Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 18 Feb 2026

Fortification of set yogurt with Tribute citrus essential oil: effects on physicochemical properties, multi-spectroscopic features, and microstructure

in Nutrition and Food Science Technology

Kaixiang Jia
Jie Liu
Shengshuang Yu
Jing Wu
Ying Huang
Yule Peng
Wei Wang
Ying Zhao
Yiruo Jin
Peibei Sun

Frontiers in Nutrition

doi 10.3389/fnut.2026.1754468

170 views

Review

Published on 17 Feb 2026

Analytical challenges and opportunities in the extraction, separation, and identification of food phospholipids

in Nutrition and Food Science Technology

Abir Bahi
Yazan Ranneh
Moza Saif Obaid Alyammahi
Mariam Faleh Hamad Alnuaimi
Carine Platat
Abdulmannan Fadel

Frontiers in Nutrition

doi 10.3389/fnut.2026.1743161

215 views

Review

Accepted on 16 Feb 2026

Advancements in aptasensors development for the detection of zearalenone

in Nutrition and Food Science Technology

Sihui Cheng
Junjie Xu
Pengfei Gao
Jingjing Cai
Yang Cao
Yiwei Hong
Hao Ding
Hao Chen
Xu Liu
Genxi Zhang

Frontiers in Nutrition

Original Research

Accepted on 16 Feb 2026

Edible Bird's Nest Ameliorates Hyperandrogenism and Gonadotropin Imbalance in a Rat Model of Polycystic Ovary Syndrome

in Nutrition and Food Science Technology

Yang Jiao
Man Yuan
Qiangwei Shang
Shuang Qiu
Chen Juan
Dongliang Wang

Frontiers in Nutrition

Correction

Accepted on 16 Feb 2026

Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

in Nutrition and Food Science Technology

Luz maribel Quispe Sanchez
Marilu Mestanza
Malluri Goñas Goñas
Elizabeth Renee Ambler Gill
Segundo Grimaldo Chavez
MANUEL OLIVA-CRUZ

Frontiers in Nutrition

Review

Accepted on 16 Feb 2026

Integrated Omics Approaches with Non-Thermal Food Fortification: Pathways to Personalized Nutrition Solutions

in Nutrition and Food Science Technology

Saleh A. Alsanie

Frontiers in Nutrition

Original Research

Published on 16 Feb 2026

Green synthesis, characterization, and anticancer activity of silver nanoparticles via Pulsatilla koreana root extract

in Nutrition and Food Science Technology

Yaxi Han
Ling Zhu
Xindi Zhang
Kunlun Wang
Dixin Sha
Qing Chen
Xinmiao Yao
Ye Zhou
Bo Li
Lijun Guan

Frontiers in Nutrition

doi 10.3389/fnut.2026.1746280

305 views

Original Research

Published on 16 Feb 2026

Performance characteristics of chitosan ε-polylysine composite films and their application in tuna shelf-life extension

in Nutrition and Food Science Technology

Yiran Lu
Ye Tao
Supaluck Kraithong
Jiayue Fang
Hao Lan
Jingrong Gao
Yadong Zhao
Shanggui Deng

Frontiers in Nutrition

doi 10.3389/fnut.2026.1766857

194 views

Original Research

Accepted on 13 Feb 2026

Impacts of high-temperature and humidity transportation on rice quality: an integrated analysis of microbial community succession and flavor compound alterations

in Nutrition and Food Science Technology

Disha Jiang
Yulin Wang
Yun Ling
Sergei Alexandrovich EREMIN
Liliya I. Mukhametovac
Jinglin Du
Hao Hu

Frontiers in Nutrition

Original Research

Published on 13 Feb 2026

Mineral infusion and in-vitro bioaccessibility in Camellia sinensis and herbal tea: influence of matrix and brewing format

in Nutrition and Food Science Technology

Hakan Apaydın

Frontiers in Nutrition

doi 10.3389/fnut.2026.1739362

1,198 views

Review

Published on 13 Feb 2026

Regulating polysaccharide structure and bioactivity via free radical degradation: a review of mechanisms, effects, and application prospects

in Nutrition and Food Science Technology

Jieming Li
Shuaiyi Lv
Yulong Hu
Yuanfang Kong
Juntao Cai
Guanglei Nan
Shiqing Jiang
Shaohua Yang
Chunhong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2026.1725700

1,141 views

Brief Research Report

Published on 10 Feb 2026

Perceptions of cell-cultured “meat” embedded in the cultural context: public surveys in Japan and the United Kingdom

in Nutrition and Food Science Technology

Aiko Hibino

Frontiers in Nutrition

doi 10.3389/fnut.2026.1756443

524 views

Original Research

Accepted on 09 Feb 2026

Peptidomic profiling and molecular dynamics study of Bioactive peptides from fermented camel milk: Considering the fermentation time dependent proteolysis by Lactobacillus and Saccharomyces with antidiabetic, antioxidative and anti-inflammatory activities

in Nutrition and Food Science Technology

Prashantkumar Natubhai Padhiyar
Pooja M. Mankad
Krupali Ramanuj
AMAR ASHOK SAKURE
ARKA BHATTACHARYA
Kanthi Kiran Kondepudi
Bipransh Kumar Tiwary
Zhenbin Liu
Ashish Patel
Subrota Hati

Frontiers in Nutrition

146 views

Original Research

Accepted on 09 Feb 2026

Predicting Bottle-Feeding Practices Among Mothers of Children Aged 0–24 Months in Somalia: A Machine Learning Analysis of the 2020 Demographic and Health Survey

in Nutrition and Food Science Technology

Abdifatah Ibrahim Mouse
Hodo Abdikarim
Abdisalam Hassan Muse

Frontiers in Nutrition

166 views

Editorial

Published on 06 Feb 2026

Editorial: Impact of soil health on nutritional quality of crops and human health

in Nutrition and Food Science Technology

Tarun Belwal
Durgesh K. Jaiswal
Sapna Langyan

Frontiers in Nutrition

doi 10.3389/fnut.2026.1790443

1,290 views

Editorial

Published on 06 Feb 2026

Editorial: Analysis of innovations in food development: improving nutritional value, flavor and texture in food products

in Nutrition and Food Science Technology

José M. Alvarez-Suarez
Ivan Luzardo-Ocampo

Frontiers in Nutrition

doi 10.3389/fnut.2026.1788205

1,764 views

Original Research

Accepted on 05 Feb 2026

Valorization of Canary Seeds Lipid Fraction and Defatted Flour by Supercritical Carbon Dioxide Extraction

in Nutrition and Food Science Technology

Esther Trigueros
Marina Villanueva
M. Teresa Sanz
Alba Esther Illera
FELICIDAD RONDA

Frontiers in Nutrition

119 views

Review

Accepted on 05 Feb 2026

Secret Heroes of the Sea: Brown Macroalgae and Their Bioactive Powers — A Narrative Review

in Nutrition and Food Science Technology

Basak CAN
Nevin SANLIER

Frontiers in Nutrition

136 views

Original Research

Accepted on 05 Feb 2026

Free amino acid–rich egg yolk protein hydrolysate promotes osteogenesis of MC3T3-E1 cells association with β-catenin nuclear translocation

in Nutrition and Food Science Technology

Yulong Zheng
ChoYeon Park
HyeJi Hwang
Byung-Hak Kim
Sang Jae Park
Il-Jun Kang

Frontiers in Nutrition

113 views

Original Research

Published on 04 Feb 2026

Co-modification of corn flour by Lactobacillus HR and transglutaminase reduces glycemic index and enhances functional properties

in Nutrition and Food Science Technology

Xingda Xu
Yifan Guo
Hongdi Sun
Yutong Zhang
Wanting Yang
Hua Zheng
Lei Xu
Yan Wang

Frontiers in Nutrition

doi 10.3389/fnut.2026.1737314

1,052 views

Editorial

Accepted on 03 Feb 2026

Editorial: Harnessing the Potential of Functional Foods Containing Bioactive Compounds: Implications for Health and Sustainability

in Nutrition and Food Science Technology

Ali Rashidinejad
Muhammad Ijaz Ahmad

Frontiers in Nutrition

150 views

Original Research

Published on 03 Feb 2026

In vitro evaluation of bio-fortification effects on the nutritional quality, toxicological safety, and antioxidant of cassava (Manihot esculenta) flour, and environmental safety of processing water, using natural additives

in Nutrition and Food Science Technology

Tasahil S. Albishi
D. Adaigho
Nashi K. Alqahtani
Rokayya Sami
Hilary Uguru
Mahmoud Helal
Shatha H. Alaoufi
Mohammed Saeed Alkaltham
D. Osiga-Aibangbee
G. I. Okolotu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1731737

1,027 views

Original Research

Published on 03 Feb 2026

Optimization of kefir fermentation with plantain peel addition: effects on composition, microbial viability, and sensory quality

in Nutrition and Food Science Technology

Andrea Pissatto Peres
Cláudia Puerari
Juliana Aparecida Correia Bento
Rafael Alexandre dos Santos Martins
Yasmin Ourives Domingues
Maressa Caldeira Morzelle

Frontiers in Nutrition

doi 10.3389/fnut.2025.1740355

763 views

Original Research

Accepted on 02 Feb 2026

Valorization of Fish-Processing By-Products through Combined Enzymatic and Microbial Hydrolysis: Nitrogen Recovery and Fertilizer Efficiency in Wheat

in Nutrition and Food Science Technology

Tamara Solis
Silvana Valdivia
Alejandra Vergara
Marcela Carvajal
Ignacio Seguel
Pedro Luis Valencia

Frontiers in Nutrition

180 views