Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Accepted on 16 Jun 2025

Near-Infrared Spectroscopy prediction of dry matter and starch content in cassava using optimized calibration models

in Nutrition and Food Science Technology

Paulo Henrique Ramos Guimarães
Massaine Bandeira Sousa
Marcos de Souza Campos
Cinara Fernanda Garcia Morales
Eder Jorge Oliveira

Frontiers in Nutrition

doi 10.3389/fnut.2025.1617491

192 views

Original Research

Accepted on 11 Jun 2025

Bioprospecting and Mechanistic Insights of Trichoderma spp. for Suppression of Ganoderma-Induced Basal Stem Rot in Oil Palm

in Nutrition and Food Science Technology

Amrutha Lakshmi M.
Indraja M
Udai B. Singh
ARNS Subanna
GK Challa
Ritu Mawar
Wadzani Palnam Dauda

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582047

158 views

Original Research

Accepted on 10 Jun 2025

Subcritical Fluid and Molecular Distillation Extraction of Nannochloropsis gaditana Lipid and Its Metabolic Benefits in Hyperlipidemic Mice

in Nutrition and Food Science Technology

Ruilong Meng
Yu Zhang
Yishan Jiang
Bin Li
Xi Chen
Sun Zhongliang
Liqin Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615332

150 views

Original Research

Published on 10 Jun 2025

Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions

in Nutrition and Food Science Technology

Xiaoyu Fan
Yurui Li
Suping Cui

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577660

488 views

Original Research

Accepted on 09 Jun 2025

RNA-Seq Analysis of Shrimp Tropomyosin-Induced Allergic Reactions through PI3K/Akt Pathway

in Nutrition and Food Science Technology

Yanchu Li
Yuying Yang
Junyao Li
Rui Guo
Zhiqiang Niu
Weicheng Hu
Shucheng Liu
Shuai Wei

Frontiers in Nutrition

doi 10.3389/fnut.2025.1623971

185 views

Original Research

Published on 09 Jun 2025

Using sodium glycodeoxycholate to develop a temporary infant-like gut barrier model, in vitro

in Nutrition and Food Science Technology

Francesca Bietto
Elena Arranz
Beatriz Miralles
Cristina Gómez-Marín
Eva Rath
Alice J. Lucey
Linda Giblin

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577369

899 views

Original Research

Published on 06 Jun 2025

Optimizing microwave-assisted extraction of ursolic acid from apple pomace using response surface methodology

in Nutrition and Food Science Technology

Xiyun Sun
Wenjian Zhang
Xianjun Meng
Sajad Shokri

Frontiers in Nutrition

doi 10.3389/fnut.2025.1604863

759 views

Review

Accepted on 03 Jun 2025

A comprehensive review on optical and electrochemical aptasensor for detection of Fumonisin B1

in Nutrition and Food Science Technology

Jiayu Ma
Xiaodong Guo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1596673

171 views

Original Research

Published on 02 Jun 2025

Synergistic effects of 1-MCP and H₂S co-treatment on sugar and energy metabolisms in postharvest strawberry fruit

in Nutrition and Food Science Technology

Xingyue Wang
Tian Qiu
JingJing Jiang
Kaili Shi
Zhikang Liu
YanYan Wang
Qingyuan Song
Chen Zhang
Tingyu Wu
Dan Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615783

877 views

Original Research

Published on 29 May 2025

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

in Nutrition and Food Science Technology

Anqi Cao
Mingyi Yang
Chaofan Hu
Asem M. Abdelshafy
Jicheng Bao
Sining Yan
Guoquan Lu
Yuge Guan
Jiyu Cheng
Linjiang Pang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597754

805 views

Original Research

Published on 22 May 2025

Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder

in Nutrition and Food Science Technology

Rehab F. M. Ali
Ayman M. El-Anany

Frontiers in Nutrition

doi 10.3389/fnut.2025.1615629

885 views

Original Research

Published on 21 May 2025

Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications

in Nutrition and Food Science Technology

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
José R. Mora
Andrea C. Landázuri
Paola Vásconez Duchicela
Julio Vásconez Espinoza
Pablo Beltrán-Ayala
María J. Andrade-Cuvi
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1597300

1,590 views

Original Research

Published on 21 May 2025

Development of the Ajinomoto Group Nutrient Profiling System for Japanese Meals

in Nutrition and Food Science Technology

Hiroko Jinzu
Keishiro Arima
Hiroaki Kobayashi
Shunji Sakai
Sachi Nii
Yuki Nakayama
Yuki Okabe
Chie Furuta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1568181

1,701 views

Review

Accepted on 20 May 2025

Natural Solutions for Diabetes: The Therapeutic Potential of Plants and Mushrooms

in Nutrition and Food Science Technology

Aleksandra Sknepnek
Dunja Miletić
Alena Stupar
Ana Salević-Jelić
Viktor Nedović
Aleksandra Cvetanovic Kljakic

Frontiers in Nutrition

doi 10.3389/fnut.2025.1511049

240 views

Mini Review

Published on 20 May 2025

Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond

in Nutrition and Food Science Technology

Thalia Marina Llalla Vidal
Gregor Macnab
Shane Mitchell
Matthew Flavel

Frontiers in Nutrition

doi 10.3389/fnut.2025.1603101

1,208 views

Original Research

Published on 19 May 2025

Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods

in Nutrition and Food Science Technology

Xin Gao
Junyan Yang
Haojie Wang
Jiancai Mao
Lipeng Wu
Junhua Li
Xuhui Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1548271

836 views