Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 29 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

219 views

Original Research

Published on 29 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 Mohammed Alhudhaibi
Mahmoud Dahab
Hajo Idriss
Megren Faisal Almoteri
Emad M. Abdallah

Frontiers in Nutrition

doi 10.3389/fnut.2025.1694017

159 views

Review

Published on 28 Oct 2025

Advanced biosensor technology for mycotoxin detection

in Nutrition and Food Science Technology

Xinya Tong
Ning Chen
Mengzhi Wang
Xiaodong Guo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1596690

369 views

Correction

Accepted on 27 Oct 2025

α-Glycerol monolaurate promotes tight junction proteins expression through PKC/MAPK/ ATF-2 signaling pathway

in Nutrition and Food Science Technology

Siyu Dai
Cunjie Li
Dagang Li
Hong Wang

Frontiers in Nutrition

248 views

Original Research

Accepted on 24 Oct 2025

Protective Effects of Hydrocolloid Nanoemulsion Coatings Against Myofibrillar Protein Oxidation in Frozen Trout

in Nutrition and Food Science Technology

Ayse Kara
emre caglak
Baris Karsli

Frontiers in Nutrition

436 views

Systematic Review

Accepted on 24 Oct 2025

A Systematic Review on the Health Effects of Fermented Wheat Germ Extract with Emphasis on Cancer

in Nutrition and Food Science Technology

MÜZEYYEN BERKEL KAŞIKÇI
Aline Issa
Nurcan Baglam
Emine Dincer
Amaury Gérard
Sumeyye Kabakci
Vasfiye Hazal Özyurt
Zsolt Zalan
Taner Sar
Burcu Gündüz Ergün

Frontiers in Nutrition

701 views

Original Research

Published on 24 Oct 2025

AI-guided optimization of traditional bulgur pilafs: enhancing sensory and bioactive properties through RSM-PSO modeling

in Nutrition and Food Science Technology

Sinem Türk Aslan
Melikenur Türkol
Seydi Yıkmiş
Mehmet Ali Şimşek
Moneera O. Aljobair
Emad Karrar
Nazlı Tokatlı
Isam A. Mohamed Ahmed

Frontiers in Nutrition

doi 10.3389/fnut.2025.1658452

585 views

Original Research

Accepted on 23 Oct 2025

Artificial intelligence-assisted optimization of extraction process, characterization, and functional analysis of globulin from safflower seed meal

in Nutrition and Food Science Technology

Keer Xiao
Qiaoyu Wang
Xinyu Meng
Ziteng Zhao
Mukaddas Sai
Lili Guan
Qiuyu Lu
Lingyu Gao
Jing Yang
Linna Du

Frontiers in Nutrition

608 views

Original Research

Published on 23 Oct 2025

Characterising 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 R. Kumar
Ashok Kumar
T. Vinutha
Suneha Goswami
Sudhir Kumar
Sumerpal Singh
C. T. Manjunath Prasad
Gyan P. Mishra
Jasdeep C. Padaria
Girish K. Jha

Frontiers in Nutrition

doi 10.3389/fnut.2025.1691522

813 views

Original Research

Published on 23 Oct 2025

Okara-enriched fermented sorghum instant porridge: effects on mineral bioaccessibility and structural properties

in Nutrition and Food Science Technology

Adeyemi Ayotunde Adeyanju
Oluwafemi Ayodeji Adebo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1690627

450 views

Original Research

Published on 23 Oct 2025

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
Juan Manuel Rodríguez
María-Jesús Oliveras-López
Marcelo Poyanco
Herminia López
Fernando Martínez-Martínez
Magdalena Araya

Frontiers in Nutrition

doi 10.3389/fnut.2025.1644906

687 views

Original Research

Accepted on 21 Oct 2025

The Glycyrrhizic Acid Derivative Monoammonium Glycyrrhizate Compared to Piperine on Fat-and Water-Soluble Nutrients Bioavailability: Efficacy and Safety Assessment

in Nutrition and Food Science Technology

D. G. Alekseev
A. V. Kulikov
A. A. Marchenko
V. V. Boltovskaya
M. Yu. Vlasov
I. V. Kachalkina
M. N. Kachalkin
T. K. Ryazanova
V. A. Kurkin

Frontiers in Nutrition

412 views

Original Research

Published on 21 Oct 2025

Research and application of multi-component sterol determination methods in pre-prepared dishes

in Nutrition and Food Science Technology

Ying Ying
Zhengyan Hu
Pinggu Wu
Xianfa Luo
Liyuan Wang
Jing Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1657372

638 views

Original Research

Published on 21 Oct 2025

A novel antioxidant peptide from black soybean [Glycine max (L.) Merr.] with verified MPO interaction and multi-scale antioxidant activity

in Nutrition and Food Science Technology

Dan Zhu
Hai Zheng
Xiaolin Xie
Bingqi Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649684

877 views

Original Research

Accepted on 20 Oct 2025

Comprehensive Nutritional Compositions of Traditional Dishes from Five Saudi Regions Using Elizabeth Stewart Hands and Associates Food Processor Software

in Nutrition and Food Science Technology

Reem Basaqr
El-Sayed Bakr
Yasmine Ibrahim
Yassmin Bujan
Kholoud Alqasimi
Abeer M. Aljaadi

Frontiers in Nutrition

184 views

Editorial

Published on 20 Oct 2025

Editorial: Deciphering microbial metabolites: their impact on gastrointestinal and metabolic health

in Nutrition and Food Science Technology

William J. Massey
Shafiya Imtiaz Rafiqi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1716777

498 views