Review
Accepted on 11 Apr 2025
The environmental sustainability of meat-based versus vegan pet food
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1569372
- 293 views
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453 articles
Review
Published on 08 Apr 2025
Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1507120
- 378 views
Original Research
Accepted on 04 Apr 2025
Biochemical, antioxidants and mineral constituents of stingless bee honey
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1546843
Systematic Review
Accepted on 02 Apr 2025
Interventions designed to promote the consumption of locally produced foods: A scoping review.
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1544092
- 112 views
Original Research
Published on 02 Apr 2025
The importance of socio-demographic factors on food literacy in disadvantaged communities
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1441694
- 353 views
Systematic Review
Accepted on 28 Mar 2025
SAFETY OF CASSAVA AND CASSAVA-BASED PRODUCTS: A SYSTEMATIC REVIEW
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1497609
- 118 views
Original Research
Accepted on 28 Mar 2025
Phytochemical Profiling of Tagetes Erecta L. Flowers at Various Blooming Stages Through Optimized Extraction of Bioactive Compounds for the Development of Functional Juice
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1474848
Original Research
Published on 28 Mar 2025
Effect of peppermint essential oil and ultrasonication on microbiology evaluation and quality parameters of stored chicken meat
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1552570
- 443 views
Original Research
Accepted on 26 Mar 2025
Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1561991
- 105 views
Hypothesis and Theory
Published on 26 Mar 2025
Sustainable keratoplasty models using agri-food waste: a hypothesis for transforming biowaste into biomaterials for tissue engineering research
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1564425
- 299 views
Original Research
Published on 26 Mar 2025
Environmental impact assessment of nutritional guidelines under organic agriculture in Switzerland
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1548480
- 638 views
Original Research
Published on 19 Mar 2025
Developing sustainable food-based dietary guidelines for Lebanon: integrating health, economic resilience, and sustainability
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1531273
- 722 views
Original Research
Published on 13 Mar 2025
Unveiling the palate: exploring compositional perceptual mapping to analyze dietary preferences across food groups
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1452975
- 337 views
Original Research
Published on 06 Mar 2025
Beyond the tray: analyzing hospital plate waste for economic and environmental sustainability
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1516331
- 598 views
Editorial
Published on 05 Mar 2025
Editorial: Nutritional aspects of sustainable foods
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1553927
- 281 views
Original Research
Published on 27 Feb 2025
A sustainability comparison of different traditional Chilean culinary preparations through an innovative method
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1496063
- 744 views