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Frontiers in Nutrition|October 24, 2025
Sustainable dietary behavior and food choices among sport sciences students: a cross-sectional study within the theory of planned behaviorMehmet Emre Eryucel, Ayse Sena Cakır, Melih Balyan, et al.Frontiers in Nutrition|October 24, 2025
Inflammatory bowel diseases and the low-FODMAP diet: benefits and challenges in therapyKinga Skoracka, Alicja Ewa Ratajczak-Pawłowska, Martyna Marciniak, et al.Frontiers in Nutrition|October 23, 2025
Structural characteristics of a neutral Glycyrrhiza uralensis polysaccharide and its fermentation properties on the gut microbiota of immunocompromised rats in vivo and vitroJie Sun, Yi-Xuan Wu, Xin-Li Li, et al.Frontiers in Nutrition|October 23, 2025
Dietary index for gut microbiota and hypertension risk: a cross-sectional NHANES studyXiaona Che, Xinqi Li, Lin Na, et al.Frontiers in Nutrition|October 23, 2025
Lactobacillus paracasei N1115 alleviates hyperuricemia in mice: regulation of uric acid metabolism as well as its impact on gut microbiota and short-chain fatty acidsHongyu Zhang, Da Wang, Dongning Li, et al.Frontiers in Nutrition|October 23, 2025
Effects of acute caffeine intake on muscular power during resistance exercise: a systematic review and meta-analysisYuchun Xiao, Li Ding, Zhenbo Xu, et al.Frontiers in Nutrition|October 23, 2025
Population-based analysis of the association between composite dietary antioxidant index and pediatric obesityQingnv Zhou, Yuhao Wu, Hui Xu, et al.Frontiers in Nutrition|October 30, 2025
E-commerce adoption and farmers' pesticide reduction behavior: implications for food system securityHailan Qiu, Wenyi Tang, Hanyun Deng, et al.Frontiers in Nutrition|November 3, 2025
Phelan-McDermid Syndrome in Spanish children: gastrointestinal manifestations in relation to nutritional intakeSandra Carrera-Juliá, María Jesús Vega-Bello, Bárbara Gómez-Taylor, et al.Frontiers in Nutrition|November 3, 2025
Correction: Health benefits and risks of fermented foods-the PIMENTO initiativePageof 1,370