Perspective

Published on 29 Nov 2022

Recognizing the importance of protein quality in an era of food systems transformation

in Nutrition and Sustainable Diets

Matthew A. Pikosky
Jean Ragalie-Carr
Gregory D. Miller

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1012813

4,429 views
7 citations

Original Research

Published on 24 Nov 2022

Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products

in Nutrition and Sustainable Diets

Sudipta Sankar Bora
Samim Dullah
Kuntal Kumar Dey
Dibya Jyoti Hazarika
Unmona Sarmah
Darshana Sharma
Gunajit Goswami
Naorem Romen Singh
Madhumita Barooah

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006573

1,788 views
5 citations

Original Research

Published on 09 Nov 2022

Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials

in Nutrition and Sustainable Diets

Renate D. Boronowsky
Angela W. Zhang
Chad Stecher
Kira Presley
Maya B. Mathur
David A. Cleveland
Emma Garnett
Christopher Wharton
Daniel Brown
Adam Meier

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1001157

6,310 views
4 citations

Review

Published on 04 Nov 2022

Uses and benefits of algae as a nutritional supplement for honey bees

in Nutrition and Sustainable Diets

Benjamin J. Nichols
Vincent A. Ricigliano

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1005058

5,605 views
5 citations

Original Research

Published on 03 Nov 2022

Potential of traditional Chilean blood-fleshed peach to support livelihood opportunities in local agriculture

in Nutrition and Sustainable Diets

Lorena Marchant
Javiera Campos
Javiera Luco
Cesar Ramirez
Freddy Barrientos
Basilio Carrasco
Herman Silva

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.820811

1,614 views
1 citation

Original Research

Published on 03 Nov 2022

Dietary habits during the COVID-19 pandemic. Are work environments part of the problem?

in Nutrition and Sustainable Diets

Ornella Tiboni-Oschilewski
Rodrigo Perez-Silva
Beatrice Biasini
Francesca Scazzina

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.961908

2,260 views
1 citation

Original Research

Published on 26 Oct 2022

Household decision-making, women's empowerment, and increasing egg consumption in children under five in rural Burkina Faso: Observations from a cluster randomized controlled trial

in Nutrition and Sustainable Diets

Emily V. Moore
Nitya Singh
Renata Serra
Sarah L. McKune

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1034618

2,411 views
6 citations

Original Research

Published on 25 Oct 2022

A comparative analysis of sustainability of the usual food intakes of the Iranian population, Iranian food-based dietary guidelines, and optimized dietary models

in Nutrition and Sustainable Diets

Seyyed Reza Sobhani
Sareh Edalati
Hassan Eini-Zinab
Gina Kennedy
Nasrin Omidvar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.838741

1,812 views
1 citation

Editorial

Published on 21 Oct 2022

Editorial: Insects: A source of safe and sustainable food?

in Nutrition and Sustainable Diets

Simone Belluco
John Kinyuru
Brian Lee Fisher

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.887289

787 views
3 citations

Editorial

Published on 21 Oct 2022

Editorial: Sustaining protein nutrition through plant-based foods: A paradigm shift

in Nutrition and Sustainable Diets

Sapna Langyan
Pranjal Yadava
Tarun Belwal
Tanushri Kaul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1037086

1,058 views
3 citations

Original Research

Published on 21 Oct 2022

Co-implementation of conservation tillage and herbicides reduces weed and nematode infestation and enhances the productivity of direct-seeded rice in North-western Indo-Gangetic Plains

in Nutrition and Sustainable Diets

Rishi Raj
T. K. Das
Pankaj
Tirthankar Banerjee
A. Ghosh
Ranjan Bhattacharyya
Debashis Chakraborty
Shiv Prasad
Subhash Babu
Vikash Kumar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1017013

1,509 views
4 citations

Original Research

Published on 18 Oct 2022

Effects of COVID-19 on dietary behavior of urban consumers in Nairobi, Kenya

in Nutrition and Sustainable Diets

Christine G. K. Chege
Kevin Onyango
Joram Kabach
Mark Lundy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.718443

1,481 views
3 citations

Original Research

Published on 18 Oct 2022

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

in Nutrition and Sustainable Diets

Juan Carlos Barrios Renteria
Luis Alfredo Espinoza-Espinoza
Jaime Valdiviezo-Marcelo
Luz Arelis Moreno-Quispe

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.999400

2,199 views
7 citations

Editorial

Published on 18 Oct 2022

Editorial: What, how, and where to eat is more than an individual choice: New ways to achieve healthy eating

in Nutrition and Sustainable Diets

Veronica Cortez Ginani
Ana Lúcia de Freitas Saccol
Renata Puppin Zandonadi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1048719

736 views
1 citation

Original Research

Published on 17 Oct 2022

Investigation of the improving effect of raw and charred hawthorn on functional dyspepsia based on interstitial cells of Cajal

in Nutrition and Sustainable Diets

Li Ai
Lilin Zhang
Qi Liang
Yao Tian
Tao Chen
Chunjie Wu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1010556

1,112 views
1 citation

Original Research

Published on 12 Oct 2022

Public policies, sustainability, and smallholder producers' access to the market. The Productive Alliance Programme in Chile: A case study

in Nutrition and Sustainable Diets

Mayarí Castillo
Rodrigo Pérez-Silva
Catalina Chamorro
Macarena Sepúlveda

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1020049

1,982 views
1 citation

Navigation group

Articles

Recognizing the importance of protein quality in an era of food systems transformation

Additive-induced pH determines bacterial community composition and metabolome in traditional mustard seed fermented products

Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials

Uses and benefits of algae as a nutritional supplement for honey bees

Potential of traditional Chilean blood-fleshed peach to support livelihood opportunities in local agriculture

Dietary habits during the COVID-19 pandemic. Are work environments part of the problem?

Household decision-making, women's empowerment, and increasing egg consumption in children under five in rural Burkina Faso: Observations from a cluster randomized controlled trial

A comparative analysis of sustainability of the usual food intakes of the Iranian population, Iranian food-based dietary guidelines, and optimized dietary models

Editorial: Insects: A source of safe and sustainable food?

Editorial: Sustaining protein nutrition through plant-based foods: A paradigm shift

Co-implementation of conservation tillage and herbicides reduces weed and nematode infestation and enhances the productivity of direct-seeded rice in North-western Indo-Gangetic Plains

Effects of COVID-19 on dietary behavior of urban consumers in Nairobi, Kenya

Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content

Editorial: What, how, and where to eat is more than an individual choice: New ways to achieve healthy eating

Investigation of the improving effect of raw and charred hawthorn on functional dyspepsia based on interstitial cells of Cajal

Public policies, sustainability, and smallholder producers' access to the market. The Productive Alliance Programme in Chile: A case study