Frontiers in Nutrition | Food Chemistry

Original Research

Accepted on 20 Aug 2025

Glucosamine-Magnesium Composite as Functional Carriers: Structural Characteristic, Controlled Mg 2+ Release and Emulsion Stability

in Food Chemistry

Yayuan Zhai
Yue Chen
Ang Gao
Yichen Dou
Yang Gao
Heran Xie

Frontiers in Nutrition

doi 10.3389/fnut.2025.1651560

139 views

Original Research

Accepted on 18 Aug 2025

Comparison of metabolite profiles and policosanol contents in the sprout of Oriental wheat cultivars (Triticum turgidum ssp. turanicum)

in Food Chemistry

Euna Choi
Jisu Park
Min-Jeong Hong
Chang Hyun Jin
Bo-Ram Kim
Bomi Nam
MinKyun Na
Yun-Seo Kil
Ah-Reum Han

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649097

169 views

Review

Accepted on 15 Aug 2025

Therapeutic efficacy of Nigella sativa and Ziziphus lotus: Sustainable strategies for diabetes, antimicrobial resistance, and health treatment

in Food Chemistry

Seham Alraish
Alaa Shaaban
Razan S. Almasri

Frontiers in Nutrition

doi 10.3389/fnut.2025.1592423

791 views

Original Research

Accepted on 13 Aug 2025

Dietary flavonoids form supramolecular assemblies, alter biochemistry, and enhance cell resilience

in Food Chemistry

Charles Reilly
Sylvie Bernier
Sanjid Shahriar
Viktor Horvath
Michael Lewandowski
Emilia Javorsky
Bogdan Budnik
Donald E Ingber

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649867

231 views

Original Research

Accepted on 11 Aug 2025

The in vitro effects of Voghera Sweet Pepper on thyroid cancer cells: modulation of oxidative stress and pro-tumorigenic genes

in Food Chemistry

Francesca Coperchini
Fabrizio De Luca
Alessia Greco
Laura Croce
Marsida Teliti
Patrizia Pignatti
Flavia Magri
Maria Grazia Bottone
Mario Rotondi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1574180

216 views

Original Research

Accepted on 08 Aug 2025

Comparing the effect of hydrogen-infused and plasma-activated waters on structure, physicochemical properties and in vitro digestibility of mung bean starch under annealing treatment

in Food Chemistry

Ge Tian
Shuang Liu
Shanshan Gao
Hang Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1665336

209 views

Original Research

Published on 08 Aug 2025

Effects of in vitro simulated digestion on the α-glucosidase inhibitory activity, structure, and prebiotic activity of a polysaccharide from Anemarrhena asphodeloides Bunge

in Food Chemistry

Baolian Li
Guihong Fang
Meijuan Lan
Juan Xiao
Xia Zhang
Lin Li
Bing Li
Juncheng Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1603237

760 views

Original Research

Published on 08 Aug 2025

Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel

in Food Chemistry

Limin Wu
Yalong Liang
Ninghai Lu
Benguo Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1643308

763 views

Original Research

Accepted on 06 Aug 2025

Optimization and purification of natural protein extract from hazelnut press cake and its antioxidant activity

in Food Chemistry

Yuan Fang
Jiajie Li
Xuyao Zhu
Xinru Li
Songzhe Xu
Hao Wu
Huifeng Zhang
Yanan Luo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1636534

165 views

Review

Published on 05 Aug 2025

Mushroom marvels: understanding their role in human health

in Food Chemistry

Sana Noreen
Hazeefa Sultan
Bushra Hashmi
Patrick Maduabuchi Aja
Ayomide Victor Atoki

Frontiers in Nutrition

doi 10.3389/fnut.2025.1654911

1,154 views

Systematic Review

Published on 01 Aug 2025

Grape pomace as a natural source of antimicrobial agents for food preservation

in Food Chemistry

Micaela Galante
María Emilia Brassesco
Carollyne Maragoni Santos
Carolina Beres
Ana Elizabeth Cavalcante Fai
Ignacio Cabezudo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1650450

1,129 views

Original Research

Published on 29 Jul 2025

α-Glucosidase inhibitory activity of polyphenol-rich sugarcane extract: screening and mechanistic insights based on biolayer interferometry-mass spectrometry

in Food Chemistry

Mengli Yao
Jia Liu
Fang Zhou
Haizhi Li
Ruoyong Wang
Zhong Han
Jie Liu
Wei Chen
Guoyu Liu
Shuheng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1575409

855 views

Original Research

Published on 28 Jul 2025

Preparation, characterization, and application of camellianin A/soy protein isolate covalent complexes

in Food Chemistry

Peng Gao
Yuanyang Nie
Yingxuan Zhou
Wupeng Ge

Frontiers in Nutrition

doi 10.3389/fnut.2025.1639554

664 views

Original Research

Published on 28 Jul 2025

Differentiation of volatile organic compounds in chili powders of different spiciness levels via E-nose, HS-GC–IMS, and chemometrics

in Food Chemistry

Shibo Zhao
Meng Zhang
Yecheng Ran
Zhou Yang
Ruonan Dong
Linlin He
Wengang Jin
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2025.1629925

893 views

Original Research

Published on 23 Jul 2025

Combining thermocompression, multi-enzymolysis, and citric acid-grafting or carboxymethylation on the physicochemical and hypoglycemic properties of Ziziphus jujuba pit dietary fiber

in Food Chemistry

Xinling Song
Yong Yang
Chen Feng
Peiyao Long
Yan Li
Biao Ma
Xinyue Meng
Yueyue Niu
Yaqi Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1631421

659 views

Original Research

Published on 23 Jul 2025

Comparative analysis of the quality characteristics and flavor volatiles of Lueyang black-bone chicken meatballs cooked via different methods

in Food Chemistry

Wen Su
Shibo Zhao
Jinfeng Zhou
Linjie Xi
Wengang Jin
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2025.1629738

970 views