Original Research

Published on 25 Jun 2021

Promoting Sustainable and Healthy Diets to Mitigate Food Insecurity Amidst Economic and Health Crises in Lebanon

in Nutrition and Sustainable Diets

Nahla Hwalla
Lamis Jomaa
Fatima Hachem
Samer Kharroubi
Rena Hamadeh
Lara Nasreddine
Farah Naja

Frontiers in Nutrition

doi 10.3389/fnut.2021.697225

7,361 views
14 citations

Mini Review

Published on 25 Jun 2021

The Mediterranean and Nordic Diet: A Review of Differences and Similarities of Two Sustainable, Health-Promoting Dietary Patterns

in Nutrition and Sustainable Diets

Željko Krznarić
Irena Karas
Dina Ljubas Kelečić
Darija Vranešić Bender

Frontiers in Nutrition

doi 10.3389/fnut.2021.683678

21,482 views
43 citations

Review

Published on 17 Jun 2021

Food Containing Bioactive Flavonoids and Other Phenolic or Sulfur Phytochemicals With Antiviral Effect: Can We Design a Promising Diet Against COVID-19?

in Nutrition and Sustainable Diets

Martina Ghidoli
Federico Colombo
Stefano Sangiorgio
Michela Landoni
Luca Giupponi
Erik Nielsen
Roberto Pilu

Frontiers in Nutrition

doi 10.3389/fnut.2021.661331

13,873 views
27 citations

Original Research

Published on 16 Jun 2021

Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods

in Nutrition and Sustainable Diets

Juliana Rotunno Junges
Natália Rohenkohl do Canto
Marcia Dutra de Barcellos

Frontiers in Nutrition

doi 10.3389/fnut.2021.631934

6,461 views
13 citations

Review

Published on 16 Jun 2021

Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement

in Nutrition and Sustainable Diets

Monika Garg
Anjali Sharma
Shreya Vats
Vandita Tiwari
Anita Kumari
Vibhu Mishra
Meena Krishania

Frontiers in Nutrition

doi 10.3389/fnut.2021.586815

54,147 views
83 citations

Review

Published on 15 Jun 2021

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

in Nutrition and Sustainable Diets

Ke Qi Lau
Mohd Redzwan Sabran
Siti Raihanah Shafie

Frontiers in Nutrition

doi 10.3389/fnut.2021.661693

44,943 views
99 citations

Editorial

Published on 02 Jun 2021

Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal

in Nutrition and Sustainable Diets

Namy Espinoza Orias
Christian John Reynolds
Alexi Sara Ernstoff
Ian Vázquez-Rowe
Karen Cooper
Rubén Aldaco

Frontiers in Nutrition

doi 10.3389/fnut.2021.615550

3,913 views
3 citations

Original Research

Published on 02 Jun 2021

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage

in Nutrition and Sustainable Diets

Chiara Caltagirone
Cristiana Peano
Francesco Sottile

Frontiers in Nutrition

doi 10.3389/fnut.2021.659378

3,711 views
10 citations

Original Research

Published on 31 May 2021

Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

in Nutrition and Sustainable Diets

Claudia T. Gallardo-Rivera
Analía Lu
Mayra Z. Treviño-Garza
Eristeo García-Márquez
Carlos Amaya-Guerra
Carlos Aguilera
Juan G. Báez-González

Frontiers in Nutrition

doi 10.3389/fnut.2021.663953

4,372 views
6 citations

Original Research

Published on 31 May 2021

Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma

in Nutrition and Sustainable Diets

Cristina López-Ibarra
Felipe de Jesús Ruiz-López
Minerva Bautista-Villarreal
Juan Gabriel Báez-González
Beatriz Adriana Rodríguez Romero
Blanca Edelia González-Martínez
Manuel López-Cabanillas Lomelí
Jesús Alberto Vázquez-Rodríguez

Frontiers in Nutrition

doi 10.3389/fnut.2021.661463

3,849 views
3 citations

Editorial

Published on 28 May 2021

Editorial: Sustainable Development Goals (SDGs): Impact on Nutrition

in Nutrition and Sustainable Diets

Kathleen L. Hefferon
Shauna Downs
Gemma Oms Oliu
Hans De Steur

Frontiers in Nutrition

doi 10.3389/fnut.2021.676080

3,622 views
3 citations

Original Research

Published on 30 Apr 2021

Tissue-Dependent Variation Profiles of Tea Quality-Related Metabolites in New Shoots of Tea Accessions

in Nutrition and Sustainable Diets

Hiroto Yamashita
Hideyuki Katai
Toshiyuki Ohnishi
Akio Morita
Sanjib Kumar Panda
Takashi Ikka

Frontiers in Nutrition

doi 10.3389/fnut.2021.659807

3,378 views
8 citations

Original Research

Published on 28 Apr 2021

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

in Nutrition and Sustainable Diets

Sandra Castillo
Alexis Rodríguez
Minerva Bautista-Villarreal
Nallely García-Solano
Claudia Gallardo-Rivera
Juan G. Báez-González
Eduardo Sánchez-García
Karla G. García-Alanis

Frontiers in Nutrition

doi 10.3389/fnut.2021.666654

4,696 views
9 citations

Original Research

Published on 08 Apr 2021

Determinants of Junk Food Consumption Among Adolescents in Pokhara Valley, Nepal

in Nutrition and Sustainable Diets

Suraj Sujan Bohara
Kanchan Thapa
Laxman Datt Bhatt
Shankar Singh Dhami
Shreejana Wagle

Frontiers in Nutrition

doi 10.3389/fnut.2021.644650

119,071 views
44 citations

Perspective

Published on 18 Mar 2021

Leveraging Online Learning to Promote Systems Thinking for Sustainable Food Systems Training in Dietetics Education

in Nutrition and Sustainable Diets

Marie Spiker
Amanda Hege
Janice Giddens
Joanna Cummings
Jasia Steinmetz
Angie Tagtow
Erin Bergquist
Lauren Burns
Christina Campbell
Diane Stadler

Frontiers in Nutrition

doi 10.3389/fnut.2021.623336

6,867 views
10 citations

Original Research

Published on 08 Mar 2021

Seasonal Variations in Dietary Diversity and Nutrient Intakes of Women and Their Children (6–23 Months) in Western Kenya

in Nutrition and Sustainable Diets

Lydiah M. Waswa
Irmgard Jordan
Michael B. Krawinkel
Gudrun B. Keding

Frontiers in Nutrition

doi 10.3389/fnut.2021.636872

7,544 views
26 citations

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Articles

Promoting Sustainable and Healthy Diets to Mitigate Food Insecurity Amidst Economic and Health Crises in Lebanon

The Mediterranean and Nordic Diet: A Review of Differences and Similarities of Two Sustainable, Health-Promoting Dietary Patterns

Food Containing Bioactive Flavonoids and Other Phenolic or Sulfur Phytochemicals With Antiviral Effect: Can We Design a Promising Diet Against COVID-19?

Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods

Vitamins in Cereals: A Critical Review of Content, Health Effects, Processing Losses, Bioaccessibility, Fortification, and Biofortification Strategies for Their Improvement

Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food

Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal

Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage

Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma

Editorial: Sustainable Development Goals (SDGs): Impact on Nutrition

Tissue-Dependent Variation Profiles of Tea Quality-Related Metabolites in New Shoots of Tea Accessions

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings

Determinants of Junk Food Consumption Among Adolescents in Pokhara Valley, Nepal

Leveraging Online Learning to Promote Systems Thinking for Sustainable Food Systems Training in Dietetics Education

Seasonal Variations in Dietary Diversity and Nutrient Intakes of Women and Their Children (6–23 Months) in Western Kenya