Frontiers in Nutrition | Food Chemistry

Review

Accepted on 17 Oct 2025

A Review of Marine Microalgae-Based Lipids Production: Biosynthesis, Technological Advancements, and Practical Applications

in Food Chemistry

Qian Lu
Limin Yang
Bomingxin Duan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1664674

157 views

Original Research

Published on 16 Oct 2025

Quercetin reverses β1-adrenoceptor autoantibody-induced heart failure by promoting MDM2-mediated ubiquitination and degradation of p53 in cardiomyocytes

in Food Chemistry

Mingxia Ma
Xintai Jiang
Weiqian Liu
Jin Xue
Yuan Yuan
Xiaoyan Zhi
Jiayan Feng
Yaolin Long
Yang Li
Zhijun Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1674507

552 views

Original Research

Published on 15 Oct 2025

Epigenetic landscape reveals MEF2 and SIX family-mediated transcriptional networks underlying dietary NFC/NDF ratio-induced muscle development and meat quality in Tibetan sheep

in Food Chemistry

Rengeerli Sa
Fengshuo Zhang
Zhenglu Yang
Chengdi Shi
Shengzhen Hou
Song Zhang
Linsheng Gui

Frontiers in Nutrition

doi 10.3389/fnut.2025.1658319

608 views

Original Research

Published on 15 Oct 2025

Development and preliminary mechanistic analysis of compound effervescent hepatoprotective granules

in Food Chemistry

Xinyao Liu
Ruru Wang
Yumeng Li
Jing Zhang
Jingjing Li
Shuangping Li
Qingping Ye
Renting Cao
Wen Wang
Wenhui Luo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1639561

570 views

Original Research

Accepted on 13 Oct 2025

A comparative analysis of Volatile organic compounds in Paeoniae Radix Alba processed using different methods

in Food Chemistry

Yuqing Liu
Yafang Du
Yadan Xiao
Yue Wu
Dan Huang
Xuan Guo

Frontiers in Nutrition

doi 10.3389/fnut.2025.1675150

206 views

Review

Published on 13 Oct 2025

Recent advances in the biosynthetic mechanisms, regulation, and detoxification strategies of deoxynivalenol in Fusarium graminearum

in Food Chemistry

Mingfang He
Yaping Lei
Haiyuan Yan
Chao Sun
Xiaolong Gu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1677196

570 views

Original Research

Published on 13 Oct 2025

Proximate composition, fatty acid characteristics, and amino acid profile of European anchovy (Engraulis encrasicolus L. 1758): monthly and seasonal influences

in Food Chemistry

Barış Karslı
Özen Yusuf Öğretmen
Muhammet Emanet

Frontiers in Nutrition

doi 10.3389/fnut.2025.1684958

716 views

Original Research

Published on 09 Oct 2025

Investigation of the regulatory effects of tea polyphenols on CYP450s in HepG2 cells

in Food Chemistry

Dan Zuo
Hong Ren
Zhaoxu Ren
Jieyu Chen
Feiyang Wang
Zixin Zhang
Haiyan Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1663800

776 views

Methods

Published on 08 Oct 2025

Determination of α-mannan content in composite yeast cultures by enzymatic hydrolysis HPLC-UV method

in Food Chemistry

Xiaojie Zhang
Lan Yang
Haifei Lian
Zixuan Xu
Zichen Yun
Xiaohui Xu
Shixiong Liu
Qifei Luo
Majigsuren Zolzaya
Dacheng Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1661855

645 views

Original Research

Accepted on 07 Oct 2025

Investigation of the impact of brewing parameters on toxic element and rare earth element contamination in oolong tea

in Food Chemistry

Sixuan Wu
Ziming Peng
Yijun Ou
Florence Mhungu
Yanyan Wang
Yuhua Zhang
Lan Liu
Lei Jiangbo
Lili Huang
Rongfei Peng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1656046

253 views

Review

Accepted on 07 Oct 2025

Platycodon grandiflorum, as a medicinal and food homologous plant: a comprehensive review of anti-tumor components, mechanisms, modern applications, and preventive healthcare

in Food Chemistry

Liu Wenjing
Shumin Jia
Xiaoyan Ma
Doudou Lu
Ziying Zhou
Yuhua Du
Ling Yuan
Rong Yu
Yi Nan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1674705

270 views

Original Research

Accepted on 07 Oct 2025

γ-aminobutyric acid (GABA) production and soluble free amino acid profile change in Andean seeds by Levilactobacillus brevis fermentation

in Food Chemistry

Gabriela Ibieta
Jimena Ortiz-Sempértegui
Carl Grey
J. Mauricio Peñarrieta
Javier Linares-Pastén

Frontiers in Nutrition

doi 10.3389/fnut.2025.1693053

312 views

Original Research

Accepted on 06 Oct 2025

Elastase Inhibition by Natural Flavonoids: Mechanistic Insights and Potential Therapeutic Applications

in Food Chemistry

Lihao Lin
Hongliu Yao
Jinfeng Fu
Wenhui Zhang
Yongxue Li
Yan Wang
Haoyu Shen
Jingang Mo
Yi Guan

Frontiers in Nutrition

doi 10.3389/fnut.2025.1693869

138 views

Original Research

Published on 03 Oct 2025

Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation

in Food Chemistry

Jiawei Qi
Jie Li
Zihan Liu
Xuemei Yang
Tingting Qi
Guoqin Wei
Juanxia Yang
Cheng Liu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1631912

906 views

Original Research

Published on 01 Oct 2025

Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology

in Food Chemistry

Bihua Yuan
Yun Tian
Xuan Zhu
Kaiqi Cheng
Wengang Jin
Qing Liu
Jing Li
Haiyan Sun

Frontiers in Nutrition

doi 10.3389/fnut.2025.1609333

801 views

Review

Accepted on 30 Sep 2025

Preserving Edible Biodiversity Through Indigenous Dairy Emulsions: Valorization of Traditional Milk Systems for a Resilient Future

in Food Chemistry

Anand Kumar
Muskan Yadav
Sadaqat Ali
Itu Dutta
Selva Kumar T
Vidhu Yadav
Tharindu Trishan Dapana Durage
Fahad Alhodieb
Saleh A. Alsanie

Frontiers in Nutrition

doi 10.3389/fnut.2025.1693995

308 views