This review article explores how hydrogen-assisted extraction (H2Ext) can improve the recovery of phytochemicals from neglected and underutilized p

This review article examines how modern food science innovations are transforming sports nutrition, especially for endurance and high-performance a

This systematic review examines the nutritional, technological, and health-promoting potential of finger millet and soybean as ingredients for next

This editorial in Frontiers in Nutrition introduces a collection of 33 studies exploring how functional foods, probiotics, prebiotics, and bioactiv

This review highlights how innovations like microencapsulation, nanotechnology, fermentation, and multi-omics are transforming sports nutrition by

This review highlights the strong potential of combining finger millet and soybean in fermented foods to improve nutrition, digestibility, and food

This review explores the diverse applications of chitosan, a biodegradable and eco-friendly biopolymer derived from chitin, across agriculture, her

The article reviews evidence from 18 studies on the effects of cocoa flavanol intake on microvascular function in healthy adults and individuals at

This review article explores traditional and modern processing methods for pearl millet (Pennisetum glaucum), a climate-resilient cereal crop rich

This review explores the role of personalized nutrition in preventing and managing atherosclerosis, emphasizing the influence of genetics, gut micr

This review explores the diverse plant-based functional foods native to Borneo, highlighting their nutritional and health benefits.

This research explores microwave-assisted extraction (MAE) methods for bioactive compounds from dates and their application in fortified milk.

Summary: This study investigates optimal production conditions for functional soybean yogurt with added cinnamon, using response surface methodolog

This review discusses the role of food science in addressing obesity and related metabolic disorders.

This study evaluates a multi-grain pizza base formulated with whole wheat, Kodo millet, buckwheat, and brown rice flours, developed as a nutrient-r

contrasted with modern techniques like extrusion cooking and high-pressure processing, which improve nutrient bioavailability and consumer acceptan

This study examines how the entertainment, informativeness, and socializing gratifications from Nutrition Instagrammers' content influence consumer