Original Research
Accepted on 19 Jan 2024
Experiences and perceptions of people with celiac disease, food allergies and food intolerance when dining out
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1321360
Type at least 3 characters
1,105 articles
Articles
Editorial
Accepted on 19 Jan 2024
"Editorial: Exploiting the potential of native and modified legume proteins for the development of functional foods"
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1361730
Original Research
Published on 19 Jan 2024
Natural deep eutectic solvents-based green extraction of vanillin: optimization, purification, and bioactivity assessment
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2023.1279552
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1308836
- 417 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1341583
- 168 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1330307
- 231 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1319888
- 275 views
Original Research
Accepted on 15 Jan 2024
Antioxidant, aroma, and sensory characteristics of Maillard reaction products from Urechis unicinctus hydrolysates: development of food flavorings
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1325886
Editorial
Published on 15 Jan 2024
Editorial: Plant bioactives: challenges of extraction and processing
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1357925
- 238 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1321004
- 524 views
Original Research
Accepted on 11 Jan 2024
Fusing hyperspectral imaging and electronic nose data to predict moisture content in Penaeus vannamei during solar drying
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2024.1220131
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1309963
- 481 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1340679
- 408 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1328795
- 262 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1338454
- 201 views
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1288202
- 262 views