Frontiers in Nutrition | Food Chemistry

Original Research

Published on 05 Mar 2024

Profiling of Petroselinum sativum (mill.) fuss phytoconstituents and assessment of their biocompatibility, antioxidant, anti-aging, wound healing, and antibacterial activities

in Food Chemistry

Ismail Mahdi
Paola Imbimbo
Hassan Annaz
Widad Ben Bakrim
Nihad Sahri
Asmae Alaoui
Daria Maria Monti
Mansour Sobeh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1338482

3,022 views
3 citations

Original Research

Published on 04 Mar 2024

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

in Food Chemistry

Chao-Hui Feng
Hirofumi Arai
Francisco J. Rodríguez-Pulido

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370339

2,302 views
3 citations

Editorial

Published on 27 Feb 2024

Editorial: Food of the future: meat and dairy alternatives

in Food Chemistry

Jean-François Hocquette
Sghaier Chriki
Marie-Pierre Ellies-Oury
Fang Fang
Antti Knaapila

Frontiers in Nutrition

doi 10.3389/fnut.2024.1382337

1,701 views

Editorial

Published on 23 Feb 2024

Editorial: Emerging unconventional plants for derived food products and ingredients

in Food Chemistry

Maria Inês Dias
Rúbia C. G. Corrêa
Nadia Cristiane Steinmacher
José Pinela
Carla Pereira

Frontiers in Nutrition

doi 10.3389/fnut.2024.1373439

1,933 views

Review

Published on 22 Feb 2024

Recent trends in extraction, purification, structural characterization, and biological activities evaluation of Perilla frutescens (L.) Britton polysaccharide

in Food Chemistry

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

Frontiers in Nutrition

doi 10.3389/fnut.2024.1359813

6,602 views
3 citations

Original Research

Published on 19 Feb 2024

The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars

in Food Chemistry

Fangqing He
Yixuan Du
Zhuangguang Pan
Huize Zeng
Haolin Luo
Junyi Wang
Yuanming Sun
Meiying Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1334077

2,097 views
1 citation

Original Research

Published on 14 Feb 2024

The antioxidant activity of polysaccharides from Armillaria gallica

in Food Chemistry

Peiwen Su
Honghao Qiu
Lishan Liang
Luo Weng
Yingjie Liu
Jiajun Liu
Liyan Wu
Fanxin Meng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1277877

1,600 views
4 citations

Original Research

Published on 13 Feb 2024

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

in Food Chemistry

Jiangyong Yang
Jingyang Hong
Aihemaitijiang Aihaiti
Ying Mu
Xuefeng Yin
Minwei Zhang
Xiaolu Liu
Liang Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1355116

2,134 views
2 citations

Original Research

Published on 07 Feb 2024

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

in Food Chemistry

Yamin Pei
Xingyue Guo
Xionghui Shu
Yahong Han
Youwei Ai
Hongxun Wang
Wenfu Hou

Frontiers in Nutrition

doi 10.3389/fnut.2024.1309924

2,020 views

Original Research

Published on 07 Feb 2024

Influence of cultivation substrate on antioxidant activities and triterpenoid profiles of the fruiting body of Ganoderma lucidum

in Food Chemistry

Gelian Luo
Zhibin Pan
Zhibin Liu
Weiqing Cheng
Tingting Yu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1329579

2,197 views
5 citations

Original Research

Published on 06 Feb 2024

Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses

in Food Chemistry

Giorgia Stocco
Laura G. Gómez-Mascaraque
Gaurav Kr Deshwal
Jordi Cruz Sanchez
Arnaud Molle
Valentina Pizzamiglio
Paolo Berzaghi
Georgi Gergov
Claudio Cipolat-Gotet

Frontiers in Nutrition

doi 10.3389/fnut.2024.1327301

2,222 views
3 citations

Original Research

Published on 06 Feb 2024

Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry

in Food Chemistry

Yuping Dai
Shanshuo Liu
Li Yang
Ye He
Xiao Guo
Yang Ma
Shunxiang Li
Dan Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1361668

1,170 views
3 citations

Original Research

Published on 05 Feb 2024

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

in Food Chemistry

Roisin McCarron
Lisa Methven
Stephanie Grahl
Ruan Elliott
Stella Lignou

Frontiers in Nutrition

doi 10.3389/fnut.2024.1345371

5,729 views
5 citations

Mini Review

Published on 02 Feb 2024

Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health

in Food Chemistry

Tzitziki González-Rodríguez
Silverio García-Lara

Frontiers in Nutrition

doi 10.3389/fnut.2024.1322904

2,107 views
1 citation

Original Research

Published on 01 Feb 2024

Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham

in Food Chemistry

Katja Babič
Lidija Strojnik
Andrija Ćirić
Nives Ogrinc

Frontiers in Nutrition

doi 10.3389/fnut.2024.1342417

3,430 views
2 citations

Editorial

Published on 24 Jan 2024

Editorial: Interactions of food components: structural changes and effects on nutritional value

in Food Chemistry

Tiantian Zhao
Jianan Zhang
Qingrong Huang
Lanyue Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1354064

1,530 views
1 citation