Original Research
Published on 03 Jul 2024
Nutritional quality of dysphagia-oriented products sold on the Italian market
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1425878
- 989 views
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1,253 articles
Articles
Correction
Published on 03 Jul 2024
Expression of Concern: Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: process characterization and simulation
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1450415
- 551 views
Editorial
Published on 01 Jul 2024
Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1446657
- 652 views
Editorial
Published on 28 Jun 2024
Editorial: Plant bioactive compounds from agro-industrial by-products for improvement of nutritional quality of foods
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1448549
- 630 views
Editorial
Published on 24 Jun 2024
Editorial: Nutrition and sustainable development goal 14: life below water
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1441616
- 613 views
Original Research
Published on 20 Jun 2024
Evaluation of acetic acid treatment of fresh–cut water chestnuts using gray–correlation analysis based on the variation–coefficient weight
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1370611
- 747 views
Mini Review
Published on 13 Jun 2024
Food allergies around the world
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1373110
- 4,912 views
Review
Published on 12 Jun 2024
Alien introgression to wheat for food security: functional and nutritional quality for novel products under climate change
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1393357
- 1,408 views
Original Research
Published on 12 Jun 2024
German consumers’ attitudes toward artificial meat
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1401715
- 2,173 views
- 1 citation
Original Research
Published on 11 Jun 2024
Employing advanced supervised machine learning approaches for predicting micronutrient intake status among children aged 6–23 months in Ethiopia
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1397399
- 1,704 views
- 2 citations
Systematic Review
Published on 06 Jun 2024
Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1340511
- 2,961 views
- 1 citation
Original Research
Published on 06 Jun 2024
Colorimetric detection of the potent carcinogen aflatoxin B1 based on the aggregation of L-lysine-functionalized gold nanoparticles in the presence of copper ions
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1425638
- 1,284 views
Original Research
Published on 05 Jun 2024
Light manipulation as a route to enhancement of antioxidant properties in red amaranth and red lettuce
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1386988
- 1,539 views
- 1 citation
Original Research
Published on 04 Jun 2024
Transcriptome analysis reveals the effect of cold storage time on the expression of genes related to oxidative metabolism in Chinese black truffle
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1375386
- 994 views
Original Research
Published on 04 Jun 2024
Melatonin mediates phenolic acids accumulation in barley sprouts under MeJA stress
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1403293
- 848 views
- 1 citation
Review
Published on 04 Jun 2024
From by-products to new application opportunities: the enhancement of the leaves deriving from the fruit plants for new potential healthy products
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1083759
- 2,448 views