Frontiers in Nutrition | Food Chemistry

Original Research

Published on 02 May 2025

Key floral-fruity aroma compounds in Sichuan Congou black tea: identification via MDGC-MS/O and sensory evaluation

in Food Chemistry

Sixuan Wang
Luorui Li
Qing Meng
Wei Luo
Fang Wei
Liyong Luo
Liang Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577302

783 views

Editorial

Published on 28 Apr 2025

Editorial: Synergic combination of natural bioactive compounds for preventing and treating human diseases

in Food Chemistry

Maria Maisto
Anis Ben Hsouna
Gian Carlo Tenore

Frontiers in Nutrition

doi 10.3389/fnut.2025.1580609

784 views

Original Research

Published on 28 Apr 2025

Adulteration and quality assessment of tomato paste: a study of the Lebanese market

in Food Chemistry

Fatima Habib
Salma Khazaal
Elie Bou Yazbeck
Espérance Debs
Suhair Sunoqrot
Nicolas Louka
Nada El Darra

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559287

1,213 views

Original Research

Published on 25 Apr 2025

The olive biophenol hydroxytyrosol in neutral aqueous solutions – a UPLC-MS/MS investigation of its stability and oxidative color formation

in Food Chemistry

Yue Ling Wong
Samy Boulos
Laura Nyström

Frontiers in Nutrition

doi 10.3389/fnut.2025.1532087

685 views

Original Research

Published on 22 Apr 2025

Unraveling volatile metabolites in pigmented onion (Allium cepa L.) bulbs through HS-SPME/GC–MS-based metabolomics and machine learning

in Food Chemistry

Kaiqi Cheng
Jingzhe Xiao
Jingyuan He
Rongguang Yang
Jinjin Pei
Wengang Jin
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582576

1,248 views
1 citation

Original Research

Published on 10 Apr 2025

Unveiling triterpenoid superiority in a newly developed Ganoderma lucidum variety through untargeted metabolomics approach

in Food Chemistry

Zhibin Pan
Junhan Lin
Gelian Luo
Weiqing Cheng
Ye Li
Changhui Wu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1541162

992 views

Original Research

Published on 10 Apr 2025

Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat

in Food Chemistry

Kelang Kang
Fan Zhang
Fuhua Fu
Jie Ouyang
Yingjuan Wei
Shuhua Lin
Cheng Jiang
Meijuan Yu
Hui Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1573987

824 views

Review

Published on 10 Apr 2025

Flavonoids from the genus Polygonatum: biological activities and biosynthesis mechanism

in Food Chemistry

Xin-Pei Ye
Yan-Yu Hu
Yan-Xi Chen
Zhen-Xing Tang
Zhong-Bao Jiang
Yue Fu
Zi-Xin Wang
Er-Xu Pi
Gao-Feng Bian
Lu-E Shi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1574182

1,038 views

Original Research

Published on 31 Mar 2025

Exploring the transformation of chemical components and the discovery of anti-tumor active components in the fruit of Sinopodophyllum hexandrum

in Food Chemistry

Xiang-mu Tian
Shuai Wang
Tian-jiao Li
Xin-xin Yang
Yong-rui Bao
Xian-sheng Meng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1555318

705 views

Review

Published on 31 Mar 2025

Edible insects as functional foods: bioactive compounds, health benefits, safety concerns, allergenicity, and regulatory considerations

in Food Chemistry

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
Eduardo Tejera
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571084

2,929 views
1 citation

Review

Published on 27 Mar 2025

Phytochemicals and pharmacology of pomegranate (Punica granatum L.): nutraceutical benefits and industrial applications: a review

in Food Chemistry

Sana Noreen
Bushra Hashmi
Patrick Maduabuchi Aja
Ayomide Victor Atoki

Frontiers in Nutrition

doi 10.3389/fnut.2025.1528897

1,776 views

Original Research

Published on 19 Mar 2025

Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips

in Food Chemistry

Qiaozhen Zhang
Yue Sun
Yahui Sun
Cui Guo
Jiayin Zhu
Xinkui Niu
Mingshuang Gao

Frontiers in Nutrition

doi 10.3389/fnut.2025.1525480

881 views

Original Research

Published on 19 Mar 2025

A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes

in Food Chemistry

Xuan Wang
Jun Li
Xiaomeng Wu
Sai Fan
Zhu Wang
Yunfeng Zhao
Jingguang Li
Dawei Chen

Frontiers in Nutrition

doi 10.3389/fnut.2025.1567196

823 views

Hypothesis and Theory

Published on 13 Mar 2025

Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein

in Food Chemistry

Sandra Muñoz-Coyotecatl
Astrid Domínguez-Uscanga
Randy Ortiz-Castro
Greta H. Rosas-Saito
Gregorio Romero-De la Vega
Genaro Amador-Espejo
Diego A. Luna-Vital

Frontiers in Nutrition

doi 10.3389/fnut.2025.1523365

1,062 views

Original Research

Published on 12 Mar 2025

Structure modification of luteolin and the influence of its derivatives on biological activities

in Food Chemistry

Lingyang Kong
Wei Wu
Chenliang Li
Lengleng Ma
Junbai Ma
Meitong Pan
Shan Jiang
Weili Liu
Jiao Xu
Wei Ma

Frontiers in Nutrition

doi 10.3389/fnut.2025.1546932

917 views

Original Research

Published on 27 Feb 2025

γ-Aminobutyric acid treatment enhances quality and improves antioxidant activities of fresh-cut Euryale ferox stems during postharvest storage

in Food Chemistry

Yan Wang
Hongmei Wei
Songxu Wang
Fulong Yu
Ligong Zhai
Jianting Yang
Zhaohui Wei

Frontiers in Nutrition

doi 10.3389/fnut.2025.1527555

990 views