Review
Published on 17 Jun 2026
Kombucha production using raw materials from Brazil
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1770255
- 298 views
- Frontiers in Nutrition
- Food Chemistry
- Articles
Type at least 3 characters
1,292 articles
articles
Correction
Accepted on 16 Jun 2026
Correction: Co-fermentation of Rosa roxburghii Tratt pulp by Saccharomyces cerevisiae and Bacillus subtilis alleviates diarrhea-predominant irritable bowel syndrome in mice by reshaping gut microbiota and host metabolism
in Food Chemistry
Frontiers in Nutrition
Original Research
Published on 16 Jun 2026
Nutritional characterization and postprandial glycemic response of low-calorie date snacks incorporating psyllium and oat fibers in healthy and type 2 diabetes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1862658
- 476 views
Original Research
Published on 16 Jun 2026
Screening of optimal harvesting period and drying methods for Paeoniae Radix Rubra based on eight bioactive compounds and biomass
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1774758
- 3,151 views
Original Research
Published on 16 Jun 2026
Accumulation characteristics of mineral elements in the fruiting bodies of Lentinula edodes from main production areas in China
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1851650
- 320 views
Original Research
Accepted on 15 Jun 2026
Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting
in Food Chemistry
Frontiers in Nutrition
Original Research
Published on 15 Jun 2026
Dynamics and compositional profiles of human milk oligosaccharides in mothers with gestational diabetes mellitus across lactation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1816715
- 688 views
Review
Accepted on 12 Jun 2026
Unlocking Cyanidin-3-glucoside Potentials with Green Technologies: Advances in Extraction, Bioavailability, and Stability for Therapeutic and Non-Therapeutic Applications
in Food Chemistry
Frontiers in Nutrition
- 454 views
Opinion
Published on 12 Jun 2026
What are the primary roles of peroxidases in enzymatic browning of fresh-cut fruits and vegetables, browning promoters or ROS scavengers?
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1859645
- 895 views
Systematic Review
Accepted on 11 Jun 2026
Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: Molecular mechanisms, batter matrix engineering, and sensory compensation: A Systematic Review
in Food Chemistry
Frontiers in Nutrition
- 189 views
Editorial
Accepted on 10 Jun 2026
Editorial: Enhancing the biological activity and applications of polysaccharides through modification
in Food Chemistry
Frontiers in Nutrition
- 223 views
Brief Research Report
Accepted on 09 Jun 2026
Degalactosylated whey protein increases α-Klotho concentrations in the plasma and kidney in mice
in Food Chemistry
Frontiers in Nutrition
- 163 views
Original Research
Published on 09 Jun 2026
Integrated untargeted metabolomics and lipidomics reveals functional- and taste-related compounds in stir-fried Trichosanthis Semen
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1754969
- 907 views
Original Research
Accepted on 08 Jun 2026
Characterization of the Key Off-flavor Compounds in Soybean and Their Dynamic Changes during Progressive Processing
in Food Chemistry
Frontiers in Nutrition
- 157 views
Original Research
Accepted on 08 Jun 2026
Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics
in Food Chemistry
Frontiers in Nutrition
Original Research
Accepted on 05 Jun 2026
Effect of hydroxypropyl starch on the multiscale structure and pasting properties of starch in γ-irradiated fresh rice noodles
in Food Chemistry
Frontiers in Nutrition
- 497 views
Review
Accepted on 05 Jun 2026
Camel Hump: Composition, Bioactivities, and Multifunctional Sustainable Applications
in Food Chemistry
Frontiers in Nutrition
- 550 views
Original Research
Published on 05 Jun 2026
Co-fermentation of Rosa roxburghii Tratt pulp by Saccharomyces cerevisiae and Bacillus subtilis alleviates diarrhea-predominant irritable bowel syndrome in mice by reshaping gut microbiota and host metabolism
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1854409
- 889 views
Original Research
Accepted on 04 Jun 2026
Structural evolution of lotus seed resistant starch during in vitro fecal fermentation in food-allergic rats modulates gut microbiota and SCFAs
in Food Chemistry
Frontiers in Nutrition
- 350 views
Original Research
Accepted on 04 Jun 2026
Research on Volatile Flavor Substances and Biological Activities of Different Parts of Allium schoenoprasum L
in Food Chemistry
Frontiers in Nutrition
- 307 views
Original Research
Published on 04 Jun 2026
Physicochemical characterization and valorization potential of açaí berry (Euterpe precatoria) and bataua (Oenocarpus bataua) seeds: lignocellulosic biomass and antioxidants from Bolivian Amazon agroindustrial residues
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1835492
- 1,013 views
Review
Published on 03 Jun 2026
Ribes nigrum L. polysaccharides as multifunctional bioactive agents: current advances, challenges, and future directions in functional food and pharmaceutical development
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1857689
- 725 views
Original Research
Published on 02 Jun 2026
Aspartame may promote erectile dysfunction via DPP4-mediated endothelial dysfunction and apoptosis: evidence from network toxicology, molecular dynamics simulation, and experimental validation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1841453
- 804 views
Review
Accepted on 01 Jun 2026
Functional Fermented Foods in Public Health Nutrition: Key Biomolecular Mechanisms, Gut Microbiota Interactions, and Implications for Metabolic Disease Prevention
in Food Chemistry
Frontiers in Nutrition
- 394 views