Original Research
Published on 13 Sep 2024
Effect of different harvest times and processing methods on the vitamin content of Leymus
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1424334
- 476 views
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1,253 articles
Articles
Original Research
Published on 11 Sep 2024
Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1394136
- 595 views
Editorial
Published on 09 Sep 2024
Editorial: Functional foods: adding value to food
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1466003
- 526 views
Original Research
Published on 04 Sep 2024
Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1446485
- 1,243 views
Original Research
Published on 30 Aug 2024
Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1437374
- 1,376 views
Editorial
Published on 26 Aug 2024
Editorial: Emerging indigenous food processing in solving nutrition problems
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1473715
- 572 views
Mini Review
Published on 19 Aug 2024
Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1456730
- 1,165 views
Mini Review
Published on 19 Aug 2024
Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1453315
- 2,314 views
Original Research
Published on 19 Aug 2024
Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1436113
- 876 views
Original Research
Published on 16 Aug 2024
Lipid-lowering and antioxidant effects of Polygonatum fermented liquor: a study on intestinal microbiota and brain–gut axis in mice
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1428228
- 1,044 views
Original Research
Published on 13 Aug 2024
A model for the promotion of consumption of locally available indigenous vegetables among primary school children
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1394905
- 1,044 views
Original Research
Published on 13 Aug 2024
Zero-shot evaluation of ChatGPT for food named-entity recognition and linking
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1429259
- 1,191 views
- 1 citation
Original Research
Published on 12 Aug 2024
Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1405128
- 797 views
Original Research
Published on 08 Aug 2024
Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1428542
- 1,413 views
Original Research
Published on 08 Aug 2024
Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1412314
- 1,145 views
Original Research
Published on 07 Aug 2024
Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1393076
- 971 views