Editorial
Accepted on 21 Feb 2025
Editorial: Processing Technology for Antioxidants in Food Production
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1576901
Type at least 3 characters
1,291 articles
Articles
Original Research
Accepted on 21 Feb 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
Original Research
Accepted on 20 Feb 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
Original Research
Accepted on 20 Feb 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
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
Frontiers in Nutrition
doi 10.3389/fnut.2025.1552745
- 218 views
Original Research
Published on 19 Feb 2025
Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1538848
- 188 views
Original Research
Accepted on 18 Feb 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
Original Research
Accepted on 18 Feb 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
Original Research
Accepted on 14 Feb 2025
Development of nutrient-rich complementary foods from 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
- 103 views
Review
Accepted on 12 Feb 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
Original Research
Accepted on 11 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
Original Research
Published on 11 Feb 2025
Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1527865
- 241 views
Editorial
Accepted on 10 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
- 166 views
Mini Review
Accepted on 10 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
Original Research
Accepted on 07 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
Editorial
Published on 07 Feb 2025
Editorial: Wheat: from nutrition to cultivation and technology
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1563397
- 419 views