Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 19 Dec 2025

Protective effects of polysaccharide SH-P-1-1 isolated from Phellinus igniarius on hyperuricemia and gout via intestinal microecosystem regulation

in Nutrition and Food Science Technology

Yanan Wang
Xinyi Qian
Lingzhi Chen
Ling Yang
Zhenjiang Zhang
Zhilong Qu
Yuhan Yang
Yihao Li
Zaizhong Ni
Ying Shao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1717561

208 views

Review

Published on 19 Dec 2025

Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits—A comprehensive review

in Nutrition and Food Science Technology

Mohamed T. El-Saadony
Ahmed M. Saad
Dina Mostafa Mohammed
Samar Sami Alkafaas
Taia A. Abd El-Mageed
Mohamed A. Fahmy
Ahmed Ezzat Ahmed
Uthman Balgith Algopishi
Abdelghafar Mohamed Abu-Elsaoud
Walid F. A. Mosa

Frontiers in Nutrition

doi 10.3389/fnut.2025.1659743

1,441 views

Original Research

Published on 19 Dec 2025

Bamboo shoot fermented products alleviated DSS-induced ulcerative colitis in mice by effectively controlling inflammatory reactions and adjusting the gut microbiota and its metabolites

in Nutrition and Food Science Technology

Xiaona Lu
Yalin Xu
Cheng Zhang
Huijuan Liu
Jiao Xie
Bing Tian

Frontiers in Nutrition

doi 10.3389/fnut.2025.1724148

221 views

Original Research

Published on 18 Dec 2025

Advancing service offerings in food and nutrition metrology: the updated METROFOOD-RI service chart

in Nutrition and Food Science Technology

C. De Bruyn
S. Sharma
C. Zoani
Joris Van Loco

Frontiers in Nutrition

doi 10.3389/fnut.2025.1711663

275 views

Brief Research Report

Published on 18 Dec 2025

Lipid composition and nutritional quality of some commercially available cold pressed oils

in Nutrition and Food Science Technology

Lisa L. Dean

Frontiers in Nutrition

doi 10.3389/fnut.2025.1721761

279 views

Original Research

Published on 18 Dec 2025

Synergistic therapy for osteoporosis: a soybean osteogenic peptide-loaded fish gelatin/κ-carrageenan gel for enhanced bone regeneration

in Nutrition and Food Science Technology

Jinpeng Gong
Yuhan Zhang
Tao Jie
Tao Huang
Yupeng Ma
Hao Chen
Jing Gan
Junbo Ge

Frontiers in Nutrition

doi 10.3389/fnut.2025.1735717

280 views

Review

Accepted on 17 Dec 2025

Nanoencapsulation of Nutraceuticals: Enhancing Stability and Bioavailability in Functional Foods

in Nutrition and Food Science Technology

Minglu Hao
Xiaonan Tan
Kang Liu
Ning Xin

Frontiers in Nutrition

149 views

Original Research

Published on 17 Dec 2025

Phytochemical profiling and bioactive potential of bael gum using UHPLC-Q-TOF-MS: a novel nutraceutical source

in Nutrition and Food Science Technology

Suchisree Jha
Ashok Yadav
Saran Kumar Gupta
Asha Ram
Girija Choudhary
Sandeep Garg
Hirdayesh Anuragi
Ronak Yadav
Guntukogula Pattabhi Sandeep
Prasad Manikrao Sonwalkar

Frontiers in Nutrition

doi 10.3389/fnut.2025.1720060

420 views

Original Research

Published on 17 Dec 2025

Machine learning and near-infrared fusion-driven quantitative characterization and detection of protein content in maize kernels

in Nutrition and Food Science Technology

Yang Yu
Yongkun Qiao
Chenlong Fan
Man Dong
Ke Cao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1719661

278 views

Original Research

Published on 17 Dec 2025

Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants

in Nutrition and Food Science Technology

Wasiu Awoyale
Martha Shirley Epiphaneia Williams-Ngegba
Charis Ifeoluwa Laoye
Lateef Oladimeji Sanni
Busie Maziya-Dixon

Frontiers in Nutrition

doi 10.3389/fnut.2025.1724587

362 views

Review

Published on 17 Dec 2025

Nature’s sophisticated architecture: a strategic approach for protein-polysaccharide complexes to address the “shelf-life vs. bioavailability” dilemma of polyphenols in food applications

in Nutrition and Food Science Technology

Shen Qu
Hua Bai
Yan Xu
Borui Li
Xinna Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1733545

270 views

Original Research

Accepted on 16 Dec 2025

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

Frontiers in Nutrition

Original Research

Published on 16 Dec 2025

Comparative nutritional and antioxidant profiling of Assam honeys: unveiling the untapped bioactivity of stingless bee honey

in Nutrition and Food Science Technology

Partha Pratim Gyanudoy Das
Mukul Kumar Deka
Abhibandana Das
Rituraj Borah
Mousumi Bharali
Shimantini Borkataki
Pradeep Kumar
R. Karthik
Titikshya Kashyap
Kereyagalahalli Mallaiah Kumaranag

Frontiers in Nutrition

doi 10.3389/fnut.2025.1737497

1,079 views

Systematic Review

Accepted on 15 Dec 2025

Camel Hump oil and milk vs Plant-Based Oils in Aging-Related Oxidative Stress and Inflammation: A Systematic Review and Meta-Analysis

in Nutrition and Food Science Technology

Nada Alzunaidy

Frontiers in Nutrition

241 views

Review

Published on 15 Dec 2025

Can artificial intelligence uncover the bioactive peptides’ benefits for human health and knowledge? A narrative review

in Nutrition and Food Science Technology

Rolan Al Shareef
Eihab Fathelrahman
Raeda Osman
Tamrat Gebiso
Carine Platat

Frontiers in Nutrition

doi 10.3389/fnut.2025.1698147

883 views

Review

Accepted on 12 Dec 2025

Plant-Derived Food Bioactives in Bone Health: From Multi-Targeted Roles to Molecular Mechanisms in Osteoporosis

in Nutrition and Food Science Technology

Yi Zhang
Lijuan Xu
Haofeng Xu
Yiran Zhang
Linxiao Wang
Shasha Jiang
Yan Sun
Yan Yu

Frontiers in Nutrition

469 views

Editorial

Published on 12 Dec 2025

Editorial: Recent advances in quality control technology for fresh fruits and vegetables

in Nutrition and Food Science Technology

Li Wang
José Pinela
Lin Chen
Dan Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1697510

1,014 views

Editorial

Accepted on 11 Dec 2025

Bioactive compounds from medicinal mushrooms and plants - extraction and potential application in foods

in Nutrition and Food Science Technology

Aleksandra Sknepnek
Dunja Miletić
Aleksandra Cvetanović Kljakić

Frontiers in Nutrition

257 views

Original Research

Accepted on 11 Dec 2025

Improving Nutritional Quality, Aroma Profile and Bioactive Retention of Rocket Juice via Thermosonication: A Support Vector Regression-Based Optimization

in Nutrition and Food Science Technology

OKAN LEVENT
Mehmet Ali Şimşek
Seydi Yıkmış
Selinay Demirel
Melikenur Türkol
Nazan Tokatlı Demirok
Hatice Er
Moneera Aljobair
Emad Karrar
NAZLI TOKATLI

Frontiers in Nutrition

205 views

Original Research

Published on 11 Dec 2025

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey

in Nutrition and Food Science Technology

Hacer Yalçimin Öcal
Hülya Gökmen Özel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1707584

640 views

Correction

Accepted on 08 Dec 2025

Correction: Benchmarking Knowledge, Attitudes and Practices on Food Allergies and Celiac Disease among Food Service Staff: Exploratory Findings and Policy Gaps

in Nutrition and Food Science Technology

Ximena Figueroa-Gómez

Frontiers in Nutrition

208 views

Review

Accepted on 08 Dec 2025

How Can We Sustainably Assess the Shelf Life of EVOO? A Systematic Review on Analytical Strategies and Food Waste Reduction

in Nutrition and Food Science Technology

Monica Di Maria
Diego Planeta
Francesca Venturini
Federica Torregrossa
Pasquale Crupi

Frontiers in Nutrition

132 views

Original Research

Published on 08 Dec 2025

Functional and sensory properties of toasted tortillas are shaped by structural changes in native maize starch

in Nutrition and Food Science Technology

Gabriela Palacios-Pola
Hugo R. Perales
Juan de Dios Figueroa Cárdenas
Miguel Abud-Archila
Anayansi Escalante-Aburto
Lurline Álvarez Rateike
Susana Del Carmen Bolom Martínez
Verónica Lagunes Quevedo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1695996

690 views

Original Research

Published on 03 Dec 2025

Toward FGF2 reduction in cultured meat media: polyphenol salts enhance growth and differentiation of bESC aggregates

in Nutrition and Food Science Technology

Gaya Savyon
Ruchama Korol
Muhammad Abdel-Haq
Sara Ben Saadon
Dana Bistritz
Hodaya Lankry
Yuval Peled
Roni Rak
Berta Levavi-Sivan
Ofra Benny

Frontiers in Nutrition

doi 10.3389/fnut.2025.1669909

734 views

1,490 articles

articles

Protective effects of polysaccharide SH-P-1-1 isolated from Phellinus igniarius on hyperuricemia and gout via intestinal microecosystem regulation

Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits—A comprehensive review

Bamboo shoot fermented products alleviated DSS-induced ulcerative colitis in mice by effectively controlling inflammatory reactions and adjusting the gut microbiota and its metabolites

Advancing service offerings in food and nutrition metrology: the updated METROFOOD-RI service chart

Lipid composition and nutritional quality of some commercially available cold pressed oils

Synergistic therapy for osteoporosis: a soybean osteogenic peptide-loaded fish gelatin/κ-carrageenan gel for enhanced bone regeneration

Nanoencapsulation of Nutraceuticals: Enhancing Stability and Bioavailability in Functional Foods

Phytochemical profiling and bioactive potential of bael gum using UHPLC-Q-TOF-MS: a novel nutraceutical source

Machine learning and near-infrared fusion-driven quantitative characterization and detection of protein content in maize kernels

Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants

Nature’s sophisticated architecture: a strategic approach for protein-polysaccharide complexes to address the “shelf-life vs. bioavailability” dilemma of polyphenols in food applications

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

Comparative nutritional and antioxidant profiling of Assam honeys: unveiling the untapped bioactivity of stingless bee honey

Camel Hump oil and milk vs Plant-Based Oils in Aging-Related Oxidative Stress and Inflammation: A Systematic Review and Meta-Analysis

Can artificial intelligence uncover the bioactive peptides’ benefits for human health and knowledge? A narrative review

Plant-Derived Food Bioactives in Bone Health: From Multi-Targeted Roles to Molecular Mechanisms in Osteoporosis

Editorial: Recent advances in quality control technology for fresh fruits and vegetables

Bioactive compounds from medicinal mushrooms and plants - extraction and potential application in foods

Improving Nutritional Quality, Aroma Profile and Bioactive Retention of Rocket Juice via Thermosonication: A Support Vector Regression-Based Optimization

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey

Correction: Benchmarking Knowledge, Attitudes and Practices on Food Allergies and Celiac Disease among Food Service Staff: Exploratory Findings and Policy Gaps

How Can We Sustainably Assess the Shelf Life of EVOO? A Systematic Review on Analytical Strategies and Food Waste Reduction

Functional and sensory properties of toasted tortillas are shaped by structural changes in native maize starch

Toward FGF2 reduction in cultured meat media: polyphenol salts enhance growth and differentiation of bESC aggregates