Frontiers in Nutrition | Food Chemistry

Original Research

Published on 31 Mar 2025

Exploring the transformation of chemical components and the discovery of anti-tumor active components in the fruit of Sinopodophyllum hexandrum

in Food Chemistry

Xiang-mu Tian
Shuai Wang
Tian-jiao Li
Xin-xin Yang
Yong-rui Bao
Xian-sheng Meng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1555318

833 views

Review

Published on 31 Mar 2025

Edible insects as functional foods: bioactive compounds, health benefits, safety concerns, allergenicity, and regulatory considerations

in Food Chemistry

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
Eduardo Tejera
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571084

3,964 views
2 citations

Review

Published on 27 Mar 2025

Phytochemicals and pharmacology of pomegranate (Punica granatum L.): nutraceutical benefits and industrial applications: a review

in Food Chemistry

Sana Noreen
Bushra Hashmi
Patrick Maduabuchi Aja
Ayomide Victor Atoki

Frontiers in Nutrition

doi 10.3389/fnut.2025.1528897

2,521 views

Original Research

Published on 19 Mar 2025

A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes

in Food Chemistry

Xuan Wang
Jun Li
Xiaomeng Wu
Sai Fan
Zhu Wang
Yunfeng Zhao
Jingguang Li
Dawei Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1567196

1,096 views

Original Research

Published on 19 Mar 2025

Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips

in Food Chemistry

Qiaozhen Zhang
Yue Sun
Yahui Sun
Cui Guo
Jiayin Zhu
Xinkui Niu
Mingshuang Gao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1525480

1,204 views
1 citation

Hypothesis and Theory

Published on 13 Mar 2025

Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein

in Food Chemistry

Sandra Muñoz-Coyotecatl
Astrid Domínguez-Uscanga
Randy Ortiz-Castro
Greta H. Rosas-Saito
Gregorio Romero-De la Vega
Genaro Amador-Espejo
Diego A. Luna-Vital

Frontiers in Nutrition

doi 10.3389/fnut.2025.1523365

1,333 views

Original Research

Published on 12 Mar 2025

Structure modification of luteolin and the influence of its derivatives on biological activities

in Food Chemistry

Lingyang Kong
Wei Wu
Chenliang Li
Lengleng Ma
Junbai Ma
Meitong Pan
Shan Jiang
Weili Liu
Jiao Xu
Wei Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1546932

1,216 views

Original Research

Published on 27 Feb 2025

γ-Aminobutyric acid treatment enhances quality and improves antioxidant activities of fresh-cut Euryale ferox stems during postharvest storage

in Food Chemistry

Yan Wang
Hongmei Wei
Songxu Wang
Fulong Yu
Ligong Zhai
Jianting Yang
Zhaohui Wei

Frontiers in Nutrition

doi 10.3389/fnut.2025.1527555

1,119 views

Correction

Published on 26 Feb 2025

Corrigendum: Inhibition effect of AGEs formation in vitro by the two novel peptides EDYGA and DLLCIC derived from Pelodiscus sinensis

in Food Chemistry

Nuo Chen
Nan Wang
Qiaoyun Fang
Zuolong Yu
Yiyuan Hu
Jiancang Jin
Shengli Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571244

569 views

Original Research

Published on 14 Feb 2025

Identification of Codonopsis Radix from different origins based on odor information

in Food Chemistry

Xingyu Guo
Ruiqi Yang
Jiayu Wang
Yushi Wang
Shulin Yu
Huiqin Zou
Yonghong Yan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536189

837 views

Original Research

Published on 10 Feb 2025

Comprehensive evaluation of the nutritional value and contaminants of alfalfa (Medicago sativa L.) in China

in Food Chemistry

Xiaoyan Zhu
Wenxue Chen
Mengyao Li
Boshuai Liu
Shumin Zhao
Menglin Hu
Jiajing Li
Defeng Li
Yinghua Shi
Hao Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1539462

1,481 views
1 citation

Original Research

Published on 05 Feb 2025

Uncovering proteome variations and concomitant quality changes of different drying methods Cordyceps sinensis by 4D-DIA structural proteomics

in Food Chemistry

Mengjun Xiao
Chuyu Tang
Tao Wang
Min He
Yuling Li
Xiuzhang Li

Frontiers in Nutrition

doi 10.3389/fnut.2025.1463780

964 views

Original Research

Published on 30 Jan 2025

Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS

in Food Chemistry

Xianfeng Hu
Deyan Li
Yi Ding
Yubo Zhang
Chunguang Ren

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536954

1,103 views

Original Research

Published on 30 Jan 2025

Inhibition effect of AGEs formation in vitro by the two novel peptides EDYGA and DLLCIC derived from Pelodiscus sinensis

in Food Chemistry

Nuo Chen
Nan Wang
Qiaoyun Fang
Zuolong Yu
Yiyuan Hu
Jiancang Jin
Shengli Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1537338

1,342 views
1 citation

Original Research

Published on 29 Jan 2025

Ultrasound-assisted extraction of polyphenols from Lonicera japonica leaves and their α-glucosidase inhibition

in Food Chemistry

Gang Li
Chunming Bao
Hao Zhang
Lu Bai

Frontiers in Nutrition

doi 10.3389/fnut.2025.1542217

1,330 views

Original Research

Published on 28 Jan 2025

Dietary addition of compound organic acids improves the growth performance, carcass trait, and body health of broilers

in Food Chemistry

Fang Cai
Meiping Huang
Wei Liu
Xiaoling Wan
Kai Qiu
Xiao Xu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536606

1,293 views