Editorial
Published on 11 Apr 2025
Editorial: Advancements in protein modification for enhanced digestibility
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1603394
- 2,169 views
- 1 citation
Type at least 3 characters
1,495 articles
articles
Original Research
Published on 11 Apr 2025
Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1581459
- 2,865 views
Editorial
Published on 08 Apr 2025
Editorial: Defining the role of Artificial Intelligence (AI) in the food sector and its applications
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1596699
- 2,377 views
Original Research
Published on 07 Apr 2025
Effects of camel hump fat, palm olein oil, and corn oil feed additives on plasma lipids and adipose tissues in rats
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1587579
- 3,252 views
- 1 citation
Original Research
Published on 04 Apr 2025
Purification, identification, and in silico screening of a multifunctional octapeptide from semen armeniacae glutelin-2 hydrolysates: restraining mechanisms to Keap1 and ACE, stability, and ferrous-transport efficiency
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1571161
- 1,765 views
- 1 citation
Original Research
Published on 02 Apr 2025
Meat species authentication using portable hyperspectral imaging
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1577642
- 3,862 views
- 6 citations
Correction
Published on 01 Apr 2025
Corrigendum: The future of cow's milk allergy – milk ladders in IgE-mediated food allergy
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1521516
- 1,490 views
Original Research
Published on 26 Mar 2025
Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibility in vitro and glycemic response in young adults
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1538441
- 4,476 views
- 3 citations
Original Research
Published on 24 Mar 2025
Computational screening for novel α-glucosidase inhibitory peptides from Chlamys nobilis adductor muscle as a potential antidiabetic agent
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1566107
- 2,110 views
- 1 citation
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1538039
- 3,306 views
- 1 citation
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1543240
- 1,684 views
- 2 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1554993
- 2,099 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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1553942
- 17,487 views
- 22 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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1512669
- 2,469 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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1520510
- 2,346 views
- 4 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1563247
- 1,653 views
- 2 citations
Editorial
Published on 06 Mar 2025
Editorial: Processing technology for antioxidants in food production
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1576901
- 2,572 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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1544746
- 9,405 views
- 13 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1537357
- 4,039 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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1551689
- 2,596 views
- 6 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1534594
- 2,409 views
- 7 citations
Editorial
Published on 25 Feb 2025
Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1571781
- 2,301 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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1559599
- 2,901 views
- 3 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1539695
- 2,839 views
- 2 citations