Original Research

Published on 30 Dec 2024

Virtual screening and evaluation of bioactive peptides from Haliotis discus hannai as potential HMGCR inhibitors for hyperlipidemia treatment

in Nutrition and Food Science Technology

Kun Qiao
Lina Liu
Yihui Chen
Qiongmei Huang
Bei Chen
Jingna Wu
Wenmei Huang
Zhiyu Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1525768

409 views

Editorial

Accepted on 26 Dec 2024

Editorial: Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods

in Nutrition and Food Science Technology

Geraldine M. Dowling SFHEA
Michel Aliani

Frontiers in Nutrition

doi 10.3389/fnut.2024.1544709

179 views

Original Research

Accepted on 26 Dec 2024

Fucoidan alleviated colitis aggravated by fiber deficiency through protecting the gut barrier, suppressing the MAPK/NF-κB pathway, and modulating gut microbiota and metabolites

in Nutrition and Food Science Technology

Weiyun Zheng
Shuangru Tang
Xiaomeng Ren
Shuang Song
Chunqing Ai

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462584

Original Research

Accepted on 24 Dec 2024

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

in Nutrition and Food Science Technology

Rui WANG
Yongqing Liu
Ying He
Caiping Feng
Xiufang Xia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1511698

Original Research

Published on 23 Dec 2024

Effects of pre-harvest application of melatonin, 24-epibrassinolide, and methyl jasmonate on flavonoid content in blueberry fruit

in Nutrition and Food Science Technology

Hui Zheng
Yong Yang
Sizheng Wu
Fan Jia
Jiani Jiang
Lin Yu
Guangmei Ou
Man Shu
Wei Qin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1495655

804 views

Original Research

Published on 20 Dec 2024

Preparation, characterization, and anticancer effect of Capsaicin-functionalized selenium nanoparticles

in Nutrition and Food Science Technology

Enhui Tang
Ziqing Ma
Peiting Zhang
Yuyang Chen
Yiman Zhou
Jieying Wu
Tingting Yang
Duanya Lian
Xinlan Wu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1515657

207 views

Original Research

Accepted on 17 Dec 2024

Effect of packaging materials and storage temperature on the shelfstablity of Awaze paste

in Nutrition and Food Science Technology

Biadge Kefale
Mulugeta Admasu Delele
Solomon Workneh Fanta
Solomon Abate Mekonnen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1503328

124 views

Editorial

Published on 17 Dec 2024

Editorial: Beer - from tradition to innovation

in Nutrition and Food Science Technology

Claudia Gonzalez Viejo
Carmen Hernandez-Brenes
Sigfredo Fuentes

Frontiers in Nutrition

doi 10.3389/fnut.2024.1536519

187 views

Original Research

Published on 13 Dec 2024

Temperature affects major fatty acid biosynthesis in noug (Guizotia abyssinica) self-compatible lines

in Nutrition and Food Science Technology

Adane Gebeyehu
Cecilia Hammenhag
Kassahun Tesfaye
Rodomiro Ortiz
Mulatu Geleta

Frontiers in Nutrition

doi 10.3389/fnut.2024.1511098

773 views

Original Research

Accepted on 12 Dec 2024

Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air

in Nutrition and Food Science Technology

Yang Li
Chenyan Yang
Shuaitao Cao
Ruijie Guan
Bowen Zhang
Xuedong Yao
Qiang Wang
Wancheng Dong
Yong Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1523078

Original Research

Accepted on 11 Dec 2024

The Effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

in Nutrition and Food Science Technology

Tamer Turgut
Abdulkerim Diler

Frontiers in Nutrition

doi 10.3389/fnut.2024.1493602

Editorial

Accepted on 09 Dec 2024

Editorial: Carotenoids in Health and Disease: Recent Insights and Future Perspectives

in Nutrition and Food Science Technology

Jiangfeng Song

Frontiers in Nutrition

doi 10.3389/fnut.2024.1539429

485 views

Original Research

Accepted on 09 Dec 2024

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

in Nutrition and Food Science Technology

Jinchu Yang
Yi Zheng
Yongfeng Yang
Zhenzhen Huang
Gangchun Sun
Renyong Zhao
Yu Cheng
Kit-Leong Cheong
Zichao Wang
Shouai Feng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509624

Original Research

Published on 06 Dec 2024

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

in Nutrition and Food Science Technology

Donna Ryland
John Thoroski
Shiva Shariati-Ievari
April McElrea
Alexandre Goertzen
Geraldine M. Dowling
Michel Aliani

Frontiers in Nutrition

doi 10.3389/fnut.2024.1488413

506 views

Original Research

Published on 06 Dec 2024

Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium

in Nutrition and Food Science Technology

Mengxin He
Qing Peng
Xiaoqing Xu
Bo Shi
Yu Qiao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509341

448 views

Original Research

Published on 05 Dec 2024

Angiotensin-I-converting enzyme inhibitory peptides from eel (Anguilla japonica) bone collagen: preparation, identification, molecular docking, and protective function on HUVECs

in Nutrition and Food Science Technology

Huan Xiang
Hui Huang
Yanqiu Shao
Shuxian Hao
Laihao Li
Ya Wei
Shengjun Chen
Yongqiang Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462656

461 views

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Articles

Virtual screening and evaluation of bioactive peptides from Haliotis discus hannai as potential HMGCR inhibitors for hyperlipidemia treatment

Editorial: Novel Technologies Applied to Flavoromics and Sensory Evaluation of Foods

Fucoidan alleviated colitis aggravated by fiber deficiency through protecting the gut barrier, suppressing the MAPK/NF-κB pathway, and modulating gut microbiota and metabolites

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

Effects of pre-harvest application of melatonin, 24-epibrassinolide, and methyl jasmonate on flavonoid content in blueberry fruit

Preparation, characterization, and anticancer effect of Capsaicin-functionalized selenium nanoparticles

Effect of packaging materials and storage temperature on the shelfstablity of Awaze paste

Editorial: Beer - from tradition to innovation

Temperature affects major fatty acid biosynthesis in noug (Guizotia abyssinica) self-compatible lines

Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air

The Effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties

Editorial: Carotenoids in Health and Disease: Recent Insights and Future Perspectives

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (Pleurotus ostreatus) mycelium

Angiotensin-I-converting enzyme inhibitory peptides from eel (Anguilla japonica) bone collagen: preparation, identification, molecular docking, and protective function on HUVECs