Editorial
Published on 17 Dec 2024
Editorial: Beer - from tradition to innovation
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1536519
- 588 views
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1,320 articles
Original Research
Published on 13 Dec 2024
Temperature affects major fatty acid biosynthesis in noug (Guizotia abyssinica) self-compatible lines
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1511098
- 1,122 views
Original Research
Published on 06 Dec 2024
Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1509341
- 1,051 views
- 1 citation
Original Research
Published on 06 Dec 2024
A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1488413
- 1,055 views
Original Research
Published on 05 Dec 2024
Angiotensin-I-converting enzyme inhibitory peptides from eel (Anguilla japonica) bone collagen: preparation, identification, molecular docking, and protective function on HUVECs
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1462656
- 1,056 views
- 2 citations
Original Research
Published on 02 Dec 2024
Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1478155
- 950 views
- 1 citation
Original Research
Published on 29 Nov 2024
Effects of different orchard tree pruning residues on the yield and nutrient composition of Lentinus edodes
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1477586
- 790 views
- 1 citation
Original Research
Published on 27 Nov 2024
Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1479607
- 1,039 views
- 1 citation
Original Research
Published on 26 Nov 2024
Study of the oxidative stability via Oxitest and Rancimat of phenolic-rich olive oils obtained by a sequential process of dehydration, expeller and supercritical CO2 extractions
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1494091
- 1,056 views
- 1 citation
Review
Published on 22 Nov 2024
Comprehensive global review and methodological framework for developing food atlases
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1505606
- 1,664 views
Original Research
Published on 19 Nov 2024
African walnut (Plukenetia conophora) oil promotes glucose uptake while improving energy metabolism and steroidogenesis and maintaining surface architecture in rat testes
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1505453
- 922 views
Review
Published on 14 Nov 2024
Obstacles, research progress, and prospects of oral delivery of bioactive peptides: a comprehensive review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1496706
- 1,707 views
- 2 citations
Original Research
Published on 14 Nov 2024
Modification of the active centre of nattokinase to enhance its thermostability using a strategy based on molecular dynamics simulation, steered dynamics simulation, and conservative prediction
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1505584
- 1,276 views
- 2 citations
Original Research
Published on 12 Nov 2024
Sensitive detection of gallic acid in food by electrochemical sensor fabricated by integrating nanochannel film with nanocarbon nanocomposite
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1491345
- 697 views
Editorial
Published on 07 Nov 2024
Editorial: Meat packaging and preservation: application of green nanoparticles and other bio-preservatives
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1507181
- 666 views
Original Research
Published on 06 Nov 2024
Koji amazake produced by double saccharification contains more isomaltose and modifies the gut microbiota in mice
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1489912
- 1,185 views