Frontiers in Nutrition | Food Chemistry

Original Research

Published on 27 Mar 2023

Structural characterization and anti-inflammatory activity of a novel polysaccharide PKP2-1 from Polygonatum kingianum

in Food Chemistry

Zhen Wang
Hui Liu
Ranze Fu
Jinmei Ou
Bin Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1156798

3,303 views
20 citations

Original Research

Published on 27 Mar 2023

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation

in Food Chemistry

Yaru Zheng
Chunhua Zhang
Dabing Ren
Ruoxue Bai
Wenting Li
Jintao Wang
Zhiguo Shan
Wenjiang Dong
Lunzhao Yi

Frontiers in Nutrition

doi 10.3389/fnut.2023.1138783

4,527 views
17 citations

Brief Research Report

Published on 27 Mar 2023

Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars

in Food Chemistry

Ying Gao
Zhen Han
Yong-Quan Xu
Jun-Feng Yin

Frontiers in Nutrition

doi 10.3389/fnut.2023.1142971

2,717 views
2 citations

Editorial

Published on 21 Mar 2023

Editorial: Food of the future: Algae and aquaculture

in Food Chemistry

Qian Lu
Slađana Rakita
Carmen Navarro-Guillén

Frontiers in Nutrition

doi 10.3389/fnut.2023.1177886

1,716 views

Original Research

Published on 21 Mar 2023

Extraction, structural characterization, and antioxidant activity of polysaccharides derived from Arctium lappa L.

in Food Chemistry

Dandan Gao
Hong Chen
Haixing Li
Xuhua Yang
Xingchen Guo
Yuxuan Zhang
Jinpu Ma
Jutian Yang
Shuwen Ma

Frontiers in Nutrition

doi 10.3389/fnut.2023.1149137

2,605 views
9 citations

Original Research

Published on 20 Mar 2023

Expression of fatty acid related gene promotes astaxanthin heterologous production in Chlamydomonas reinhardtii

in Food Chemistry

Jin-peng Sun
Xue-hong Wei
Xiao-mei Cong
Wen-hua Zhang
Le-Xin Qiu
Xiao-nan Zang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1130065

3,097 views
7 citations

Original Research

Published on 17 Mar 2023

Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology

in Food Chemistry

Serena Carpentieri
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Nutrition

doi 10.3389/fnut.2023.1158019

3,565 views
27 citations

Editorial

Published on 17 Mar 2023

Editorial: Probiotics, prebiotics, synbiotics, postbiotics, & paraprobiotics - New perspective for functional foods and nutraceuticals

in Food Chemistry

Reshma B Nambiar
Anand Babu Perumal
Taofik Shittu
Emmanuel Rotimi Sadiku
Periyar Selvam Sellamuthu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1164676

5,567 views
12 citations

Review

Published on 16 Mar 2023

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar

in Food Chemistry

Gan-Lin Chen
Feng-Jin Zheng
Bo Lin
Yu-Xia Yang
Xiao-Chun Fang
Krishan K. Verma
Li-Fang Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1145862

25,814 views
21 citations

Original Research

Published on 14 Mar 2023

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

in Food Chemistry

Ya-Nan Li
Yue Luo
Zhen-Ming Lu
Yan-Lin Dong
Li-Juan Chai
Jin-Song Shi
Xiao-Juan Zhang
Zheng-Hong Xu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1142517

7,029 views
17 citations

Original Research

Published on 14 Mar 2023

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

in Food Chemistry

Xujiang Shan
Qinyan Yu
Le Chen
Shan Zhang
Jiayi Zhu
Yongwen Jiang
Haibo Yuan
Qinghua Zhou
Ji Li
Yujie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1104926

4,650 views
23 citations

Mini Review

Published on 10 Mar 2023

Research progress on the therapeutic effects of polysaccharides on non-alcoholic fatty liver diseases

in Food Chemistry

Yu-long Hu
Qiaoli Ma
Xiaoqiang Dong
Yuanfang Kong
Juntao Cai
Jieming Li
Chunhong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1107551

4,812 views
11 citations

Original Research

Published on 09 Mar 2023

Variations of main quality components of matcha from different regions in the Chinese market

in Food Chemistry

Ying Luo
Yazhao Zhang
Fengfeng Qu
Wenjun Qian
Peiqiang Wang
Xuzhou Zhang
Xinfu Zhang
Jianhui Hu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1153983

4,725 views
5 citations

Original Research

Published on 09 Mar 2023

Effects of donkey milk on UVB-induced skin barrier damage and melanin pigmentation: A network pharmacology and experimental validation study

in Food Chemistry

Anqi Li
Hailun He
Yanjing Chen
Feng Liao
Jie Tang
Li Li
Yumei Fan
Li Li
Lidan Xiong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1121498

4,811 views
4 citations

Original Research

Published on 07 Mar 2023

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

in Food Chemistry

Junhai Wu
Renyuan Chen
Xiaobo Li
Zheyang Fu
Chun Xian
Wenwu Zhao
Cheng Zhao
Xinying Wu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1132527

5,215 views
34 citations

Original Research

Published on 06 Mar 2023

Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics

in Food Chemistry

Jiarun Han
Tao Kong
Jialan Jiang
Xin Zhao
Xilian Zhao
Ping Li
Qing Gu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1121310

5,934 views
22 citations