Frontiers in Nutrition | Food Chemistry

Original Research

Published on 03 Feb 2023

Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?

in Food Chemistry

Cheryl Jie Yi See Toh
Xinyan Bi
Hui Wen Lee
Michelle Ting Yun Yeo
Christiani Jeyakumar Henry

Frontiers in Nutrition

doi 10.3389/fnut.2023.1111955

4,606 views
8 citations

Original Research

Published on 02 Feb 2023

Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals

in Food Chemistry

Tarique Hussain
Dildar Hussain Kalhoro
Yulong Yin

Frontiers in Nutrition

doi 10.3389/fnut.2022.1065698

15,623 views
23 citations

Review

Published on 02 Feb 2023

Trends and recent progresses of selenium nanoparticles as novel autophagy regulators for therapeutic development

in Food Chemistry

Dongsheng Chen
Hongmei Lu
Yuhe Ma
Yuhe Huang
Tangxin Zhang
Shuhao Fan
Wensen Lin
Yifan Huang
Hua Jin
Yongdui Ruan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1116051

3,376 views
13 citations

Original Research

Published on 01 Feb 2023

Characterization of volatile organic compounds with anti-atherosclerosis effects in Allium macrostemon Bge. and Allium chinense G. Don by head space solid phase microextraction coupled with gas chromatography tandem mass spectrometry

in Food Chemistry

Zifei Qin
Shuyi Duan
Yuan Li
Xinqiang Li
Han Xing
Zhihong Yao
Xiaojian Zhang
Xinsheng Yao
Jing Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.996675

3,545 views
10 citations

Original Research

Published on 01 Feb 2023

Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods

in Food Chemistry

Lei Wang
Rui Fan
Yanhua Yan
Shuo Yang
Xuesong Wang
Baiqin Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2022.1103673

4,773 views
14 citations

Review

Published on 01 Feb 2023

Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review

in Food Chemistry

Jiayong Cao
Mingkun Gao
Jian Wang
Yuan Liu
Xuan Zhang
Yi Ping
Jia Liu
Ge Chen
Donghui Xu
Xiaodong Huang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1109204

4,402 views
13 citations

Original Research

Published on 26 Jan 2023

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

in Food Chemistry

Marilu Mestanza
Pati Llanina Mori-Culqui
Segundo G. Chavez

Frontiers in Nutrition

doi 10.3389/fnut.2023.1078701

8,388 views
10 citations

Original Research

Published on 25 Jan 2023

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

in Food Chemistry

Chenghao Fei
Qianqian Xue
Wenjing Li
Yan Xu
Liyan Mou
Weidong Li
Tulin Lu
Wu Yin
Lin Li
Fangzhou Yin

Frontiers in Nutrition

doi 10.3389/fnut.2022.1035623

3,625 views
14 citations

Original Research

Published on 25 Jan 2023

Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein

in Food Chemistry

Yucheng Hou
Xian’e Ren
Yongchun Huang
Kun Xie
Keyao Wang
Liyang Wang
Fengyan Wei
Feng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1116100

1,958 views
3 citations

Original Research

Published on 19 Jan 2023

Improved methods for mare milk analysis: Extraction and quantification of mare milk carbohydrates and assessment of FTIR-based macronutrient quantification

in Food Chemistry

Morgan B. Pyles
Kristin Brock
Rachel R. Schendel
Laurie M. Lawrence

Frontiers in Nutrition

doi 10.3389/fnut.2023.1066463

2,563 views
3 citations

Original Research

Published on 19 Jan 2023

Construction and sustained release of konjac glucomannan/naringin composite gel spheres

in Food Chemistry

Liping Dao
Siyang Chen
Xiangyun Sun
Wenyuan Pang
Hengzhe Zhang
Jun Liao
Jiqiang Yan
Jie Pang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1123494

2,811 views
5 citations

Original Research

Published on 16 Jan 2023

Metabolomic fingerprinting based on network analysis of volatile aroma compounds during the forced aging of Huangjiu: Effects of dissolved oxygen and temperature

in Food Chemistry

Na Wang
Lili Zhang
Xuejiao Ren
Shuang Chen
Zhen Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1114880

2,182 views
5 citations

Original Research

Published on 12 Jan 2023

Kinetics of L-ascorbic acid degradation and non-enzymatic browning development in hot-compressed water

in Food Chemistry

Liang Feng
Yan Yang
Ya-ting Xie
Shuang-shuang Liu
Xuan Peng
Sheng Hu
Ai-nong Yu

Frontiers in Nutrition

doi 10.3389/fnut.2022.1022254

4,895 views
2 citations

Systematic Review

Published on 11 Jan 2023

Spectroscopic technologies and data fusion: Applications for the dairy industry

in Food Chemistry

Elena Hayes
Derek Greene
Colm O’Donnell
Norah O’Shea
Mark A. Fenelon

Frontiers in Nutrition

doi 10.3389/fnut.2022.1074688

5,286 views
27 citations

Original Research

Published on 11 Jan 2023

Non-targeted metabolomics and microbial analyses of the impact of oat antimicrobial peptides on rats with dextran sulfate sodium-induced enteritis

in Food Chemistry

Helin Wang
Linlin Xie
Shufan Liu
Anna Dai
Xiaoxing Chi
Dongjie Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1095483

3,352 views
10 citations

Review

Published on 11 Jan 2023

Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

in Food Chemistry

Waseem Khalid
Aristide Maggiolino
Jasmeet Kour
Muhammad Sajid Arshad
Noman Aslam
Muhammad Faizan Afzal
Parkash Meghwar
Khair-ul-Wajeeha Zafar
Pasquale De Palo
Sameh A. Korma

Frontiers in Nutrition

doi 10.3389/fnut.2022.1057457

12,822 views
46 citations