EDITORIAL
Published on 10 May 2023
Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects
doi 10.3389/fnut.2023.1207323
- 1,389 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Functional and Innovative Food Ingredients: Assessment of Analytical, Microbiological and Sensory Aspects
Functional and Innovative Food Ingredients: Assessment of Analytical, Microbiological and Sensory Aspects
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Articles
ORIGINAL RESEARCH
Published on 03 Apr 2023
The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
doi 10.3389/fnut.2023.1118752
- 7,333 views
- 9 citations
ORIGINAL RESEARCH
Published on 10 Feb 2023
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas)
doi 10.3389/fnut.2022.1023490
- 2,406 views
- 6 citations
REVIEW
Published on 29 Jun 2022
The Biological Activity Mechanism of Chlorogenic Acid and Its Applications in Food Industry: A Review
doi 10.3389/fnut.2022.943911
- 43,811 views
- 199 citations
ORIGINAL RESEARCH
Published on 24 Feb 2022
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas
doi 10.3389/fnut.2022.838963
- 3,783 views
- 15 citations
