Original Research

Published on 11 Oct 2022

Elucidation of the potential antioxidant compound and mechanism of mung bean using network pharmacology and in vitro anti-oxidative activity

in Nutrition and Sustainable Diets

Feng Kong
Yue Li
Yuping Zhang
Qinghua Zeng
Xingfeng Guo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1000916

1,186 views
5 citations

Original Research

Published on 10 Oct 2022

Effect of availability and COVID-19 vaccination on food shopping and consumption behaviors among Jordan universities students

in Nutrition and Sustainable Diets

Asma' O. Taybeh
Tareq M. Osaili
Anas A. Al-Nabulsi
Tarek Ben Hassen
Dima Faour-Klingbeil
Leila Cheikh Ismail
Amin N. Olaimat

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.946645

2,368 views
2 citations

Original Research

Published on 06 Oct 2022

Take it or leave it? Investigating the ambivalence and willingness to pay for suboptimal fruits and vegetables among organic consumers in Germany

in Nutrition and Sustainable Diets

Berlianti Puteri
Benjamin Buttlar
Benedikt Jahnke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.934954

2,842 views
8 citations

Original Research

Published on 28 Sep 2022

‘Say Cheese!': Humane halos from environmental practices in dairy production

in Nutrition and Sustainable Diets

Heidi Zamzow
Frédéric Basso

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.997590

2,536 views
1 citation

Original Research

Published on 28 Sep 2022

Finding food in the hunger season: A mixed methods approach to understanding wild plant foods in relation to food security and dietary diversity in southeastern Madagascar

in Nutrition and Sustainable Diets

Maya Moore
Mattie Alpaugh
Kimmerling Razafindrina
Amy B. Trubek
Meredith T. Niles

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.929308

9,442 views
12 citations

Original Research

Published on 26 Sep 2022

Evaluation of fatty acid and antioxidant variation in a complex pasture system as compared to standard cattle feed in the Great Lakes region

in Nutrition and Sustainable Diets

Lucas Krusinski
Isabella C. de Faria Maciel
Selin Sergin
Travis Goeden
Humza Ali
Srikar Kesamneni
Vijayashree Jambunathan
Kimberly A. Cassida
Sukhdeep Singh
Ilce G. Medina-Meza

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.945080

2,375 views
6 citations

Original Research

Published on 23 Sep 2022

Food democracy and sustainability in France and Chile: Community gardens promote ecological citizenship

in Nutrition and Sustainable Diets

Consuelo Biskupovic
Béatrice Maurines
Rosario Carmona
Eduardo Canteros

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.949944

3,463 views

Original Research

Published on 14 Sep 2022

Food insecurity and its determinants in a vulnerable area of Santiago, Chile

in Nutrition and Sustainable Diets

Anna Christina Pinheiro
Daiana Quintiliano-Scarpelli
Jacqueline Araneda-Flores
Rogerio Antonio de Oliveira
Tito Pizarro
Mónica Suarez-Reyes
Maria Rita Marques de Oliveira

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.924921

3,820 views
1 citation

Original Research

Published on 14 Sep 2022

Antecedents and consequences of healthiness in café service: Moderating effect of health concern

in Nutrition and Sustainable Diets

Myungkeun Song
Won Seok Lee
Joonho Moon

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.913291

2,033 views

Original Research

Published on 12 Sep 2022

Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

in Nutrition and Sustainable Diets

Karen Sofia Muñoz Pabon
José Luis Hoyos Concha
José Fernando Solanilla Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.935425

2,124 views
6 citations

Mini Review

Published on 08 Sep 2022

Food governance for better access to sustainable diets: A review

in Nutrition and Sustainable Diets

Martín del Valle M
Kirsteen Shields
Ana Sofía Alvarado Vázquez Mellado
Sofía Boza

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.784264

3,990 views
10 citations

Original Research

Published on 24 Aug 2022

The Kumiai traditional food system: Reconnecting nature, food and health through ancestral knowledge

in Nutrition and Sustainable Diets

Carolina Gutierrez
Christine Alysse von Glascoe
Miriam Bertran
Nelly Calderon
Mariana Villada-Canela
Juana Claudia Leyva

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.824264

12,113 views
1 citation

Original Research

Published on 24 Aug 2022

Vitamin contents and antioxidant capacity of hydroponic grown sweet basil inoculated with endophytic bacteria

in Nutrition and Sustainable Diets

Gabriela Y. Campos Espinosa
Patricia Dörr de Quadros
Roberta R. Fulthorpe
Apollinaire Tsopmo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.954956

1,849 views

Perspective

Published on 23 Aug 2022

Increasing pulse agrobiodiversity to improve food security and sustainable agriculture in Sub-Saharan Africa

in Nutrition and Sustainable Diets

Peter Biu Ngigi
Claire Mouquet-Rivier
Marie-Josèphe Amiot
Celine Termote
Dominique Pallet

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.948808

2,650 views
4 citations

Original Research

Published on 02 Aug 2022

The influence on fish and seafood consumption, and the attitudes and reasons for its consumption in the Croatian population

in Nutrition and Sustainable Diets

Sandra Marinac Pupavac
Gordana Kenðel Jovanović
Željko Linšak
Marin Glad
Luka Traven
Sandra Pavičić Žeželj

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.945186

7,671 views
10 citations

Systematic Review

Published on 01 Aug 2022

Nutritional Challenges and Dietary Practices of Ethnic Minority (Indigenous) Groups in China: A Critical Appraisal

in Nutrition and Sustainable Diets

Zeyuan Wang
Angela Mashford-Pringle

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.867848

11,765 views
2 citations

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Articles

Elucidation of the potential antioxidant compound and mechanism of mung bean using network pharmacology and in vitro anti-oxidative activity

Effect of availability and COVID-19 vaccination on food shopping and consumption behaviors among Jordan universities students

Take it or leave it? Investigating the ambivalence and willingness to pay for suboptimal fruits and vegetables among organic consumers in Germany

‘Say Cheese!': Humane halos from environmental practices in dairy production

Finding food in the hunger season: A mixed methods approach to understanding wild plant foods in relation to food security and dietary diversity in southeastern Madagascar

Evaluation of fatty acid and antioxidant variation in a complex pasture system as compared to standard cattle feed in the Great Lakes region

Food democracy and sustainability in France and Chile: Community gardens promote ecological citizenship

Food insecurity and its determinants in a vulnerable area of Santiago, Chile

Antecedents and consequences of healthiness in café service: Moderating effect of health concern

Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

Food governance for better access to sustainable diets: A review

The Kumiai traditional food system: Reconnecting nature, food and health through ancestral knowledge

Vitamin contents and antioxidant capacity of hydroponic grown sweet basil inoculated with endophytic bacteria

Increasing pulse agrobiodiversity to improve food security and sustainable agriculture in Sub-Saharan Africa

The influence on fish and seafood consumption, and the attitudes and reasons for its consumption in the Croatian population

Nutritional Challenges and Dietary Practices of Ethnic Minority (Indigenous) Groups in China: A Critical Appraisal