Original Research

Published on 14 Feb 2024

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

in Nutrition and Food Science Technology

Liping Zeng
Aiping Fan
Guangming Yang
Yuping Nong
Yifan Lu
Ruopeng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1299810

1,796 views
1 citation

Original Research

Published on 09 Feb 2024

Establishment and comparison of in situ detection models for foodborne pathogen contamination on mutton based on SWIR-HSI

in Nutrition and Food Science Technology

Zongxiu Bai
Dongdong Du
Rongguang Zhu
Fukang Xing
Chenyi Yang
Jiufu Yan
Yixin Zhang
Lichao Kang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325934

1,300 views
1 citation

Review

Published on 07 Feb 2024

Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging

in Nutrition and Food Science Technology

Monika Chand
Rajni Chopra
Binanshu Talwar
Snigdha Homroy
Priyanka Kumari Singh
Aishwarya Dhiman
Abdul Wahid Payyunni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1334247

4,291 views
3 citations

Perspective

Published on 07 Feb 2024

Challenges and opportunities in cell expansion for cultivated meat

in Nutrition and Food Science Technology

Michelle Hauser
Amit Zirman
Roni Rak
Iftach Nachman

Frontiers in Nutrition

doi 10.3389/fnut.2024.1315555

3,161 views
3 citations

Editorial

Published on 07 Feb 2024

Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation

in Nutrition and Food Science Technology

Dipendra Kumar Mahato
Emmanuela Magriplis
Nitya Sharma
Shirani Gamlath

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370781

1,298 views

Original Research

Published on 06 Feb 2024

Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour.

in Nutrition and Food Science Technology

Ming Zhang
Xi-xiang Shuai
Zhi Wei
Tao-tao Dai
Chang-bin Wei
Ya Li
Jun-jun He
Li-qing Du

Frontiers in Nutrition

doi 10.3389/fnut.2024.1327164

1,889 views
4 citations

Editorial

Published on 06 Feb 2024

Editorial: Mediterranean foods: quality, safety and sustainability

in Nutrition and Food Science Technology

Ana Cristina Agulheiro-Santos
Marta Laranjo
Carmen Jarén

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370508

566 views

Original Research

Published on 06 Feb 2024

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

in Nutrition and Food Science Technology

Mengdi Du
Wei Yu
Ning Ding
Mengqi Jian
Yongqiang Cheng
Jing Gan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1325886

1,361 views

Original Research

Published on 02 Feb 2024

Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out

in Nutrition and Food Science Technology

Ximena Figueroa-Gómez
María Jesus Oliveras-López
Juan Manuel Rodríguez Silva
Marcelo Poyanco
Herminia López
Magdalena Araya

Frontiers in Nutrition

doi 10.3389/fnut.2024.1321360

2,731 views
1 citation

Original Research

Published on 01 Feb 2024

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

in Nutrition and Food Science Technology

Lei Zhao
Ruxianguli Maimaitiyiming
Jingyang Hong
Liang Wang
Ying Mu
Bingze Liu
Huimin Zhang
Keping Chen
Aihemaitijiang Aihaiti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1344117

2,883 views
3 citations

Editorial

Published on 30 Jan 2024

Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods

in Nutrition and Food Science Technology

Hafiz Rizwan Sharif
Mian Kamran Sharif
Husnain Raza

Frontiers in Nutrition

doi 10.3389/fnut.2024.1361730

1,057 views

Original Research

Published on 24 Jan 2024

Fusing hyperspectral imaging and electronic nose data to predict moisture content in Penaeus vannamei during solar drying

in Nutrition and Food Science Technology

Jiarong Wang
Wenxiu Wang
Wenya Xu
Huanjiong An
Qianyun Ma
Jianfeng Sun
Jie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1220131

1,157 views

Original Research

Published on 24 Jan 2024

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

in Nutrition and Food Science Technology

Marina Mefleh
Ghofrane Omri
Rosangela Limongelli
Fabio Minervini
Monica Santamaria
Michele Faccia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1269154

2,633 views
3 citations

Systematic Review

Published on 23 Jan 2024

A taste of cell-cultured meat: a scoping review

in Nutrition and Food Science Technology

K. V. To
C. C. Comer
S. F. O’Keefe
J. Lahne

Frontiers in Nutrition

doi 10.3389/fnut.2024.1332765

4,512 views
6 citations

Original Research

Published on 19 Jan 2024

Natural deep eutectic solvents-based green extraction of vanillin: optimization, purification, and bioactivity assessment

in Nutrition and Food Science Technology

Lingxia Xu
Fakhra Liaqat
Mahammed Ilyas Khazi
Jianzhong Sun
Daochen Zhu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1279552

2,478 views
3 citations

Mini Review

Published on 17 Jan 2024

Reducing meat consumption in Central Asia through 3D printing of plant-based protein—enhanced alternatives—a mini review

in Nutrition and Food Science Technology

Ulanbek Auyeskhan
Arman Azhbagambetov
Temirlan Sadykov
Damira Dairabayeva
Didier Talamona
Mei-Yen Chan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1308836

3,230 views
3 citations

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Articles

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

Establishment and comparison of in situ detection models for foodborne pathogen contamination on mutton based on SWIR-HSI

Unveiling the potential of linseed mucilage, its health benefits, and applications in food packaging

Challenges and opportunities in cell expansion for cultivated meat

Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation

Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour.

Editorial: Mediterranean foods: quality, safety and sustainability

Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings

Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods

Fusing hyperspectral imaging and electronic nose data to predict moisture content in Penaeus vannamei during solar drying

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

A taste of cell-cultured meat: a scoping review

Natural deep eutectic solvents-based green extraction of vanillin: optimization, purification, and bioactivity assessment

Reducing meat consumption in Central Asia through 3D printing of plant-based protein—enhanced alternatives—a mini review