Original Research

Published on 04 Oct 2023

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

in Nutrition and Food Science Technology

Vishal Kumar
Chandra Shekhar Singh
Shiva Bakshi
Sudhir Kumar
Satya Prakash Yadav
Zakarya Ali Saleh Al-Zamani
Pankaj Kumar
Upendra Singh
Kamlesh Kumar Meena
Durga Shankar Bunkar

Frontiers in Nutrition

doi 10.3389/fnut.2023.1258884

2,497 views
1 citation

Original Research

Published on 28 Sep 2023

Metabolomic analysis for disclosing nutritional and therapeutic prospective of traditional rice cultivars of Cauvery deltaic region, India

in Nutrition and Food Science Technology

Dhandayuthapani Udhaya Nandhini
Subramanian Venkatesan
Kandasamy Senthilraja
Ponnusamy Janaki
Balasubramaniam Prabha
Sadasivam Sangamithra
Sivaprakasam Jidhu Vaishnavi
Sadasivam Meena
Natarajan Balakrishnan
Muthurajan Raveendran

Frontiers in Nutrition

doi 10.3389/fnut.2023.1254624

3,777 views
2 citations

Correction

Published on 27 Sep 2023

Corrigendum: Dregs of Cardamine hupingshanensis as a feed additive to improve the egg quality

in Nutrition and Food Science Technology

Feike Yu
Xiaohan Yu
Rongchen Liu
Dawei Guo
Qian Deng
Bingbing Liang
Xiaoye Liu
Hong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1288837

818 views

Original Research

Published on 26 Sep 2023

Probing the potential of bioactive compounds of millets as an inhibitor for lifestyle diseases: molecular docking and simulation-based approach

in Nutrition and Food Science Technology

Kajal Nagre
Nirupma Singh
Chandrika Ghoshal
Gitanjali Tandon
Mir Asif Iquebal
Tarsem Nain
Ram Swaroop Bana
Anita Meena

Frontiers in Nutrition

doi 10.3389/fnut.2023.1228172

3,618 views
4 citations

Original Research

Published on 22 Sep 2023

FT-ICR-MS reveals the molecular imprints of the brewing process

in Nutrition and Food Science Technology

Stefan A. Pieczonka
Martin Zarnkow
Friedrich Ampenberger
Martina Gastl
Michael Rychlik
Philippe Schmitt-Kopplin

Frontiers in Nutrition

doi 10.3389/fnut.2023.1243503

2,383 views
2 citations

Original Research

Published on 15 Sep 2023

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

in Nutrition and Food Science Technology

Haiam O. Elkatry
Hossam S. El-Beltagi
Abdelrahman R. Ahmed
Heba I. Mohamed
Hala Hazam Al-Otaibi
Khaled M. A. Ramadan
Mohamed A. A. Mahmoud

Frontiers in Nutrition

doi 10.3389/fnut.2023.1240527

3,119 views
6 citations

Review

Published on 15 Sep 2023

Polysaccharides: potential bioactive macromolecules for Alzheimer’s disease

in Nutrition and Food Science Technology

Gong Peng
Ming Li
Zhaoli Meng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1249018

2,557 views
2 citations

Original Research

Published on 15 Sep 2023

Ameliorative effect of black tea extract on the skin of D-galactose-induced aging mice

in Nutrition and Food Science Technology

Xiaojie Zheng
Wenbin Deng
Xinzhou Wang
Zufang Wu
Chong Li
Xin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1275199

2,653 views

Review

Published on 14 Sep 2023

Cryopreservation of bioflavonoid-rich plant sources and bioflavonoid-microcapsules: emerging technologies for preserving bioactivity and enhancing nutraceutical applications

in Nutrition and Food Science Technology

Jia Xiang
Ronald Mlambo
Ibrahim Shaw
Yimer Seid
Hamid Shah
Yongju He
Julius K. S. K. Kpegah
Songwen Tan
Wenhu Zhou
Binsheng He

Frontiers in Nutrition

doi 10.3389/fnut.2023.1232129

3,182 views
41 citations

Brief Research Report

Published on 14 Sep 2023

DelicacyNet for nutritional evaluation of recipes

in Nutrition and Food Science Technology

Ruijie Li
Peihan Ji
Qing Kong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1247631

1,774 views

Original Research

Published on 13 Sep 2023

Single-cell analysis of bovine muscle-derived cell types for cultured meat production

in Nutrition and Food Science Technology

Tobias Messmer
Richard G. J. Dohmen
Lieke Schaeken
Lea Melzener
Rui Hueber
Mary Godec
Carin Didoss
Mark J. Post
Joshua E. Flack

Frontiers in Nutrition

doi 10.3389/fnut.2023.1212196

9,178 views
21 citations

Editorial

Published on 12 Sep 2023

Editorial: Current trends in food processing and nutrition to mitigate nutritional health issues

in Nutrition and Food Science Technology

Rana Muhammad Aadil
Monica Trif
Seydi Yıkmış
Muhammad Shahid Riaz Rajoka

Frontiers in Nutrition

doi 10.3389/fnut.2023.1278469

1,330 views

Editorial

Published on 08 Sep 2023

Editorial: Emerging active, smart and intelligent packaging solutions in the fourth phase of the industrial revolution (Industry 4.0)

in Nutrition and Food Science Technology

Sneh Punia Bungar
Nitya Sharma
Monica Trif
Muhammad Adeel

Frontiers in Nutrition

doi 10.3389/fnut.2023.1278143

1,534 views

Review

Published on 07 Sep 2023

Vitamin C fortification: need and recent trends in encapsulation technologies

in Nutrition and Food Science Technology

Vaibhav Kumar Maurya
Amita Shakya
David Julian McClements
Ramachandran Srinivasan
Khalid Bashir
Thiyagarajan Ramesh
Jintae Lee
Ezhaveni Sathiyamoorthi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1229243

7,421 views
7 citations

Review

Published on 07 Sep 2023

Algae as a potential source of protein meat alternatives

in Nutrition and Food Science Technology

Johanan Espinosa-Ramírez
Alicia C. Mondragón-Portocarrero
Jose A. Rodríguez
Jose M. Lorenzo
Eva M. Santos

Frontiers in Nutrition

doi 10.3389/fnut.2023.1254300

13,660 views
24 citations

Original Research

Published on 07 Sep 2023

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation

in Nutrition and Food Science Technology

Victoria Olt
Jessica Báez
Romina Curbelo
Eduardo Boido
Miguel Amarillo
Adriana Gámbaro
Silvana Alborés
Natalia Gerez García
María Verónica Cesio
Horacio Heinzen

Frontiers in Nutrition

doi 10.3389/fnut.2023.1241105

3,008 views
3 citations

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Articles

Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions

Metabolomic analysis for disclosing nutritional and therapeutic prospective of traditional rice cultivars of Cauvery deltaic region, India

Corrigendum: Dregs of Cardamine hupingshanensis as a feed additive to improve the egg quality

Probing the potential of bioactive compounds of millets as an inhibitor for lifestyle diseases: molecular docking and simulation-based approach

FT-ICR-MS reveals the molecular imprints of the brewing process

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Polysaccharides: potential bioactive macromolecules for Alzheimer’s disease

Ameliorative effect of black tea extract on the skin of D-galactose-induced aging mice

Cryopreservation of bioflavonoid-rich plant sources and bioflavonoid-microcapsules: emerging technologies for preserving bioactivity and enhancing nutraceutical applications

DelicacyNet for nutritional evaluation of recipes

Single-cell analysis of bovine muscle-derived cell types for cultured meat production

Editorial: Current trends in food processing and nutrition to mitigate nutritional health issues

Editorial: Emerging active, smart and intelligent packaging solutions in the fourth phase of the industrial revolution (Industry 4.0)

Vitamin C fortification: need and recent trends in encapsulation technologies

Algae as a potential source of protein meat alternatives

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation