Original Research

Published on 07 Jul 2023

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods

in Nutrition and Food Science Technology

Tian Xiong
Xin Mei
Yanyan Wu
Lan Wang
Jianbin Shi
Yong Sui
Sha Cai
Fang Cai
Xueling Chen
Chuanhui Fan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1227928

3,680 views
4 citations

Original Research

Published on 06 Jul 2023

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

in Nutrition and Food Science Technology

Rongxin Wang
Meijun Ye
Suyin Zhu
Qingzhu Zeng
Yang Yuan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1211609

2,500 views
4 citations

Original Research

Published on 06 Jul 2023

Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties

in Nutrition and Food Science Technology

Beatriz A. Acosta-Estrada
Sergio O. Serna-Saldívar
Cristina Chuck-Hernández

Frontiers in Nutrition

doi 10.3389/fnut.2023.1183935

5,737 views
3 citations

Review

Published on 05 Jul 2023

A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

in Nutrition and Food Science Technology

Yulu Dong
Nan Wang
Shunmin Wang
Junzhen Wang
Wenping Peng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1168361

3,553 views
9 citations

Original Research

Published on 05 Jul 2023

Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored “Feicheng” peach using HS-GC-IMS

in Nutrition and Food Science Technology

Dan Wang
Jing Zhang
Wen-yu Chen
Hao Zhai
Yang Jiang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1122534

3,279 views

Review

Published on 05 Jul 2023

Enhancing bioavailability of natural extracts for nutritional applications through dry powder inhalers (DPI) spray drying: technological advancements and future directions

in Nutrition and Food Science Technology

Bo Wang
Jia Xiang
Binsheng He
Songwen Tan
Wenhu Zhou

Frontiers in Nutrition

doi 10.3389/fnut.2023.1190912

3,377 views
11 citations

Review

Published on 04 Jul 2023

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

in Nutrition and Food Science Technology

Maria Fernanda Rivas-Gastelum
Luis Eduardo Garcia-Amezquita
Rebeca Garcia-Varela
Angélica Lizeth Sánchez-López

Frontiers in Nutrition

doi 10.3389/fnut.2023.1194283

6,835 views
8 citations

Original Research

Published on 03 Jul 2023

Mealworm larvae (Tenebrio molitor) and crickets (Acheta domesticus) show high total protein in vitro digestibility and can provide good-to-excellent protein quality as determined by in vitro DIAAS

in Nutrition and Food Science Technology

Laila Hammer
Diego Moretti
Lychou Abbühl-Eng
Pabiraa Kandiah
Nikolin Hilaj
Reto Portmann
Lotti Egger

Frontiers in Nutrition

doi 10.3389/fnut.2023.1150581

4,858 views
13 citations

Original Research

Published on 30 Jun 2023

Development and bioassessment of high nutria-omega 5 cookies through animal modeling

in Nutrition and Food Science Technology

Nida Iqbal
Muhammad Asim Shabbir
Moazzam Rafiq Khan
Muhammad Naeem Faisal

Frontiers in Nutrition

doi 10.3389/fnut.2023.1199645

2,626 views

Review

Published on 28 Jun 2023

Bioactive polysaccharides from lotus as potent food supplements: a review of their preparation, structures, biological features and application prospects

in Nutrition and Food Science Technology

Guona Dai
Jiale Wang
Jiamei Zheng
Conglong Xia
Yaping Wang
Baozhong Duan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1171004

2,768 views
3 citations

Editorial

Published on 27 Jun 2023

Editorial: Novel technologies for enrichment, extraction, and determination of phenolic compounds in foods, volume I

in Nutrition and Food Science Technology

Yu Xiao
Baoru Yang
Runqiang Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1238748

1,332 views

Editorial

Published on 27 Jun 2023

Editorial: Innovative high value-added processing of soybean and its by-products

in Nutrition and Food Science Technology

Bo Lyu
Fengzhong Wang
Yang Li
Siew Young Quek
Hansong Yu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1240249

3,099 views

Original Research

Published on 23 Jun 2023

Physicochemical, technofunctional, in vitro antioxidant, and in situ muscle protein synthesis properties of a sprat (Sprattus sprattus) protein hydrolysate

in Nutrition and Food Science Technology

Niloofar Shekoohi
Azza Silotry Naik
Miryam Amigo-Benavent
Pádraigín A. Harnedy-Rothwell
Brian P. Carson
Richard J. FitzGerald

Frontiers in Nutrition

doi 10.3389/fnut.2023.1197274

2,912 views
4 citations

Original Research

Published on 23 Jun 2023

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

in Nutrition and Food Science Technology

Jing Gan
Xiao Kong
Kuaitian Wang
Yuhang Chen
Mengdi Du
Bo Xu
Jingru Xu
Zhenhua Wang
Yongqiang Cheng
Tianying Yu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1198456

4,115 views
8 citations

Policy and Practice Reviews

Published on 22 Jun 2023

A generic theory of change-based framework with core indicators for monitoring the effectiveness of large-scale food fortification programs in low- and middle-income countries

in Nutrition and Food Science Technology

Santiago Rodas-Moya
Francesca M. Giudici
Adedotun Owolabi
Folake Samuel
Stephen R. Kodish
Carl Lachat
Taymara C. Abreu
Karin H. van het Hof
Saskia J. M. Osendarp
Inge D. Brouwer

Frontiers in Nutrition

doi 10.3389/fnut.2023.1163273

3,110 views

Original Research

Published on 20 Jun 2023

Perception of cultured “meat” by Italian, Portuguese and Spanish consumers

in Nutrition and Food Science Technology

Jingjing Liu
João M. Almeida
Nicola Rampado
Begoña Panea
Élise Hocquette
Sghaier Chriki
Marie-Pierre Ellies-Oury
Jean-Francois Hocquette

Frontiers in Nutrition

doi 10.3389/fnut.2023.1043618

3,819 views
12 citations

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Articles

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods

Development, characterization and in vivo zinc absorption capacity of a novel soy meal hydrolysate-zinc complexes

Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties

A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored “Feicheng” peach using HS-GC-IMS

Enhancing bioavailability of natural extracts for nutritional applications through dry powder inhalers (DPI) spray drying: technological advancements and future directions

Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review

Mealworm larvae (Tenebrio molitor) and crickets (Acheta domesticus) show high total protein in vitro digestibility and can provide good-to-excellent protein quality as determined by in vitro DIAAS

Development and bioassessment of high nutria-omega 5 cookies through animal modeling

Bioactive polysaccharides from lotus as potent food supplements: a review of their preparation, structures, biological features and application prospects

Editorial: Novel technologies for enrichment, extraction, and determination of phenolic compounds in foods, volume I

Editorial: Innovative high value-added processing of soybean and its by-products

Physicochemical, technofunctional, in vitro antioxidant, and in situ muscle protein synthesis properties of a sprat (Sprattus sprattus) protein hydrolysate

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

A generic theory of change-based framework with core indicators for monitoring the effectiveness of large-scale food fortification programs in low- and middle-income countries

Perception of cultured “meat” by Italian, Portuguese and Spanish consumers