Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Accepted on 17 Jan 2025

Manuscript submitted to Frontiers in Nutrition _________________________________________________________________________________ Optimisation of Instant Sweet Osmanthus White Tea: Formulation, Sensory Evaluation, and Antioxidant Properties

in Nutrition and Food Science Technology

Yuhua Yang
Li Fan
Yiqin Lin
Yan Huang
Jianming Zhang
Shaohua Li
Chunhua Ma
Xi Cheng
Thuan Chew Tan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538848

Editorial

Accepted on 17 Jan 2025

Editorial: Advances in Food Processing and Analysis: Product Quality and Green Revolution

in Nutrition and Food Science Technology

Luca Rastrelli
Asli Can Karaca
Giancarlo Cravotto
Hefei Zhao
Dr. Tawheed Amin

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559027

Original Research

Accepted on 14 Jan 2025

Detection of Melatonin and 5-HTP in Dietary Supplements Based on Multiple Spectra

in Nutrition and Food Science Technology

Huiyu Yang
Xinrui Zhang
Yang Gao
Zhuang Peng
Bo Su
Kai Li
Cunlin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1532092

Original Research

Accepted on 14 Jan 2025

Screening potential antileukemia ingredients from sweet potato: Integration of metabolomics analysis, network pharmacology, and experimental validation

in Nutrition and Food Science Technology

Lianling Xu
Kaixuan Zeng
Zuoyue Duan
Jing Liu
Yan Zeng
Miao Zhang
You Yang
Qulian Guo
Yanling Jin
Wenjun Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1518525

Editorial

Published on 14 Jan 2025

Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

in Nutrition and Food Science Technology

Geraldine M. Dowling
Michel Aliani

Frontiers in Nutrition

doi 10.3389/fnut.2024.1544709

394 views

Review

Accepted on 13 Jan 2025

A step forward in enhancing the health promoting properties of whole tomato as a functional food to lower the impact of noncommunicable diseases

in Nutrition and Food Science Technology

Pier Giorgio Natali
Mauro Piantelli
Alessandra Sottini
Margherita Eufemi
Cristina Banfi
Luisa Imberti

Frontiers in Nutrition

doi 10.3389/fnut.2025.1519905

Original Research

Published on 08 Jan 2025

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

in Nutrition and Food Science Technology

Rui Wang
Yongqing Liu
Ying He
Caiping Feng
Xiufang Xia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1511698

242 views

Original Research

Accepted on 07 Jan 2025

Ameliorative Effect of Liprotide-Encapsulated Vitamin D3 on Blood Glucose, Calcium Homeostasis, and Vitamin D level in a Vitamin D and Calcium Deficient Rat Model

in Nutrition and Food Science Technology

Gemala Anjani
Reza Achmad Maulana
Sylvia Rahmi Putri
Faizah Fulyani
Ahmad Syauqy
Diana Nur Afifah
Fitriyono Ayustaningwarno
Refani Alycia Kusuma
Zulfatul Masruroh

Frontiers in Nutrition

doi 10.3389/fnut.2025.1514179

Original Research

Published on 07 Jan 2025

Effect of packaging materials and storage temperature on the shelf stability of Awaze paste

in Nutrition and Food Science Technology

Biadge Kefale
Mulugeta Admasu Delele
Solomon Workneh Fanta
Solomon Abate

Frontiers in Nutrition

doi 10.3389/fnut.2024.1503328

322 views

Original Research

Published on 07 Jan 2025

Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air

in Nutrition and Food Science Technology

Yang Li
Chenyan Yang
Shuaitao Cao
Ruijie Guan
Bowen Zhang
Xuedong Yao
Qiang Wang
Wancheng Dong
Yong Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1523078

222 views

Original Research

Accepted on 06 Jan 2025

In vitro Gastrointestinal Digestion Simulation Screening of Novel ACEI Peptides from Broccoli: Mechanism in High Glucose-Induced VSMCs Dysfunction

in Nutrition and Food Science Technology

Shuzhi Zhang
Jingjing Guo
Shikun Suo
Li Ju
Zhaoqiang Jiang
Pingshuan Dong
Yanli Wang
Yali Dang
Laijing Du

Frontiers in Nutrition

doi 10.3389/fnut.2025.1528184

Editorial

Published on 06 Jan 2025

Editorial: Construction of nutrient delivery system for carotenoids and their antioxidant and anti-inflammatory activities

in Nutrition and Food Science Technology

Jiangfeng Song
Yingdong Zhu
Jun Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1539429

656 views

Original Research

Published on 06 Jan 2025

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

in Nutrition and Food Science Technology

Jinchu Yang
Yi Zheng
Yongfeng Yang
Zhenzhen Huang
Gangchun Sun
Renyong Zhao
Wen-Wen Zhou
Kit-Leong Cheong
Zichao Wang
Shouai Feng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509624

236 views

Original Research

Published on 06 Jan 2025

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

in Nutrition and Food Science Technology

Tamer Turgut
Abdulkerim Diler

Frontiers in Nutrition

doi 10.3389/fnut.2024.1493602

197 views

Original Research

Published on 30 Dec 2024

Virtual screening and evaluation of bioactive peptides from Haliotis discus hannai as potential HMGCR inhibitors for hyperlipidemia treatment

in Nutrition and Food Science Technology

Kun Qiao
Lina Liu
Yihui Chen
Qiongmei Huang
Bei Chen
Jingna Wu
Wenmei Huang
Zhiyu Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1525768

745 views

Original Research

Accepted on 26 Dec 2024

Fucoidan alleviated colitis aggravated by fiber deficiency through protecting the gut barrier, suppressing the MAPK/NF-κB pathway, and modulating gut microbiota and metabolites

in Nutrition and Food Science Technology

Weiyun Zheng
Shuangru Tang
Xiaomeng Ren
Shuang Song
Chunqing Ai

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462584

115 views

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Articles

Manuscript submitted to Frontiers in Nutrition _________________________________________________________________________________ Optimisation of Instant Sweet Osmanthus White Tea: Formulation, Sensory Evaluation, and Antioxidant Properties

Editorial: Advances in Food Processing and Analysis: Product Quality and Green Revolution

Detection of Melatonin and 5-HTP in Dietary Supplements Based on Multiple Spectra

Screening potential antileukemia ingredients from sweet potato: Integration of metabolomics analysis, network pharmacology, and experimental validation

Editorial: Novel technologies applied to flavoromics and sensory evaluation of foods

A step forward in enhancing the health promoting properties of whole tomato as a functional food to lower the impact of noncommunicable diseases

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

Ameliorative Effect of Liprotide-Encapsulated Vitamin D3 on Blood Glucose, Calcium Homeostasis, and Vitamin D level in a Vitamin D and Calcium Deficient Rat Model

Effect of packaging materials and storage temperature on the shelf stability of Awaze paste

Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air

In vitro Gastrointestinal Digestion Simulation Screening of Novel ACEI Peptides from Broccoli: Mechanism in High Glucose-Induced VSMCs Dysfunction

Editorial: Construction of nutrient delivery system for carotenoids and their antioxidant and anti-inflammatory activities

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

Virtual screening and evaluation of bioactive peptides from Haliotis discus hannai as potential HMGCR inhibitors for hyperlipidemia treatment

Fucoidan alleviated colitis aggravated by fiber deficiency through protecting the gut barrier, suppressing the MAPK/NF-κB pathway, and modulating gut microbiota and metabolites