Frontiers in Nutrition | Food Chemistry

Original Research

Published on 31 May 2024

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

in Food Chemistry

Barbora Lampová
Ivo Doskočil
Martin Kulma
Michal Kurečka
Lenka Kouřimská

Frontiers in Nutrition

doi 10.3389/fnut.2024.1399827

2,138 views
3 citations

Review

Published on 28 May 2024

Turmeric: from spice to cure. A review of the anti-cancer, radioprotective and anti-inflammatory effects of turmeric sourced compounds

in Food Chemistry

Mihai Cozmin
Ionut Iulian Lungu
Cristian Gutu
Alina Stefanache
Letitia Doina Duceac
Bogdan Dorin Șoltuzu
Daniela Damir
Gabriela Calin
Elena Roxana Bogdan Goroftei
Carmen Grierosu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1399888

8,441 views
7 citations

Methods

Published on 27 May 2024

The development and nutritional quality of Lyophyllum decastes affected by monochromatic or mixed light provided by light-emitting diode

in Food Chemistry

Xiaoli Chen
Yihan Liu
Wenzhong Guo
Mingfei Wang
Jiuxiao Zhao
Xin Zhang
Wengang Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404138

1,234 views
2 citations

Original Research

Published on 27 May 2024

Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content

in Food Chemistry

Xue Gu
Peng Wang
Juyuan Huang
Shuangqin Chen
Dandan Li
Shihuang Pu
Juan Li
Jiancheng Wen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1413923

6,083 views
2 citations

Review

Published on 23 May 2024

A review of the extraction and purification methods, biological activities, and applications of active compounds in Acanthopanax senticosus

in Food Chemistry

Xindi Zhang
Lijun Guan
Ling Zhu
Kunlun Wang
Yang Gao
Jialei Li
Song Yan
Nina Ji
Ye Zhou
Xinmiao Yao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1391601

2,602 views
5 citations

Original Research

Published on 22 May 2024

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

in Food Chemistry

Lili Ji
Chunyan Zhou
Yanan Zhou
Qing Nie
Yi Luo
Rui Yang
Shu Wang
Jiawen Ning
Jiamin Zhang
Ying Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1408618

1,152 views

Editorial

Published on 20 May 2024

Editorial: Innovations in biologically active nutrients extraction and delivery

in Food Chemistry

Ahmed A. Zaky
Pilar Gómez-Cortés
Blanca Hernández-Ledesma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1425911

755 views
2 citations

Original Research

Published on 17 May 2024

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

in Food Chemistry

Xiao Liu
Feng Liang
Bing Su Wang
Fei Yue Ren
Wei Wang
Chao Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1375130

1,702 views

Original Research

Published on 17 May 2024

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties

in Food Chemistry

Hongfang Ji
Qingqing Wang
Xuefei Wang
Lingwen Zhang
Ping Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1416753

1,243 views
4 citations

Original Research

Published on 10 May 2024

Development of a highly sensitive method based on QuEChERS and GC–MS/MS for the determination of polycyclic aromatic hydrocarbons in infant foods

in Food Chemistry

Mariateresa Ingegno
Rosalia Zianni
Ines Della Rovere
Andrea Chiappinelli
Valeria Nardelli
Francesco Casamassima
Anna Calitri
Maurizio Quinto
Donatella Nardiello
Marco Iammarino

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403541

2,125 views
3 citations

Original Research

Published on 03 May 2024

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

in Food Chemistry

Hongfang Ji
Dandan Li
Lingwen Zhang
Manjie Li
Hanjun Ma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1386778

1,352 views

Review

Published on 03 May 2024

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

in Food Chemistry

Gabriela Precup
Eleonora Marini
Panagiota Zakidou
Elisa Beneventi
Civitella Consuelo
Cristina Fernández-Fraguas
Esther Garcia Ruiz
Marcello Laganaro
Maura Magani
Agnieszka Mech

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390734

10,270 views
6 citations

Editorial

Published on 02 May 2024

Editorial: Food-derived bioactive peptides: preparation, identification, and structure-activity relationship

in Food Chemistry

Shaobo Zhou
Xiao Hu
Lianzhu Lin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1412875

1,263 views

Review

Published on 25 Apr 2024

Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances

in Food Chemistry

Rong Qian
Chang Sun
Ting Bai
Jing Yan
Jie Cheng
Jiamin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1378884

2,728 views
5 citations

Original Research

Published on 24 Apr 2024

Six new polyphenolic metabolites isolated from the Suillus granulatus and their cytotoxicity against HepG2 cells

in Food Chemistry

Hanyu Zhao
Miaomiao Xiong
Xiaomin Yang
Lan Yao
Zeyan Wang
Li-an Wang
Zhuang Li
Jinxiu Zhang
Jianhua Lv

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390256

1,191 views
2 citations

Editorial

Published on 22 Apr 2024

Editorial: Flavonoids and chronic metabolic diseases

in Food Chemistry

Qian Zhou
Yueqiong Ni
Pan Liao
Yueliang Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403863

874 views