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
doi 10.3389/fnut.2025.1583386
- 158 views
- 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 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
- 880 views
ORIGINAL RESEARCH
Published on 12 Mar 2025
Predicting carbohydrate quality in a global database of packaged foods
doi 10.3389/fnut.2025.1530846
- 716 views
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
- 856 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
- 1,385 views
- 1 citation
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
- 2,991 views
- 6 citations
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