Frontiers in Nutrition | Food Chemistry

Original Research

Published on 05 Jul 2024

Integrated transcriptomic and proteomic analysis of exogenous abscisic acid regulation on tuberous root development in Pseudostellaria heterophylla

in Food Chemistry

Chongmin Wang
Jiaotong Yang
Qi Pan
Panpan Zhu
Jun Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1417526

1,307 views

Correction

Published on 03 Jul 2024

Expression of Concern: Fermentation and storage characteristics of “fuji” apple juice using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: microbial growth, metabolism of bioactives and in vitro bioactivities

in Food Chemistry

Frontiers Editorial Office

Frontiers in Nutrition

doi 10.3389/fnut.2024.1450420

797 views

Review

Published on 19 Jun 2024

Effects of different preparation and cooking processes on the bioactive molecules of Allium vegetables

in Food Chemistry

Beyza Katırcıoğlu
Semra Navruz-Varlı

Frontiers in Nutrition

doi 10.3389/fnut.2024.1350534

2,151 views

Mini Review

Published on 19 Jun 2024

Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America

in Food Chemistry

Danielle Heaney
Olga I. Padilla-Zakour
Chang Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1395962

3,225 views
2 citations

Original Research

Published on 14 Jun 2024

Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation

in Food Chemistry

Salma Khazaal
Mahmoud I. Khalil
Tareq M. Osaili
Borhan Albiss
Anas A. Al-Nabulsi
Nicolas Louka
Nada El Darra

Frontiers in Nutrition

doi 10.3389/fnut.2024.1405708

2,521 views
1 citation

Retraction

Published on 14 Jun 2024

Retraction: Hydrodynamic cavitation: a novel non-thermal liquid food processing technology

in Food Chemistry

Frontiers Editorial Office

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446767

1,036 views

Original Research

Published on 12 Jun 2024

Traditional method of rhubarb processing optimized by combining flavor analysis with anthraquinone content determination

in Food Chemistry

Taotao Liu
Miao Yu
Yue Dai
Yongqing Xiao
Li Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1406430

1,323 views
1 citation

General Commentary

Published on 12 Jun 2024

Commentary: Acrylamide formation in air-fried versus deep and oven-fried potatoes

in Food Chemistry

Ceyhan Ceran Serdar

Frontiers in Nutrition

doi 10.3389/fnut.2024.1397302

1,900 views

Review

Published on 12 Jun 2024

Multidimensional biological activities of resveratrol and its prospects and challenges in the health field

in Food Chemistry

Xi Yu
Yuanqiang Jia
Feiyue Ren

Frontiers in Nutrition

doi 10.3389/fnut.2024.1408651

3,276 views
6 citations

Original Research

Published on 11 Jun 2024

Optimal extraction conditions and quantification of lignan phytoestrogens in cereal grains using targeted LC-MS/MS

in Food Chemistry

Yoonjeong Kim
Heon-Woong Kim
Jeehye Sung
Younghwa Kim

Frontiers in Nutrition

doi 10.3389/fnut.2024.1409309

1,846 views
1 citation

Review

Published on 06 Jun 2024

A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities

in Food Chemistry

Fitriyono Ayustaningwarno
Gemala Anjani
Azzahra Mutiara Ayu
Vincenzo Fogliano

Frontiers in Nutrition

doi 10.3389/fnut.2024.1364836

16,586 views
21 citations

Original Research

Published on 06 Jun 2024

Discovery and application of food catalysts to promote the coupling of PQQ (quinone) with amines

in Food Chemistry

Kazuto Ikemoto
Satoko Imaruoka
Nur Syafiqah Mohamad Ishak

Frontiers in Nutrition

doi 10.3389/fnut.2024.1391681

1,713 views
1 citation

Original Research

Published on 06 Jun 2024

Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues

in Food Chemistry

Sara Cutroneo
Janos-Istvan Petrusan
Reiner Stolzenberger
Chiara Zurlini
Tullia Tedeschi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1351443

1,543 views
2 citations

Original Research

Published on 05 Jun 2024

Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm

in Food Chemistry

Shusuke Hashimoto
Maki Yamazaki
Hiroshi Uehara
Shinya Yamazaki
Masakazu Kobayashi
Takeshi Yokoyama
Kenjiro Yazawa
Kunihiro Shiomi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404489

1,531 views
2 citations

Original Research

Published on 05 Jun 2024

Inhibitory effects of cassiae semen extract on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in model system

in Food Chemistry

Di Yu
Youyou Li
Donghua Jiang
Fanlei Kong

Frontiers in Nutrition

doi 10.3389/fnut.2024.1407007

986 views

Original Research

Published on 03 Jun 2024

Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study

in Food Chemistry

Yilin Pu
Yuxiang Long
Die Xu
Yongkang Niu
Qinglong Wu
Shiyu Chen
Ruozhen Wang
Ruihong Ge

Frontiers in Nutrition

doi 10.3389/fnut.2024.1418120

1,266 views