Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 02 May 2025

Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus

in Nutrition and Food Science Technology

Xiaoyu Dong
Hanhan Shi
Sensen Zhang
Xiaoying Deng
Yongchao Ge
Yongchao Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1570648

162 views

Original Research

Accepted on 30 Apr 2025

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

in Nutrition and Food Science Technology

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

Frontiers in Nutrition

doi 10.3389/fnut.2025.1548271

Original Research

Published on 30 Apr 2025

Preparation and characteristics of carboxymethyl cellulose-based films embedding cinnamon essential oil and their application on mutton preservation

in Nutrition and Food Science Technology

Han Wang
Peng Han
Yanghong Zhao
Lijuan Lu
Wenhui Qi
Kaixuan Zhao
Ying Shu
Zhisheng Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559833

480 views

Editorial

Published on 29 Apr 2025

Editorial: Smart devices for personalized nutrition and healthier lifestyle behavior change

in Nutrition and Food Science Technology

M. Fátima Domingues
Kosmas Dimitropoulos
Kathryn Hart
Sofia Balula Dias

Frontiers in Nutrition

doi 10.3389/fnut.2025.1604314

541 views

Original Research

Accepted on 28 Apr 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

Original Research

Accepted on 28 Apr 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 Felipe Ortega Jácome
José Ramón 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

197 views

Original Research

Published on 28 Apr 2025

The effects of different light qualities on the growth and nutritional components of Pleurotus citrinopileatus

in Nutrition and Food Science Technology

Xiaoli Chen
Yihan Liu
Wenzhong Guo
Xiaoming Wei
Mingfei Wang
Xin Zhang
Wengang Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1554575

267 views

Original Research

Accepted on 25 Apr 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

Original Research

Published on 25 Apr 2025

AI-based system for food and beverage selection towards precision nutrition in Indonesian restaurants

in Nutrition and Food Science Technology

Kudang Boro Seminar
Evy Damayanthi
Karlisa Priandana
Harry Imantho
Bonang Waspadadi Ligar
Annisa Utami Seminar
Angga Dwi Krishnajaya
Muhamad Reza Aditya
Muhammad Ilham Hakim Suherman
Ismy Fana Fillah

Frontiers in Nutrition

doi 10.3389/fnut.2025.1590523

830 views

Editorial

Accepted on 24 Apr 2025

Editorial: Trends on Valorization of Agri-Food Waste Through Green Technologies

in Nutrition and Food Science Technology

Jelena Vladic
Nataša Nastić

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615743

111 views

Opinion

Published on 23 Apr 2025

An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables

in Nutrition and Food Science Technology

Qiu-yan Cao
Xiao Yuan
Can Zhang
Xin Deng
Yuan-yuan Jiang
Bin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1561620

446 views

Original Research

Published on 23 Apr 2025

Impact of post-harvest storage conditions on polyphenol composition and antioxidant activity in natural almonds

in Nutrition and Food Science Technology

Agnese Ragno
Martina Imbesi
Teresa Gervasi
Antonella Smeriglio
Giuseppina Mandalari
Daniela Impellizzeri
Domenico Trombetta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582434

532 views

Systematic Review

Accepted on 18 Apr 2025

Nutritional composition and health benefits of peas -a bibliometric research

in Nutrition and Food Science Technology

Meleksen Akin
Sadiye Peral EYDURAN
Jelena Milešević
suzana pavlovic
amil orahovac
marta vasconcelos
Marija Knez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1550142

214 views

Original Research

Accepted on 17 Apr 2025

Consumer Behavior and Awareness Regarding Products for Food Hypersensitivity: Trends, Motivations, and Educational Gaps

in Nutrition and Food Science Technology

Agata Kiciak
Aleksandra Kołodziejczyk
Natalia Kuczka
Paulina Łokaj
Wiktoria Staśkiewicz-Bartecka
Agnieszka Białek-Dratwa
Agnieszka Bielaszka
Daria Dobkowska- Szefer
Oskar Kowalski
Marek Kardas

Frontiers in Nutrition

doi 10.3389/fnut.2025.1576403

200 views

Original Research

Accepted on 17 Apr 2025

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals (ANPS-Meal)

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

271 views

Original Research

Published on 17 Apr 2025

Enhancing micronutrient bioavailability in wheat grain through organic fertilizer substitution

in Nutrition and Food Science Technology

Yafei Wang
Ronghui Ma
Jianlin Wei
Xiaoyan Fu
Shanshan Zhang
Zichao Zhao
Haitao Lin
Yu Xu
Deshui Tan
Xibao Gao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559537

478 views