Original Research

Published on 23 Oct 2024

Preharvest sodium selenite treatments affect the growth and enhance nutritional quality of purple leaf mustard with abundant anthocyanin

in Nutrition and Food Science Technology

Bin Wang
Xiao Yuan
Guang Wang
Yun-na Zhu
Run-chang Zhou
Hui-min Feng
Hai-bo Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1447084

693 views

Original Research

Published on 17 Oct 2024

The effect of sesamol on endogenous substances and oxidative stability of walnut oil

in Nutrition and Food Science Technology

Qin Cheng
Yuanyuan Bao
Qi Lin
Tingmei Qi
Xinyong Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1476734

394 views

Original Research

Published on 14 Oct 2024

Nutritional composition analysis in food images: an innovative Swin Transformer approach

in Nutrition and Food Science Technology

Hui Wang
Haixia Tian
Ronghui Ju
Liyan Ma
Ling Yang
Jingyao Chen
Feng Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1454466

1,231 views

Review

Published on 10 Oct 2024

In vitro testing of honey quality and biological functionality: underestimated elements in the clinical testing of honey

in Nutrition and Food Science Technology

Juraj Majtan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1433786

1,192 views

Original Research

Published on 09 Oct 2024

Nutrient profiling assessment of packaged snack foods with nutrition-related claims available on the Indian market

in Nutrition and Food Science Technology

Amisha Bhatnagar
Monika Choudhary
Vikas Kumar
Vicky Singh
Prabhdeep Kaur

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425354

830 views

Original Research

Published on 09 Oct 2024

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

in Nutrition and Food Science Technology

Armaghan Amanipour
Yasaman Samaei
Olof Böök
Yvonne Granfeldt
Claudia E. Lazarte

Frontiers in Nutrition

doi 10.3389/fnut.2024.1478399

781 views

Original Research

Published on 03 Oct 2024

Can palm oil be substituted? A rheological study of fat mixtures

in Nutrition and Food Science Technology

Anikó Kovács
Szabolcs Homolya
Ágoston Temesi
Brigitta Unger-Plasek
Tímea Kaszab
Katalin Badak-Kerti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1388259

801 views

Original Research

Published on 02 Oct 2024

Dietary astragalin confers protection against lipopolysaccharide-induced intestinal mucosal barrier damage through mitigating inflammation and modulating intestinal microbiota

in Nutrition and Food Science Technology

Enhui Tang
Huan Lin
Yihao Yang
Jiawen Xu
Baiwen Lin
Yang Yang
Zijian Huang
Xinlan Wu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1481203

731 views

Original Research

Published on 02 Oct 2024

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

in Nutrition and Food Science Technology

Mpho Sebabiki Maleke
Oluwafemi Ayodeji Adebo
Jonathan Wilkin
Moira Ledbetter
Xi Feng
John Gieng
Tumisi Beiri Jeremiah Molelekoa

Frontiers in Nutrition

doi 10.3389/fnut.2024.1469960

1,068 views

Original Research

Published on 25 Sep 2024

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades

in Nutrition and Food Science Technology

Aécio Luís de Sousa Dias
Emmanuelle Meudec
Arnaud Verbaere
Sophie Lair
Jean-Claude Boulet
Nicolas Sommerer

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467282

838 views

Original Research

Published on 24 Sep 2024

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives

in Nutrition and Food Science Technology

Benjamin W. Redan
Joseph Zuklic
Jiarui Cai
Joshua Warren
Coleton Carter
Jason Wan
Amandeep K. Sandhu
Darryl Glenn Black
Lauren S. Jackson

Frontiers in Nutrition

doi 10.3389/fnut.2024.1468828

1,234 views

Original Research

Published on 19 Sep 2024

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

in Nutrition and Food Science Technology

Carmo Serrano
Margarida Sapata
Diogo Castelo-Branco
Ana Tasso
António Marques
Cláudia Viegas
Diogo Figueira
Norton Komora

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456319

1,632 views

Original Research

Published on 18 Sep 2024

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

in Nutrition and Food Science Technology

Nishithkumar Jogi
Somya Adusumilli
Madhukar Nagesh
Sudheer Kumar Yannam
Bangera Sheshappa Mamatha

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444329

748 views

Perspective

Published on 18 Sep 2024

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

in Nutrition and Food Science Technology

Rachel R. Jones
Melanie T. Odenkirk
Jackie Bertoldo
Jessica E. Prenni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473282

615 views

Original Research

Published on 13 Sep 2024

Effect of different harvest times and processing methods on the vitamin content of Leymus

in Nutrition and Food Science Technology

Yifan Wang
Xue Chen
Xingliang Zhuo
Lei Wang
Tingting Jia
Fangcai Ji
Hongrui Zhang
Zhu Yu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1424334

596 views

Original Research

Published on 11 Sep 2024

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest

in Nutrition and Food Science Technology

Tayler Reinman
Jessica Braden
Nathan Daniel Miller
Kevin M. Murphy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394136

854 views

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Articles

Preharvest sodium selenite treatments affect the growth and enhance nutritional quality of purple leaf mustard with abundant anthocyanin

The effect of sesamol on endogenous substances and oxidative stability of walnut oil

Nutritional composition analysis in food images: an innovative Swin Transformer approach

In vitro testing of honey quality and biological functionality: underestimated elements in the clinical testing of honey

Nutrient profiling assessment of packaged snack foods with nutrition-related claims available on the Indian market

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

Can palm oil be substituted? A rheological study of fat mixtures

Dietary astragalin confers protection against lipopolysaccharide-induced intestinal mucosal barrier damage through mitigating inflammation and modulating intestinal microbiota

Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives

The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases

Effect of different harvest times and processing methods on the vitamin content of Leymus

Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest