Editorial
Accepted on 04 Aug 2025
Marine Bioactive Compounds for Precision Nutrition and Sustainable Dietary Solutions
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1674047
Type at least 3 characters
1,377 articles
Review
Accepted on 04 Aug 2025
Unlocking Iron: Nutritional Origins, Metabolic Pathways, and Systemic Significance
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1637316
Review
Accepted on 04 Aug 2025
Mushroom: An emerging source for next generation meat analogues
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1638121
Original Research
Accepted on 04 Aug 2025
Phytosomal Delivery Enhances Bioactivity of Hylocereus costaricensis Phenolic Extract
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1659572
Original Research
Published on 04 Aug 2025
The improvement effect of insoluble dietary fiber of Polygonatum sibiricum on hyperlipidemia in high-fat diet mice via gut microbiota and metabolites
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1601867
- 341 views
Original Research
Published on 04 Aug 2025
Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1657136
- 309 views
Original Research
Published on 01 Aug 2025
Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1650490
- 582 views
Original Research
Published on 01 Aug 2025
Optimizing processing methods for maximum bioactive retention: comparative metabolomic analysis of dried loquat (Eriobotrya japonica) flowers and their powdered extracts
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1637247
- 295 views
Original Research
Published on 01 Aug 2025
Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1611006
- 402 views
Brief Research Report
Accepted on 31 Jul 2025
Quantitative Screening of Geranylgeranoic Acid in Selected Plant-Based Foods Using LC/MS/MS
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1652270
- 187 views
Original Research
Published on 31 Jul 2025
α-Glycerol monolaurate promotes tight junction proteins expression through PKC/MAPK/ATF-2 signaling pathway
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1598991
- 441 views
Review
Published on 31 Jul 2025
A comprehensive review on optical and electrochemical aptasensor for detection of fumonisin B1
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1596673
- 478 views
Review
Published on 31 Jul 2025
Comprehensive advances in phytochemical components, bioactive functionality, and processing applications of mustard (Brassica juncea (L.) Czern.): a review
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1626333
- 684 views
Original Research
Accepted on 28 Jul 2025
Synergy Analysis of Cyanidin-3-O-Glucoside and Catechin: Absorption, Transport and Lipid Metabolism Effects
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1637637
- 145 views
Original Research
Accepted on 28 Jul 2025
Impact of Chlorella vulgaris powder on the nutritional content and preference of Khalas date spread
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1617754
- 204 views
Original Research
Accepted on 27 Jul 2025
Effects of Astragalus Polysaccharide Supplementation on Growth Performance, Carcass Quality, Muscle Fiber Characteristics, Meat Quality, and Development of Finishing Pigs
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1654720
- 324 views