Frontiers in Nutrition | Food Chemistry

Original Research

Published on 05 Jun 2024

Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm

in Food Chemistry

Shusuke Hashimoto
Maki Yamazaki
Hiroshi Uehara
Shinya Yamazaki
Masakazu Kobayashi
Takeshi Yokoyama
Kenjiro Yazawa
Kunihiro Shiomi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404489

1,839 views
3 citations

Original Research

Published on 05 Jun 2024

Inhibitory effects of cassiae semen extract on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in model system

in Food Chemistry

Di Yu
Youyou Li
Donghua Jiang
Fanlei Kong

Frontiers in Nutrition

doi 10.3389/fnut.2024.1407007

1,179 views

Original Research

Published on 03 Jun 2024

Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study

in Food Chemistry

Yilin Pu
Yuxiang Long
Die Xu
Yongkang Niu
Qinglong Wu
Shiyu Chen
Ruozhen Wang
Ruihong Ge

Frontiers in Nutrition

doi 10.3389/fnut.2024.1418120

1,627 views
1 citation

Original Research

Published on 31 May 2024

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

in Food Chemistry

Barbora Lampová
Ivo Doskočil
Martin Kulma
Michal Kurečka
Lenka Kouřimská

Frontiers in Nutrition

doi 10.3389/fnut.2024.1399827

2,626 views
4 citations

Review

Published on 28 May 2024

Turmeric: from spice to cure. A review of the anti-cancer, radioprotective and anti-inflammatory effects of turmeric sourced compounds

in Food Chemistry

Mihai Cozmin
Ionut Iulian Lungu
Cristian Gutu
Alina Stefanache
Letitia Doina Duceac
Bogdan Dorin Șoltuzu
Daniela Damir
Gabriela Calin
Elena Roxana Bogdan Goroftei
Carmen Grierosu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1399888

11,502 views
16 citations

Methods

Published on 27 May 2024

The development and nutritional quality of Lyophyllum decastes affected by monochromatic or mixed light provided by light-emitting diode

in Food Chemistry

Xiaoli Chen
Yihan Liu
Wenzhong Guo
Mingfei Wang
Jiuxiao Zhao
Xin Zhang
Wengang Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404138

1,573 views
4 citations

Original Research

Published on 27 May 2024

Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content

in Food Chemistry

Xue Gu
Peng Wang
Juyuan Huang
Shuangqin Chen
Dandan Li
Shihuang Pu
Juan Li
Jiancheng Wen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1413923

8,144 views
4 citations

Review

Published on 23 May 2024

A review of the extraction and purification methods, biological activities, and applications of active compounds in Acanthopanax senticosus

in Food Chemistry

Xindi Zhang
Lijun Guan
Ling Zhu
Kunlun Wang
Yang Gao
Jialei Li
Song Yan
Nina Ji
Ye Zhou
Xinmiao Yao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1391601

3,470 views
9 citations

Original Research

Published on 22 May 2024

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

in Food Chemistry

Lili Ji
Chunyan Zhou
Yanan Zhou
Qing Nie
Yi Luo
Rui Yang
Shu Wang
Jiawen Ning
Jiamin Zhang
Ying Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1408618

1,291 views

Editorial

Published on 20 May 2024

Editorial: Innovations in biologically active nutrients extraction and delivery

in Food Chemistry

Ahmed A. Zaky
Pilar Gómez-Cortés
Blanca Hernández-Ledesma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425911

839 views
2 citations

Original Research

Published on 17 May 2024

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

in Food Chemistry

Xiao Liu
Feng Liang
Bing Su Wang
Fei Yue Ren
Wei Wang
Chao Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1375130

1,954 views

Original Research

Published on 17 May 2024

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties

in Food Chemistry

Hongfang Ji
Qingqing Wang
Xuefei Wang
Lingwen Zhang
Ping Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1416753

1,559 views
4 citations

Original Research

Published on 10 May 2024

Development of a highly sensitive method based on QuEChERS and GC–MS/MS for the determination of polycyclic aromatic hydrocarbons in infant foods

in Food Chemistry

Mariateresa Ingegno
Rosalia Zianni
Ines Della Rovere
Andrea Chiappinelli
Valeria Nardelli
Francesco Casamassima
Anna Calitri
Maurizio Quinto
Donatella Nardiello
Marco Iammarino

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403541

2,621 views
5 citations

Original Research

Published on 03 May 2024

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

in Food Chemistry

Hongfang Ji
Dandan Li
Lingwen Zhang
Manjie Li
Hanjun Ma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1386778

1,652 views
2 citations

Review

Published on 03 May 2024

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

in Food Chemistry

Gabriela Precup
Eleonora Marini
Panagiota Zakidou
Elisa Beneventi
Civitella Consuelo
Cristina Fernández-Fraguas
Esther Garcia Ruiz
Marcello Laganaro
Maura Magani
Agnieszka Mech

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390734

13,687 views
6 citations

Editorial

Published on 02 May 2024

Editorial: Food-derived bioactive peptides: preparation, identification, and structure-activity relationship

in Food Chemistry

Shaobo Zhou
Xiao Hu
Lianzhu Lin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1412875

1,785 views
1 citation