Editorial
Published on 17 Jan 2024
Editorial: Plant-based diets for a sustainable future
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1342174
- 141 views
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414 articles
Articles
Data Report
Accepted on 12 Jan 2024
Learning from One-Health approaches to explore links between farming practices, animal, human and ecosystem health in Nigeria
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2024.1216484
- 113 views
Original Research
Published on 12 Jan 2024
Amino acid and fatty acid profiles of perennial Baki™ bean
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1292628
- 475 views
Original Research
Published on 11 Jan 2024
Evaluation of lablab bean [Lablab purpureus (L.) sweet] genotypes: unveiling superior pod yield, nutritional quality, and collar rot resistance
in Nutrition and Sustainable Diets
![Evaluation of lablab bean [Lablab purpureus (L.) sweet] genotypes: unveiling superior pod yield, nutritional quality, and collar rot resistance](https://www.frontiersin.org/files/myhome article library/1243923/1243923_Thumb_400.jpg)
Frontiers in Nutrition
doi 10.3389/fnut.2023.1243923
- 241 views
Original Research
Published on 10 Jan 2024
Amino acids and protein profiles of defatted camel and cow milk fractions: correlation with their in vitro antioxidant and antidiabetic activities
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1295878
- 277 views
Original Research
Accepted on 08 Jan 2024
Unravelling Determinants of Integrated Farming Systems Adoption for Sustainable Livelihood and Dietary Diversity
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2024.1264658
Original Research
Published on 08 Jan 2024
The influence of gastronomic identity factors on food tourism development in the Republic of Serbia and Bosnia and Herzegovina
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1335943
- 701 views
Review
Accepted on 05 Jan 2024
Optimal Omegas -Barriers and Novel Methods to Narrow Omega-3 Gaps. A Narrative Review
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2024.1325099
Opinion
Published on 05 Jan 2024
Nutrient efficiency at the core of nutrition and sustainability
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1248895
- 1,184 views
Original Research
Published on 05 Jan 2024
Global trends and research hotspots of EAT-Lancet diet: a bibliometric analysis
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1328351
- 968 views
Mini Review
Published on 04 Jan 2024
Purchasing sustainable palm oil products: narrowing the intention-behavior gap
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1329901
- 328 views
Original Research
Published on 20 Dec 2023
Identification of three dietary groups in French university students and their associations with nutritional quality and environmental impact
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1323648
- 718 views
Original Research
Published on 15 Dec 2023
Rice bean-adzuki bean multitrait near infrared reflectance spectroscopy prediction model: a rapid mining tool for trait-specific germplasm
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1224955
- 575 views
Original Research
Accepted on 12 Dec 2023
Analysis of the nutritional composition and organization of school meals in the province of Kadiogo in Burkina Faso: challenges and prospects
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1309730
Original Research
Published on 07 Dec 2023
Mainstreaming traditional fruits, vegetables and pulses for nutrition, income, and sustainability in sub-Saharan Africa: the case for Kenya and Ethiopia
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1197703
- 438 views
Original Research
Published on 06 Dec 2023
Improving the nutrient quality of foods and beverages using product specific standards for positive nutrients and ingredients will help to increase mean population intakes toward dietary guidelines
in Nutrition and Sustainable Diets
Frontiers in Nutrition
doi 10.3389/fnut.2023.1292231
- 1,078 views