Systematic Review
Published on 23 Jan 2024
A taste of cell-cultured meat: a scoping review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1332765
- 6,580 views
- 15 citations
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1,320 articles
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1279552
- 3,926 views
- 8 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1308836
- 4,468 views
- 5 citations
Review
Published on 17 Jan 2024
Recent advances in the extraction, purification, structural-property correlations, and antiobesity mechanism of traditional Chinese medicine-derived polysaccharides: a review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1341583
- 2,605 views
- 4 citations
Original Research
Published on 16 Jan 2024
The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1330307
- 1,819 views
- 2 citations
Original Research
Published on 16 Jan 2024
Identification of RNAi hypoallergic bread wheat lines for wheat-dependent exercise-induced anaphylaxis patients
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1319888
- 1,980 views
- 2 citations
Editorial
Published on 15 Jan 2024
Editorial: Plant bioactives: challenges of extraction and processing
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1357925
- 1,109 views
Original Research
Published on 12 Jan 2024
Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1321004
- 6,988 views
- 3 citations
Systematic Review
Published on 11 Jan 2024
A comprehensive review of Cornus officinalis: health benefits, phytochemistry, and pharmacological effects for functional drug and food development
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1309963
- 8,701 views
- 8 citations
Original Research
Published on 11 Jan 2024
Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1340679
- 3,023 views
Original Research
Published on 11 Jan 2024
Assessment of the color of orange juice in the context of dietitians’ food preferences
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1328795
- 2,568 views
- 3 citations
Original Research
Published on 11 Jan 2024
Capacity and kinetics of zearalenone adsorption by Geotrichum candidum LG-8 and its dried fragments in solution
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1338454
- 967 views
Original Research
Published on 10 Jan 2024
Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1288202
- 1,916 views
- 4 citations
Original Research
Published on 09 Jan 2024
Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1260076
- 2,912 views
- 3 citations
Editorial
Published on 08 Jan 2024
Editorial: Insights into food science and technology in Latin America
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1354709
- 985 views
Original Research
Published on 05 Jan 2024
Random cellulose acetate nanofibers: a breakthrough for cultivated meat production
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1297926
- 5,275 views
- 6 citations