Frontiers in Nutrition | Food Chemistry

Original Research

Published on 03 Jan 2025

Exogenous ALA applied on different plant parts promotes tomato fruit quality and GABA synthesis

in Food Chemistry

Peng Bai
Junwen Wang
Yongmei He
Junfang Feng
Juanli Li
Xingpan Shang
Yue Wu
Jihua Yu
Zhongqi Tang
Jianming Xie

Frontiers in Nutrition

doi 10.3389/fnut.2024.1520634

2,502 views
2 citations

Original Research

Published on 23 Dec 2024

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

in Food Chemistry

Xinxin Yi
Shuo Zhang
Duo Meng
Jian Zhang
Chencen Lai
Min Zhang
Xiaodong Sun
Haoxiang Yu
Pengjiao Wang
Xiuli Gao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1494678

2,626 views
2 citations

Original Research

Published on 18 Dec 2024

Acid-assisted polysaccharides extracted from Asparagus cochinchinensis protect against Alzheimer’s disease by regulating the microbiota-gut-brain axis

in Food Chemistry

Ruixue Li
Hui Wang
Qinjian Wang
Zhiqiang Zhang
Li Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1496306

2,980 views
6 citations

Original Research

Published on 09 Dec 2024

High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas

in Food Chemistry

Jingwen Zhu
Guozhi Ji
Bingyu Chen
Bangyu Yan
Feiyue Ren
Ning Li
Xuchun Zhu
Shan He
Zhishen Mu
Hongzhi Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1505407

2,140 views
6 citations

Original Research

Published on 04 Dec 2024

Comparative analysis of antioxidant activity and structural changes of Gastrodiae Rhizoma polysaccharides between sulfur-fumigation and nonsulfur-fumigation

in Food Chemistry

Chunyan Dai
Dan Zhao
Wenping Zhang
Lanping Guo
Chuanzhi Kang
Zhuowen Chen
Xiuming Cui
Tao Zhou
Chengxiao Wang
Tingting Xu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1477689

2,654 views
3 citations

Original Research

Published on 04 Dec 2024

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil

in Food Chemistry

Rosemary Maria Pimentel Coutinho
Juliana De Cássia Gomes Rocha
Nathália Neves
Vera Lúcia Dias da Silva
Vitória Nazaré Costa Seixas
Isidro Hermosín-Gutiérrez
Antonio Fernandes de Carvalho
Paulo Cesar Stringheta

Frontiers in Nutrition

doi 10.3389/fnut.2024.1417076

1,896 views

Original Research

Published on 25 Nov 2024

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea

in Food Chemistry

Li Liu
Dahe Qiao
Xiaozeng Mi
Shirui Yu
Tingting Jing
Yanlin An

Frontiers in Nutrition

doi 10.3389/fnut.2024.1484257

2,241 views
2 citations

Review

Published on 13 Nov 2024

Extraction, purification, structural characterization, bioactivities, modifications and structure–activity relationship of polysaccharides from Ophiopogon japonicus: a review

in Food Chemistry

Yiqiang Zhang
Bo Chen
Hua Zhang
Juan Zhang
Juan Xue

Frontiers in Nutrition

doi 10.3389/fnut.2024.1484865

4,403 views
12 citations

Original Research

Published on 06 Nov 2024

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

in Food Chemistry

Mabel Guevara-Terán
Eduardo Tejera
Wilson Vásquez-Castillo
Celestino Santos-Buelga
Ana M. González-Paramás
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2024.1501889

3,536 views
6 citations

Editorial

Published on 05 Nov 2024

Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II

in Food Chemistry

Marco Iammarino
Antonio Bevilacqua
Barbara Speranza
Sara Panseri
Gulhan Unlu
Rosalia Zianni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1513864

1,555 views

Original Research

Published on 31 Oct 2024

Synergistic effect in the co-extraction of Ginseng and Schisandra protein

in Food Chemistry

Han Zhang
Haidong Wang
Hongyan Zhou
Jialin Shi
Zhiqiang Wan
Guangzhe Li
Mingming Yan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1482125

2,280 views
1 citation

Original Research

Published on 30 Oct 2024

UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats

in Food Chemistry

Mengxian Wang
Junxiu Guo
Huimin Lin
Dawei Zou
Jiaxuan Zhu
Zhenyuan Yang
Yufeng Huang
Fan He

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467149

3,571 views
3 citations

Editorial

Published on 25 Oct 2024

Editorial: Extracts from plants and other natural sources: application, characterization, optimization, and their use

in Food Chemistry

Saša D. Đurović
Yulia A. Smyatskaya
Tomislav Tosti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1506537

1,386 views
2 citations

Original Research

Published on 23 Oct 2024

Exploring the synergy of enzymes, nutrients, and gene networks in rice starch granule biogenesis

in Food Chemistry

Sunil Indrajit Warwate
Monika Awana
Swapnil S. Thakare
Veda Krishnan
Suresh Kumar
Haritha Bollinedi
Ajay Arora
Amitha Mithra Sevanthi
Mrinmoy Ray
Shelly Praveen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1448450

2,773 views
4 citations

Original Research

Published on 22 Oct 2024

Effect of nitrogen and phosphorus application on starch characteristics and quality of rice with different nitrogen efficiency

in Food Chemistry

Guotao Yang
Qin Wang
Guohao Zhang
Chunyan Jiang
Peng Ma
Yungao Hu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462689

2,615 views
5 citations

Original Research

Published on 21 Oct 2024

Application of Electronic tongue and HPLC in rapid determination of functional triterpenes and origins of Ganoderma lucidum

in Food Chemistry

Jing Tian
Jinfeng Wei
Yuxin Liu
Changqin Li
Changyang Ma
Wenyi Kang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446956

2,703 views
2 citations

Original Research

Published on 14 Oct 2024

Free and bound phenolic profiles and antioxidant ability of eleven marine macroalgae from the South China Sea

in Food Chemistry

Ziting Peng
Yujiao Wu
Qiongyao Fu
Juan Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1459757

3,883 views
9 citations

Original Research

Published on 16 Sep 2024

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation

in Food Chemistry

Vladimir Kurchenko
Tatsiana Halavach
Alexey Yantsevich
Mariya Shramko
Lyudmila Alieva
Ivan Evdokimov
Alexey Lodygin
Vladimir Tikhonov
Andrey Nagdalian
Faten M. Ali Zainy

Frontiers in Nutrition

doi 10.3389/fnut.2024.1441355

4,424 views
3 citations

Opinion

Published on 09 Sep 2024

Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables

in Food Chemistry

Miriam Fabiola Fabela-Morón

Frontiers in Nutrition

doi 10.3389/fnut.2024.1427857

3,890 views
10 citations

Brief Research Report

Published on 04 Sep 2024

Effect of altitude and harvest year on nutraceutical characteristics of Rubus ellipticus fruits

in Food Chemistry

Jyoti Dhatwalia
Amita Kumari
Ishita Guleria
Rakesh Kumar Shukla
Na’il Saleh
Heba A. S. El-Nashar
Mohamed El-Shazly

Frontiers in Nutrition

doi 10.3389/fnut.2024.1419862

3,424 views
6 citations

Editorial

Published on 02 Sep 2024

Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes

in Food Chemistry

Gheorghe Adrian Martău
José Pablo López-Gómez
Lavinia-Florina Călinoiu
Teodora Emilia Coldea
Elena Mudura
Dan Cristian Vodnar

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453879

1,579 views

Original Research

Published on 30 Aug 2024

Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi

in Food Chemistry

Xiaohan Jia
Xinyi Wang
Hongfan Chen
Dayu Liu
Bo Deng
Ling Ao
Jianping Yang
Xin Nie
Zhiping Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1450789

2,355 views

Original Research

Published on 30 Aug 2024

Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham

in Food Chemistry

Jiaju He
Wenli Wang
Mai Hao
Yue Huang
Lin CHen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1396623

2,136 views

Original Research

Published on 29 Aug 2024

Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis

in Food Chemistry

Jing Yan
Heng Wang
Bing Yang
Wanli Zhang
Zhenxia Cao
Penghui Zhao
Zijie Dong
Fazheng Ren
Lishui Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1461224

3,727 views
7 citations

1,192 articles

articles

Exogenous ALA applied on different plant parts promotes tomato fruit quality and GABA synthesis

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

Acid-assisted polysaccharides extracted from Asparagus cochinchinensis protect against Alzheimer’s disease by regulating the microbiota-gut-brain axis

High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas

Comparative analysis of antioxidant activity and structural changes of Gastrodiae Rhizoma polysaccharides between sulfur-fumigation and nonsulfur-fumigation

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea

Extraction, purification, structural characterization, bioactivities, modifications and structure–activity relationship of polysaccharides from Ophiopogon japonicus: a review

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II

Synergistic effect in the co-extraction of Ginseng and Schisandra protein

UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats

Editorial: Extracts from plants and other natural sources: application, characterization, optimization, and their use

Exploring the synergy of enzymes, nutrients, and gene networks in rice starch granule biogenesis

Effect of nitrogen and phosphorus application on starch characteristics and quality of rice with different nitrogen efficiency

Application of Electronic tongue and HPLC in rapid determination of functional triterpenes and origins of Ganoderma lucidum

Free and bound phenolic profiles and antioxidant ability of eleven marine macroalgae from the South China Sea

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation

Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables

Effect of altitude and harvest year on nutraceutical characteristics of Rubus ellipticus fruits

Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes

Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi

Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham

Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis