Original Research

Published on 31 Aug 2022

Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production

in Nutrition and Sustainable Diets

Pradeep Kumar Patel
Shahida Anusha Siddiqui
Kamil Kuča
Santanu Sabhapondit
Rupak Sarma
Boby Gogoi
Shobhit Kumar Singh
Ranjeet Kumar Bordoloi
Jayanta Kumar Saikia
Romen Chandra Gogoi

Frontiers in Nutrition

doi 10.3389/fnut.2022.990529

4,168 views
5 citations

Original Research

Published on 31 Aug 2022

The carbon footprint of Italian schools meals: An optimal choice of dishes in vegan, vegetarian, and omnivorous menus

in Nutrition and Sustainable Diets

Luca Benvenuti
Alberto De Santis
Marika Ferrari
Deborah Martone
Laura Rossi

Frontiers in Nutrition

doi 10.3389/fnut.2022.854049

4,282 views
7 citations

Original Research

Published on 29 Aug 2022

Dietary Lasia spinosa Thw. improves reproductive performance of aged roosters

in Nutrition and Sustainable Diets

Yongxing Hong
Lang Zhang
Xingting Liu
Sile Wu
Jian Wen
Haodong Sun
Kui Tian
Xiaoxuan Jia
Yuying Liao
Wanwipa Suthikrai

Frontiers in Nutrition

doi 10.3389/fnut.2022.994783

2,243 views
2 citations

Original Research

Published on 24 Aug 2022

Development of an online food frequency questionnaire and estimation of misreporting of energy intake during the COVID-19 pandemic among young adults in Peru

in Nutrition and Sustainable Diets

María Jesús Vega-Salas
Katherine Curi-Quinto
Alessandra Hidalgo-Aréstegui
Krysty Meza-Carbajal
Nataly Lago-Berrocal
Lena Arias
Marta Favara
Mary Penny
Alan Sánchez
Karani Santhanakrishnan Vimaleswaran

Frontiers in Nutrition

doi 10.3389/fnut.2022.949330

5,950 views
3 citations

Original Research

Published on 23 Aug 2022

Breakfast and psychosocial behavioural problems in young population: The role of status, place, and habits

in Nutrition and Sustainable Diets

José Francisco López-Gil
Lee Smith
Rubén López-Bueno
Pedro Juan Tárraga-López

Frontiers in Nutrition

doi 10.3389/fnut.2022.871238

30,425 views
10 citations

Original Research

Published on 11 Aug 2022

The milk fat globule size governs a physiological switch for biofilm formation by Bacillus subtilis

in Nutrition and Sustainable Diets

Chen Raz
Margarita Maggie Paramonov
Moshe Shemesh
Nurit Argov-Argaman

Frontiers in Nutrition

doi 10.3389/fnut.2022.844587

3,085 views
7 citations

Review

Published on 10 Aug 2022

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

in Nutrition and Sustainable Diets

Abdo Hassoun
Janna Cropotova
Monica Trif
Alexandru Vasile Rusu
Otilia Bobiş
Gulzar Ahmad Nayik
Yash D. Jagdale
Farhan Saeed
Muhammad Afzaal
Parisa Mostashari

Frontiers in Nutrition

doi 10.3389/fnut.2022.972154

28,249 views
62 citations

Original Research

Published on 09 Aug 2022

Bibliometric and visual analysis of time-restricted eating

in Nutrition and Sustainable Diets

Shuai Wang
Xiaoxiao Lin
Yihong Guan
Jinyu Huang

Frontiers in Nutrition

doi 10.3389/fnut.2022.979702

4,650 views
7 citations

Original Research

Published on 08 Aug 2022

Effects of selenium yeast and jujube powder dietary supplements on conformational and functional properties of post-mortem chicken myofibrillar protein

in Nutrition and Sustainable Diets

Zhuo Wang
Chao Yang
Defu Tang
Xue Yang
Li Zhang
Qunli Yu

Frontiers in Nutrition

doi 10.3389/fnut.2022.954397

2,131 views
3 citations

Original Research

Published on 08 Aug 2022

Nutritional assessment of plant-based beverages in comparison to bovine milk

in Nutrition and Sustainable Diets

Nick W. Smith
Anant C. Dave
Jeremy P. Hill
Warren C. McNabb

Frontiers in Nutrition

doi 10.3389/fnut.2022.957486

14,851 views
33 citations

Original Research

Published on 04 Aug 2022

Effect of ancient wheat pasta on gut microbiota composition and bacteria-derived metabolites: A randomized controlled trial

in Nutrition and Sustainable Diets

Simone Baldi
Monica Dinu
Giuditta Pagliai
Barbara Colombini
Leandro Di Gloria
Lavinia Curini
Marco Pallecchi
Matteo Ramazzotti
Gianluca Bartolucci
Stefano Benedettelli

Frontiers in Nutrition

doi 10.3389/fnut.2022.971666

3,488 views
2 citations

Original Research

Published on 04 Aug 2022

Germplasm variability-assisted near infrared reflectance spectroscopy chemometrics to develop multi-trait robust prediction models in rice

in Nutrition and Sustainable Diets

Racheal John
Rakesh Bhardwaj
Christine Jeyaseelan
Haritha Bollinedi
Neha Singh
G. D. Harish
Rakesh Singh
Dhrub Jyoti Nath
Mamta Arya
Deepak Sharma

Frontiers in Nutrition

doi 10.3389/fnut.2022.946255

2,949 views
21 citations

Original Research

Published on 04 Aug 2022

Dietary intake and lifestyle practices of eastern mediterranean postpartum women before and during COVID-19 pandemic: An internet-based cross-sectional survey

in Nutrition and Sustainable Diets

Reema Tayyem
Nahla Al-Bayyari
Narmeen Al-Awwad
Haya Abuhijleh
Reem Hoteit
Radwan Qasrawi
Eman Badran
Asma Basha
Sabika Allehdan
Khlood Boukari

Frontiers in Nutrition

doi 10.3389/fnut.2022.932418

3,645 views
2 citations

Original Research

Published on 29 Jul 2022

Transitioning to sustainable healthy diets: A model-based and conceptual system thinking approach to optimized sustainable diet concepts in the United States

in Nutrition and Sustainable Diets

Prince Agyemang
Ebenezer M. Kwofie
Jamie I. Baum

Frontiers in Nutrition

doi 10.3389/fnut.2022.874721

10,101 views
13 citations

Original Research

Published on 29 Jul 2022

Plant-based diets and body composition in Chinese omnivorous children aged 6–9 years old: A cross-sectional study

in Nutrition and Sustainable Diets

Gengdong Chen
Mengyang Su
Xinwei Chu
Yuanhuan Wei
Shanshan Chen
Yingyu Zhou
Zhengping Liu
Zheqing Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2022.918944

4,643 views
4 citations

Original Research

Published on 29 Jul 2022

Hydrolysable tannins, physicochemical properties, and antioxidant property of wild-harvested Terminalia ferdinandiana (exell) fruit at different maturity stages

in Nutrition and Sustainable Diets

Anh Dao Thi Phan
Jiale Zhang
Maral Seididamyeh
Sukirtha Srivarathan
Michael E. Netzel
Dharini Sivakumar
Yasmina Sultanbawa

Frontiers in Nutrition

doi 10.3389/fnut.2022.961679

4,618 views
10 citations

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Articles

Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production

The carbon footprint of Italian schools meals: An optimal choice of dishes in vegan, vegetarian, and omnivorous menus

Dietary Lasia spinosa Thw. improves reproductive performance of aged roosters

Development of an online food frequency questionnaire and estimation of misreporting of energy intake during the COVID-19 pandemic among young adults in Peru

Breakfast and psychosocial behavioural problems in young population: The role of status, place, and habits

The milk fat globule size governs a physiological switch for biofilm formation by Bacillus subtilis

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Bibliometric and visual analysis of time-restricted eating

Effects of selenium yeast and jujube powder dietary supplements on conformational and functional properties of post-mortem chicken myofibrillar protein

Nutritional assessment of plant-based beverages in comparison to bovine milk

Effect of ancient wheat pasta on gut microbiota composition and bacteria-derived metabolites: A randomized controlled trial

Germplasm variability-assisted near infrared reflectance spectroscopy chemometrics to develop multi-trait robust prediction models in rice

Dietary intake and lifestyle practices of eastern mediterranean postpartum women before and during COVID-19 pandemic: An internet-based cross-sectional survey

Transitioning to sustainable healthy diets: A model-based and conceptual system thinking approach to optimized sustainable diet concepts in the United States

Plant-based diets and body composition in Chinese omnivorous children aged 6–9 years old: A cross-sectional study

Hydrolysable tannins, physicochemical properties, and antioxidant property of wild-harvested Terminalia ferdinandiana (exell) fruit at different maturity stages