Frontiers in Nutrition | Food Chemistry

Original Research

Accepted on 17 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

Original Research

Accepted on 15 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

Original Research

Published on 14 Jan 2025

Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming

in Food Chemistry

Xiangyang Guo
Lulu Wang
Xiuting Huang
Qiying Zhou

Frontiers in Nutrition

doi 10.3389/fnut.2024.1531185

159 views

Original Research

Accepted on 10 Jan 2025

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

in Food Chemistry

Xiaoling Wan
Fang Cai
Meiping Huang
Wei Liu
Kai Qiu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1536606

Editorial

Published on 07 Jan 2025

Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality

in Food Chemistry

Nurhan Uslu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1542109

179 views

Original Research

Published on 07 Jan 2025

Preparation, structural property, and antioxidant activities of a novel pectin polysaccharide from the flowers of Hibiscus syriacus Linn.

in Food Chemistry

Jialong Chen
Chaojun Ye
Lu Zhang
Zhiliang Xie
Jianjun Zhu
Zhi Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1524846

227 views

Original Research

Published on 06 Jan 2025

Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature

in Food Chemistry

K. Sreedevi Shankar
M. Vanaja
Mekala Shankar
Asma Siddiqua
K. L. Sharma
V. Girijaveni
V. K. Singh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444962

192 views

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

312 views

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

403 views

Original Research

Accepted on 20 Dec 2024

Comparative Analysis of Phytonutrients Of Moringa oleifera Leaves From South Africa Nigeria And Their Antimicrobial And Antioxidant Potentials By UPLC-ESI-QToF-MS And OPLS-DA chemometrics Analysis

in Food Chemistry

Jonathan Kayembe
Sekelwa Cosa
Edward Bassey

Frontiers in Nutrition

doi 10.3389/fnut.2024.1490484

Original Research

Accepted on 18 Dec 2024

Analysis of the sensitization activity of Moringa oleifera leaves protein

in Food Chemistry

Juan Lu
Wenjie Li
Chuyu Xi
Dan Feng
Xiaoxue Liu
Shuang Song

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509343

133 views

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

687 views

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

496 views

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

550 views

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

389 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

596 views

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Articles

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

Ultrasound-Assisted Extraction of Polyphenols from Lonicera japonica Leaves and Their α-Glucosidase Inhibition

Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming

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

Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality

Preparation, structural property, and antioxidant activities of a novel pectin polysaccharide from the flowers of Hibiscus syriacus Linn.

Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature

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

Comparative Analysis of Phytonutrients Of Moringa oleifera Leaves From South Africa Nigeria And Their Antimicrobial And Antioxidant Potentials By UPLC-ESI-QToF-MS And OPLS-DA chemometrics Analysis

Analysis of the sensitization activity of Moringa oleifera leaves protein

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