Food and Nutrition Service

Recent papers from Food and Nutrition Service

1. Hyperoside Derived from Actinidia arguta Bee Pollen Alleviates Zearalenone-Induced Hepatotoxicity and Oxidative Stress in Piglets via the PI3K/AKT Signaling PathwayJournal of Agricultural and Food Chemistry · 2026
2. Evaluation of factors influencing food choices among Lebanese weightlifters and football playersJournal of the International Society of Sports Nutrition · 2026
3. Predictors of impaired growth during the first year of life: findings from a longitudinal cohort study in PakistanFrontiers in Nutrition · 2026
4. From by-product to benefit: the effect of white grape marc extracts on European seabass growth, gut microbiota, immune status, and resistance to Vibrio harveyiFrontiers in Marine Science · 2026
5. Nurse-Led AI-based Educational Intervention to Improve Adolescents’ Knowledge, Attitudes, and Willingness Toward Organ Donation: A Mixed-Methods StudyPatient Education and Counseling · 2026
6. Curcumin Stabilization and Starch Structural Changes in Gels Based on Enzymatically Modified Surplus Rice Cake FlourJournal of the Korean Society of Food Science and Nutrition · 2026
7. Assessing the Quality of the Food Offered in Quebec Healthcare Facilities: Tool’s Content Development and Face ValidityCanadian Journal of Dietetic Practice and Research · 2026
8. Body composition changes over a 4-year span in American college football playersFrontiers in Nutrition · 2026
9. Advances in Natural Products: Extraction, Bioactivity, Biotransformation, and ApplicationsApplied Sciences · 2026
10. Diarylheptanoid Phytoestrogen from Curcuma comosa Attenuates Colitis and Colitis-Associated Colorectal Cancer by Inhibiting Inflammation and Oxidative Stress and Modulating Gut MicrobiotaJournal of Agricultural and Food Chemistry · 2026
11. Tracking the nutrition transition in Tanzania, Ghana, South Africa, and Malaysia: analysis of per capita supply of energy, protein, and fat from 1982 to 2022Frontiers in Nutrition · 2026
12. Toward sustainable attunement? Sensory and embodied experiences of vegans in IcelandFood and Foodways · 2026
13. FGC-E-Nose and HS-SPME/GC–MS Comparative Analysis of Headspace Volatiles: Hibiscus Leaves ApplicationACS Food Science & Technology · 2026
14. An interactive tool to identify existing evidence and research gaps on agricultural production processes to address heavy metals in foods: developed from a scoping reviewCritical Reviews in Food Science and Nutrition · 2026
15. Distinct Chemical Profiles and Gut Microbiota Modulation of Ancha Tea Compared with Green and Black Teas from the Same CultivarJournal of Agricultural and Food Chemistry · 2026
16. Microencapsulation Attenuates Nitrite Accumulation and Modulates Nitrate Availability in Spinach Juice during StorageACS Food Science & Technology · 2026
17. Circulating Nitrate and Antioxidants Are Associated with Cardiometabolic Risk Markers in Older Adults Following Beetroot Extract SupplementationACS Nutrition Science · 2026
18. Strain-Level Food Surveillance of Escherichia coli Using a Specific-Nonspecific Hybrid Sensor Array StrategyAnalytical Chemistry · 2026
19. Warning labels for non-nutritive sweeteners: a randomized controlled trial with Chilean parentsCurrent Developments in Nutrition · 2026
20. Bio-Nanocomposite Active Packaging Films Incorporating β-Cyclodextrin Nanoemulsions with Cerium Oxide and Melanin Nanoparticles for Enhanced Food PreservationACS Applied Bio Materials · 2026