Original Research

Published on 10 Nov 2022

Zinc agronomic biofortification of staple crops may be a cost-effective strategy to alleviate zinc deficiency in Ethiopia

in Nutrition and Sustainable Diets

Abdu Oumer Abdu
Hugo De Groote
Edward J. M. Joy
Diriba B. Kumssa
Martin R. Broadley
Dawd Gashu

Frontiers in Nutrition

doi 10.3389/fnut.2022.1037161

2,498 views
4 citations

Original Research

Published on 10 Nov 2022

Comparing meat abstainers with avid meat eaters and committed meat reducers

in Nutrition and Sustainable Diets

Muriel C. D. Verain
Hans Dagevos

Frontiers in Nutrition

doi 10.3389/fnut.2022.1016858

5,176 views
19 citations

Original Research

Published on 09 Nov 2022

Isolation and characterization of a novel human intestinal Enterococcus faecium FUA027 capable of producing urolithin A from ellagic acid

in Nutrition and Sustainable Diets

Xiaomeng Zhang
Yaowei Fang
Guang Yang
Xiaoyue Hou
Yang Hai
Mengjie Xia
Fuxiang He
Yaling Zhao
Shu Liu

Frontiers in Nutrition

doi 10.3389/fnut.2022.1039697

3,290 views
13 citations

Original Research

Published on 09 Nov 2022

Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem

in Nutrition and Sustainable Diets

Maw Ni Soe Htet
Baili Feng
Honglu Wang
Lixin Tian
Vivek Yadav

Frontiers in Nutrition

doi 10.3389/fnut.2022.1048789

2,773 views
5 citations

Review

Published on 04 Nov 2022

Escalate protein plates from legumes for sustainable human nutrition

in Nutrition and Sustainable Diets

Nisha Singh
Priyanka Jain
Megha Ujinwal
Sapna Langyan

Frontiers in Nutrition

doi 10.3389/fnut.2022.977986

73,302 views
29 citations

Systematic Review

Published on 03 Nov 2022

Getting ahead of the pandemic curve: A systematic review of critical determining factors for innovation adoption in ensuring food security

in Nutrition and Sustainable Diets

Ammar Redza Ahmad Rizal
Shahrina Md Nordin

Frontiers in Nutrition

doi 10.3389/fnut.2022.986324

2,839 views
2 citations

Original Research

Published on 28 Oct 2022

Antidiabetic activity of Solanum torvum fruit extract in streptozotocin-induced diabetic rats

in Nutrition and Sustainable Diets

Namani Satyanarayana
Suresh V. Chinni
Ramachawolran Gobinath
Paripelli Sunitha
Akula Uma Sankar
Bala Sundaram Muthuvenkatachalam

Frontiers in Nutrition

doi 10.3389/fnut.2022.987552

11,541 views
14 citations

Original Research

Published on 24 Oct 2022

A cross-sectional study on the effect of dietary zinc intake on the relationship between serum vitamin D3 and HOMA-IR

in Nutrition and Sustainable Diets

Biao Hu
Zheng-yang Lin
Yuan Cai
Yue-xin Sun
Shu-qi Yang
Jiang-long Guo
Shi Zhang
Dong-lin Sun

Frontiers in Nutrition

doi 10.3389/fnut.2022.945811

3,610 views
2 citations

Original Research

Published on 21 Oct 2022

Variation of vitamin B contents in maize inbred lines: Potential genetic resources for biofortification

in Nutrition and Sustainable Diets

Fardous Mohammad Safiul Azam
Tong Lian
Qiuju Liang
Weixuan Wang
Chunyi Zhang
Ling Jiang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1029119

3,027 views
5 citations

Original Research

Published on 20 Oct 2022

Assessing the association of sustainable agriculture with rural household food security (considering ecological, economic, and social aspects)

in Nutrition and Sustainable Diets

Salman Sahraei
Mohammad Reza Pakravan-Charvadeh
Saeed Gholamrezai
Mehdi Rahimian

Frontiers in Nutrition

doi 10.3389/fnut.2022.899427

2,592 views
8 citations

Original Research

Published on 17 Oct 2022

Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin

in Nutrition and Sustainable Diets

Oumarou Djobo
Haziz Sina
Souriatou Tagba
Virgile Ahyi
Aly Savadogo
Adolphe Adjanohoun
Manuel Rendueles
Lamine Baba-Moussa

Frontiers in Nutrition

doi 10.3389/fnut.2022.1020934

2,045 views
2 citations

Correction

Published on 17 Oct 2022

Corrigendum: An evaluation of the COVID-19 pandemic and perceived social distancing policies in relation to planning, selecting, and preparing healthy meals: An observational study in 38 countries worldwide

in Nutrition and Sustainable Diets

Charlotte De Backer
Lauranna Teunissen
Isabelle Cuykx
Paulien Decorte
Sara Pabian
Sarah Gerritsen
Christophe Matthys
Haleama Al Sabbah
Kathleen Van Royen
the Corona Cooking Survey Study Group

Frontiers in Nutrition

doi 10.3389/fnut.2022.989617

1,023 views
1 citation

Review

Published on 17 Oct 2022

Oxidative stress and metabolic diseases: Relevance and therapeutic strategies

in Nutrition and Sustainable Diets

Muhammad Faisal Manzoor
Zaira Arif
Asifa Kabir
Iqra Mehmood
Danial Munir
Aqsa Razzaq
Anwar Ali
Gulden Goksen
Viorica Coşier
Nazir Ahmad

Frontiers in Nutrition

doi 10.3389/fnut.2022.994309

4,980 views
21 citations

Original Research

Published on 12 Oct 2022

Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens

in Nutrition and Sustainable Diets

Maria Michele Alves da Silva
Maria Karine de Sá Barreto Feitosa
Lúcia Emanuele Barros Teixeira Palitot
Henrique Douglas Melo Coutinho
John Eversong Lucena de Vasconcelos
Francisco Antonio Vieira dos Santos
Cícera Gomes Cavalcante de Lisbôa
António Raposo
Hani A. Alfheeaid
Zayed D. Alsharari

Frontiers in Nutrition

doi 10.3389/fnut.2022.1009455

1,767 views
2 citations

Original Research

Published on 10 Oct 2022

Nutritional quality and greenhouse gas emissions of vegetarian and non-vegetarian primary school meals: A case study in Dijon, France

in Nutrition and Sustainable Diets

Justine Dahmani
Sophie Nicklaus
Jean-Michel Grenier
Lucile Marty

Frontiers in Nutrition

doi 10.3389/fnut.2022.997144

4,732 views
10 citations

Original Research

Published on 05 Oct 2022

Effectiveness of a teaching unit on the willingness to consume insect-based food – An intervention study with adolescents from Germany

in Nutrition and Sustainable Diets

Lena Szczepanski
Jacqueline Dupont
Fenja Schade
Henrike Hellberg
Milan Büscher
Florian Fiebelkorn

Frontiers in Nutrition

doi 10.3389/fnut.2022.889805

4,015 views
3 citations

Navigation group

Articles

Zinc agronomic biofortification of staple crops may be a cost-effective strategy to alleviate zinc deficiency in Ethiopia

Comparing meat abstainers with avid meat eaters and committed meat reducers

Isolation and characterization of a novel human intestinal Enterococcus faecium FUA027 capable of producing urolithin A from ellagic acid

Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem

Escalate protein plates from legumes for sustainable human nutrition

Getting ahead of the pandemic curve: A systematic review of critical determining factors for innovation adoption in ensuring food security

Antidiabetic activity of Solanum torvum fruit extract in streptozotocin-induced diabetic rats

A cross-sectional study on the effect of dietary zinc intake on the relationship between serum vitamin D3 and HOMA-IR

Variation of vitamin B contents in maize inbred lines: Potential genetic resources for biofortification

Assessing the association of sustainable agriculture with rural household food security (considering ecological, economic, and social aspects)

Bio-production of lactic and lactobionic acids using whey from the production of cow’s milk Wagashi cheese in Benin

Corrigendum: An evaluation of the COVID-19 pandemic and perceived social distancing policies in relation to planning, selecting, and preparing healthy meals: An observational study in 38 countries worldwide

Oxidative stress and metabolic diseases: Relevance and therapeutic strategies

Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens

Nutritional quality and greenhouse gas emissions of vegetarian and non-vegetarian primary school meals: A case study in Dijon, France

Effectiveness of a teaching unit on the willingness to consume insect-based food – An intervention study with adolescents from Germany