Frontiers in Nutrition | Nutrition and Food Science Technology

Review

Published on 01 Oct 2025

Tracing microbial hazards in the aquatic supply chain: challenges, technologies, and future directions

in Nutrition and Food Science Technology

Jiayi Zhang
Tian Ding
Juhee Ahn
Zhaohuan Zhang
Xinyu Liao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1673037

319 views

Original Research

Published on 01 Oct 2025

Investigation of potential quality indicators for raw laver (Pyropia spp.) standardization: a collaborative approach between traditional assessment and analytical chemistry

in Nutrition and Food Science Technology

Seul-Ki Park
Gyuseok Lee
Gi-Un Seong
Du-Min Jo
Young-Mog Kim
Jeong-Seok Cho
Jeong-Ho Lim
Kee-Jai Park

Frontiers in Nutrition

doi 10.3389/fnut.2025.1676911

203 views

Review

Published on 01 Oct 2025

Avocado (Persea americana) peel: a promising source of bioactive compounds

in Nutrition and Food Science Technology

Morenikeji Abel Oke
Elijah Adegoke Adebayo
Nathaniel Aanu Ajisope
Busayo Mutiat Olowe
Oluwabunmi Susan Fasuan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1642969

485 views

Review

Published on 30 Sep 2025

The green healer: an updated review on the phytochemical profile and therapeutic potential of Aloe vera

in Nutrition and Food Science Technology

Aimen Abid
Mavra Javed
Saira Zafar
Syeda Andleeb Zahra Hamdani
Syed Hassan Bin Usman Shah
Juweria Abid
Abdul Momin Rizwan Ahmad

Frontiers in Nutrition

doi 10.3389/fnut.2025.1689700

1,007 views

Editorial

Accepted on 29 Sep 2025

Editorial: Recent Advances in Quality Control Technology for Fresh Fruits and Vegetables

in Nutrition and Food Science Technology

Li Wang
Dan Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1697510

202 views

Original Research

Accepted on 26 Sep 2025

Assessment of chitosan based edible coatings containing bioactive compounds derived from agricultural residue for improving postharvest quality characteristics of tomato (Solanum lycopersicum L.)

in Nutrition and Food Science Technology

Sujeeta Yadav
kamla malik
Kashish Sharma
Pushpa Dhillon
Dandu Harikarthik

Frontiers in Nutrition

doi 10.3389/fnut.2025.1673029

440 views

Original Research

Accepted on 26 Sep 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
Xie Xiaolin
Bingqi Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649684

329 views

Original Research

Accepted on 26 Sep 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

237 views

Review

Published on 26 Sep 2025

Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content

in Nutrition and Food Science Technology

Julius Mbiu
Teshale Assefa
Clare Mukankusi
Jean Claude Rubyogo
Mashamba Philipo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1658338

1,094 views

Original Research

Published on 26 Sep 2025

Prevention of anemia in children through the consumption of a blueberry and quinoa drink enriched with iron as part of a nutritional program

in Nutrition and Food Science Technology

Cinthya Neglia-Cermeño
Susana Edita Paredes-Díaz
Nancy Soto-Deza
Jaime Bazán-Cabellos
Nélida Milly Otiniano
Jorge Luis Díaz-Ortega
Luz Angélica Castro-Caracholi
Juan Ernesto Valdiviezo-Campos
Victoria Ramos Torres
Carol Abanto-Quiroa

Frontiers in Nutrition

doi 10.3389/fnut.2025.1639894

833 views

Original Research

Published on 26 Sep 2025

Effects of different drying methods on physical properties and anthocyanin and volatile compound contents of black sweet corn (Zea mays L. Saccharata Sturt)

in Nutrition and Food Science Technology

Pengyue Wang
Xue Chen
Xiqi Wei
Bingquan Xiong
Xiaomei Pan
Juhong Bai
Zidan Li
Xiangbo Xu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1682022

599 views

Original Research

Accepted on 25 Sep 2025

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

in Nutrition and Food Science Technology

Vanessa Haach
Karine Renata Dias Silveira
Maira A Peixoto
Ana Paula Passione Sá
Vanessa Gressler
Vivian Feddern
Adriana Mércia Guaratini Ibelli
Luciano Paulino Silva
Ana Paula Bastos

Frontiers in Nutrition

doi 10.3389/fnut.2025.1648935

206 views

Brief Research Report

Published on 25 Sep 2025

Mathematical models of the colonic microbiota: an evaluation of accuracy using in vitro fecal fermentation data

in Nutrition and Food Science Technology

Vitor Geniselli da Silva
Nick William Smith
Jane Adair Mullaney
Nicole Clémence Roy
Clare Wall
Warren Charles McNabb

Frontiers in Nutrition

doi 10.3389/fnut.2025.1623418

561 views

Original Research

Published on 24 Sep 2025

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
Diego Ballesteros-Vivas
Ricardo Vera-Bravo
Néstor-Julio García-Castro
Jorge-Eliecer Robles-Camargo
Geison Modesti Costa
Mauricio Espinal-Ruiz
Juan Pablo Caicedo-Trejos
Ana Karina Carrascal Camacho
Izlia-Jazheel Arroyo-Maya

Frontiers in Nutrition

doi 10.3389/fnut.2025.1626562

669 views

Original Research

Published on 24 Sep 2025

Antioxidant, neuroprotective and anti-inflammatory activity of Curcuma longa extracts: from green extraction to nanoemulsion

in Nutrition and Food Science Technology

Adriana Perez
Hugo A. Martinez-Correa
Fabiãn Parada-Alfonso
Zully Jimena Suárez Montenegro
Diego Ballesteros-Vivas
Gerardo Álvarez-Rivera
Alejandro Cifuentes
Elena Ibáñez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1619725

775 views

Original Research

Published on 24 Sep 2025

Enhancing antioxidant activity and quality of Triadica cochinchinensis honey via an automated temperature-humidity controlled cabinet

in Nutrition and Food Science Technology

Huizhi Jiang
Weixuan Chen
Wujun Jiang
Feng Liu
Xiaobo Wu
Weiyu Yan
Xujiang He
Zhijiang Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1641551

577 views