EDITORIAL
Published on 30 Nov 2021
Editorial: Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste
doi 10.3389/fnut.2021.751788
- 1,559 views
- Frontiers in Nutrition
- Nutrition and Sustainable Diets
- Research Topics
- Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste
Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste
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Articles
ORIGINAL RESEARCH
Published on 30 Sep 2021
Improving of Gelling Capacity of Cooked Crab Meat Proteins
doi 10.3389/fnut.2021.675362
- 2,156 views
- 1 citation
REVIEW
Published on 15 Jun 2021
Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food
doi 10.3389/fnut.2021.661693
- 40,894 views
- 99 citations
ORIGINAL RESEARCH
Published on 02 Jun 2021
Post-harvest Industrial Processes of Almond (Prunus dulcis L. Mill) in Sicily Influence the Nutraceutical Properties of By-Products at Harvest and During Storage
doi 10.3389/fnut.2021.659378
- 3,112 views
- 10 citations
ORIGINAL RESEARCH
Published on 31 May 2021
Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma
doi 10.3389/fnut.2021.661463
- 3,218 views
- 3 citations
ORIGINAL RESEARCH
Published on 31 May 2021
Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
doi 10.3389/fnut.2021.663953
- 3,655 views
- 6 citations
ORIGINAL RESEARCH
Published on 28 Apr 2021
Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings
doi 10.3389/fnut.2021.666654
- 3,955 views
- 9 citations
Published in
Frontiers in Nutrition
- Nutrition and Sustainable Diets
Participating Journals
Frontiers in Sustainable Food Systems
- 3.7 impact factor
- 5.6 citescore
Impact
- 58kTopic views
- 48kArticle views
- 7,609Article downloads