Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 04 Jun 2024

Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle

in Nutrition and Food Science Technology

Runji Zhang
Qiuyue Yang
Xin Yao
Zhirong Fang
Xia Wu
Qiao Lin
Yuan Qing

Frontiers in Nutrition

doi 10.3389/fnut.2024.1375386

1,395 views

Review

Published on 04 Jun 2024

From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products

in Nutrition and Food Science Technology

Lucia Regolo
Francesca Giampieri
Maurizio Battino
Yasmany Armas Diaz
Bruno Mezzetti
Maria Elexpuru-Zabaleta
Cristina Mazas
Kilian Tutusaus
Luca Mazzoni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1083759

5,455 views
7 citations

Original Research

Published on 04 Jun 2024

Melatonin mediates phenolic acids accumulation in barley sprouts under MeJA stress

in Nutrition and Food Science Technology

Xin Tian
Renjiao Zhang
Zhengfei Yang
Jiangyu Zhu
Weiming Fang
Runqiang Yang
Yongqi Yin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403293

1,216 views
1 citation

Review

Published on 04 Jun 2024

Bee pollen as a food and feed supplement and a therapeutic remedy: recent trends in nanotechnology

in Nutrition and Food Science Technology

Syed Ishtiaq Anjum
Amjad Ullah
Faryal Gohar
Ghulam Raza
Muhammad Ilyas Khan
Mehwish Hameed
Abid Ali
Chien-Chin Chen
Ivana Tlak Gajger

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371672

11,691 views
2 citations

Original Research

Published on 03 Jun 2024

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations

in Nutrition and Food Science Technology

Mishela Temkov
João Miguel Rocha
Cécile Rannou
Maren Ducasse
Carole Prost

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370086

3,284 views
2 citations

Perspective

Published on 30 May 2024

The taste for health: the role of taste receptors and their ligands in the complex food/health relationship

in Nutrition and Food Science Technology

Gabriella Morini

Frontiers in Nutrition

doi 10.3389/fnut.2024.1396393

4,010 views
1 citation

Review

Published on 30 May 2024

Current advances for in vitro protein digestibility

in Nutrition and Food Science Technology

Guillermo Santos-Sánchez
Beatriz Miralles
André Brodkorb
Didier Dupont
Lotti Egger
Isidra Recio

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404538

7,318 views
7 citations

Original Research

Published on 29 May 2024

Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting

in Nutrition and Food Science Technology

Dhaba Mengesha
Negussie Retta
Henock Woldemichael Woldemariam
Paulos Getachew

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390515

2,525 views
2 citations

Editorial

Published on 23 May 2024

Editorial: Adaptation of traditional crop cultivars to climate change in terms of nutritional aspects

in Nutrition and Food Science Technology

Márta Ladányi
Anna Divéky-Ertsey
László Csambalik

Frontiers in Nutrition

doi 10.3389/fnut.2024.1427068

761 views

Original Research

Published on 22 May 2024

Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods

in Nutrition and Food Science Technology

Martha Shirley Epiphaneia Williams-Ngegba
Oluseye Olusegun Onabanjo
Nyahabeh Mariama Anthony
Emmanuel Oladeji Alamu
Busie Maziya-Dixon
Emmanuel Babatunde Oguntona

Frontiers in Nutrition

doi 10.3389/fnut.2024.1295609

1,294 views
2 citations

Original Research

Published on 21 May 2024

Black tea preserves intestinal homeostasis through balancing barriers and microbiota in mice

in Nutrition and Food Science Technology

Yuxuan Shi
Shasha Guo
Jihong Zhou
Ping Xu
Yuefei Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1367047

3,303 views
1 citation

Original Research

Published on 21 May 2024

Design and optimization of heat pump with infrared drying for Glycyrrhiza uralensis (Licorice) processing

in Nutrition and Food Science Technology

Lichun Zhu
Yongkang Xie
Mengqing Li
Xuetao Zhang
Xinyu Ji
Xiaoqiang Zhang
Hongbo Zhu
Junzhe Gu
Qian Zhang
Xuhai Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1382296

2,062 views
1 citation

Original Research

Published on 21 May 2024

Cubeb (Piper cubeba L.): nutritional value, phytochemical profiling and dermacosmeceutical properties

in Nutrition and Food Science Technology

Badr Eddine Drissi
Ismail Mahdi
Ahmet Buğra Ortaakarsu
Mohamed A. O. Abdelfattah
Widad Ben Bakrim
Sohaib Khatib
Mona F. Mahmoud
Latifa Bouissane
Mansour Sobeh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1352548

3,542 views
2 citations

Editorial

Published on 21 May 2024

Editorial: Nanostructured steady-state systems for nutrient and bioactive compounds delivery

in Nutrition and Food Science Technology

Mingqian Tan
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2024.1421572

766 views

Original Research

Published on 17 May 2024

Autoclaving-treated germinated brown rice relieves hyperlipidemia by modulating gut microbiota in humans

in Nutrition and Food Science Technology

Chuanying Ren
Bin Hong
Shan Zhang
Di Yuan
Junran Feng
Shan Shan
Jingyi Zhang
Lijun Guan
Ling Zhu
Shuwen Lu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403200

1,726 views
1 citation

Correction

Published on 17 May 2024

Corrigendum: 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.2024.1423909

868 views