receptor agonists on weight change, side effects, and quality of life in Kuwait

Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate

Generation of bovine iPSCs from fetal fibroblasts for in vitro myogenesis and cultured meat

Nutritional composition and health benefits of peas—a bibliometric research

Sustainable milk-based postbiotics beverages fermented by Lactobacillus plantarum: allies in celiac disease inflammation

Consumer behavior and awareness regarding products for food hypersensitivity: trends, motivations, and educational gaps

Editorial: Trends on valorization of agri-food waste through green technologies

Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity

Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus

Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation

Editorial: Smart devices for personalized nutrition and healthier lifestyle behavior change

The effects of different light qualities on the growth and nutritional components of Pleurotus citrinopileatus

AI-based system for food and beverage selection towards precision nutrition in Indonesian restaurants

An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables

Impact of post-harvest storage conditions on polyphenol composition and antioxidant activity in natural almonds

Enhancing micronutrient bioavailability in wheat grain through organic fertilizer substitution

Flaxseed protein content prediction based on hyperspectral wavelength selection with fractional order ant colony optimization

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life

articles

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals

Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond

Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods

A comparison of Glucagon-like peptide-1 receptor agonists on weight change, side effects, and quality of life in Kuwait

Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate

Generation of bovine iPSCs from fetal fibroblasts for in vitro myogenesis and cultured meat

Nutritional composition and health benefits of peas—a bibliometric research

Sustainable milk-based postbiotics beverages fermented by Lactobacillus plantarum: allies in celiac disease inflammation

Consumer behavior and awareness regarding products for food hypersensitivity: trends, motivations, and educational gaps

Editorial: Trends on valorization of agri-food waste through green technologies

Modulatory effects of black jujube melanoidins on gut microbiota and metabolic pathways in high-fat diet-induced obesity

Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus

Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation

Editorial: Smart devices for personalized nutrition and healthier lifestyle behavior change

The effects of different light qualities on the growth and nutritional components of Pleurotus citrinopileatus

AI-based system for food and beverage selection towards precision nutrition in Indonesian restaurants

An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables

Impact of post-harvest storage conditions on polyphenol composition and antioxidant activity in natural almonds

Enhancing micronutrient bioavailability in wheat grain through organic fertilizer substitution

Flaxseed protein content prediction based on hyperspectral wavelength selection with fractional order ant colony optimization

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life