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

859 views

Editorial

Published on 09 Sep 2024

Editorial: Functional foods: adding value to food

in Nutrition and Food Science Technology

Esra Capanoglu
Simin Feng
Srinivas Janaswamy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1466003

670 views

Original Research

Published on 04 Sep 2024

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

in Nutrition and Food Science Technology

Janna Cropotova
Kristine Kvangarsnes
Turid Rustad
Janne Stangeland
Gabriella Roda
Melissa Fanzaga
Martina Bartolomei
Carmen Lammi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446485

1,720 views

Original Research

Published on 30 Aug 2024

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

in Nutrition and Food Science Technology

Lin Dai
Peng Yu
Pengyao Ma
Cheng Chen
Jun Ma
Jinli Zhang
Bo Huang
Zhikun Xin
Xufan Zheng
Tao Tang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1437374

1,558 views

Editorial

Published on 26 Aug 2024

Editorial: Emerging indigenous food processing in solving nutrition problems

in Nutrition and Food Science Technology

Fitriyono Ayustaningwarno
Diana Nur Afifah
Yonathan Asikin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1473715

701 views

Mini Review

Published on 19 Aug 2024

Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights

in Nutrition and Food Science Technology

Shengqian Sun
Zhengyang Liu
Mingxia Lin
Na Gao
Xiaojie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1456730

2,211 views

Mini Review

Published on 19 Aug 2024

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

in Nutrition and Food Science Technology

Suzannah Gerber
Susan B. Roberts

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453315

3,901 views

Original Research

Published on 19 Aug 2024

Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

in Nutrition and Food Science Technology

Kiyota Sakai
Masamichi Okada
Shotaro Yamaguchi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1436113

1,162 views

Original Research

Published on 16 Aug 2024

Lipid-lowering and antioxidant effects of Polygonatum fermented liquor: a study on intestinal microbiota and brain–gut axis in mice

in Nutrition and Food Science Technology

Xuan Yang
Leyao Fang
Junxi Shen
Zhoujin Tan
Wenhong Zeng
Maijiao Peng
Nenqun Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1428228

1,188 views

Original Research

Published on 13 Aug 2024

A model for the promotion of consumption of locally available indigenous vegetables among primary school children

in Nutrition and Food Science Technology

Hlekani Vanessa Mbhatsani
Betrand Ayuk Tambe
Mthokozisi Kwazi Zuma
Xikombiso G. Mbhenyane

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394905

1,319 views

Original Research

Published on 13 Aug 2024

Zero-shot evaluation of ChatGPT for food named-entity recognition and linking

in Nutrition and Food Science Technology

Matevž Ogrinc
Barbara Koroušić Seljak
Tome Eftimov

Frontiers in Nutrition

doi 10.3389/fnut.2024.1429259

1,475 views
1 citation

Original Research

Published on 12 Aug 2024

Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

in Nutrition and Food Science Technology

Zilin Wang
Yang Tian
Min Yang
Junyan Yang
Yifan Wang
Liang Tao
Jun Sheng
Chongying Shi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1405128

1,009 views

Original Research

Published on 08 Aug 2024

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system

in Nutrition and Food Science Technology

Xiao Li
Feixue Zou
Xuemin Kang
Wei Gao
Bo Cui
Jie Sui

Frontiers in Nutrition

doi 10.3389/fnut.2024.1412314

1,394 views

Original Research

Published on 08 Aug 2024

Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour

in Nutrition and Food Science Technology

Jaymi Peterson
Adina L. Santana
Sarah Cox
Mayra Perez-Fajardo
Jose Covarrubias
Ramasamy Perumal
Scott Bean
Xiaorong Wu
Weiqun Wang
Dmitriy Smolensky

Frontiers in Nutrition

doi 10.3389/fnut.2024.1428542

1,593 views

Original Research

Published on 07 Aug 2024

Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties

in Nutrition and Food Science Technology

Benvindo Maçãs
Rita Costa
Conceição Gomes
Ana Sofia Bagulho
Nuno Pinheiro
José Moreira
Armindo Costa
Manuel Patanita
José Dores
Sara Rodrigo

Frontiers in Nutrition

doi 10.3389/fnut.2024.1393076

1,086 views

Original Research

Published on 06 Aug 2024

Antioxidant activities, dietary nutrients, and yield potential of bitter gourd (Momordica charantia L.) lines in diverse growing environments

in Nutrition and Food Science Technology

Gograj Singh Jat
Tusar Kanti Behera
Awani Kumar Singh
Ram Swaroop Bana
Deepak Singh
Samarth Godara
Umesh K. Reddy
P. Gangadhara Rao
H. Ram
N. D. Vinay

Frontiers in Nutrition

doi 10.3389/fnut.2024.1393476

2,091 views

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Articles

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

Editorial: Functional foods: adding value to food

Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)

Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth

Editorial: Emerging indigenous food processing in solving nutrition problems

Polyphenols in health and food processing: antibacterial, anti-inflammatory, and antioxidant insights

Peanut hulls, an underutilized nutritious culinary ingredient: valorizing food waste for global food, health, and farm economies—a narrative review

Umami and saltiness enhancements of vegetable soup by enzyme-produced glutamic acid and branched-chain amino acids

Lipid-lowering and antioxidant effects of Polygonatum fermented liquor: a study on intestinal microbiota and brain–gut axis in mice

A model for the promotion of consumption of locally available indigenous vegetables among primary school children

Zero-shot evaluation of ChatGPT for food named-entity recognition and linking

Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system

Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour

Breeding in bread-making wheat varieties for Mediterranean climate: the need to get resilient varieties

Antioxidant activities, dietary nutrients, and yield potential of bitter gourd (Momordica charantia L.) lines in diverse growing environments