Frontiers in Nutrition | Nutrition and Food Science Technology

Perspective

Published on 22 Nov 2023

Gluten cross contact in oats: retrospective database analysis 2011 to 2023

in Nutrition and Food Science Technology

Tricia Thompson
Amy Keller

Frontiers in Nutrition

doi 10.3389/fnut.2023.1284636

6,695 views
5 citations

Review

Published on 17 Nov 2023

Unlocking the power of nanomedicine: the future of nutraceuticals in oncology treatment

in Nutrition and Food Science Technology

Madhav Singla
Smriti
Saurabh Gupta
Prateek Behal
Sachin Kumar Singh
Subham Preetam
Sarvesh Rustagi
Jutishna Bora
Pooja Mittal
Sumira Malik

Frontiers in Nutrition

doi 10.3389/fnut.2023.1258516

3,943 views
10 citations

Original Research

Published on 17 Nov 2023

Evaluation of the use of Idesia polycarpa Maxim protein coating to extend the shelf life of European sweet cherries

in Nutrition and Food Science Technology

Wenqing Yang
Zimu Zhang
Yaobing Chen
Kai Luo

Frontiers in Nutrition

doi 10.3389/fnut.2023.1283086

2,565 views
6 citations

Mini Review

Published on 16 Nov 2023

Advancing sustainability in the food and nutrition system: a review of artificial intelligence applications

in Nutrition and Food Science Technology

Zahra Namkhah
Seyedeh Fatemeh Fatemi
Amin Mansoori
Saeid Nosratabadi
Majid Ghayour-Mobarhan
Seyyed Reza Sobhani

Frontiers in Nutrition

doi 10.3389/fnut.2023.1295241

8,394 views
7 citations

Editorial

Published on 13 Nov 2023

Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality

in Nutrition and Food Science Technology

Rui Liu
Tong Xing

Frontiers in Nutrition

doi 10.3389/fnut.2023.1301481

1,112 views
2 citations

Original Research

Published on 02 Nov 2023

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

in Nutrition and Food Science Technology

Mehrsa Emkani
Sylvie Moundanga
Bonastre Oliete
Rémi Saurel

Frontiers in Nutrition

doi 10.3389/fnut.2023.1284413

4,821 views
4 citations

Review

Published on 30 Oct 2023

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

in Nutrition and Food Science Technology

Abigael Odunayo Bankole
Emmanuel Anyachukwu Irondi
Wasiu Awoyale
Emmanuel Oladipo Ajani

Frontiers in Nutrition

doi 10.3389/fnut.2023.1257439

18,503 views
26 citations

Original Research

Published on 27 Oct 2023

Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction

in Nutrition and Food Science Technology

Elena Bartkiene
Giedre Kungiene
Vytaute Starkute
Dovile Klupsaite
Egle Zokaityte
Darius Cernauskas
Egle Kamarauskiene
Fatih Özogul
João Miguel Rocha

Frontiers in Nutrition

doi 10.3389/fnut.2023.1277980

5,336 views
3 citations

Editorial

Published on 26 Oct 2023

Editorial: Emerging perspectives on probiotics, prebiotics, and synbiotics for prevention and management of chronic disease

in Nutrition and Food Science Technology

Arun K B
P. Nisha
Alberto Finamore

Frontiers in Nutrition

doi 10.3389/fnut.2023.1309140

2,012 views
2 citations

Original Research

Published on 20 Oct 2023

The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky

in Nutrition and Food Science Technology

Changqing Zhao
Jinping Dai
Feifei Chen
Zhifeng Zhao
Xingxiu Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1240749

3,730 views
4 citations

Original Research

Published on 19 Oct 2023

Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding

in Nutrition and Food Science Technology

Xinhui Wang
Xue Zhang
Dongjie Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1276017

2,136 views
4 citations

Original Research

Published on 18 Oct 2023

Dried shiitake mushroom grade recognition using D-VGG network and machine vision

in Nutrition and Food Science Technology

Li Wang
Penghao Dong
Qiao Wang
Kunming Jia
Qunfeng Niu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1247075

2,198 views
6 citations

Original Research

Published on 17 Oct 2023

Characteristics and antioxidant activity of Maillard reaction products from β-lactoglobulin and isomaltooligosaccharide

in Nutrition and Food Science Technology

Qingyu Wang
Jiayang Li
Yaqi Tu
Jianping Cai
Fazheng Ren
Hao Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1282485

1,749 views
2 citations

Review

Published on 16 Oct 2023

From antiquity to contemporary times: how olive oil by-products and waste water can contribute to health

in Nutrition and Food Science Technology

Adriana Albini
Francesca Albini
Paola Corradino
Laura Dugo
Luana Calabrone
Douglas M. Noonan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1254947

10,088 views
12 citations

Review

Published on 13 Oct 2023

The utility of algae as sources of high value nutritional ingredients, particularly for alternative/complementary proteins to improve human health

in Nutrition and Food Science Technology

Jia Yee Wu
Rachel Tso
Hwee Sze Teo
Sumanto Haldar

Frontiers in Nutrition

doi 10.3389/fnut.2023.1277343

22,686 views
34 citations

Original Research

Published on 12 Oct 2023

Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation

in Nutrition and Food Science Technology

Zhu-Xi Tian
Yong-Fu Li
Ming-Xiu Long
Qian Liang
Xi Chen
Dao-Mei Huang
Yao-Qi Ran

Frontiers in Nutrition

doi 10.3389/fnut.2023.1282438

2,726 views
11 citations