Original Research
Accepted on 04 Apr 2025
Biochemical, antioxidants and mineral constituents of stingless bee honey
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1546843
Type at least 3 characters
453 articles
Systematic Review
Accepted on 02 Apr 2025
Interventions designed to promote the consumption of locally produced foods: A scoping review.
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1544092
Original Research
Published on 02 Apr 2025
The importance of socio-demographic factors on food literacy in disadvantaged communities
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1441694
- 165 views
Systematic Review
Accepted on 28 Mar 2025
SAFETY OF CASSAVA AND CASSAVA-BASED PRODUCTS: A SYSTEMATIC REVIEW
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1497609
Original Research
Accepted on 28 Mar 2025
Phytochemical Profiling of Tagetes Erecta L. Flowers at Various Blooming Stages Through Optimized Extraction of Bioactive Compounds for the Development of Functional Juice
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1474848
Original Research
Published on 28 Mar 2025
Effect of peppermint essential oil and ultrasonication on microbiology evaluation and quality parameters of stored chicken meat
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1552570
- 256 views
Original Research
Accepted on 26 Mar 2025
Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1561991
Hypothesis and Theory
Published on 26 Mar 2025
Sustainable keratoplasty models using agri-food waste: a hypothesis for transforming biowaste into biomaterials for tissue engineering research
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1564425
- 222 views
Original Research
Published on 26 Mar 2025
Environmental impact assessment of nutritional guidelines under organic agriculture in Switzerland
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1548480
- 461 views
Review
Accepted on 24 Mar 2025
Eco-Innovation in Action: Valorizing Vegetable Waste into High-Value Ingredients for Sustainable Applications
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1507120
Original Research
Published on 19 Mar 2025
Developing sustainable food-based dietary guidelines for Lebanon: integrating health, economic resilience, and sustainability
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1531273
- 593 views
Original Research
Accepted on 13 Mar 2025
Preparation and characteristics of carboxymethyl cellulosebased films embedding cinnamon essential oil and their application on mutton preservation
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1559833
Original Research
Published on 13 Mar 2025
Unveiling the palate: exploring compositional perceptual mapping to analyze dietary preferences across food groups
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1452975
- 252 views
Original Research
Published on 06 Mar 2025
Beyond the tray: analyzing hospital plate waste for economic and environmental sustainability
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1516331
- 422 views
Editorial
Published on 05 Mar 2025
Editorial: Nutritional aspects of sustainable foods
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1553927
- 228 views
Original Research
Published on 27 Feb 2025
Does production diversity support dietary diversity? Evidence from pastoral and agro-pastoral households in West Pokot County, Kenya
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1512272
- 641 views