Frontiers in Nutrition | Nutrition and Food Science Technology

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

4,518 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

2,065 views
5 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

7,086 views
14 citations

Original Research

Published on 05 May 2023

Exploring the potential of cold plasma treatment followed by zinc-priming for biofortification of buckwheat sprouts

in Nutrition and Food Science Technology

Pia Starič
Lucija Remic
Katarina Vogel-Mikuš
Ita Junkar
Primož Vavpetič
Mitja Kelemen
Paula Pongrac

Frontiers in Nutrition

doi 10.3389/fnut.2023.1151101

2,632 views
3 citations

Editorial

Published on 04 May 2023

Editorial: Methods in food chemistry and food science technology

in Nutrition and Food Science Technology

Blanca Hernández-Ledesma
Pilar Gómez-Cortés

Frontiers in Nutrition

doi 10.3389/fnut.2023.1197880

1,753 views

Editorial

Published on 04 May 2023

Editorial: Strengthening food labeling policies in Brazil

in Nutrition and Food Science Technology

Fabio da Silva Gomes
Camila Corvalán
Rosires Deliza
Simon Barquera

Frontiers in Nutrition

doi 10.3389/fnut.2023.1196243

2,117 views
2 citations

Original Research

Published on 28 Apr 2023

Identifying the intervention mechanisms of polydatin in hyperuricemia model rats by using UHPLC-Q-Exactive Orbitrap mass spectroscopy metabonomic approach

in Nutrition and Food Science Technology

Xueli Ge
Zhenguo Su
Yuhao Wang
Xue Zhao
Kaifei Hou
Shuna Zheng
Pengjiao Zeng
Zhongqi Shi
Senhao Hu
Yuqing Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1117460

3,245 views
7 citations

Review

Published on 21 Apr 2023

Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review

in Nutrition and Food Science Technology

Vijayalakshmi Dega
Mrunal Deepak Barbhai

Frontiers in Nutrition

doi 10.3389/fnut.2023.1162462

8,801 views
12 citations

Original Research

Published on 21 Apr 2023

Calcium-binding properties, stability, and osteogenic ability of phosphorylated soy peptide-calcium chelate

in Nutrition and Food Science Technology

Xiao Kong
Ziqun Xiao
Yuhang Chen
MengDi Du
Zihui Zhang
Zhenhua Wang
Bo Xu
Yongqiang Cheng
Tianying Yu
Jing Gan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1129548

5,404 views
14 citations

Original Research

Published on 21 Apr 2023

Potential therapeutic benefits of unconventional oils: assessment of the potential in vitro biological properties of some Rubiaceae, Cucurbitaceae, and Brassicaceae seed oils

in Nutrition and Food Science Technology

Florinda Fratianni
Giuseppe Amato
Vincenzo De Feo
Antonio d'Acierno
Raffaele Coppola
Filomena Nazzaro

Frontiers in Nutrition

doi 10.3389/fnut.2023.1171766

6,297 views
8 citations

Original Research

Published on 20 Apr 2023

Evaluation of a low-resource soy protein production method and its products

in Nutrition and Food Science Technology

Ece Gulkirpik
Annette Donnelly
Kephas Nowakunda
Keshun Liu
Juan E. Andrade Laborde

Frontiers in Nutrition

doi 10.3389/fnut.2023.1067621

4,259 views
3 citations

Editorial

Published on 18 Apr 2023

Editorial: Novel delivery systems of flavors and essential oils: exploring potential health applications in foods

in Nutrition and Food Science Technology

Andrew J. Gravelle
Shima Saffarionpour
Amanda Joyce Wright

Frontiers in Nutrition

doi 10.3389/fnut.2023.1183878

1,698 views

Review

Published on 17 Apr 2023

Literature analysis on asparagus roots and review of its functional characterizations

in Nutrition and Food Science Technology

Yaodong Guo
Zhe Liu
Yingjie Wan
Yanyan Zhang
Hassan Idris Abdu
Meng Yang
Jinjin Pei
Tianli Yue
Xianbin Zhang
Ahmet Hacimuftuoglu

Frontiers in Nutrition

doi 10.3389/fnut.2022.1024190

8,667 views
17 citations

Original Research

Published on 17 Apr 2023

A proprietary black cumin oil extract (Nigella sativa) (BlaQmax®) modulates stress-sleep-immunity axis safely: Randomized double-blind placebo-controlled study

in Nutrition and Food Science Technology

Muttanahally Eraiah Mohan
Jestin V. Thomas
Mohind C. Mohan
Syam Das S
Prathibha Prabhakaran
Baby Chakrapani Pulikkaparambil Sasidharan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1152680

14,174 views
4 citations

Original Research

Published on 17 Apr 2023

Assessment of sensory and nutritional attributes of foxtail millet-based food products

in Nutrition and Food Science Technology

Laghima Arora
Renuka Aggarwal
Inderpreet Dhaliwal
Om Prakash Gupta
Prashant Kaushik

Frontiers in Nutrition

doi 10.3389/fnut.2023.1146545

13,373 views
21 citations

Original Research

Published on 17 Apr 2023

Influence of foliar spray and post-harvest treatments on head yield, shelf-life, and physicochemical qualities of broccoli

in Nutrition and Food Science Technology

Sushanta Kumar Tarafder
Mrityunjoy Biswas
Umakanta Sarker
Sezai Ercisli
Zuhal Okcu
Romina Alina Marc
Kirill S. Golokhvast

Frontiers in Nutrition

doi 10.3389/fnut.2023.1057084

4,073 views
18 citations