Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 06 Jan 2026

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink

in Nutrition and Food Science Technology

Jacob Ojobi Omedi
Cheng Chen
Angelo Uriho
Shuning Zhang
Li Liang
Qibo Zou
Yan Xu
Min Zhang
Yuchuan Wang
Weining Huang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1668661

227 views

Original Research

Accepted on 05 Jan 2026

Processed carp scales as a functional food for sepsis protection: enhancing amino acid content and bioactive peptide profiles

in Nutrition and Food Science Technology

Min Tang
Lisha Yan
Qiong Wang

Frontiers in Nutrition

Original Research

Accepted on 05 Jan 2026

Effect of atmospheric cold plasma on the quality of fish meat from different parts of larger yellow croaker during refrigeration

in Nutrition and Food Science Technology

Chenyi Yang
Jiaxi Cai
Shanggui Deng
Mengyuan Xu
Huiqi Dai
Sitong Shan
Yuanpei Gao
Ruizhi Yang
Hao Lan

Frontiers in Nutrition

Original Research

Accepted on 29 Dec 2025

Optimization of Kefir Fermentation with Plantain Peel Addition: Effects on Composition, Microbial Viability, and Sensory Quality

in Nutrition and Food Science Technology

ANDREA PISSATTO PERES
Claudia Puerari
Juliana Aparecida Correia Bento
Rafael Alexandre dos Santos Martins
Yasmin Ourives Domingues
Maressa Caldeira Morzelle

Frontiers in Nutrition

Original Research

Accepted on 26 Dec 2025

Impact of Water Ion Content on Milk Protein Concentrate Gel Properties

in Nutrition and Food Science Technology

Yanbing Xu
Xilong Zhou
Junhui Diao
Juan Zhang
Zhenmin Liu

Frontiers in Nutrition

Original Research

Accepted on 26 Dec 2025

Analysis of Microbial Diversity of Traditional Chinese Starters and Screening of Special Flavor Yeast for Chinese Baked Flatbread

in Nutrition and Food Science Technology

Yixi Yang
Yuanhui Wang
Boyu Li
Chen Chen
Yixian Zhao
Lulu Pan
Restituto Tocmo
Guoqiang Zhang
Qidong Zhang
Huang Zhang

Frontiers in Nutrition

172 views

Original Research

Accepted on 23 Dec 2025

First report on degradation of Alternaria toxins in apple juice by UV-C treatment

in Nutrition and Food Science Technology

Ufuk Gokce Ayranci
HAKAN KARACA

Frontiers in Nutrition

Perspective

Accepted on 22 Dec 2025

Regulatory Responses to Foodborne Illness Outbreaks in the United States and Their Implications for Food Safety

in Nutrition and Food Science Technology

Grishma Prabhukhot

Frontiers in Nutrition

126 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

3,001 views

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

632 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

760 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

570 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

675 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

544 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

453 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

810 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

643 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

777 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

571 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

147 views

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

1,659 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

371 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

1,726 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

523 views

1,497 articles

articles

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink

Processed carp scales as a functional food for sepsis protection: enhancing amino acid content and bioactive peptide profiles

Effect of atmospheric cold plasma on the quality of fish meat from different parts of larger yellow croaker during refrigeration

Optimization of Kefir Fermentation with Plantain Peel Addition: Effects on Composition, Microbial Viability, and Sensory Quality

Impact of Water Ion Content on Milk Protein Concentrate Gel Properties

Analysis of Microbial Diversity of Traditional Chinese Starters and Screening of Special Flavor Yeast for Chinese Baked Flatbread

First report on degradation of Alternaria toxins in apple juice by UV-C treatment

Regulatory Responses to Foodborne Illness Outbreaks in the United States and Their Implications for Food Safety

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

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

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

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

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

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

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