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

100 views

Original Research

Accepted on 22 Nov 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
Cui Xiuming
Tao Zhou
Chengxiao Wang
Tingting Xu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1477689

Original Research

Accepted on 19 Nov 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
Feiyue Ren
Ning Li
Xuchun Zhu
Shan He
Zhishen Mu
Hongzhi Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1505407

Review

Accepted on 15 Nov 2024

Funcional Foods and Dietary Bioactive Compounds Alleviate Druginduced Liver Injury: An Extensive Review Functional Foods and Bioactive Compounds: A Comprehensive Review on Their Role in Mitigating Drug-Induced Liver Injury

in Food Chemistry

Meng Zhao
LU YU

Frontiers in Nutrition

doi 10.3389/fnut.2024.1499697

108 views

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

214 views

Correction

Accepted on 12 Nov 2024

Corrigendum: Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)

in Food Chemistry

Nabila Begum
Qudrat Ullah Khan
Leyna G Liu
Wenwen Li
Dahai Liu
Ijaz Ul Haq

Frontiers in Nutrition

doi 10.3389/fnut.2024.1494039

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

475 views

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

273 views

Original Research

Accepted on 04 Nov 2024

Change in mineral composition and cooking quality in legumes grown on semi-arid Alfisols due to elevated CO 2 and temperature

in Food Chemistry

sreedevi K
Vanaja Maddi
Shankar Mekala
Asma Siddiqua
Sharma K L
Girija veni V
Singh V.k

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444962

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

400 views

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

352 views

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

297 views

Original Research

Accepted on 24 Oct 2024

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

in Food Chemistry

Zhiqiang Zhang
Li Wang
Hui Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1496306

103 views

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

712 views

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

383 views

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

358 views

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Articles

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

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

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

Funcional Foods and Dietary Bioactive Compounds Alleviate Druginduced Liver Injury: An Extensive Review Functional Foods and Bioactive Compounds: A Comprehensive Review on Their Role in Mitigating Drug-Induced Liver Injury

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

Corrigendum: Nutritional composition, health benefits and bio-active compounds of chickpea (Cicer arietinum L.)

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

Change in mineral composition and cooking quality in legumes grown on semi-arid Alfisols due to elevated CO 2 and temperature

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

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

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