ORIGINAL RESEARCH
Accepted on 13 Oct 2025
Moringa oleifera Lam. leaf supplementation enhances egg quality parameters and commercial value in laying hens
doi 10.3389/fnut.2025.1702478
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Analysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food Products
Analysis of Innovations in Food Development: Improving Nutritional Value, Flavor and Texture in Food Products
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Articles
ORIGINAL RESEARCH
Published on 01 Oct 2025
Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology
doi 10.3389/fnut.2025.1609333
- 590 views
ORIGINAL RESEARCH
Published on 22 May 2025
Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (Loligo forbesii) powder
doi 10.3389/fnut.2025.1615629
- 1,319 views
ORIGINAL RESEARCH
Published on 21 May 2025
Comprehensive characterization and valorization potential of Amazonian Sacha inchi (Plukenetia volubilis L.) seeds, oil, and oilcake by-products for sustainable food applications
doi 10.3389/fnut.2025.1597300
- 2,682 views
- 2 citations
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
doi 10.3389/fnut.2025.1538441
- 2,682 views
ORIGINAL RESEARCH
Published on 12 Mar 2025
Predicting carbohydrate quality in a global database of packaged foods
doi 10.3389/fnut.2025.1530846
- 2,422 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
doi 10.3389/fnut.2025.1537357
- 2,293 views
ORIGINAL RESEARCH
Published on 17 Jul 2024
Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties
doi 10.3389/fnut.2024.1385877
- 2,119 views
- 3 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
doi 10.3389/fnut.2024.1341539
- 4,792 views
- 7 citations
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