Frontiers in Nutrition | Nutrition and Food Science Technology

Original Research

Published on 17 Apr 2025

Enhancing micronutrient bioavailability in wheat grain through organic fertilizer substitution

in Nutrition and Food Science Technology

Yafei Wang
Ronghui Ma
Jianlin Wei
Xiaoyan Fu
Shanshan Zhang
Zichao Zhao
Haitao Lin
Yu Xu
Deshui Tan
Xibao Gao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559537

815 views

Original Research

Accepted on 16 Apr 2025

Appraisal of functional properties, texture profile, and sensory characteristics of buffalo yogurt enriched with date and raisin dried paste

in Nutrition and Food Science Technology

Ahmed M. Hamed
Esmat Aly
Hesham A. Ismail

Frontiers in Nutrition

doi 10.3389/fnut.2025.1583386

310 views

Original Research

Published on 15 Apr 2025

Flaxseed protein content prediction based on hyperspectral wavelength selection with fractional order ant colony optimization

in Nutrition and Food Science Technology

Bo Wang
Junying Han
Chengzhong Liu
Jianping Zhang
Yanni Qi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1551029

656 views

Original Research

Published on 15 Apr 2025

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life

in Nutrition and Food Science Technology

Molly B. Ahern
Sven Genschick
Abraham Muluku
Ogan I. Mba
Shakuntala H. Thilsted

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536097

1,259 views

Editorial

Published on 11 Apr 2025

Editorial: Advancements in protein modification for enhanced digestibility

in Nutrition and Food Science Technology

Sajad Shokri
Marcela Jarpa-Parra

Frontiers in Nutrition

doi 10.3389/fnut.2025.1603394

898 views

Original Research

Published on 11 Apr 2025

Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans

in Nutrition and Food Science Technology

Haiyan Zhu
Zaoxia Pei
Lei Zhang
Jiahong Dong
Pengzhang Ji

Frontiers in Nutrition

doi 10.3389/fnut.2025.1581459

897 views

Editorial

Published on 08 Apr 2025

Editorial: Defining the role of Artificial Intelligence (AI) in the food sector and its applications

in Nutrition and Food Science Technology

Tarun Belwal
Rui Huang
Hefei Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1596699

960 views

Original Research

Published on 07 Apr 2025

Effects of camel hump fat, palm olein oil, and corn oil feed additives on plasma lipids and adipose tissues in rats

in Nutrition and Food Science Technology

Shaheed Mohammed Alshaikhsaleh
Farag Ali Saleh
Mutlag Mohammed Al-Otaibi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1587579

1,447 views

Original Research

Published on 04 Apr 2025

Purification, identification, and in silico screening of a multifunctional octapeptide from semen armeniacae glutelin-2 hydrolysates: restraining mechanisms to Keap1 and ACE, stability, and ferrous-transport efficiency

in Nutrition and Food Science Technology

Ziqing Jin
Ling Dang
Yan Li
Chen Feng
Xinling Song
Zhihui Wei
Jie Liu
Hao Wang
Yichan Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571161

806 views

Original Research

Published on 02 Apr 2025

Meat species authentication using portable hyperspectral imaging

in Nutrition and Food Science Technology

Yuewen Yu
Wei Chen
Dongjie Zhao
Hanwen Zhang
Wenliang Chen
Rong Liu
Chenxi Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577642

1,528 views

Correction

Published on 01 Apr 2025

Corrigendum: The future of cow's milk allergy – milk ladders in IgE-mediated food allergy

in Nutrition and Food Science Technology

Allison Hicks
David Fleischer
Carina Venter

Frontiers in Nutrition

doi 10.3389/fnut.2025.1521516

846 views

Original Research

Published on 26 Mar 2025

Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibility in vitro and glycemic response in young adults

in Nutrition and Food Science Technology

Hathami Alsuhebani
Sally S. Sakr
Hany Elkashef
Reham M. Algheshairy
Hani A. Alfheeaid
Metab Algeffari
Hend F. Alharbi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538441

1,715 views

Original Research

Published on 24 Mar 2025

Computational screening for novel α-glucosidase inhibitory peptides from Chlamys nobilis adductor muscle as a potential antidiabetic agent

in Nutrition and Food Science Technology

Haisheng Lin
Wen Wang
Lei Du
Jialong Gao
Wenhong Cao
Huina Zheng
Zhongqin Chen
Xiaoming Qin
Yuanwei Liang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1566107

822 views

Original Research

Published on 19 Mar 2025

Enhancing yield and quality: research and practice of agro-forest waste for Lentinus edodes (shiitake mushroom) cultivation

in Nutrition and Food Science Technology

Hongyan Xu
Guocai Han
Yanyan Li
Qing Meng
Yang Zhang
Yayi Wang
Songling Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1538039

989 views
1 citation

Original Research

Published on 18 Mar 2025

Combined analysis of proteomics and metabolism reveals critical roles of oxidoreductase activity in mushrooms stimulated by wolfberry and sea buckthorn substrates

in Nutrition and Food Science Technology

Yuan Zhao
Hongying Li
Youhua Yao
Qing Wei
Tilong Hu
Xia Li
Boxu Zhu
Hailing Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1543240

683 views

Original Research

Published on 18 Mar 2025

Impact of bio-processing treatments on the nutritional and anti-diabetic enzyme inhibitory properties of black wheat, barnyard millet, and black soybean

in Nutrition and Food Science Technology

Krati Goel
Archana Kushwaha
Anuradha Dutta
Satish Kumar Sharma
Navin Chandra Shahi
Dinesh Chandra Joshi
Anuradha Bhartiya
Pranshi Gupta

Frontiers in Nutrition

doi 10.3389/fnut.2025.1554993

648 views

Enhancing micronutrient bioavailability in wheat grain through organic fertilizer substitution

Appraisal of functional properties, texture profile, and sensory characteristics of buffalo yogurt enriched with date and raisin dried paste

Flaxseed protein content prediction based on hyperspectral wavelength selection with fractional order ant colony optimization

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life

Editorial: Advancements in protein modification for enhanced digestibility

Non-targeted metabolomics-mediated elucidation of metabolite changes in Polygonatum kingianum during traditional steaming with black beans

Editorial: Defining the role of Artificial Intelligence (AI) in the food sector and its applications

Effects of camel hump fat, palm olein oil, and corn oil feed additives on plasma lipids and adipose tissues in rats

Purification, identification, and in silico screening of a multifunctional octapeptide from semen armeniacae glutelin-2 hydrolysates: restraining mechanisms to Keap1 and ACE, stability, and ferrous-transport efficiency

Meat species authentication using portable hyperspectral imaging

Corrigendum: The future of cow's milk allergy – milk ladders in IgE-mediated food allergy

Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibility in vitro and glycemic response in young adults

Computational screening for novel α-glucosidase inhibitory peptides from Chlamys nobilis adductor muscle as a potential antidiabetic agent

Enhancing yield and quality: research and practice of agro-forest waste for Lentinus edodes (shiitake mushroom) cultivation

Combined analysis of proteomics and metabolism reveals critical roles of oxidoreductase activity in mushrooms stimulated by wolfberry and sea buckthorn substrates

Impact of bio-processing treatments on the nutritional and anti-diabetic enzyme inhibitory properties of black wheat, barnyard millet, and black soybean

Processing of fish products in Zambia for sustainable food systems and nutritious food for the first 1,000 days of life