Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 10 Mar 2025

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method

in Nutrition and Food Science Technology

Tilal Sayed Abdelhalim
Manhal Gobara Hamid
Mazahir Shaheen
Claudia Böhme
Khitma A. Sir Elkhatim
Yousif M. A. Idris
Mohammed Hamad
Faraz Muneer
Mahbubjon Rahmatov
Mohammed Elsafy

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563247

Editorial

Published on 06 Mar 2025

Editorial: Processing technology for antioxidants in food production

in Nutrition and Food Science Technology

Ziliang Liu
Jun Wang
Lizhen Deng
Chang Chen
Xianlong Yu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1576901

203 views

Review

Published on 05 Mar 2025

Advancing functional foods: a systematic analysis of plant-derived exosome-like nanoparticles and their health-promoting properties

in Nutrition and Food Science Technology

Ke Che
Cong Wang
Hao Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1544746

343 views

Original Research

Published on 05 Mar 2025

Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia

in Nutrition and Food Science Technology

Anbesse Girma Shewa
Shewangizawe Teketele Anamoo
Solomon Abera
Mikiyas Kebede Ali
Jalene Gelan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1537357

293 views

Original Research

Accepted on 04 Mar 2025

Enhancing Yield and Quality: Research and Practice of Agro-forest Waste for Lentinus edodes (Shiitake mushroom) Cultivation

in Nutrition and Food Science Technology

Hongyan Xu
Guocai Han
Yanyan Li
Qing Meng
Yang Zhang
Yayi Wang
Songling Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538039

Original Research

Published on 04 Mar 2025

Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

in Nutrition and Food Science Technology

Caiyan Meng
Yutong Wang
Jiawen Xie
Jiajia Xuan
Jingze Geng
Guanhui Liu
Jie Tu
Hang Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1551689

272 views

Original Research

Accepted on 03 Mar 2025

Combined analysis of proteomics and metabolism reveals critical roles of oxidoreductase activity in mushrooms stimulated by wolfberry and sea buckthorn substrates

in Nutrition and Food Science Technology

Yuan Zhao
Hongying Li
Yao Hua
Tilong Hu
Xia Li
Boxu Zhu
Hailing Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1543240

Mini Review

Published on 25 Feb 2025

The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective

in Nutrition and Food Science Technology

Xiao Yuan
Zhaoxia Zhan
Wei Lin
Can Zhang
Bin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1534594

272 views

Editorial

Published on 25 Feb 2025

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

in Nutrition and Food Science Technology

Oluwafemi Ayodeji Adebo
John Gieng
Xi Feng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571781

418 views

Original Research

Published on 25 Feb 2025

Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine

in Nutrition and Food Science Technology

Bo Ding
Ling Xiong
Shutian Zhao
Ying Lin
Penghui Guo
Wenxue Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559599

374 views

Original Research

Accepted on 24 Feb 2025

AI-Driven Transformation in Food Manufacturing: A Pathway to Sustainable Efficiency and Quality Assurance

in Nutrition and Food Science Technology

Kushagra Agrawal
Polat Goktas
Maike Holtkemper
Christian Beecks
Navneet Kumar

Frontiers in Nutrition

doi 10.3389/fnut.2025.1553942

178 views

Original Research

Published on 24 Feb 2025

Disconnection between sugars reduction and calorie reduction in baked goods and breakfast cereals with sugars-related nutrient content claims in the Canadian marketplace

in Nutrition and Food Science Technology

Ye Flora Wang
Sandra Marsden
Chiara DiAngelo
Abigail Clarke
Anita Chung
Jessica Yu
Zhongqi Fan
Julian Cooper
David Kitts

Frontiers in Nutrition

doi 10.3389/fnut.2025.1539695

439 views

Original Research

Accepted on 21 Feb 2025

Computational Screening for Novel α-glucosidase Inhibitory Peptides from Chlamys nobilis Adductor Muscle as a Potential Antidiabetic Agent

in Nutrition and Food Science Technology

Haisheng Lin
Wen Wang
Lei Du
Jialong Gao
Wenhong Cao
Huina Zheng
Zhongqin Chen
Xiaoming Qin
Yuanwei Liang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1566107

Original Research

Accepted on 20 Feb 2025

Effect of Thermal and Non-Thermal Processing on Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) content in Millet, Sorghum, Soybean and Sesame Varieties

in Nutrition and Food Science Technology

Docus Alowo
Solomon Olum
Ivan Muzira Mukisa
Duncan Ongeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1520510

171 views

Original Research

Published on 19 Feb 2025

Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties

in Nutrition and Food Science Technology

Gabriela N. Tenea
Erika Perugachi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1552745

440 views

Original Research

Published on 19 Feb 2025

Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties

in Nutrition and Food Science Technology

Yuhua Yang
Li Fan
Yiqin Lin
Yan Huang
Jianming Zhang
Shaohua Li
Chunhua Ma
Xi Cheng
Wee Yin Koh
Thuan-Chew Tan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538848

365 views

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Articles

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method

Editorial: Processing technology for antioxidants in food production

Advancing functional foods: a systematic analysis of plant-derived exosome-like nanoparticles and their health-promoting properties

Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia

Enhancing Yield and Quality: Research and Practice of Agro-forest Waste for Lentinus edodes (Shiitake mushroom) Cultivation

Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

Combined analysis of proteomics and metabolism reveals critical roles of oxidoreductase activity in mushrooms stimulated by wolfberry and sea buckthorn substrates

The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine

AI-Driven Transformation in Food Manufacturing: A Pathway to Sustainable Efficiency and Quality Assurance

Disconnection between sugars reduction and calorie reduction in baked goods and breakfast cereals with sugars-related nutrient content claims in the Canadian marketplace

Computational Screening for Novel α-glucosidase Inhibitory Peptides from Chlamys nobilis Adductor Muscle as a Potential Antidiabetic Agent

Effect of Thermal and Non-Thermal Processing on Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) content in Millet, Sorghum, Soybean and Sesame Varieties

Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties

Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties