Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects

Saved in:
Bibliographic Details
Published in:Frontiers in nutrition (Lausanne) 2023-05, Vol.10, p.1207323-1207323
Main Authors: Foligni, Roberta, Pulvirenti, Andrea, De Vero, Luciana, Mannozzi, Cinzia
Format: Article
Language:English
Subjects:
bioactive compounds
chronic inflammation
metabolic syndrome
Nutrition
obesity
oxidative stress
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites cdi_FETCH-LOGICAL-c418t-4db28455afa166cebfb75a8eedab317927562a434757f6e9fa329c1f075d1c953
container_end_page 1207323
container_issue
container_start_page 1207323
container_title Frontiers in nutrition (Lausanne)
container_volume 10
creator Foligni, Roberta
Pulvirenti, Andrea
De Vero, Luciana
Mannozzi, Cinzia
description
doi_str_mv 10.3389/fnut.2023.1207323
format article
fullrecord <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_b2dbf5dacbb64960940ed13fd85a1d54</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_b2dbf5dacbb64960940ed13fd85a1d54</doaj_id><sourcerecordid>2820022419</sourcerecordid><originalsourceid>FETCH-LOGICAL-c418t-4db28455afa166cebfb75a8eedab317927562a434757f6e9fa329c1f075d1c953</originalsourceid><addsrcrecordid>eNpVkUtvEzEUhUcIRKvSH8AGzZIFCX7PTDcIVS1UqsQGJHbW9Su4cuxgeyLl3-NpQtWu7Ht97udjn657j9Ga0nH67OJc1wQRusYEDZTQV905IZNYjQL_fv1sf9ZdlvKAEMKUcIbZ2-6MDoQyzofzrt4YX1P2EK762znq6lOE0EM0vY8x7aH6ve1dSku9ydZ4G2u56qEUW8q2FX1yTQ7hUL2G8Knfep2T8imkzdJ4RBUbS8qHNrWzupZ33RsHodjL03rR_bq9-Xn9fXX_49vd9df7lWZ4rCtmFBmbTXCAhdBWOTVwGK01oCgeJjJwQYBRNvDBCTs5oGTS2KGBG6wnTi-6uyPXJHiQu-y3kA8ygZePjZQ3EnKzHaxUxCjHDWilBJsEmhiyBlNnRg7YcNZYX46s3ay21uj28gzhBfTlSfR_5CbtJUYECUpEI3w8EXL6O9tS5dYXbUOAaNNcJBkJQoQwPDUpPkrbV5aSrXu6ByO5pC-X9OWSvjyl32Y-PDf4NPE_a_oP-_mvqg</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2820022419</pqid></control><display><type>article</type><title>Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects</title><source>PubMed Central</source><creator>Foligni, Roberta ; Pulvirenti, Andrea ; De Vero, Luciana ; Mannozzi, Cinzia</creator><creatorcontrib>Foligni, Roberta ; Pulvirenti, Andrea ; De Vero, Luciana ; Mannozzi, Cinzia</creatorcontrib><identifier>ISSN: 2296-861X</identifier><identifier>EISSN: 2296-861X</identifier><identifier>DOI: 10.3389/fnut.2023.1207323</identifier><identifier>PMID: 37234557</identifier><language>eng</language><publisher>Switzerland: Frontiers Media S.A</publisher><subject>bioactive compounds ; chronic inflammation ; metabolic syndrome ; Nutrition ; obesity ; oxidative stress</subject><ispartof>Frontiers in nutrition (Lausanne), 2023-05, Vol.10, p.1207323-1207323</ispartof><rights>Copyright © 2023 Foligni, Pulvirenti, De Vero and Mannozzi. 2023 Foligni, Pulvirenti, De Vero and Mannozzi</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c418t-4db28455afa166cebfb75a8eedab317927562a434757f6e9fa329c1f075d1c953</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206326/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10206326/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37234557$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Foligni, Roberta</creatorcontrib><creatorcontrib>Pulvirenti, Andrea</creatorcontrib><creatorcontrib>De Vero, Luciana</creatorcontrib><creatorcontrib>Mannozzi, Cinzia</creatorcontrib><title>Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects</title><title>Frontiers in nutrition (Lausanne)</title><addtitle>Front Nutr</addtitle><subject>bioactive compounds</subject><subject>chronic inflammation</subject><subject>metabolic syndrome</subject><subject>Nutrition</subject><subject>obesity</subject><subject>oxidative stress</subject><issn>2296-861X</issn><issn>2296-861X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNpVkUtvEzEUhUcIRKvSH8AGzZIFCX7PTDcIVS1UqsQGJHbW9Su4cuxgeyLl3-NpQtWu7Ht97udjn657j9Ga0nH67OJc1wQRusYEDZTQV905IZNYjQL_fv1sf9ZdlvKAEMKUcIbZ2-6MDoQyzofzrt4YX1P2EK762znq6lOE0EM0vY8x7aH6ve1dSku9ydZ4G2u56qEUW8q2FX1yTQ7hUL2G8Knfep2T8imkzdJ4RBUbS8qHNrWzupZ33RsHodjL03rR_bq9-Xn9fXX_49vd9df7lWZ4rCtmFBmbTXCAhdBWOTVwGK01oCgeJjJwQYBRNvDBCTs5oGTS2KGBG6wnTi-6uyPXJHiQu-y3kA8ygZePjZQ3EnKzHaxUxCjHDWilBJsEmhiyBlNnRg7YcNZYX46s3ay21uj28gzhBfTlSfR_5CbtJUYECUpEI3w8EXL6O9tS5dYXbUOAaNNcJBkJQoQwPDUpPkrbV5aSrXu6ByO5pC-X9OWSvjyl32Y-PDf4NPE_a_oP-_mvqg</recordid><startdate>20230510</startdate><enddate>20230510</enddate><creator>Foligni, Roberta</creator><creator>Pulvirenti, Andrea</creator><creator>De Vero, Luciana</creator><creator>Mannozzi, Cinzia</creator><general>Frontiers Media S.A</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20230510</creationdate><title>Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects</title><author>Foligni, Roberta ; Pulvirenti, Andrea ; De Vero, Luciana ; Mannozzi, Cinzia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-4db28455afa166cebfb75a8eedab317927562a434757f6e9fa329c1f075d1c953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>bioactive compounds</topic><topic>chronic inflammation</topic><topic>metabolic syndrome</topic><topic>Nutrition</topic><topic>obesity</topic><topic>oxidative stress</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Foligni, Roberta</creatorcontrib><creatorcontrib>Pulvirenti, Andrea</creatorcontrib><creatorcontrib>De Vero, Luciana</creatorcontrib><creatorcontrib>Mannozzi, Cinzia</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Frontiers in nutrition (Lausanne)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Foligni, Roberta</au><au>Pulvirenti, Andrea</au><au>De Vero, Luciana</au><au>Mannozzi, Cinzia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects</atitle><jtitle>Frontiers in nutrition (Lausanne)</jtitle><addtitle>Front Nutr</addtitle><date>2023-05-10</date><risdate>2023</risdate><volume>10</volume><spage>1207323</spage><epage>1207323</epage><pages>1207323-1207323</pages><issn>2296-861X</issn><eissn>2296-861X</eissn><cop>Switzerland</cop><pub>Frontiers Media S.A</pub><pmid>37234557</pmid><doi>10.3389/fnut.2023.1207323</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2296-861X
ispartof Frontiers in nutrition (Lausanne), 2023-05, Vol.10, p.1207323-1207323
issn 2296-861X
2296-861X
language eng
recordid cdi_doaj_primary_oai_doaj_org_article_b2dbf5dacbb64960940ed13fd85a1d54
source PubMed Central
subjects bioactive compounds
chronic inflammation
metabolic syndrome
Nutrition
obesity
oxidative stress
title Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T15%3A00%3A25IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Editorial:%20Functional%20and%20innovative%20food%20ingredients:%20assessment%20of%20analytical,%20microbiological%20and%20sensory%20aspects&rft.jtitle=Frontiers%20in%20nutrition%20(Lausanne)&rft.au=Foligni,%20Roberta&rft.date=2023-05-10&rft.volume=10&rft.spage=1207323&rft.epage=1207323&rft.pages=1207323-1207323&rft.issn=2296-861X&rft.eissn=2296-861X&rft_id=info:doi/10.3389/fnut.2023.1207323&rft_dat=%3Cproquest_doaj_%3E2820022419%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c418t-4db28455afa166cebfb75a8eedab317927562a434757f6e9fa329c1f075d1c953%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2820022419&rft_id=info:pmid/37234557&rfr_iscdi=true