Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 25 Aug 2025

Antioxidant and stress-adaptive properties of putative probiotic bacteria in Pakistani fermented buffalo milk

in Nutrition and Food Science Technology

Gulnaz Saleem
Bisma Rao
Gul Bahar Khaskheli
Hengxian Qu
Md Shabuddin Ahamed
Muhammad Qasim
Ruixia Gu
Xia Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1619212

305 views

Mini Review

Accepted on 22 Aug 2025

A blueprint for vitamin D fortification in sugar: Stability and health impact

in Nutrition and Food Science Technology

Hardinsyah Hardinsyah
Rahmawati Rahmawati
Ahmad Sulaeman
Fahrul Nurkolis

Frontiers in Nutrition

doi 10.3389/fnut.2025.1671785

231 views

Original Research

Accepted on 21 Aug 2025

Fabrication and characterization of zein/carboxymethyl chitosan nanoparticles for co-encapsulation of curcumin and resveratrol

in Nutrition and Food Science Technology

Pan Wang
Ying Yin
Yue Zhang
Jing Shao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1641620

261 views

Original Research

Accepted on 21 Aug 2025

Bacterial Cellulose Scaffolds Derived from Brewing Waste for Cultivated Meat Applications

in Nutrition and Food Science Technology

Christian Harrison
Elif Gokoglan
Richard M Day

Frontiers in Nutrition

doi 10.3389/fnut.2025.1656960

163 views

Review

Accepted on 21 Aug 2025

Systematic Review of Quinoa Fermentation: Product Diversity, Process Optimization, and Nutritional Enhancement

in Nutrition and Food Science Technology

Chen Li
Tong Liu
Xiaohong Li
Wenli Gao
Jiayin Lv
Gaojian Hu
Chunjiang Li
Fangfang Liu
Xianjun Liu
Xianglong Meng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1605558

218 views

Original Research

Accepted on 20 Aug 2025

Polydextrose-Driven Gut Microbiota Modulation from Synbiotic Yogurt Intake Simulated in the in vitro Dynamic Multivessel Colonic xGIbiomics® System

in Nutrition and Food Science Technology

Rita de Cassia Pessotti
Mateus Kawata Salgaço
Laira Lorraine Agostinho
Miller Nunes de Freitas
Cristina Stewart Bittencourt Bogsan
Cristiano Ruch Werneck Guimarães
Katia Sivieri

Frontiers in Nutrition

doi 10.3389/fnut.2025.1654738

143 views

Original Research

Accepted on 20 Aug 2025

Impact of NaCl reduction and substitution with KCl and CaCl₂ on quality attributes of wheat-based bakery productsThe effect of reformulation of bakery products on their quality

in Nutrition and Food Science Technology

Daria Musiienko
Lucie Jurkaninová
Diana Chrpová
Lenka Kourimska

Frontiers in Nutrition

doi 10.3389/fnut.2025.1657034

123 views

Correction

Published on 20 Aug 2025

Correction: Advanced low-thermal fortification strategy for dill juice: enhanced bioaccessibility and functional properties through MLP-RSM optimization

in Nutrition and Food Science Technology

Frontiers Production Office

Frontiers in Nutrition

doi 10.3389/fnut.2025.1680243

393 views

Original Research

Published on 19 Aug 2025

Synergy analysis of cyanidin-3-O-glucoside and catechin: absorption, transport and lipid metabolism effects

in Nutrition and Food Science Technology

Hangyu Liu
Tienan Xiang
Qianxi Zang
Meihong Liu
Yuying Wang
Wandi Yin
Jingsheng Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1637637

519 views

Correction

Published on 18 Aug 2025

Correction: African walnut (Plukenetia conophora) oil improves glucose uptake and metabolic activities in erythrocytes

in Nutrition and Food Science Technology

Ochuko L. Erukainure
Chika I. Chukwuma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1679967

301 views

Editorial

Published on 18 Aug 2025

Editorial: Unlocking marine food potentials: empowering bioactive compounds, precision nutrition, and sustainable dietary solutions

in Nutrition and Food Science Technology

Weiyang Zhao
Yifeng Zhang
Han Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1674047

690 views

Original Research

Published on 14 Aug 2025

Phytosomal delivery enhances bioactivity of Hylocereus costaricensis phenolic extract

in Nutrition and Food Science Technology

Rosa Direito
Inês Sousa
Filipa Antunes
Sandra Maria Barbalho
Sandra Simões
Maria Rosário Bronze
Catarina Reis
Maria Manuela Gaspar
Maria Eduardo Figueira

Frontiers in Nutrition

doi 10.3389/fnut.2025.1659572

494 views

Original Research

Accepted on 13 Aug 2025

Development and Quality assessment of Gluten-Free Cookies using Rice Flour and Date Fruit

in Nutrition and Food Science Technology

Sajeela Akram
Aqsa Qayyum
Juweria Abid
Umar Farooq
Abdul Momin Rizwan Ahmad

Frontiers in Nutrition

doi 10.3389/fnut.2025.1645063

217 views

Original Research

Accepted on 13 Aug 2025

Antioxidant, neuroprotective and anti-inflammatory activity of Curcuma longa extracts: from green extraction to nanoemulsion

in Nutrition and Food Science Technology

Adriana Perez
Hugo Martinez
Fabián Parada-Alfonso
Zully Jimena Suárez Montenegro
Diego Ballesteros-Vivas
gerardo alvarez
Alejandro Cifuentes
Elena Ibañez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1619725

186 views

Review

Published on 13 Aug 2025

Unlocking iron: nutritional origins, metabolic pathways, and systemic significance

in Nutrition and Food Science Technology

Zoha Imtiaz Malik
Muhammad Umer Ghafoor
Syed Hassan Bin Usman Shah
Juweria Abid
Umar Farooq
Abdul Momin Rizwan Ahmad

Frontiers in Nutrition

doi 10.3389/fnut.2025.1637316

615 views

Original Research

Published on 13 Aug 2025

Impact of Chlorella vulgaris powder on the nutritional content and preference of Khalas date spread

in Nutrition and Food Science Technology

Rehab F. M. Ali
Ayman M. El-Anany
Mona S. Almujaydil
Raghad M. Alhomaid
Hend F. Alharbi
Reham M. Algheshairy
Nada A. Alzunaidy
Seham S. Alqaraawi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1617754

714 views