Original Research

Published on 18 Mar 2024

High-resistant starch and low-glutelin content 1 rice benefits gut function in obese patients

in Nutrition and Sustainable Diets

Tiantian Zhou
Zhaocheng Tang
Ru Liu
Linxing Gui
Wenzhen Luo
Yuwen Yang
Baolong Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1364403

791 views

Editorial

Published on 18 Mar 2024

Editorial: Sustainable food consumption and production in the 21st century

in Nutrition and Sustainable Diets

Amar Razzaq
Muhammad Asad ur Rehman Naseer
Muhammad Umer Farrukh

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1386268

1,019 views
1 citation

Original Research

Published on 18 Mar 2024

The spatiotemporal characteristics and obstacle factors of the coupled and coordinated development of agricultural and rural digitalization and food system sustainability in China

in Nutrition and Sustainable Diets

Ye Li
Yiyan Chen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1357752

675 views
1 citation

Original Research

Published on 15 Mar 2024

Robotics, environmental regulation, and agricultural carbon emissions: an examination of the environmental Kuznets curve theory and moderating effects

in Nutrition and Sustainable Diets

Ye Li
Yiyan Chen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1336877

4,148 views

Correction

Published on 07 Mar 2024

Corrigendum: From future diets to dishes: communicating dietary shift associated with a 1.5°C scenario for Brazil, China, Sweden and the United Kingdom

in Nutrition and Sustainable Diets

Susan Lee
Muir Freer
Ruth Wood
Oreane Edelenbosch
Maria Sharmina
Jonathan Doelman
Detlef van Vuuren
Charlie Wilson

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1383527

519 views

Original Research

Published on 05 Mar 2024

Toward sustainable food systems: can spirulina (Arthrospira platensis) become a sustainable source of protein to enhance the nutritional benefits of cultured Nile tilapia (Oreochromis niloticus)?

in Nutrition and Sustainable Diets

Katrine Soma
Jeroen Kals
Mary A. Opiyo
Asaah Ndambi
Rafael García-Cubero
Maria J. Barbosa
Eugene Rurangwa
Adriaan Vernooij

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1283150

2,688 views
2 citations

Original Research

Published on 04 Mar 2024

Public food procurement as a tool of sustainable food and nutrition policy—fat products

in Nutrition and Sustainable Diets

Katarzyna Magdalena Brukało
Justyna Nowak
Aleksandra Pietrzykowska
Neza Fras
Petra Ožbolt
Oskar Kowalski
Mojca Gabrijelčič Blenkuš

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1265745

1,282 views
1 citation

Original Research

Published on 01 Mar 2024

Nutritional composition, phytochemicals, and antioxidant activities of Abies marocana Trab. needles

in Nutrition and Sustainable Diets

Malak Zirari
Marouane Aouji
Hamada Imtara
Driss Hmouni
Mahmoud Tarayrah
Omar M. Noman
Nouredine El Mejdoub

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1348141

1,489 views
3 citations

Editorial

Published on 01 Mar 2024

Editorial: Food systems evaluation methods and sustainability assessment

in Nutrition and Sustainable Diets

Aida Turrini
Bradley George Ridoutt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1372395

940 views

Original Research

Published on 28 Feb 2024

Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations

in Nutrition and Sustainable Diets

Seetha Anitha
Priya Arjun
Nagarekha C. Palli
N. Sreekanth
S. A. Miruthika Devi
Sangeeta Pandey
Sridhar Krishnan
Shyam Prasad
Shashi Sharma
K. N. Chidambara Murthy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1331260

1,988 views
1 citation

Original Research

Published on 27 Feb 2024

Price above all else: an analysis of expert opinion on the priority actions to scale up production and consumption of plant-based meat in Brazil

in Nutrition and Sustainable Diets

Peter Newton
Waverly Eichhorst
Margaret Hegwood
Rodrigo Luiz Morais-da-Silva
Marina Sucha Heidemann
Alexandre Hoffmann
Germano Glufke Reis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1303448

2,279 views
1 citation

Systematic Review

Published on 22 Feb 2024

Variation in the nutrient content of different genotypes and varieties of millets, studied globally: a systematic review

in Nutrition and Sustainable Diets

Seetha Anitha
Ananthan Rajendran
Rosemary Botha
Chandrama Baruah
Pooja Mer
Julia Sebastian
Shweta Upadhyay
Joanna Kane-Potaka

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1324046

2,231 views
4 citations

Editorial

Published on 21 Feb 2024

Editorial: Dietary change strategies for sustainable diets and their impact on human health, volume II

in Nutrition and Sustainable Diets

Monica Trif
Alexandru Rusu
Tuba Esatbeyoglu
Fatih Ozogul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1339162

738 views

Original Research

Published on 20 Feb 2024

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

in Nutrition and Sustainable Diets

Louise C. McNicol
Lynda S. Perkins
James Gibbons
Nigel D. Scollan
Anne P. Nugent
Eleri M. Thomas
Elizabeth L. Swancott
Colin McRoberts
Alison White
Simon Chambers

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1321288

3,252 views
2 citations

Original Research

Published on 14 Feb 2024

Food systems under shock: the evolution of food security status of Karantina residents after the Beirut explosion

in Nutrition and Sustainable Diets

Mariana Makoukji
Nour El Houda Amhez
Abed Al Kareem Yehya
Hala Ghattas
Yaser Abunnasr
Rami Zurayk

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1351541

1,469 views
1 citation

Original Research

Published on 13 Feb 2024

Global economic crisis impact on organic food consumption in the Czech Republic

in Nutrition and Sustainable Diets

Jana Majerova
Sarka Cizkova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1331257

1,499 views

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Articles

High-resistant starch and low-glutelin content 1 rice benefits gut function in obese patients

Editorial: Sustainable food consumption and production in the 21st century

The spatiotemporal characteristics and obstacle factors of the coupled and coordinated development of agricultural and rural digitalization and food system sustainability in China

Robotics, environmental regulation, and agricultural carbon emissions: an examination of the environmental Kuznets curve theory and moderating effects

Corrigendum: From future diets to dishes: communicating dietary shift associated with a 1.5°C scenario for Brazil, China, Sweden and the United Kingdom

Toward sustainable food systems: can spirulina (Arthrospira platensis) become a sustainable source of protein to enhance the nutritional benefits of cultured Nile tilapia (Oreochromis niloticus)?

Public food procurement as a tool of sustainable food and nutrition policy—fat products

Nutritional composition, phytochemicals, and antioxidant activities of Abies marocana Trab. needles

Editorial: Food systems evaluation methods and sustainability assessment

Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations

Price above all else: an analysis of expert opinion on the priority actions to scale up production and consumption of plant-based meat in Brazil

Variation in the nutrient content of different genotypes and varieties of millets, studied globally: a systematic review

Editorial: Dietary change strategies for sustainable diets and their impact on human health, volume II

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

Food systems under shock: the evolution of food security status of Karantina residents after the Beirut explosion

Global economic crisis impact on organic food consumption in the Czech Republic