Frontiers in Nutrition | Food Chemistry

Original Research

Published on 06 Jan 2025

Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature

in Food Chemistry

K. Sreedevi Shankar
M. Vanaja
Mekala Shankar
Asma Siddiqua
K. L. Sharma
V. Girijaveni
V. K. Singh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444962

944 views

Original Research

Published on 03 Jan 2025

Exogenous ALA applied on different plant parts promotes tomato fruit quality and GABA synthesis

in Food Chemistry

Peng Bai
Junwen Wang
Yongmei He
Junfang Feng
Juanli Li
Xingpan Shang
Yue Wu
Jihua Yu
Zhongqi Tang
Jianming Xie

Frontiers in Nutrition

doi 10.3389/fnut.2024.1520634

1,215 views

Original Research

Published on 23 Dec 2024

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

in Food Chemistry

Xinxin Yi
Shuo Zhang
Duo Meng
Jian Zhang
Chencen Lai
Min Zhang
Xiaodong Sun
Haoxiang Yu
Pengjiao Wang
Xiuli Gao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1494678

1,158 views

Original Research

Published on 18 Dec 2024

Acid-assisted polysaccharides extracted from Asparagus cochinchinensis protect against Alzheimer’s disease by regulating the microbiota-gut-brain axis

in Food Chemistry

Ruixue Li
Hui Wang
Qinjian Wang
Zhiqiang Zhang
Li Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1496306

1,797 views
1 citation

Original Research

Published on 09 Dec 2024

High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas

in Food Chemistry

Jingwen Zhu
Guozhi Ji
Bingyu Chen
Bangyu Yan
Feiyue Ren
Ning Li
Xuchun Zhu
Shan He
Zhishen Mu
Hongzhi Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1505407

1,082 views
2 citations

Original Research

Published on 04 Dec 2024

Comparative analysis of antioxidant activity and structural changes of Gastrodiae Rhizoma polysaccharides between sulfur-fumigation and nonsulfur-fumigation

in Food Chemistry

Chunyan Dai
Dan Zhao
Wenping Zhang
Lanping Guo
Chuanzhi Kang
Zhuowen Chen
Xiuming Cui
Tao Zhou
Chengxiao Wang
Tingting Xu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1477689

1,277 views
2 citations

Original Research

Published on 04 Dec 2024

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil

in Food Chemistry

Rosemary Maria Pimentel Coutinho
Juliana De Cássia Gomes Rocha
Nathália Neves
Vera Lúcia Dias da Silva
Vitória Nazaré Costa Seixas
Isidro Hermosín-Gutiérrez
Antonio Fernandes de Carvalho
Paulo Cesar Stringheta

Frontiers in Nutrition

doi 10.3389/fnut.2024.1417076

858 views

Original Research

Published on 25 Nov 2024

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea

in Food Chemistry

Li Liu
Dahe Qiao
Xiaozeng Mi
Shirui Yu
Tingting Jing
Yanlin An

Frontiers in Nutrition

doi 10.3389/fnut.2024.1484257

1,186 views
1 citation

Review

Published on 13 Nov 2024

Extraction, purification, structural characterization, bioactivities, modifications and structure–activity relationship of polysaccharides from Ophiopogon japonicus: a review

in Food Chemistry

Yiqiang Zhang
Bo Chen
Hua Zhang
Juan Zhang
Juan Xue

Frontiers in Nutrition

doi 10.3389/fnut.2024.1484865

2,054 views
3 citations

Original Research

Published on 06 Nov 2024

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

in Food Chemistry

Mabel Guevara-Terán
Eduardo Tejera
Wilson Vásquez-Castillo
Celestino Santos-Buelga
Ana M. González-Paramás
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2024.1501889

1,813 views
1 citation

Editorial

Published on 05 Nov 2024

Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II

in Food Chemistry

Marco Iammarino
Antonio Bevilacqua
Barbara Speranza
Sara Panseri
Gulhan Unlu
Rosalia Zianni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1513864

938 views

Original Research

Published on 31 Oct 2024

Synergistic effect in the co-extraction of Ginseng and Schisandra protein

in Food Chemistry

Han Zhang
Haidong Wang
Hongyan Zhou
Jialin Shi
Zhiqiang Wan
Guangzhe Li
Mingming Yan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1482125

1,208 views
1 citation

Original Research

Published on 30 Oct 2024

UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats

in Food Chemistry

Mengxian Wang
Junxiu Guo
Huimin Lin
Dawei Zou
Jiaxuan Zhu
Zhenyuan Yang
Yufeng Huang
Fan He

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467149

1,618 views
1 citation

Editorial

Published on 25 Oct 2024

Editorial: Extracts from plants and other natural sources: application, characterization, optimization, and their use

in Food Chemistry

Saša D. Đurović
Yulia A. Smyatskaya
Tomislav Tosti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1506537

797 views

Original Research

Published on 23 Oct 2024

Exploring the synergy of enzymes, nutrients, and gene networks in rice starch granule biogenesis

in Food Chemistry

Sunil Indrajit Warwate
Monika Awana
Swapnil S. Thakare
Veda Krishnan
Suresh Kumar
Haritha Bollinedi
Ajay Arora
Amitha Mithra Sevanthi
Mrinmoy Ray
Shelly Praveen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1448450

1,711 views
2 citations

Original Research

Published on 22 Oct 2024

Effect of nitrogen and phosphorus application on starch characteristics and quality of rice with different nitrogen efficiency

in Food Chemistry

Guotao Yang
Qin Wang
Guohao Zhang
Chunyan Jiang
Peng Ma
Yungao Hu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1462689

1,184 views