Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 11 Mar 2025

Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties

in Nutrition and Food Science Technology

Docus Alowo
Solomon Olum
Ivan Muzira Mukisa
Duncan Ongeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1520510

1,042 views

Original Research

Published on 10 Mar 2025

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method

in Nutrition and Food Science Technology

Tilal Sayed Abdelhalim
Manhal Gobara Hamid
Mazahir Shaheen
Claudia Böhme
Khitma A. Sir Elkhatim
Yousif M. A. Idris
Mohammed Hamad
Faraz Muneer
Mahbubjon Rahmatov
Mohammed Elsafy

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563247

802 views
1 citation

Editorial

Published on 06 Mar 2025

Editorial: Processing technology for antioxidants in food production

in Nutrition and Food Science Technology

Ziliang Liu
Jun Wang
Lizhen Deng
Chang Chen
Xianlong Yu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1576901

1,240 views

Review

Published on 05 Mar 2025

Advancing functional foods: a systematic analysis of plant-derived exosome-like nanoparticles and their health-promoting properties

in Nutrition and Food Science Technology

Ke Che
Cong Wang
Hao Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1544746

3,708 views
1 citation

Original Research

Published on 05 Mar 2025

Development of nutrient-rich complementary foods using locally sourced ingredients for low-income households in Eastern Ethiopia

in Nutrition and Food Science Technology

Anbesse Girma Shewa
Shewangizawe Teketele Anamoo
Solomon Abera
Mikiyas Kebede Ali
Jalene Gelan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1537357

1,597 views

Original Research

Published on 04 Mar 2025

Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity

in Nutrition and Food Science Technology

Caiyan Meng
Yutong Wang
Jiawen Xie
Jiajia Xuan
Jingze Geng
Guanhui Liu
Jie Tu
Hang Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1551689

1,233 views
1 citation

Mini Review

Published on 25 Feb 2025

The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective

in Nutrition and Food Science Technology

Xiao Yuan
Zhaoxia Zhan
Wei Lin
Can Zhang
Bin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1534594

1,154 views
3 citations

Editorial

Published on 25 Feb 2025

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

in Nutrition and Food Science Technology

Oluwafemi Ayodeji Adebo
John Gieng
Xi Feng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571781

1,072 views

Original Research

Published on 25 Feb 2025

Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine

in Nutrition and Food Science Technology

Bo Ding
Ling Xiong
Shutian Zhao
Ying Lin
Penghui Guo
Wenxue Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559599

1,265 views

Original Research

Published on 24 Feb 2025

Disconnection between sugars reduction and calorie reduction in baked goods and breakfast cereals with sugars-related nutrient content claims in the Canadian marketplace

in Nutrition and Food Science Technology

Ye Flora Wang
Sandra Marsden
Chiara DiAngelo
Abigail Clarke
Anita Chung
Jessica Yu
Zhongqi Fan
Julian Cooper
David Kitts

Frontiers in Nutrition

doi 10.3389/fnut.2025.1539695

1,406 views

Original Research

Published on 19 Feb 2025

Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties

in Nutrition and Food Science Technology

Gabriela N. Tenea
Erika Perugachi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1552745

1,402 views
1 citation

Original Research

Published on 19 Feb 2025

Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties

in Nutrition and Food Science Technology

Yuhua Yang
Li Fan
Yiqin Lin
Yan Huang
Jianming Zhang
Shaohua Li
Chunhua Ma
Xi Cheng
Wee Yin Koh
Thuan-Chew Tan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538848

1,126 views

Original Research

Published on 11 Feb 2025

Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods

in Nutrition and Food Science Technology

Diana Nur Afifah
Daniaty Afifatus Salam
Fitria Nugraheni
Nina Resti
Rachma Purwanti
Gemala Anjani
Mursid Tri Susilo
Nuryanto
Made Astawan
Irma Sarita Rahmawati

Frontiers in Nutrition

doi 10.3389/fnut.2025.1527865

1,433 views

Editorial

Published on 07 Feb 2025

Editorial: Wheat: from nutrition to cultivation and technology

in Nutrition and Food Science Technology

Bojana Voučko
Elena Bartkiene
Marianna Rakszegi
João Miguel F. Rocha

Frontiers in Nutrition

doi 10.3389/fnut.2025.1563397

1,451 views
1 citation

Editorial

Published on 06 Feb 2025

Editorial: Microbial safety of animal-based food products

in Nutrition and Food Science Technology

María J. Andrade
Micaela Álvarez
Paula Rodrigues

Frontiers in Nutrition

doi 10.3389/fnut.2025.1561962

930 views

Review

Published on 05 Feb 2025

A step forward in enhancing the health-promoting properties of whole tomato as a functional food to lower the impact of non-communicable diseases

in Nutrition and Food Science Technology

Pier Giorgio Natali
Mauro Piantelli
Alessandra Sottini
Margherita Eufemi
Cristina Banfi
Luisa Imberti

Frontiers in Nutrition

doi 10.3389/fnut.2025.1519905

6,626 views
2 citations