Frontiers in Nutrition | Food Chemistry

Original Research

Published on 01 Oct 2025

Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology

in Food Chemistry

Bihua Yuan
Yun Tian
Xuan Zhu
Kaiqi Cheng
Wengang Jin
Qing Liu
Jing Li
Haiyan Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1609333

1,207 views

Editorial

Published on 29 Sep 2025

Editorial: Polyphenols and betalains in obesity and metabolic syndrome

in Food Chemistry

Victoria Ramírez
Carlos César Bravo-Reyna
Joyce Trujillo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1682319

1,558 views

Original Research

Published on 26 Sep 2025

Valorization of aquaculture side streams from sea bream and sea bass by enzymatic hydrolysis and fractionation: chemical and biological insights

in Food Chemistry

Marte Jenssen
Izumi Sone
Federica Grasso
Federica Turrini
Francesca Tardanico
Giulia De Negri Atanasio
Diego Méndez Paz
Rebeca Vázquez Sobrado
Mercedes Alonso Martínez
Raffaella Boggia

Frontiers in Nutrition

doi 10.3389/fnut.2025.1663294

1,900 views

Original Research

Published on 22 Sep 2025

Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies

in Food Chemistry

Bochi Zhang
Rui Zhao
Kai Zhang
Wenjie Yu
Kaige li
Chunlei Yang
Liying Du
Kai Guo
Xianyi Song

Frontiers in Nutrition

doi 10.3389/fnut.2025.1665779

1,805 views
1 citation

Original Research

Published on 19 Sep 2025

Lipid profile analysis of donkey milk during the lactation

in Food Chemistry

Xinyi Du
Zongjie Ma
Changfa Wang
Miaomiao Zhou

Frontiers in Nutrition

doi 10.3389/fnut.2025.1662407

1,496 views

Original Research

Published on 18 Sep 2025

Metabolomics analysis reveals the bitter active ingredients in Lonicera caerulea L.

in Food Chemistry

Ling Zhu
Xindi Zhang
Yaxi Han
Kunlun Wang
Xinmiao Yao
Ye Zhou
Bo Li
Nina Ji
Shuwen Lu
Lijun Guan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1650764

2,247 views

Original Research

Published on 16 Sep 2025

Integrated flavoromics and lipidomics analysis of metabolic difference and flavor regulation mechanisms in duck subcutaneous adipose tissue

in Food Chemistry

Ping Gong
Shengqi Cheng
Xing Chen
Lixia Wang
Yanan Wang
Mingli Zhai
Yunguo Qian
Shengqiang Ye
Yu Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1671714

1,758 views
1 citation

Original Research

Published on 10 Sep 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

1,653 views

Original Research

Published on 09 Sep 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

1,420 views

Correction

Published on 09 Sep 2025

Correction: Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities

in Food Chemistry

Frontiers Production Office

Frontiers in Nutrition

doi 10.3389/fnut.2025.1695110

1,050 views

Review

Published on 03 Sep 2025

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

in Food Chemistry

Alaa S. Bedir
Razan S. Almasri
Seham M. Al Raish

Frontiers in Nutrition

doi 10.3389/fnut.2025.1592423

3,144 views

Original Research

Published on 03 Sep 2025

Glucosamine-magnesium composite as functional carriers: structural characteristic, controlled Mg2+ 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

1,664 views

Original Research

Published on 03 Sep 2025

Comparing the effects of hydrogen-infused and plasma-activated waters on the 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

1,279 views
1 citation

Original Research

Published on 02 Sep 2025

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

in Food Chemistry

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

Frontiers in Nutrition

doi 10.3389/fnut.2025.1649867

1,954 views

Original Research

Published on 25 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
Elena Franchi
Marsida Teliti
Patrizia Pignatti
Flavia Magri
Maria Grazia Bottone
Mario Rotondi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1574180

2,264 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

1,934 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

1,511 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

4,578 views
3 citations

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

3,595 views
2 citations

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

2,730 views
1 citation

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

1,332 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

2,027 views
1 citation

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

1,204 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

2,215 views
2 citations

1,192 articles

articles

Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology

Editorial: Polyphenols and betalains in obesity and metabolic syndrome

Valorization of aquaculture side streams from sea bream and sea bass by enzymatic hydrolysis and fractionation: chemical and biological insights

Comparative analysis of meat quality and flavor profiles between Bian chicken and Cobb broiler using FTIR and GC×GC-TOF MS technologies

Lipid profile analysis of donkey milk during the lactation

Metabolomics analysis reveals the bitter active ingredients in Lonicera caerulea L.

Integrated flavoromics and lipidomics analysis of metabolic difference and flavor regulation mechanisms in duck subcutaneous adipose tissue

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

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

Correction: Fermentation and storage characteristics of “Fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities

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

Glucosamine-magnesium composite as functional carriers: structural characteristic, controlled Mg2+ release and emulsion stability

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

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

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

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

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

Mushroom marvels: understanding their role in human health

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

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

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

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

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

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