Original Research
Accepted on 23 Sep 2024
CAN PALM OIL BE SUBSTITUTED? A rheological study of fat mixtures
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1388259
Type at least 3 characters
1,233 articles
Articles
Original Research
Accepted on 19 Sep 2024
Dietary Astragalin Confers Protection against Lipopolysaccharide-Induced Intestinal Mucosal Barrier Damage through Mitigating Inflammation and Modulating Intestinal Microbiota
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1481203
Original Research
Published on 19 Sep 2024
The influence of salt reduction with encapsulated oleoresins on the quality of mayonnaise, mustard, and ketchup
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1456319
- 308 views
Perspective
Published on 18 Sep 2024
Contextualizing toxic elements in the diet: a case for integration of toxic element data into food databases
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1473282
- 103 views
Original Research
Published on 18 Sep 2024
The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1444329
- 255 views
Original Research
Accepted on 17 Sep 2024
Nutrient profiling assessment of packaged snack foods carrying nutrition-related claims available in Indian market
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1425354
Original Research
Accepted on 17 Sep 2024
Impact of Dehulling, Germination and Fermentation on the Bioactive and Functional Properties of Grey Pea Flour
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1478399
Original Research
Accepted on 16 Sep 2024
The effect of sesamol on endogenous substances and oxidative stability of walnut oil
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1476734
Original Research
Accepted on 16 Sep 2024
Effect of Fermentation, Malting and Ultrasonication on Sorghum, Mopane Worm and Moringa oleifera: Improvement in their Nutritional, Technofunctional and Health Promoting Properties
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1469960
Original Research
Published on 13 Sep 2024
Effect of different harvest times and processing methods on the vitamin content of Leymus
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1424334
- 189 views
Original Research
Published on 11 Sep 2024
Mineral, seed morphology, and agronomic characteristics of proso millet grown in the inland Pacific Northwest
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1394136
- 231 views
Original Research
Accepted on 09 Sep 2024
Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1467282
Editorial
Published on 09 Sep 2024
Editorial: Functional foods: adding value to food
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1466003
- 278 views
Original Research
Published on 04 Sep 2024
Effect of ultrasound treatment on quality parameters and health promoting activity of fish protein hydrolysates extracted from side streams of Atlantic mackerel (Scomber scombrus)
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1446485
- 636 views
Original Research
Published on 30 Aug 2024
Effects of the supernatant of Chlorella vulgaris cultivated under different culture modes on lettuce (Lactuca sativa L.) growth
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1437374
- 999 views
Original Research
Accepted on 28 Aug 2024
Effect of Pilot-Scale High-temperature Short-time (HTST) Processing on the Retention of Key Micronutrients in a Fortified Almond-based Beverage: Implications for Fortification of Plant-based Milk Alternatives
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1468828
- 184 views