Original Research
Published on 05 Jul 2024
Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1403660
- 1,027 views
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1,209 articles
Articles
Mini Review
Published on 05 Jul 2024
A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1378556
- 449 views
Correction
Published on 03 Jul 2024
Expression of Concern: Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: process characterization and simulation
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1450415
- 267 views
Original Research
Published on 03 Jul 2024
Nutritional quality of dysphagia-oriented products sold on the Italian market
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1425878
- 503 views
Editorial
Published on 01 Jul 2024
Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1446657
- 309 views
Editorial
Published on 28 Jun 2024
Editorial: Plant bioactive compounds from agro-industrial by-products for improvement of nutritional quality of foods
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1448549
- 442 views
Original Research
Accepted on 25 Jun 2024
A Multi-Year Heavy Metal Analysis of 72 Dark Chocolate and Cocoa Products in the USA
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1366231
- 651 views
Editorial
Published on 24 Jun 2024
Editorial: Nutrition and sustainable development goal 14: life below water
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1441616
- 396 views
Original Research
Published on 20 Jun 2024
Evaluation of acetic acid treatment of fresh–cut water chestnuts using gray–correlation analysis based on the variation–coefficient weight
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1370611
- 365 views
Original Research
Accepted on 19 Jun 2024
Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1405128
Mini Review
Published on 13 Jun 2024
Food allergies around the world
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1373110
- 918 views
Review
Published on 12 Jun 2024
Alien introgression to wheat for food security: functional and nutritional quality for novel products under climate change
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1393357
- 737 views
Original Research
Published on 12 Jun 2024
German consumers’ attitudes toward artificial meat
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1401715
- 845 views
- 1 citation
Original Research
Published on 11 Jun 2024
Employing advanced supervised machine learning approaches for predicting micronutrient intake status among children aged 6–23 months in Ethiopia
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1397399
- 948 views
Systematic Review
Published on 06 Jun 2024
Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1340511
- 1,000 views
Original Research
Published on 06 Jun 2024
Colorimetric detection of the potent carcinogen aflatoxin B1 based on the aggregation of L-lysine-functionalized gold nanoparticles in the presence of copper ions
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1425638
- 712 views