Review
Published on 06 Dec 2022
Mushrooms as future generation healthy foods
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1050099
- 28,069 views
- 95 citations
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291 articles
Original Research
Published on 02 Dec 2022
A pathway towards the development and evolution of consumer behavior: Policy directions for sustainable development and improvement of nutrition
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1066444
- 2,791 views
- 11 citations
Original Research
Published on 24 Nov 2022
Determinants of stunting in children aged between 6–23 months in Musanze region, Rwanda
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1044350
- 4,775 views
- 11 citations
Original Research
Published on 24 Nov 2022
Impact of aging on food consumption in rural China: Implications for dietary upgrading and health improvement
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.933343
- 3,944 views
- 3 citations
Original Research
Published on 23 Nov 2022
Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.963368
- 2,736 views
- 4 citations
Original Research
Published on 22 Nov 2022
Pulsed electric field increases the extraction yield of extra virgin olive oil without loss of its biological properties
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1065543
- 3,416 views
- 11 citations
Original Research
Published on 10 Nov 2022
Profiling consumers with an environmentally sustainable and healthy diet: The case of Spanish households
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1035142
- 3,124 views
- 6 citations
Original Research
Published on 10 Nov 2022
Zinc agronomic biofortification of staple crops may be a cost-effective strategy to alleviate zinc deficiency in Ethiopia
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1037161
- 3,131 views
- 6 citations
Original Research
Published on 10 Nov 2022
Comparing meat abstainers with avid meat eaters and committed meat reducers
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1016858
- 6,240 views
- 25 citations
Original Research
Published on 09 Nov 2022
Isolation and characterization of a novel human intestinal Enterococcus faecium FUA027 capable of producing urolithin A from ellagic acid
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1039697
- 4,309 views
- 17 citations
Original Research
Published on 09 Nov 2022
Comparative assessment of nutritional and functional properties of different sorghum genotypes for ensuring nutritional security in dryland agro-ecosystem
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1048789
- 3,369 views
- 6 citations
Review
Published on 04 Nov 2022
Escalate protein plates from legumes for sustainable human nutrition
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.977986
- 84,316 views
- 41 citations
Systematic Review
Published on 03 Nov 2022
Getting ahead of the pandemic curve: A systematic review of critical determining factors for innovation adoption in ensuring food security
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.986324
- 4,380 views
- 3 citations
Original Research
Published on 28 Oct 2022
Antidiabetic activity of Solanum torvum fruit extract in streptozotocin-induced diabetic rats
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.987552
- 16,218 views
- 20 citations
Original Research
Published on 24 Oct 2022
A cross-sectional study on the effect of dietary zinc intake on the relationship between serum vitamin D3 and HOMA-IR
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.945811
- 4,501 views
- 2 citations
Original Research
Published on 21 Oct 2022
Variation of vitamin B contents in maize inbred lines: Potential genetic resources for biofortification
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2022.1029119
- 3,757 views
- 7 citations