Review
Published on 04 Jun 2024
Bee pollen as a food and feed supplement and a therapeutic remedy: recent trends in nanotechnology
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1371672
- 4,938 views
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1,253 articles
Articles
Original Research
Published on 03 Jun 2024
Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1370086
- 1,999 views
- 2 citations
Perspective
Published on 30 May 2024
The taste for health: the role of taste receptors and their ligands in the complex food/health relationship
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1396393
- 2,171 views
Review
Published on 30 May 2024
Current advances for in vitro protein digestibility
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1404538
- 3,630 views
- 1 citation
Original Research
Published on 29 May 2024
Changes in biochemical composition of Ethiopian Coffee arabica with growing region and traditional roasting
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1390515
- 1,316 views
- 2 citations
Editorial
Published on 23 May 2024
Editorial: Adaptation of traditional crop cultivars to climate change in terms of nutritional aspects
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1427068
- 596 views
Original Research
Published on 22 May 2024
Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1295609
- 911 views
Original Research
Published on 21 May 2024
Black tea preserves intestinal homeostasis through balancing barriers and microbiota in mice
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1367047
- 1,706 views
Original Research
Published on 21 May 2024
Cubeb (Piper cubeba L.): nutritional value, phytochemical profiling and dermacosmeceutical properties
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1352548
- 2,122 views
Original Research
Published on 21 May 2024
Design and optimization of heat pump with infrared drying for Glycyrrhiza uralensis (Licorice) processing
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1382296
- 1,382 views
Editorial
Published on 21 May 2024
Editorial: Nanostructured steady-state systems for nutrient and bioactive compounds delivery
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1421572
- 576 views
Correction
Published on 17 May 2024
Corrigendum: Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1423909
- 593 views
- 1 citation
Original Research
Published on 17 May 2024
Autoclaving-treated germinated brown rice relieves hyperlipidemia by modulating gut microbiota in humans
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1403200
- 1,222 views
Original Research
Published on 15 May 2024
Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1398380
- 1,330 views
Review
Published on 13 May 2024
Carbon nanotubes: a novel innovation as food supplements and biosensing for food safety
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1381179
- 1,994 views
Review
Published on 09 May 2024
The nutritional support to prevent sarcopenia in the elderly
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1379814
- 4,007 views
- 2 citations