Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 11 Apr 2024

Evaluation of the safety and quality of Brazil nuts (Bertholletia excelsa) using the tools of dna sequencing technology and aflatoxin profile

in Nutrition and Food Science Technology

Victor J. R. Esperança
Paula I. O. Moreira
Davy W. H. Chávez
Otniel Freitas-Silva

Frontiers in Nutrition

doi 10.3389/fnut.2024.1357778

3,828 views

Editorial

Published on 10 Apr 2024

Editorial: Advances in cereals and millets nutrition research

in Nutrition and Food Science Technology

Marta Mesías
Francisco J. Morales
Om Prakash Gupta
Harpreet Kaur Oberoi
K. N. Ganapathy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1349757

1,667 views

Original Research

Published on 04 Apr 2024

Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds

in Nutrition and Food Science Technology

Enrico Casadei
Enrico Valli
Alessandra Bendini
Sara Barbieri
Rosalba Tucci
Federico Ferioli
Tullia Gallina Toschi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1353832

2,102 views
5 citations

Original Research

Published on 03 Apr 2024

Co-encapsulation of omega-3 and vitamin D3 in beeswax solid lipid nanoparticles to evaluate physicochemical and in vitro release properties

in Nutrition and Food Science Technology

Mohammad Shakeri
Runak Ghobadi
Sara Sohrabvandi
Elham Khanniri
Neda Mollakhalili-Meybodi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1323067

4,213 views
9 citations

Review

Published on 02 Apr 2024

Health benefits of bluefin tuna consumption: (Thunnus thynnus) as a case study

in Nutrition and Food Science Technology

F. Chamorro
L. Cassani
P. Garcia-Oliveira
M. Barral-Martinez
A. O. S. Jorge
A. G. Pereira
Paz Otero
M. Fraga-Corral
M. Beatriz P. P. Oliveira
M. A. Prieto

Frontiers in Nutrition

doi 10.3389/fnut.2024.1340121

8,073 views
5 citations

Original Research

Published on 26 Mar 2024

Effect of quinoa (Chenopodium quinoa W.) flour supplementation in breads on the lipid profile and glycemic index: an in vivo study

in Nutrition and Food Science Technology

Natasha R. Marak
Pranati Das
Manashi Das Purkayastha
Luna Dutta Baruah

Frontiers in Nutrition

doi 10.3389/fnut.2024.1341539

4,179 views
7 citations

Original Research

Published on 26 Mar 2024

NutriGreen image dataset: a collection of annotated nutrition, organic, and vegan food products

in Nutrition and Food Science Technology

Jan Drole
Igor Pravst
Tome Eftimov
Barbara Koroušić Seljak

Frontiers in Nutrition

doi 10.3389/fnut.2024.1342823

3,869 views
1 citation

Original Research

Published on 25 Mar 2024

Development of a highly sensitive colloidal gold semiquantitative method for the determination of difenoconazole residues in citrus

in Nutrition and Food Science Technology

Ruobing Wang
Min Gong
Yang Liu
Weiran Zhu
Kai Zhang
Yidi Zhao
Chen Yin
Yuan Liu
Jian Wang
Yuping Wan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1341219

1,743 views
2 citations

Editorial

Published on 22 Mar 2024

Editorial: Nutrition and sustainable development goal 12: responsible consumption

in Nutrition and Food Science Technology

Muhammad Bilal Sadiq
Luca Secondi
Elena Velickova
João Miguel Rocha
Laura Rossi
Ximena Schmidt Rivera
Graziana Difonzo
Monica Rosa Loizzo
Fatih Ozögul

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394417

2,597 views
1 citation

Review

Published on 20 Mar 2024

Recent advances and role of melatonin in post-harvest quality preservation of shiitake (Lentinula edodes)

in Nutrition and Food Science Technology

Hafiz Umair Asdullah
Feng Chen
Muhammad A. Hassan
Asad Abbas
Shoukat Sajad
Muhammad Rafiq
Muhammad Adnan Raza
Arslan Tahir
Dongliang Wang
Yougen Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1348235

6,646 views
5 citations

Original Research

Published on 20 Mar 2024

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid

in Nutrition and Food Science Technology

Huan Xie
Xiao-Mei Sha
Ping Yuan
Jia-Le Li
Zi-Zi Hu
Zong-Cai Tu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1343394

2,326 views
6 citations

Review

Published on 20 Mar 2024

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

in Nutrition and Food Science Technology

Nathália Trunckle Baptista
Robin Dessalles
Anne-Kathrin Illner
Patrice Ville
Léa Ribet
Pauline M. Anton
Mickaël Durand-Dubief

Frontiers in Nutrition

doi 10.3389/fnut.2024.1369950

10,934 views
9 citations

Correction

Published on 15 Mar 2024

Corrigendum: Random cellulose acetate nanofibers: a breakthrough for cultivated meat production

in Nutrition and Food Science Technology

Ana Elisa Antunes dos Santos
Jorge Luís Guadalupe
Juliano Douglas Silva Albergaria
Itallo Augusto Almeida
Amanda Maria Siqueira Moreira
Aline Gonçalves Lio Copola
Isabella Paula de Araújo
Ana Maria de Paula
Bernardo Ruegger Almeida Neves
João Paulo Ferreira Santos

Frontiers in Nutrition

doi 10.3389/fnut.2024.1374847

1,710 views

Original Research

Published on 15 Mar 2024

Simple fabrication of electrochemical sensor based on integration of dual signal amplification by the supporting electrode and modified nanochannel array for direct and sensitive detection of vitamin B2

in Nutrition and Food Science Technology

Yafei Wu
Zhuxuan Shi
Junjie Liu
Tao Luo
Fengna Xi
Qi Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1352938

2,726 views
10 citations

Original Research

Published on 14 Mar 2024

Prediction and visualization map for physicochemical indices of kiwifruits by hyperspectral imaging

in Nutrition and Food Science Technology

Qinglong Meng
Tao Tan
Shunan Feng
Qingchun Wen
Jing Shang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1364274

1,892 views
4 citations

Editorial

Published on 13 Mar 2024

Editorial: Trends in the design of functional foods for human health

in Nutrition and Food Science Technology

Erick P. Gutiérrez-Grijalva
Marcela Gaytán-Martínez
Liliana Santos-Zea

Frontiers in Nutrition

doi 10.3389/fnut.2024.1393366

1,801 views
4 citations