Mini Review
Accepted on 11 Oct 2026
Research Progress on Immunosensing and Aptasensing of Ochratoxin A
in Nutrition and Food Science Technology
Frontiers in Nutrition
Type at least 3 characters
1,704 articles
articles
Review
Accepted on 11 Oct 2026
Beyond Basic Taste: Mechanisms, Measurement, and Food-Matrix Translation of Non-Basic Oral Sensations
in Nutrition and Food Science Technology
Frontiers in Nutrition
Original Research
Published on 09 Oct 2026
Riboflavin-photosensitized lipid oxidation in oil-in-water nanoemulsions: effects of oxygen scavengers and metal chelator
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1924218
- 419 views
Original Research
Published on 08 Oct 2026
Dry fractionation of chickpea flour: balancing protein enrichment, coproduct functionality and environmental sustainability
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1984022
- 470 views
Original Research
Accepted on 07 Oct 2026
Effect of continuous high thermal processing on physico-chemical and nutritional alterations in cold-pressed and refined edible oils
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 113 views
Review
Accepted on 05 Oct 2026
Functional Resilience Strategies for Environmental Destabilization of Antagonistic Yeast Metabolite-Mediated Postharvest Biocontrol Management
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 191 views
Editorial
Accepted on 05 Oct 2026
Editorial: Edible Oil: Extraction Technology, Detection Method, Quality and Nutrition Evaluation
in Nutrition and Food Science Technology
Frontiers in Nutrition
Original Research
Published on 05 Oct 2026
Phenolic compounds and antioxidant activities of moringa leaf processed by solid-state fermentation with A.niger
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1970171
- 432 views
Original Research
Published on 05 Oct 2026
S-HPABA, a marine fungal-derived bioactive compound, exhibits potent lipid-lowering efficacy and safety in modulating lipid dysregulation revealed by integrative lipidomics and molecular biology approaches
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1855150
- 487 views
Review
Accepted on 02 Oct 2026
Enzymatic browning in fresh-cut fruits and vegetables: a comprehensive review of biochemical etiologies, detection techniques, and control strategies
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 249 views
Editorial
Published on 02 Oct 2026
Editorial: Advanced biosensors and chemosensors toward mycotoxins analysis for food safety
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.2006057
- 651 views
Original Research
Published on 02 Oct 2026
Comparative characterization of volatile components in commercial Huangjiu with different sweetness classifications using electronic nose, HS-SPME-GC-MS and GC-IMS
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1941350
- 480 views
Original Research
Accepted on 01 Oct 2026
Physicochemical and Bioactive Properties of Dehydrated Mango Pulp (Mangifera indica) Using Solar Technology in the Amazonas Region, Peru
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 158 views
Policy and Practice Reviews
Accepted on 30 Sep 2026
From Sludge to Supper: Biosolids as a Potential Source of Microplastics into the Food Chain
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 162 views
Original Research
Accepted on 30 Sep 2026
Kanzan Cherry Blossom and its active compounds Attenuate Methylglyoxal-Induced Skin Fibroblast Senescence Through RAGE/NF-κB Suppression and ECM Restoration
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 195 views
Original Research
Accepted on 29 Sep 2026
Anti-bladder cancer effects of nuciferine, a bioactive compound extracted from Nelumbo nucifera leaves
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 129 views
Original Research
Published on 28 Sep 2026
Assessment of the effects of different frying oils and red beet peel powder on acrylamide formation, lipid oxidation, and quality characteristics of meatballs
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1930556
- 516 views
Editorial
Published on 28 Sep 2026
Editorial: Turning fishery by-products into nutritional gold: strategies and innovations
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1987874
- 765 views
Original Research
Accepted on 25 Sep 2026
Reciprocal modulation between beef protein and wine phenolics during in vitro co-digestion: A proposed ternary complex-mediated mechanism modulated by cooking technique
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 226 views
Review
Published on 24 Sep 2026
Next-generation bio-packaging systems for food safety and shelf-life extension: controlled-release antimicrobial strategies and migration control
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1948313
- 779 views
Original Research
Published on 24 Sep 2026
Multi-objective optimization of ultrasound-assisted extraction for enhanced bioactive recovery from bee bread
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1970806
- 737 views
Review
Published on 23 Sep 2026
Hempseeds as sustainable plant-based source of bioactive peptides with biofunctional properties
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1926667
- 860 views
Clinical Trial
Published on 23 Sep 2026
Enhanced bioavailability and short-term safety of a micellar green tea extract formulation co-delivered with N-acetylcysteine: a randomized crossover study in healthy adults
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2026.1940156
- 2,073 views
Original Research
Accepted on 20 Sep 2026
Production Of White Cheese Using The Gel Brine Technique And Determination Of Its Physicochemical, Color, And Microbiological Properties Using Multivariate Statistical Analyses
in Nutrition and Food Science Technology
Frontiers in Nutrition
- 221 views