Original Research

Published on 26 May 2023

Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide

in Nutrition and Food Science Technology

Haihua Cong
Qiming Wu
Zhuoran Zhang
Juntao Kan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1140191

2,670 views
4 citations

Original Research

Published on 25 May 2023

Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins

in Nutrition and Food Science Technology

Paola Giorni
Giulia Bulla
Giulia Leni
Mariangela Soldano
Massimo Tacchini
Alessandra Guerrini
Gianni Sacchetti
Terenzio Bertuzzi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1196812

2,839 views
6 citations

Review

Published on 24 May 2023

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

in Nutrition and Food Science Technology

Thiécla Katiane Osvaldt Rosales
João Paulo Fabi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1144677

5,141 views
15 citations

Original Research

Published on 23 May 2023

Microbial inulinase promotes fructan hydrolysis under simulated gastric conditions

in Nutrition and Food Science Technology

Justin L. Guice
Morgan D. Hollins
James G. Farmar
Kelly M. Tinker
Sean M. Garvey

Frontiers in Nutrition

doi 10.3389/fnut.2023.1129329

5,185 views
3 citations

Perspective

Published on 22 May 2023

Analysis of oligomers to assess exposure to microplastics from foods. A perspective

in Nutrition and Food Science Technology

Emmanouil D. Tsochatzis
Georgios Theodoridis
Milena Corredig

Frontiers in Nutrition

doi 10.3389/fnut.2023.1186951

3,005 views
4 citations

Editorial

Published on 17 May 2023

Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods

in Nutrition and Food Science Technology

Yueqi Wang
Yi Zhang
Yongqiang Zhao
Peng Liang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1206758

1,482 views

Editorial

Published on 17 May 2023

Editorial: Bioaccessibility of food-derived bioactive components and their health-promoting mechanisms

in Nutrition and Food Science Technology

Tian Ren

Frontiers in Nutrition

doi 10.3389/fnut.2023.1191671

739 views

Original Research

Published on 15 May 2023

Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage

in Nutrition and Food Science Technology

Jiancong Huo
Hui Yao
Jiagen Li
Jinmei Wang
Soottawat Benjakul
Bin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1195944

1,351 views
2 citations

Original Research

Published on 11 May 2023

Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang

in Nutrition and Food Science Technology

Mei Lin
Chengnan Xu
Xueying Gao
Weiqing Zhang
Zhoulin Yao
Tianyu Wang
Xianju Feng
Yue Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1159676

2,078 views
4 citations

Brief Research Report

Published on 11 May 2023

Serum-free alginate-C2C12 cells microcapsule as a model of alternative animal protein source

in Nutrition and Food Science Technology

Jana Scheffold
Per Bruheim
Joachim Sebastian Kjesbu
Mi Jang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1184178

3,440 views
3 citations

Editorial

Published on 10 May 2023

Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects

in Nutrition and Food Science Technology

Roberta Foligni
Andrea Pulvirenti
Luciana De Vero
Cinzia Mannozzi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1207323

1,443 views

Original Research

Published on 09 May 2023

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

in Nutrition and Food Science Technology

Allah Bakhsh
Juhee Park
Kei Anne Baritugo
Bosung Kim
Sung Sil Moon
Attaur Rahman
Sungkwon Park

Frontiers in Nutrition

doi 10.3389/fnut.2023.1110613

3,750 views
6 citations

Original Research

Published on 09 May 2023

Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats

in Nutrition and Food Science Technology

El Sayed Hassan Atwaa
Magdy Ramadan Shahein
Enrique Raya-Álvarez
El Sayed Abd El-Sattar
Moustafa A. A. Hassan
Madeha Ahmed Hashim
Naief Dahran
Manal F. El-Khadragy
Ahmad Agil
Ehab Kotb Elmahallawy

Frontiers in Nutrition

doi 10.3389/fnut.2023.1130224

2,796 views
6 citations

Original Research

Published on 09 May 2023

Optimization of spray dried yogurt and its application to prepare functional cookies

in Nutrition and Food Science Technology

Anwar Ali
Muhammad Tasawar Javaid
Diana Tazeddinova
Ahmal Khan
Taha Mehany
Toshev Abduvali Djabarovich
Rabia Siddique
Waseem Khalid
Tayyaba Tariq
Wing-Fu Lai

Frontiers in Nutrition

doi 10.3389/fnut.2023.1186469

3,289 views
8 citations

Original Research

Published on 05 May 2023

Nitric oxide modulates folate-mediated one-carbon metabolism and mitochondrial energy levels of peaches during cold storage

in Nutrition and Food Science Technology

Zhifeng Yang
Shuhua Zhu
Xiaoyu Wang
Changbao Chen
Dandan Huang
Jianrong Feng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1184736

1,745 views
3 citations

Original Research

Published on 05 May 2023

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties

in Nutrition and Food Science Technology

Rajni Saini
Sukhpreet Kaur
Poonam Aggarwal
Atul Dhiman

Frontiers in Nutrition

doi 10.3389/fnut.2023.1178797

5,476 views
7 citations

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Articles

Improvement of functional characteristics of Hypophthalmichthys molitrix protein by modification with chitosan oligosaccharide

Enhancement of agri-food by-products: green extractions of bioactive molecules with fungicidal action against mycotoxigenic fungi and their mycotoxins

Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles

Microbial inulinase promotes fructan hydrolysis under simulated gastric conditions

Analysis of oligomers to assess exposure to microplastics from foods. A perspective

Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods

Editorial: Bioaccessibility of food-derived bioactive components and their health-promoting mechanisms

Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage

Comparative study on secondary metabolites from different citrus varieties in the production area of Zhejiang

Serum-free alginate-C2C12 cells microcapsule as a model of alternative animal protein source

Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects

A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients

Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats

Optimization of spray dried yogurt and its application to prepare functional cookies

Nitric oxide modulates folate-mediated one-carbon metabolism and mitochondrial energy levels of peaches during cold storage

The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties