Original Research

Published on 16 May 2023

Preparation, structure characterization and functional properties of pea dregs resistant dextrin

in Nutrition and Sustainable Diets

Liangyu Li
Tianfeng He
Yang Ling
Xiaohong Li
Chunguang Sui
Rong-an Cao
Chaoyang Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1182642

1,264 views
4 citations

Editorial

Published on 09 May 2023

Editorial: Traditional ethnic fermented foods and their naturally associated microbial resources: sustainable source for promoting human health, food safety, and security

in Nutrition and Sustainable Diets

Diganta Narzary
Romi Wahengbam
Moshe Shemesh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1171694

899 views

Original Research

Published on 05 May 2023

The determinants of crop productivity and its effect on food and nutrition security in rural communities of South Africa

in Nutrition and Sustainable Diets

Simphiwe Innocentia Hlatshwayo
Mjabuliseni Simon Cloapas Ngidi
Temitope Oluwaseun Ojo
Albert Thembinkosi Modi
Tafadzwanashe Mabhaudhi
Rob Slotow

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1091333

4,412 views
7 citations

Editorial

Published on 27 Apr 2023

Editorial: Food systems, food insecurity, and racial and ethnic health disparities

in Nutrition and Sustainable Diets

Tamara Yousef Mousa
Daniel Remley
Ginny Lane

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1183242

798 views
2 citations

Original Research

Published on 27 Apr 2023

Practitioners’ perspectives on improving ready-to-eat food vending in urban Nigeria: a practice-based visioning and back-casting approach

in Nutrition and Sustainable Diets

Kehinde Paul Adeosun
Mary Greene
Peter Oosterveer

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1160156

1,642 views

Opinion

Published on 26 Apr 2023

Perspective—Evaluating the impact of food waste reduction policies

in Nutrition and Sustainable Diets

Mariam Nikravech

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1170226

1,828 views
1 citation

Original Research

Published on 17 Apr 2023

Consumer responses and willingness-to-pay for hibiscus products: A preliminary study

in Nutrition and Sustainable Diets

Oumoule Ndiaye
Valisa E. Hedrick
Clinton L. Neill
Renata C. V. Carneiro
Haibo Huang
Cristina Fernandez-Fraguas
Amadou Tidiane Guiro
Sean F. O'Keefe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1039203

18,309 views
4 citations

Original Research

Published on 14 Apr 2023

Promoting dietary changes for achieving health and sustainability targets

in Nutrition and Sustainable Diets

Angelina Sanderson Bellamy
Ella Furness
Susanna Mills
Adrian Clear
Samantha Mitchell Finnigan
Elliot Meador
Alice E. Milne
Ryan T. Sharp

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1160627

2,583 views
3 citations

Original Research

Published on 12 Apr 2023

Dietary diversity of women from soybean and non-soybean farming households in rural Zambia

in Nutrition and Sustainable Diets

Ndashe Kapulu
Christian Chomba
Chewe Nkonde
Melvin Holmes
Simon Manda
Harriet E. Smith
Jennie I. Macdiarmid
Caroline Orfila

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1115801

2,033 views
2 citations

Original Research

Published on 12 Apr 2023

Overcoming the efficiency paradigm—The challenges of introducing local organic beef in canteens

in Nutrition and Sustainable Diets

Martina Schäfer
Michaela Haack

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1152185

1,722 views
2 citations

Original Research

Published on 11 Apr 2023

Empowering rural service providers to improve nutrition in mountain regions

in Nutrition and Sustainable Diets

Ghezal Sabir
Thomas Bernet
Amritbir Riar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1121995

943 views

Original Research

Published on 06 Apr 2023

Halal or not? Exploring Muslim perceptions of cultured meat in Singapore

in Nutrition and Sustainable Diets

Shirley S. Ho
Mengxue Ou
Andrew Vimal Vijayan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1127164

6,699 views
14 citations

Original Research

Published on 31 Mar 2023

A comparative study on the role of microcredit on agricultural production improvement among resource-poor rural women

in Nutrition and Sustainable Diets

Faith Muyonga Mayanja Namayengo
Johan A. C. van Ophem
Gerrit Antonides

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1083660

2,043 views
1 citation

Original Research

Published on 31 Mar 2023

Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

in Nutrition and Sustainable Diets

Mary W. Muroki
Lydiah M. Waswa
Robert Fungo
Andrew Kabwama
Symon M. Mahungu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1062978

1,969 views
4 citations

Systematic Review

Published on 31 Mar 2023

Strategies for reducing meat consumption within college and university settings: A systematic review and meta-analysis

in Nutrition and Sustainable Diets

Kenjin B. Chang
Alyssa Wooden
Lori Rosman
Daphene Altema-Johnson
Rebecca Ramsing

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1103060

6,453 views
7 citations

Mini Review

Published on 31 Mar 2023

Can agricultural protectionist policies help achieve food security in Nigeria?

in Nutrition and Sustainable Diets

Ya Gao
Tianhui Zhao
Xiuli Xu
Agbo Patience Ndidiamaka

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1095914

3,640 views
2 citations

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Articles

Preparation, structure characterization and functional properties of pea dregs resistant dextrin

Editorial: Traditional ethnic fermented foods and their naturally associated microbial resources: sustainable source for promoting human health, food safety, and security

The determinants of crop productivity and its effect on food and nutrition security in rural communities of South Africa

Editorial: Food systems, food insecurity, and racial and ethnic health disparities

Practitioners’ perspectives on improving ready-to-eat food vending in urban Nigeria: a practice-based visioning and back-casting approach

Perspective—Evaluating the impact of food waste reduction policies

Consumer responses and willingness-to-pay for hibiscus products: A preliminary study

Promoting dietary changes for achieving health and sustainability targets

Dietary diversity of women from soybean and non-soybean farming households in rural Zambia

Overcoming the efficiency paradigm—The challenges of introducing local organic beef in canteens

Empowering rural service providers to improve nutrition in mountain regions

Halal or not? Exploring Muslim perceptions of cultured meat in Singapore

A comparative study on the role of microcredit on agricultural production improvement among resource-poor rural women

Cooking properties and nutrient retention of biofortified common bean (Phaseolus vulgaris) varieties: The case of Burundi

Strategies for reducing meat consumption within college and university settings: A systematic review and meta-analysis

Can agricultural protectionist policies help achieve food security in Nigeria?