Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Accepted on 17 Oct 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
Dr. Dina Mostafa Mohammed
Samar Sami Alkafaas
Taia Ali 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

281 views

Review

Accepted on 17 Oct 2025

Lignin nanoparticles in food packaging: A sustainable approach to material design and performance enhancement

in Nutrition and Food Science Technology

Yu Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1659877

Original Research

Accepted on 15 Oct 2025

Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people

in Nutrition and Food Science Technology

Daria Musiienko
Lenka Kourimska
Diana Chrpová

Frontiers in Nutrition

doi 10.3389/fnut.2025.1683571

168 views

Correction

Accepted on 15 Oct 2025

Correction: Chemical profiling, antioxidant, and antibacterial properties of Tropaeolum majus L. extract as a functional food ingredient

in Nutrition and Food Science Technology

Eliana Yissel Aguilera Angel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1714061

Original Research

Published on 15 Oct 2025

EateryTag: investigating unobtrusive edible tags using digital food fabrication

in Nutrition and Food Science Technology

Yamato Miyatake
Parinya Punpongsanon

Frontiers in Nutrition

doi 10.3389/fnut.2025.1641849

528 views

Original Research

Accepted on 14 Oct 2025

Antibacterial properties of Solenostemma argel (Del.) Hayne Against Salmonella Strains from Chicken Meat: Integrated GC–MS Phytochemical Profiling and Molecular Docking Analysis

in Nutrition and Food Science Technology

Abdulrahman Alhudhaibi
Mahmoud Dahab
Hajo Idriss
Megren Faisal Almoteri
Prof.Dr. Emad M Abdallah

Frontiers in Nutrition

doi 10.3389/fnut.2025.1694017

Review

Accepted on 14 Oct 2025

Black Rice as the emerging Functional Food: Bioactive Compounds, Therapeutic Potential and Industrial Applications

in Nutrition and Food Science Technology

Mavra Javed
Jawaria Jawid
Saira Zafar
Abdul Momin Rizwan Ahmad
Syed Hassan Bin Usman Shah
Umar Farooq
Juweria Abid

Frontiers in Nutrition

doi 10.3389/fnut.2025.1705983

112 views

Editorial

Published on 14 Oct 2025

Editorial: Recent advances and future prospects for sustaining a healthier food system

in Nutrition and Food Science Technology

Monika Thakur
Ana Sanches Silva
Karuna Singh
Vinod Modi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1696614

581 views

Original Research

Published on 14 Oct 2025

Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS

in Nutrition and Food Science Technology

Xinyi Du
Yan Zhao
Lu Ding
Fei Huang
Wei Ren
Zongjie Ma
Mingxia Zhu
Guiqin Liu
Muhammad Zahoor Khan
Changfa Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1652665

750 views

Original Research

Published on 14 Oct 2025

Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation

in Nutrition and Food Science Technology

Natsu Sugama
Emily T. Lew
Camilo Riquelme-Guzmán
Di Sheng Lee
Xinxin Li
John S. K. Yuen
Taehwan Lim
Anson Kwan
Run Yi Liu
Yoshene A. Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1674183

874 views

Original Research

Accepted on 13 Oct 2025

Moringa oleifera Lam. leaf supplementation enhances egg quality parameters and commercial value in laying hens

in Nutrition and Food Science Technology

Alejandro Martínez
Tamara Vayas
Andrea Carolina Landázuri
Iván Yánez-Ortiz
Mario Ortiz-Manzano
Jaime Mejía
Lucía Ramírez-Cardenas
José M. Alvarez-Suarez
Andrés Lagos
Ramiro F Diaz

Frontiers in Nutrition

doi 10.3389/fnut.2025.1702478

224 views

Editorial

Accepted on 13 Oct 2025

Editorial: Natural Bioactive Compounds in Food Preservation and Safety

in Nutrition and Food Science Technology

Ignacio Cabezudo
Micaela Galante
Maria Emilia Brassesco
Carolina Beres
Ana Elizabeth Cavalcante Fai

Frontiers in Nutrition

doi 10.3389/fnut.2025.1720905

Editorial

Accepted on 13 Oct 2025

Advancements in Marine-Derived Proteins: Enhancing Nutritional and Functional Properties

in Nutrition and Food Science Technology

Haisheng Lin
Duanquan Lin
Lei Du
Lester Geonzon
Le Chang Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1720718

127 views

Original Research

Accepted on 13 Oct 2025

Nutritional aAnd Sensory Enhancement of Traditional Wheat-Based Steamed Yeasted Steamed Dumplings tThrough Oat Flour Fortification

in Nutrition and Food Science Technology

Michaela Havrlentová
Lucie Jurkaninová
Ivan Švec
Daniel Jánoška
Jana Klimáčková
Jana Hendrichová
Peter Hozlár
Soňa Gavurníková

Frontiers in Nutrition

doi 10.3389/fnut.2025.1676290

Original Research

Published on 13 Oct 2025

Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production

in Nutrition and Food Science Technology

Vanessa Haach
Karine R. D. Silveira
Maíra de A. Peixoto
Ana Paula Passione e Sá
Vanessa Gressler
Vivian Feddern
Adriana M. G. Ibelli
Luciano Paulino Silva
Ana Paula Bastos

Frontiers in Nutrition

doi 10.3389/fnut.2025.1648935

680 views

Original Research

Accepted on 10 Oct 2025

Characterizing the Enzyme-Driven Metabolic Shifts in Rancid Pearl Millet Flour using Metabolomics Approaches: A Step Towards Improving Quality and Shelf-Life

in Nutrition and Food Science Technology

Ranjeet Ranjan Kumar
Ashok Kumar
Vinutha T
Suneha Goswami
Sudhir Kumar
Sumer Pal Singh
Manjunath Prasad C. T.
Gyan P Mishra
Jasdeep Chatrath Padaria
GIRISH JHA

Frontiers in Nutrition

doi 10.3389/fnut.2025.1691522

182 views