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Frontiers in Nutrition|March 13, 2023
Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat productsSong-Shan Zhang, Jun-Ya Duan, Teng-Teng Zhang, et al.Frontiers in Nutrition|March 13, 2023
Sociodemographic and lifestyle factors and the risk of metabolic syndrome in taxi drivers: A focus on street foodMachoene Derrick Sekgala, Maretha Opperman, Buhle Mpahleni, et al.Frontiers in Nutrition|March 13, 2023
Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilisPeng-Hui Zhao, Yin-Chen Hou, Zhen Wang, et al.Frontiers in Nutrition|November 17, 2022
Social engineering in the concept of rational and irrational consumer behaviorLyubov KrestyanpolFrontiers in Nutrition|November 17, 2022
Monitoring improvements in the nutritional quality of new packaged foods launched between 2016 and 2020Marie Tassy, Andréas Rytz, Adam Drewnowski, et al.Frontiers in Nutrition|November 17, 2022
Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread propertiesLianzhan Yang, Jinxin Cai, Haifeng Qian, et al.Frontiers in Nutrition|November 17, 2022
Study of antimicrobial activity and mechanism of vapor-phase cinnamaldehyde for killing Escherichia coli based on fumigation methodXuejuan Duan, Dongying Qin, Hongming Li, et al.Frontiers in Nutrition|November 17, 2022
Serum albumin to globulin ratio prior to treatment as a potential non-invasive prognostic indicator for urological cancersZhongyou Xia, Xueqin Fu, Xinzhu Yuan, et al.Frontiers in Nutrition|November 17, 2022
Structural characteristics of polysaccharide from Zingiber striolatum and its effects on gut microbiota composition in obese miceWei Jiang, Ying Hu, Zhenyuan ZhuFrontiers in Nutrition|November 17, 2022
Selenium supplementation and pregnancy outcomesCarl R Dahlen, Lawrence P Reynolds, Joel S CatonPageof 1,370