Systematic Review

Published on 30 May 2022

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

in Nutrition and Sustainable Diets

Inshirah Izham
Farhat Avin
Siva Raseetha

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.882939

3,609 views
7 citations

Editorial

Published on 27 May 2022

Editorial: Beyond the Food Systems Framework: Food System Transitions Toward Sustainable Healthy Diets in Low and Middle-Income Countries

in Nutrition and Sustainable Diets

Marrit van den Berg
Els Lecoutere
Céline Termote
Danny Hunter

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.889482

1,756 views

Original Research

Published on 20 May 2022

Leveraging the Potential of Sorghum as a Healthy Food and Resilient Crop in the South African Food System

in Nutrition and Sustainable Diets

Laura M. Pereira
Corinna Hawkes

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.786151

7,450 views
10 citations

Review

Published on 19 May 2022

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

in Nutrition and Sustainable Diets

Lucas Krusinski
Selin Sergin
Vijayashree Jambunathan
Jason E. Rowntree
Jenifer I. Fenton

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.851494

5,983 views
5 citations

Original Research

Published on 19 May 2022

Evaluation and Multivariate Analysis of Cowpea [Vigna unguiculata (L.) Walp] Germplasm for Selected Nutrients—Mining for Nutri-Dense Accessions

in Nutrition and Sustainable Diets

Siddhant Ranjan Padhi
Arti Bartwal
Racheal John
Kuldeep Tripathi
Kavita Gupta
Dhammaprakash Pandhari Wankhede
Gyan Prakash Mishra
Sanjeev Kumar
Sunil Archak
Rakesh Bhardwaj

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.888041

4,615 views
14 citations

Original Research

Published on 19 May 2022

Environmental Assessment and Cost Analysis of the Manufacturing, Transport, and Use of Actellic Super and Azadirachtin Insecticides for the Treatment of Maize Grains

in Nutrition and Sustainable Diets

Bernard Darfour
Kurt A. Rosentrater

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.863936

1,227 views

Policy and Practice Reviews

Published on 03 May 2022

Why and How to Strengthen Indigenous Peoples' Food Systems With Examples From Two Unique Indigenous Communities

in Nutrition and Sustainable Diets

Harriet V. Kuhnlein
Sinee Chotiboriboon

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.808670

25,233 views
25 citations

Original Research

Published on 29 Apr 2022

Understanding the Role of Overall Appearance and Color in Consumers' Acceptability of Edamame

in Nutrition and Sustainable Diets

Renata Carneiro
Kyle Adie
Dajun Yu
Mariah Beverly
Clinton Neill
Bo Zhang
Thomas Kuhar
Steven Rideout
Mark Reiter
Haibo Huang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.738453

11,602 views
5 citations

Review

Published on 28 Apr 2022

Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India

in Nutrition and Sustainable Diets

Ridhima Kapoor
Manisha Sabharwal
Suparna Ghosh-Jerath

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.696228

12,281 views
9 citations

Original Research

Published on 28 Apr 2022

Forecasting Global Maize Prices From Regional Productions

in Nutrition and Sustainable Diets

Rotem Zelingher
David Makowski

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.836437

2,046 views
4 citations

Original Research

Published on 26 Apr 2022

Combining Climate Smart Agriculture Practises Pays Off: Evidence on Food Security From Southern Highland Zone of Tanzania

in Nutrition and Sustainable Diets

Abiud J. Bongole
Joseph P. Hella
Kenneth M. K. Bengesi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.541798

3,844 views
5 citations

Original Research

Published on 14 Apr 2022

Role of Wild Food Environments for Cultural Identity, Food Security, and Dietary Quality in a Rural American State

in Nutrition and Sustainable Diets

Selena Ahmed
Teresa Warne
Alyssa Stewart
Carmen Byker Shanks
Virgil Dupuis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.774701

4,396 views
10 citations

Original Research

Published on 14 Apr 2022

Milk, Meat, and Fish From the Petri Dish—Which Attributes Would Make Cultured Proteins (Un)attractive and for Whom? Results From a Nordic Survey

in Nutrition and Sustainable Diets

Christian A. Klöckner
Lukas Engel
Jana Moritz
Rob J. Burton
Jette F. Young
Ulla Kidmose
Toni Ryynänen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.847931

3,038 views
10 citations

Systematic Review

Published on 13 Apr 2022

The Role of Indigenous Vegetables to Improve Food and Nutrition Security: Experiences From the Project HORTINLEA in Kenya (2014–2018)

in Nutrition and Sustainable Diets

Wolfgang Bokelmann
Susanne Huyskens-Keil
Zoltan Ferenczi
Silke Stöber

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.806420

17,675 views
28 citations

Original Research

Published on 05 Apr 2022

Consumers' Expectations on Transparency of Sustainable Food Chains

in Nutrition and Sustainable Diets

Renata Pozelli Sabio
Eduardo Eugênio Spers

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.853692

4,314 views
6 citations

Original Research

Published on 05 Apr 2022

A Combined Theory of Change-Group Model Building Approach to Evaluating “Farm to Fork” Models for School Feeding in the Caribbean

in Nutrition and Sustainable Diets

Arlette Saint Ville
Gordon M. Hickey
Etiënne Rouwette
Alafia Samuels
Leonor Guariguata
Nigel Unwin
Leroy E. Phillip

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.801731

3,387 views
6 citations

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Articles

Systematic Review: Heat Treatments on Phenolic Content, Antioxidant Activity, and Sensory Quality of Malaysian Mushroom: Oyster (Pleurotus spp.) and Black Jelly (Auricularia spp.)

Editorial: Beyond the Food Systems Framework: Food System Transitions Toward Sustainable Healthy Diets in Low and Middle-Income Countries

Leveraging the Potential of Sorghum as a Healthy Food and Resilient Crop in the South African Food System

Attention to the Details: How Variations in U.S. Grass-Fed Cattle-Feed Supplementation and Finishing Date Influence Human Health

Evaluation and Multivariate Analysis of Cowpea [Vigna unguiculata (L.) Walp] Germplasm for Selected Nutrients—Mining for Nutri-Dense Accessions

Environmental Assessment and Cost Analysis of the Manufacturing, Transport, and Use of Actellic Super and Azadirachtin Insecticides for the Treatment of Maize Grains

Why and How to Strengthen Indigenous Peoples' Food Systems With Examples From Two Unique Indigenous Communities

Understanding the Role of Overall Appearance and Color in Consumers' Acceptability of Edamame

Indigenous Foods of India: A Comprehensive Narrative Review of Nutritive Values, Antinutrient Content and Mineral Bioavailability of Traditional Foods Consumed by Indigenous Communities of India

Forecasting Global Maize Prices From Regional Productions

Combining Climate Smart Agriculture Practises Pays Off: Evidence on Food Security From Southern Highland Zone of Tanzania

Role of Wild Food Environments for Cultural Identity, Food Security, and Dietary Quality in a Rural American State

Milk, Meat, and Fish From the Petri Dish—Which Attributes Would Make Cultured Proteins (Un)attractive and for Whom? Results From a Nordic Survey

The Role of Indigenous Vegetables to Improve Food and Nutrition Security: Experiences From the Project HORTINLEA in Kenya (2014–2018)

Consumers' Expectations on Transparency of Sustainable Food Chains

A Combined Theory of Change-Group Model Building Approach to Evaluating “Farm to Fork” Models for School Feeding in the Caribbean