Frontiers in Nutrition | Nutrition and Food Science Technology

Mini Review

Published on 17 Jan 2024

Reducing meat consumption in Central Asia through 3D printing of plant-based protein—enhanced alternatives—a mini review

in Nutrition and Food Science Technology

Ulanbek Auyeskhan
Arman Azhbagambetov
Temirlan Sadykov
Damira Dairabayeva
Didier Talamona
Mei-Yen Chan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1308836

5,886 views
8 citations

Review

Published on 17 Jan 2024

Recent advances in the extraction, purification, structural-property correlations, and antiobesity mechanism of traditional Chinese medicine-derived polysaccharides: a review

in Nutrition and Food Science Technology

Nannan Zhi
Xiangwei Chang
Xinrui Wang
Jian Guo
Juan Chen
Shuangying Gui

Frontiers in Nutrition

doi 10.3389/fnut.2023.1341583

3,548 views
9 citations

Original Research

Published on 16 Jan 2024

The quality of selected raw and pasteurized honeys based on their sensory profiles and consumer preferences

in Nutrition and Food Science Technology

Marek Kardas
Wiktoria Staśkiewicz-Bartecka
Katarzyna Sołtys
Lechowsław Dul
Anna-Maria Sapała
Agata Kiciak
Agnieszka Bielaszka
Justyna Kardas

Frontiers in Nutrition

doi 10.3389/fnut.2023.1330307

2,937 views
5 citations

Original Research

Published on 16 Jan 2024

Identification of RNAi hypoallergic bread wheat lines for wheat-dependent exercise-induced anaphylaxis patients

in Nutrition and Food Science Technology

María H. Guzmán-López
Violeta Ruipérez
Miriam Marín-Sanz
Isabel Ojeda-Fernández
Pedro Ojeda-Fernández
José Antonio Garrote-Adrados
Eduardo Arranz-Sanz
Francisco Barro

Frontiers in Nutrition

doi 10.3389/fnut.2023.1319888

2,709 views
2 citations

Editorial

Published on 15 Jan 2024

Editorial: Plant bioactives: challenges of extraction and processing

in Nutrition and Food Science Technology

Allah Rakha
Aamir Shehzad
Kamran Khan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1357925

1,647 views
1 citation

Original Research

Published on 12 Jan 2024

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

in Nutrition and Food Science Technology

Yuliya Pronina
Olga Belozertseva
Zhanar Nabiyeva
Annachiara Pirozzi
Serena Carpentieri
Giovanna Ferrari
Elmira Bazylkhanova
Anastasiya Burlyayeva

Frontiers in Nutrition

doi 10.3389/fnut.2023.1321004

11,242 views
5 citations

Systematic Review

Published on 11 Jan 2024

A comprehensive review of Cornus officinalis: health benefits, phytochemistry, and pharmacological effects for functional drug and food development

in Nutrition and Food Science Technology

Wenhui Deng
Yuchen Liu
Yaodong Guo
Jie Chen
Hassan Idris Abdu
Muhmmad R. U. Khan
Chella Perumal Palanisamy
Jinjin Pei
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2023.1309963

13,081 views
15 citations

Original Research

Published on 11 Jan 2024

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

in Nutrition and Food Science Technology

Emmanuel Anyachukwu Irondi
Abigael Odunayo Bankole
Wasiu Awoyale
Emmanuel Oladipo Ajani
Emmanuel Oladeji Alamu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1340679

3,825 views
1 citation

Original Research

Published on 11 Jan 2024

Capacity and kinetics of zearalenone adsorption by Geotrichum candidum LG-8 and its dried fragments in solution

in Nutrition and Food Science Technology

Fengping Jiao
Xianping Cui
Shujin Shi
Guozheng Jiang
Mingsheng Dong
Ling Meng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1338454

1,436 views
1 citation

Original Research

Published on 11 Jan 2024

Assessment of the color of orange juice in the context of dietitians’ food preferences

in Nutrition and Food Science Technology

Marek Kardas
Agata Kiciak
Kamila Szynal
Barbara Sitkiewicz
Wiktoria Staśkiewicz-Bartecka
Agnieszka Bielaszka

Frontiers in Nutrition

doi 10.3389/fnut.2023.1328795

3,701 views
4 citations

Original Research

Published on 10 Jan 2024

Nano casein–pectin complex: exploring physicochemical, organoleptic properties, and LAB viability in skimmed milk and low-fat yoghurt

in Nutrition and Food Science Technology

Mohamed A. E. Gomaa
Marwa G. Allam
Esraa Mokhtar
Eman H. E. Ayad
Saeid M. Darwish
Amira M. G. Darwish

Frontiers in Nutrition

doi 10.3389/fnut.2023.1288202

2,597 views
4 citations

Original Research

Published on 09 Jan 2024

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

in Nutrition and Food Science Technology

Ovidiu Tiţa
Maria Adelina Constantinescu
Mihaela Adriana Tiţa
Cristina Bătuşaru
Ion Mironescu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1260076

3,964 views
6 citations

Editorial

Published on 08 Jan 2024

Editorial: Insights into food science and technology in Latin America

in Nutrition and Food Science Technology

Andrea del Pilar Sánchez-Camargo
Janet Alejandra Gutierrez-Uribe
María Fernanda Silva
Sandra Regina Salvador Ferreira
Alejandro Cifuentes
Elena Ibañez

Frontiers in Nutrition

doi 10.3389/fnut.2023.1354709

1,356 views

Original Research

Published on 05 Jan 2024

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.2023.1297926

7,062 views
9 citations

Original Research

Published on 05 Jan 2024

Physiological and transcriptomic analysis dissects the molecular mechanism governing meat quality during postmortem aging in Hu sheep (Ovis aries)

in Nutrition and Food Science Technology

Huan Li
Yan-Hui Feng
Chao Xia
Yu Chen
Xin-Yi Lu
Yue Wei
Le-Le Qian
Meng-Yao Zhu
Guo-Yv Gao
Ya-Fei Meng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1321938

3,390 views
3 citations

Editorial

Published on 05 Jan 2024

Editorial: Food sustainability: challenges and opportunities for the future

in Nutrition and Food Science Technology

Monika Thakur
Vinod K. Modi
Simin Feng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1341427

4,036 views
1 citation