Frontiers in Nutrition | Food Chemistry

Original Research

Published on 25 May 2023

Preparation of quinoa bran dietary fiber-based zinc complex and investigation of its antioxidant capacity in vitro

in Food Chemistry

Chunhong Wei
Xinhui Wang
Xiujie Jiang
LongKui Cao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1183501

2,124 views
4 citations

Original Research

Published on 25 May 2023

Characterization of starch extracted from seeds of Cycas revoluta

in Food Chemistry

Kehu Li
Tongze Zhang
Wei Zhao
Huanhuan Ren
Siqi Hong
Yongyi Ge
Harold Corke

Frontiers in Nutrition

doi 10.3389/fnut.2023.1159554

2,759 views
5 citations

Original Research

Published on 25 May 2023

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States

in Food Chemistry

Astrid E. D’Andrea
Amanda J. Kinchla
Alissa A. Nolden

Frontiers in Nutrition

doi 10.3389/fnut.2023.1195045

21,087 views
18 citations

Original Research

Published on 24 May 2023

Extraction, characterization and anti-oxidant activity of polysaccharide from red Panax ginseng and Ophiopogon japonicus waste

in Food Chemistry

Jia Kang
Jue Zhao
Lan-Fang He
Li-Xia Li
Zhong-Kai Zhu
Meng-Liang Tian

Frontiers in Nutrition

doi 10.3389/fnut.2023.1183096

2,800 views
5 citations

Original Research

Published on 22 May 2023

Evaluation of the multifunctional dipeptidyl-peptidase IV and angiotensin converting enzyme inhibitory properties of a casein hydrolysate using cell-free and cell-based assays

in Food Chemistry

Jianqiang Li
Carlotta Bollati
Gilda Aiello
Martina Bartolomei
Fabrizio Rivardo
Giovanna Boschin
Anna Arnoldi
Carmen Lammi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1198258

2,273 views
4 citations

Original Research

Published on 19 May 2023

Widely targeted metabolomics reveals the antioxidant and anticancer activities of different colors of Dianthus caryophyllus

in Food Chemistry

Xuhong Zhou
Miaomaio Wang
Hong Li
Shilong Ye
Wenru Tang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1166375

3,585 views
7 citations

Original Research

Published on 19 May 2023

Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)

in Food Chemistry

Wenliang Wu
Jiang Shi
Jiqiang Jin
Zhen Liu
Yong Yuan
Zhida Chen
Shuguang Zhang
Weidong Dai
Zhi Lin

Frontiers in Nutrition

doi 10.3389/fnut.2023.1181135

2,886 views
5 citations

Original Research

Published on 19 May 2023

Integrating LC-MS and HS-GC-MS for the metabolite characterization of the Chinese medicinal plant Platostoma palustre under different processing methods

in Food Chemistry

Danfeng Tang
Changqian Quan
Suhua Huang
Fan Wei

Frontiers in Nutrition

doi 10.3389/fnut.2023.1181942

4,439 views
9 citations

Original Research

Published on 18 May 2023

Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties

in Food Chemistry

Huan Guo
Yin-Jian Zheng
Ding-Tao Wu
Xu Du
Hong Gao
Mutamed Ayyash
De-Guang Zeng
Hua-Bin Li
Hong-Yan Liu
Ren-You Gan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1165841

4,693 views
11 citations

Review

Published on 18 May 2023

Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement

in Food Chemistry

Ipsita Samal
Tanmaya Kumar Bhoi
M. Nikhil Raj
Prasanta Kumar Majhi
Sneha Murmu
Asit Kumar Pradhan
Dilip Kumar
Amit Umesh Paschapur
Dinesh Chandra Joshi
P. N. Guru

Frontiers in Nutrition

doi 10.3389/fnut.2023.1110750

6,631 views
20 citations

Brief Research Report

Published on 18 May 2023

Lindera pulcherrima var. attenuata leaves: a nutritious and economically promising staple food in the Baiku Yao community in China

in Food Chemistry

Binsheng Luo
You Nong
Renchuan Hu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1193328

1,216 views
4 citations

Brief Research Report

Published on 18 May 2023

Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro

in Food Chemistry

Chao-wei Zhu
Han Lü
Lan-lan Du
Jing Li
Han Chen
Hui-fang Zhao
Wen-long Wu
Jian Chen
Wei-lin Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1172982

4,829 views
24 citations

Original Research

Published on 17 May 2023

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

in Food Chemistry

Liqun Li
Zhenzhen Liu
Xu Li
Xiangnan Chu
Weibing Yang
Bingxin Wang
Yanzhou Xie
Xuejun Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1195505

2,484 views
2 citations

Review

Published on 16 May 2023

Recent research progress on the synthesis and biological effects of selenium nanoparticles

in Food Chemistry

Ting Zhang
Meng Qi
Qian Wu
Peng Xiang
Dejian Tang
Qiang Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1183487

10,421 views
65 citations

Original Research

Published on 15 May 2023

A proteomic study of the effect of UV-B on the regulatory mechanism of flavonoids metabolism in pea seedlings

in Food Chemistry

Xin Fu
Yinghao Xu
Ming Lu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1184732

1,180 views
3 citations

Editorial

Published on 15 May 2023

Editorial: Food rich in phenolic compounds and their potential to fight obesity

in Food Chemistry

Yao Tang
Yuan Huang
Bing Zhang
Ting Luo
Wei Zhong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1204981

1,507 views
3 citations