Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Accepted on 11 Jun 2025

Bioprospecting and Mechanistic Insights of Trichoderma spp. for Suppression of Ganoderma-Induced Basal Stem Rot in Oil Palm

in Nutrition and Food Science Technology

Amrutha Lakshmi M.
Indraja M
Udai B. Singh
ARNS Subanna
GK Challa
Ritu Mawar
Wadzani Palnam Dauda

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582047

Original Research

Accepted on 10 Jun 2025

Subcritical Fluid and Molecular Distillation Extraction of Nannochloropsis gaditana Lipid and Its Metabolic Benefits in Hyperlipidemic Mice

in Nutrition and Food Science Technology

Ruilong Meng
Yu Zhang
Yishan Jiang
Bin Li
Xi Chen
Sun Zhongliang
Liqin Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615332

Original Research

Published on 10 Jun 2025

Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions

in Nutrition and Food Science Technology

Xiaoyu Fan
Yurui Li
Suping Cui

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577660

387 views

Original Research

Accepted on 09 Jun 2025

RNA-Seq Analysis of Shrimp Tropomyosin-Induced Allergic Reactions through PI3K/Akt Pathway

in Nutrition and Food Science Technology

Yanchu Li
Yuying Yang
Junyao Li
Rui Guo
Zhiqiang Niu
Weicheng Hu
Shucheng Liu
Shuai Wei

Frontiers in Nutrition

doi 10.3389/fnut.2025.1623971

123 views

Brief Research Report

Accepted on 09 Jun 2025

Development of an LC-MS/MS method for astaxanthin quantification in shrimp tissues and its application to detect astaxanthin variations during ovary development stages

in Nutrition and Food Science Technology

Shuo Diao
Guanrong Feng
Yixuan Wang
Jingming Ma
Zhihua Lv
Mingming Yu
Yue Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1586625

Original Research

Published on 09 Jun 2025

Using sodium glycodeoxycholate to develop a temporary infant-like gut barrier model, in vitro

in Nutrition and Food Science Technology

Francesca Bietto
Elena Arranz
Beatriz Miralles
Cristina Gómez-Marín
Eva Rath
Alice J. Lucey
Linda Giblin

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577369

733 views

Original Research

Published on 06 Jun 2025

Optimizing microwave-assisted extraction of ursolic acid from apple pomace using response surface methodology

in Nutrition and Food Science Technology

Xiyun Sun
Wenjian Zhang
Xianjun Meng
Sajad Shokri

Frontiers in Nutrition

doi 10.3389/fnut.2025.1604863

626 views

Editorial

Accepted on 04 Jun 2025

Editorial: Resistant Starch: Advances and Applications in Nutrition for Disease Prevention

in Nutrition and Food Science Technology

Hongmin Dong
Xianyang Bao
Hongliang Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1636551

177 views

Original Research

Accepted on 04 Jun 2025

Optimization of Microwave assisted extraction for Quercetin (prebiotic) and the effect of its synbiotic symbiotic combination with Lactobacillus acidophilus (probiotic) in NAFLD induced rat model

in Nutrition and Food Science Technology

Mehwish Majeed
Waqas Ahmed
Sumera Javad
Umar Farooq
Juweria Abid
Abdul Momin Rizwan Ahmad

Frontiers in Nutrition

doi 10.3389/fnut.2025.1596758

151 views

Review

Accepted on 03 Jun 2025

A comprehensive review on optical and electrochemical aptasensor for detection of Fumonisin B1

in Nutrition and Food Science Technology

Jiayu Ma
Xiaodong Guo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1596673

131 views

Original Research

Published on 02 Jun 2025

Synergistic effects of 1-MCP and H₂S co-treatment on sugar and energy metabolisms in postharvest strawberry fruit

in Nutrition and Food Science Technology

Xingyue Wang
Tian Qiu
JingJing Jiang
Kaili Shi
Zhikang Liu
YanYan Wang
Qingyuan Song
Chen Zhang
Tingyu Wu
Dan Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615783

625 views

Original Research

Published on 29 May 2025

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

in Nutrition and Food Science Technology

Anqi Cao
Mingyi Yang
Chaofan Hu
Asem M. Abdelshafy
Jicheng Bao
Sining Yan
Guoquan Lu
Yuge Guan
Jiyu Cheng
Linjiang Pang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597754

623 views

Brief Research Report

Accepted on 26 May 2025

Low concentration press cake protein isolates preserve biological activity during lyophilization and spray drying

in Nutrition and Food Science Technology

Kristina Egger
Lisa Schenzle
Afonso Urich Andreina Isabel
Manuel Zettl
Aleksandra Fuchs
Harald Pichler

Frontiers in Nutrition

doi 10.3389/fnut.2025.1602010

180 views

Original Research

Published on 22 May 2025

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

in Nutrition and Food Science Technology

Rehab F. M. Ali
Ayman M. El-Anany

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615629

770 views

Original Research

Accepted on 21 May 2025

Development and Validation of the Meiji Nutritional Profiling System (Meiji NPS) for Children

in Nutrition and Food Science Technology

Ryota Wakayama
Tao Yu
Adam Drewnowski
Satoshi Takasugi
Tomohito Horimoto
Chiharu Tsutsumi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1611286

245 views

Original Research

Published on 21 May 2025

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

in Nutrition and Food Science Technology

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
José R. Mora
Andrea C. Landázuri
Paola Vásconez Duchicela
Julio Vásconez Espinoza
Pablo Beltrán-Ayala
María J. Andrade-Cuvi
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597300

1,359 views