Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Accepted on 22 May 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

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

291 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

Original Research

Accepted on 21 May 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

102 views

Original Research

Published on 21 May 2025

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals

in Nutrition and Food Science Technology

Hiroko Jinzu
Keishiro Arima
Hiroaki Kobayashi
Shunji Sakai
Sachi Nii
Yuki Nakayama
Yuki Okabe
Chie Furuta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1568181

713 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

704 views

Original Research

Accepted on 20 May 2025

Synergistic effects produced by certain antioxidants in valuable functional foods from the Romanian markets

in Nutrition and Food Science Technology

Petre M SAVESCU
TIȚA OVIDIU
Maria Magdalena Poenaru
Catalin Nistor

Frontiers in Nutrition

doi 10.3389/fnut.2025.1558597

Review

Accepted on 20 May 2025

Natural Solutions for Diabetes: The Therapeutic Potential of Plants and Mushrooms

in Nutrition and Food Science Technology

Aleksandra Sknepnek
Dunja Miletić
Alena Stupar
Ana Salević-Jelić
Viktor Nedović
Aleksandra Cvetanovic Kljakic

Frontiers in Nutrition

doi 10.3389/fnut.2025.1511049

Mini Review

Published on 20 May 2025

Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond

in Nutrition and Food Science Technology

Thalia Marina Llalla Vidal
Gregor Macnab
Shane Mitchell
Matthew Flavel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1603101

447 views

Original Research

Published on 19 May 2025

Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods

in Nutrition and Food Science Technology

Xin Gao
Junyan Yang
Haojie Wang
Jiancai Mao
Lipeng Wu
Junhua Li
Xuhui Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1548271

387 views

Original Research

Published on 19 May 2025

A comparison of Glucagon-like peptide-1 receptor agonists on weight change, side effects, and quality of life in Kuwait

in Nutrition and Food Science Technology

Saleh Alali
Wed Al-Otaibi
Karen Ashodian
Nour Achour
Aishah Almulla
Hessa Mutlaq

Frontiers in Nutrition

doi 10.3389/fnut.2025.1590379

590 views

Original Research

Published on 16 May 2025

Enhancing the yield, fruiting body traits, and nutritional properties of five major edible fungi through the exploitation of ginger straw substrate

in Nutrition and Food Science Technology

Yan Zhang
Yihui Wang
Yuting Li
Panmeng Wang
Li Wang
Zhuang Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1583716

451 views

Original Research

Published on 16 May 2025

Generation of bovine iPSCs from fetal fibroblasts for in vitro myogenesis and cultured meat

in Nutrition and Food Science Technology

Kaiana Recchia
Methi Wathikthinnakon
Fabiana Fernandes Bressan
Kristine Freude

Frontiers in Nutrition

doi 10.3389/fnut.2025.1562981

787 views

Systematic Review

Published on 14 May 2025

Nutritional composition and health benefits of peas—a bibliometric research

in Nutrition and Food Science Technology

Melekşen Akin
Sadiye Peral Eyduran
Jelena Mileševic
Suzana Pavlovic
Amil Orahovac
Marta W. Vasconcelos
Marija Knez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1550142

696 views

Original Research

Published on 13 May 2025

Sustainable milk-based postbiotics beverages fermented by Lactobacillus plantarum: allies in celiac disease inflammation

in Nutrition and Food Science Technology

Claudia Bellomo
Francesca Mauriello
Federica Nigro
Francesca Passannanti
Rosa Colucci Cante
Roberto Nigro
Maria Vittoria Barone
Merlin Nanayakkara

Frontiers in Nutrition

doi 10.3389/fnut.2025.1549120

607 views

Original Research

Accepted on 12 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
Sining Yan
Guoquan Lu
Yuge Guan
Jiyu Cheng
Linjiang Pang
Xinghua Lu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597754

135 views