Frontiers in Nutrition | Food Chemistry

Mini Review

Published on 19 Jun 2024

Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America

in Food Chemistry

Danielle Heaney
Olga I. Padilla-Zakour
Chang Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1395962

7,041 views
7 citations

Original Research

Published on 14 Jun 2024

Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation

in Food Chemistry

Salma Khazaal
Mahmoud I. Khalil
Tareq M. Osaili
Borhan Albiss
Anas A. Al-Nabulsi
Nicolas Louka
Nada El Darra

Frontiers in Nutrition

doi 10.3389/fnut.2024.1405708

4,242 views
2 citations

Retraction

Published on 14 Jun 2024

Retraction: Hydrodynamic cavitation: a novel non-thermal liquid food processing technology

in Food Chemistry

Frontiers Editorial Office

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446767

2,105 views

Original Research

Published on 12 Jun 2024

Traditional method of rhubarb processing optimized by combining flavor analysis with anthraquinone content determination

in Food Chemistry

Taotao Liu
Miao Yu
Yue Dai
Yongqing Xiao
Li Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1406430

2,377 views
5 citations

General Commentary

Published on 12 Jun 2024

Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes

in Food Chemistry

Ceyhan Ceran Serdar

Frontiers in Nutrition

doi 10.3389/fnut.2024.1397302

3,674 views

Review

Published on 12 Jun 2024

Multidimensional biological activities of resveratrol and its prospects and challenges in the health field

in Food Chemistry

Xi Yu
Yuanqiang Jia
Feiyue Ren

Frontiers in Nutrition

doi 10.3389/fnut.2024.1408651

8,790 views
23 citations

Original Research

Published on 11 Jun 2024

Optimal extraction conditions and quantification of lignan phytoestrogens in cereal grains using targeted LC-MS/MS

in Food Chemistry

Yoonjeong Kim
Heon-Woong Kim
Jeehye Sung
Younghwa Kim

Frontiers in Nutrition

doi 10.3389/fnut.2024.1409309

4,507 views
3 citations

Review

Published on 06 Jun 2024

A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities

in Food Chemistry

Fitriyono Ayustaningwarno
Gemala Anjani
Azzahra Mutiara Ayu
Vincenzo Fogliano

Frontiers in Nutrition

doi 10.3389/fnut.2024.1364836

47,245 views
92 citations

Original Research

Published on 06 Jun 2024

Discovery and application of food catalysts to promote the coupling of PQQ (quinone) with amines

in Food Chemistry

Kazuto Ikemoto
Satoko Imaruoka
Nur Syafiqah Mohamad Ishak

Frontiers in Nutrition

doi 10.3389/fnut.2024.1391681

3,465 views
2 citations

Original Research

Published on 06 Jun 2024

Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues

in Food Chemistry

Sara Cutroneo
Janos-Istvan Petrusan
Reiner Stolzenberger
Chiara Zurlini
Tullia Tedeschi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1351443

2,917 views
5 citations

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

2,725 views
4 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

1,811 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

2,909 views
4 citations

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

3,819 views
7 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

20,370 views
35 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

11,095 views
11 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

2,531 views
6 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

5,742 views
16 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

2,063 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

1,307 views
3 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

2,779 views
1 citation

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

2,522 views
8 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

4,047 views
9 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

2,562 views
7 citations

1,192 articles

articles

Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America

Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation

Retraction: Hydrodynamic cavitation: a novel non-thermal liquid food processing technology

Traditional method of rhubarb processing optimized by combining flavor analysis with anthraquinone content determination

Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes

Multidimensional biological activities of resveratrol and its prospects and challenges in the health field

Optimal extraction conditions and quantification of lignan phytoestrogens in cereal grains using targeted LC-MS/MS

A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities

Discovery and application of food catalysts to promote the coupling of PQQ (quinone) with amines

Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues

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

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

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

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

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

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

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

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

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

Editorial: Innovations in biologically active nutrients extraction and delivery

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

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

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

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