Frontiers in Nutrition | Food Chemistry

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

20,566 views
21 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

2,987 views
1 citation

Review

Published on 25 Apr 2024

Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances

in Food Chemistry

Rong Qian
Chang Sun
Ting Bai
Jing Yan
Jie Cheng
Jiamin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1378884

6,394 views
20 citations

Original Research

Published on 24 Apr 2024

Six new polyphenolic metabolites isolated from the Suillus granulatus and their cytotoxicity against HepG2 cells

in Food Chemistry

Hanyu Zhao
Miaomiao Xiong
Xiaomin Yang
Lan Yao
Zeyan Wang
Li-an Wang
Zhuang Li
Jinxiu Zhang
Jianhua Lv

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390256

2,097 views
5 citations

Editorial

Published on 22 Apr 2024

Editorial: Flavonoids and chronic metabolic diseases

in Food Chemistry

Qian Zhou
Yueqiong Ni
Pan Liao
Yueliang Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403863

1,436 views

Editorial

Published on 19 Apr 2024

Editorial: Food salt reduction strategies and nutritional function evaluation

in Food Chemistry

Tao Feng
Weitong Cai
Jun Lu
Honglei Tian

Frontiers in Nutrition

doi 10.3389/fnut.2024.1367071

1,598 views
1 citation

Original Research

Published on 17 Apr 2024

Changes in the nutrients, phytochemical profile and antioxidant activity of Rheum officinale Baill. leaf blades during different growth periods

in Food Chemistry

Lixia Dai
Xiaolou Miao
Yudong Ma
Xiaorong Yang
Bing Li
Jian He
Yu Wang
Pengcheng Dong
Jiyu Zhang
Xiaofei Shang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1387947

2,119 views
1 citation

Mini Review

Published on 15 Apr 2024

Piquin chili, a wild spice: natural variation in nutraceutical contents

in Food Chemistry

Rogelio Pérez-Ramírez
Yolanda del Rocio Moreno-Ramírez
Gilberto Ruiz-De-La-Cruz
María Cruz Juárez-Aragón
César Leobardo Aguirre-Mancilla
Nohemí Niño-García
Jorge Ariel Torres-Castillo

Frontiers in Nutrition

doi 10.3389/fnut.2024.1360299

5,472 views
3 citations

Mini Review

Published on 11 Apr 2024

Tastant-receptor interactions: insights from the fruit fly

in Food Chemistry

Christian Arntsen
Jacqueline Guillemin
Kayla Audette
Molly Stanley

Frontiers in Nutrition

doi 10.3389/fnut.2024.1394697

5,695 views
12 citations

Original Research

Published on 10 Apr 2024

Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic

in Food Chemistry

Liqi Liu
Yuhan Sui
Tienan Wang
Xiang Li
Lina Chen
Mao Shi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1349162

3,532 views
11 citations

Original Research

Published on 04 Apr 2024

Effects of wollastonite and phosphate treatments on cadmium bioaccessibility in pak choi (Brassica rapa L. ssp. chinensis) grown in contaminated soils

in Food Chemistry

Kexin Guo
Yuehua Zhao
Yang Zhang
Jinbo Yang
Zhiyuan Chu
Qiang Zhang
Wenwei Xiao
Bin Huang
Tianyuan Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1337996

2,645 views
2 citations

Original Research

Published on 04 Apr 2024

Comparison of nutritional, bioactive potential and antioxidant properties of Saba senegalensis fruit pulps from five regions of Burkina Faso

in Food Chemistry

Salamata Tiendrebeogo
Clarisse Sidbewendé Compaoré
Raymond Poussian Barry
Edwige Bahanla Oboulbiga
Mamoudou Hama Dicko

Frontiers in Nutrition

doi 10.3389/fnut.2024.1358968

2,902 views
4 citations

Original Research

Published on 02 Apr 2024

Supplementation of Crataegi fructus alleviates functional dyspepsia and restores gut microbiota in mice

in Food Chemistry

Liyu Hao
Zeyue Yu
Jianhui Sun
Zongyuan Li
Jianliang Li
Yurong Deng
Hanhui Huang
Hairu Huo
Hongmei Li
Luqi Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1385159

4,004 views
7 citations

Original Research

Published on 22 Mar 2024

Grain nutritional and antioxidant profiling of diverse lentil (Lens culinaris Medikus) genetic resources revealed genotypes with high nutritional value

in Food Chemistry

Fareeha Riaz
Amjad Hameed
Muhammad Jawad Asghar

Frontiers in Nutrition

doi 10.3389/fnut.2024.1344986

4,261 views
4 citations

Correction

Published on 20 Mar 2024

Corrigendum: Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

in Food Chemistry

Ningjian Liang
Jeewon Koh
Bum Jin Kim
Gulustan Ozturk
Daniela Barile
David C. Dallas

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371799

1,421 views

Original Research

Published on 18 Mar 2024

UPLC-ESI-MS/MS-based widely targeted metabolomics reveals differences in metabolite composition among four Ganoderma species

in Food Chemistry

Liu Wei-Ye
Guo Hong-Bo
Yang Rui-Heng
Xu Ai-Guo
Zhao Jia-Chen
Yang Zhao-Qian
Han Wen-Jun
Yu Xiao-Dan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1335538

4,486 views
5 citations

Editorial

Published on 18 Mar 2024

Editorial: Antioxidant properties of phytochemicals

in Food Chemistry

Fujie Yan
Jitbanjong Tangpong
Wei Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1354987

2,045 views
1 citation

Original Research

Published on 13 Mar 2024

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

in Food Chemistry

Rong Jia
Xiaoyan Yin
Yucai Yang
Guozhou Liao
Dahai Gu
Yuehong Pu
Guiying Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1368789

4,060 views
6 citations

Editorial

Published on 11 Mar 2024

Editorial: Plant's bioactivity in modern health and diet: benefits, limitations and trendy application

in Food Chemistry

Aleksandar Ž. Kostić
Dasha Mihaylova
Nadezhda Traycheva Petkova

Frontiers in Nutrition

doi 10.3389/fnut.2024.1385444

1,676 views

Editorial

Published on 07 Mar 2024

Editorial: Chemical composition, processing, and health-promoting potential of unconventional food plants

in Food Chemistry

Maria Anete Santana Valente
Daniela da Silva Oliveira
Ângela Giovana Batista
Ceres Mattos Della Lucia
Leandro de Morais Cardoso

Frontiers in Nutrition

doi 10.3389/fnut.2024.1368629

2,542 views
3 citations

Review

Published on 06 Mar 2024

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

in Food Chemistry

Kangyi Zhang
Jinbao Huang
Dongxu Wang
Xiaochun Wan
Yijun Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371401

12,543 views
50 citations

Original Research

Published on 05 Mar 2024

Profiling of Petroselinum sativum (mill.) fuss phytoconstituents and assessment of their biocompatibility, antioxidant, anti-aging, wound healing, and antibacterial activities

in Food Chemistry

Ismail Mahdi
Paola Imbimbo
Hassan Annaz
Widad Ben Bakrim
Nihad Sahri
Asmae Alaoui
Daria Maria Monti
Mansour Sobeh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1338482

4,441 views
5 citations

Original Research

Published on 04 Mar 2024

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

in Food Chemistry

Chao-Hui Feng
Hirofumi Arai
Francisco J. Rodríguez-Pulido

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370339

3,123 views
3 citations

Editorial

Published on 27 Feb 2024

Editorial: Food of the future: meat and dairy alternatives

in Food Chemistry

Jean-François Hocquette
Sghaier Chriki
Marie-Pierre Ellies-Oury
Fang Fang
Antti Knaapila

Frontiers in Nutrition

doi 10.3389/fnut.2024.1382337

2,795 views

1,192 articles

articles

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

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

Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances

Six new polyphenolic metabolites isolated from the Suillus granulatus and their cytotoxicity against HepG2 cells

Editorial: Flavonoids and chronic metabolic diseases

Editorial: Food salt reduction strategies and nutritional function evaluation

Changes in the nutrients, phytochemical profile and antioxidant activity of Rheum officinale Baill. leaf blades during different growth periods

Piquin chili, a wild spice: natural variation in nutraceutical contents

Tastant-receptor interactions: insights from the fruit fly

Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic

Effects of wollastonite and phosphate treatments on cadmium bioaccessibility in pak choi (Brassica rapa L. ssp. chinensis) grown in contaminated soils

Comparison of nutritional, bioactive potential and antioxidant properties of Saba senegalensis fruit pulps from five regions of Burkina Faso

Supplementation of Crataegi fructus alleviates functional dyspepsia and restores gut microbiota in mice

Grain nutritional and antioxidant profiling of diverse lentil (Lens culinaris Medikus) genetic resources revealed genotypes with high nutritional value

Corrigendum: Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

UPLC-ESI-MS/MS-based widely targeted metabolomics reveals differences in metabolite composition among four Ganoderma species

Editorial: Antioxidant properties of phytochemicals

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Editorial: Plant's bioactivity in modern health and diet: benefits, limitations and trendy application

Editorial: Chemical composition, processing, and health-promoting potential of unconventional food plants

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

Profiling of Petroselinum sativum (mill.) fuss phytoconstituents and assessment of their biocompatibility, antioxidant, anti-aging, wound healing, and antibacterial activities

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

Editorial: Food of the future: meat and dairy alternatives