Original Research

Published on 19 Jun 2023

Deep eutectic solvent-ultrasound assisted extraction as a green approach for enhanced extraction of naringenin from Searsia tripartita and retained their bioactivities

in Nutrition and Food Science Technology

Ezzouhra El Maaiden
Houda El Kahia
Boubker Nasser
Khadija Moustaid
Nagib Qarah
Hassan Boukcim
Abdelaziz Hirich
Lamfeddal Kouisni
Youssef El Kharrassi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1193509

3,004 views
7 citations

Editorial

Published on 19 Jun 2023

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry

in Nutrition and Food Science Technology

Zhi-Hong Zhang
Zhi-Wei Liu
Debao Niu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1225703

1,263 views
1 citation

Original Research

Published on 16 Jun 2023

Seed nutritional quality in lentil (Lens culinaris) under different moisture regimes

in Nutrition and Food Science Technology

Ruchi Bansal
Ram Swaroop Bana
Harsh K. Dikshit
Harshita Srivastava
Swati Priya
Sunil Kumar
Muraleedhar S. Aski
N. K. Prasanna Kumari
Sanjeev Gupta
Shiv Kumar

Frontiers in Nutrition

doi 10.3389/fnut.2023.1141040

3,174 views
5 citations

Original Research

Published on 15 Jun 2023

Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana

in Nutrition and Food Science Technology

Safreena Kabeer
Nagamaniammai Govindarajan
Preetha Radhakrishnan
Hanan F. Alharbi
Musthafa Mohamed Essa
M. Walid Qoronfleh

Frontiers in Nutrition

doi 10.3389/fnut.2023.1203955

4,728 views
6 citations

Review

Published on 14 Jun 2023

Insects as food and medicine: a sustainable solution for global health and environmental challenges

in Nutrition and Food Science Technology

Owusu Fordjour Aidoo
Jonathan Osei-Owusu
Kwasi Asante
Aboagye Kwarteng Dofuor
Belinda Obenewa Boateng
Shadrack Kwaku Debrah
Kodwo Dadzie Ninsin
Shahida Anusha Siddiqui
Shaphan Yong Chia

Frontiers in Nutrition

doi 10.3389/fnut.2023.1113219

21,579 views
24 citations

Editorial

Published on 09 Jun 2023

Editorial: Cold Pressed Oils: A Green Source of Specialty Oils, volume II

in Nutrition and Food Science Technology

Alessandra Durazzo
Mohamed Fawzy Ramadan
Vita Di Stefano
Massimo Lucarini

Frontiers in Nutrition

doi 10.3389/fnut.2023.1224878

3,182 views

Original Research

Published on 09 Jun 2023

Release of an encrypted, highly potent ACE-inhibitory peptide by enzymatic hydrolysis of moth bean (Vigna aconitifolia) protein

in Nutrition and Food Science Technology

Nancy Goyal
Sachin N. Hajare
Satyendra Gautam

Frontiers in Nutrition

doi 10.3389/fnut.2023.1167259

3,033 views
3 citations

Original Research

Published on 09 Jun 2023

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt

in Nutrition and Food Science Technology

Mojtaba Yousefi
Elham Khanniri
Sara Sohrabvandi
Nasim Khorshidian
Amir M. Mortazavian

Frontiers in Nutrition

doi 10.3389/fnut.2023.1130425

3,703 views
9 citations

Review

Published on 08 Jun 2023

The big food view and human health from the prospect of bio-manufacturing and future food

in Nutrition and Food Science Technology

Jing Wang
Xin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1160743

3,744 views
4 citations

Methods

Published on 07 Jun 2023

Rapid and sensitive determination of Se and heavy metals in foods using electrothermal vaporization inductively coupled plasma mass spectrometry with a novel transportation system

in Nutrition and Food Science Technology

Guanyu Lan
Xue Li
Jijun Yao
Xiaofeng Yu
Qinghai Liu
Cheng Qiu
Xuefei Mao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1201801

2,055 views
8 citations

Original Research

Published on 05 Jun 2023

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

in Nutrition and Food Science Technology

Dan Chen
Yaotong Liu
Shiwen Xu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1207754

1,664 views
1 citation

Editorial

Published on 01 Jun 2023

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

in Nutrition and Food Science Technology

Lianliang Liu
Jin Wang
Zhongbin Deng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1200010

1,155 views
5 citations

Review

Published on 01 Jun 2023

Diversity of Linum genetic resources in global genebanks: from agro-morphological characterisation to novel genomic technologies – a review

in Nutrition and Food Science Technology

Vikender Kaur
Mamta Singh
Dhammaprakash Pandhari Wankhede
Kavita Gupta
Sapna Langyan
Jayaraman Aravind
Boopathi Thangavel
Shashank Kumar Yadav
Sanjay Kalia
Kuldeep Singh

Frontiers in Nutrition

doi 10.3389/fnut.2023.1165580

5,537 views
17 citations

Original Research

Published on 31 May 2023

Utilizing Andrographis paniculata leaves and roots by effective usage of the bioactive andrographolide and its nanodelivery: investigation of antikindling and antioxidant activities through in silico and in vivo studies

in Nutrition and Food Science Technology

Ramana Baru Venkata
Dintakurthi Sree Naga Bala Krishna Prasanth
Praveen Kumar Pasala
Siva Prasad Panda
Vinay Bharadwaj Tatipamula
Sirisha Mulukuri
Ravi Kumar Kota
Mithun Rudrapal
Johra Khan
Sahar Aldosari

Frontiers in Nutrition

doi 10.3389/fnut.2023.1185236

4,592 views
23 citations

Original Research

Published on 30 May 2023

Integrative analysis of grapevine (Vitis vinifera L) transcriptome reveals regulatory network for Chardonnay quality formation

in Nutrition and Food Science Technology

Guangqing Fu
Yanhua Ren
Jun Kang
Bo Wang
Junxiang Zhang
Jinggui Fang
Weimin Wu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1187842

2,319 views
1 citation

Editorial

Published on 30 May 2023

Editorial: Advances on innovative protein-based complexes with promising functionality, nutrient retention and encapsulation capacity

in Nutrition and Food Science Technology

Shuai Chen
Xiao Feng
Xi Yu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1217964

1,037 views

Navigation group

Articles

Deep eutectic solvent-ultrasound assisted extraction as a green approach for enhanced extraction of naringenin from Searsia tripartita and retained their bioactivities

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry

Seed nutritional quality in lentil (Lens culinaris) under different moisture regimes

Formulation of fortified instant weaning food from Musa paradisiaca (banana) and Eleusine coracana

Insects as food and medicine: a sustainable solution for global health and environmental challenges

Editorial: Cold Pressed Oils: A Green Source of Specialty Oils, volume II

Release of an encrypted, highly potent ACE-inhibitory peptide by enzymatic hydrolysis of moth bean (Vigna aconitifolia) protein

Encapsulation of Heracleum persicum essential oil in chitosan nanoparticles and its application in yogurt

The big food view and human health from the prospect of bio-manufacturing and future food

Rapid and sensitive determination of Se and heavy metals in foods using electrothermal vaporization inductively coupled plasma mass spectrometry with a novel transportation system

Supplemental methionine selenium effects on egg yolk physicochemical, functional, and protein structure during storage

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism

Diversity of Linum genetic resources in global genebanks: from agro-morphological characterisation to novel genomic technologies – a review

Utilizing Andrographis paniculata leaves and roots by effective usage of the bioactive andrographolide and its nanodelivery: investigation of antikindling and antioxidant activities through in silico and in vivo studies

Integrative analysis of grapevine (Vitis vinifera L) transcriptome reveals regulatory network for Chardonnay quality formation

Editorial: Advances on innovative protein-based complexes with promising functionality, nutrient retention and encapsulation capacity