Frontiers in Nutrition | Food Chemistry

Original Research

Published on 06 Mar 2023

Characteristic flavor metabolic network of fish sauce microbiota with different fermentation processes based on metagenomics

in Food Chemistry

Jiarun Han
Tao Kong
Jialan Jiang
Xin Zhao
Xilian Zhao
Ping Li
Qing Gu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1121310

6,367 views
24 citations

Original Research

Published on 03 Mar 2023

Adding functional properties to beer with jasmine tea extract

in Food Chemistry

De-Quan Chen
Chun Zou
Yi-Bin Huang
Xuan Zhu
Patrizia Contursi
Jun-Feng Yin
Yong-Quan Xu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1109109

4,164 views
5 citations

Review

Published on 03 Mar 2023

Analysis of the active ingredients and health applications of cistanche

in Food Chemistry

Shiqi Zhou
Duo Feng
Yaxi Zhou
Hao Duan
Yongjun Jiang
Wenjie Yan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1101182

38,983 views
21 citations

Review

Published on 03 Mar 2023

Crosstalk between melatonin and reactive oxygen species in fruits and vegetables post-harvest preservation: An update

in Food Chemistry

Na Li
Kefeng Zhai
Qin Yin
Quan Gu
Xingtao Zhang
Merced G. Melencion
Ziping Chen

Frontiers in Nutrition

doi 10.3389/fnut.2023.1143511

4,473 views
13 citations

Original Research

Published on 02 Mar 2023

Lipid analysis of meat from Bactrian camel (Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics

in Food Chemistry

Qingqing Li
Li Yang
Rongrong Li
Gangliang Chen
Jing Dong
Linying Wu
Yinghua Fu
Jie Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1053116

4,462 views
12 citations

Mini Review

Published on 01 Mar 2023

Insects as source of phenolic and antioxidant entomochemicals in the food industry

in Food Chemistry

Jorge A. Torres-Castillo
Fabián E. Olazarán-Santibáñez

Frontiers in Nutrition

doi 10.3389/fnut.2023.1133342

5,539 views
19 citations

Editorial

Published on 28 Feb 2023

Editorial: Bioaccessibility and bioavailability studies and their importance in the evaluation of health-promoting properties of bioactive compounds

in Food Chemistry

Erick P. Gutiérrez-Grijalva
Marilena Antunes-Ricardo
J. Basilio Heredia

Frontiers in Nutrition

doi 10.3389/fnut.2023.1157853

1,884 views

Original Research

Published on 28 Feb 2023

Integrated metabolite analysis and health-relevant in vitro functionality of white, red, and orange maize (Zea mays L.) from the Peruvian Andean race Cabanita at different maturity stages

in Food Chemistry

Lena Gálvez Ranilla
Gastón Zolla
Ana Afaray-Carazas
Miguel Vera-Vega
Hugo Huanuqueño
Huber Begazo-Gutiérrez
Rosana Chirinos
Romina Pedreschi
Kalidas Shetty

Frontiers in Nutrition

doi 10.3389/fnut.2023.1132228

4,284 views
10 citations

Original Research

Published on 28 Feb 2023

Analysis of growth resistance mechanisms and causes in tea plants (Camellia sinensis) in high-pH regions of Northern China

in Food Chemistry

Chun-Lei Li
Jing Xu
Hong-Mei Xu
Jie Liu
Long-Xiang Zhang
Zi-Kai Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1131380

3,065 views
7 citations

Brief Research Report

Published on 28 Feb 2023

Analysis of factors related to browning of red sour soup during fermentation

in Food Chemistry

Zhiqi Liu
Xiaojie Zhou
Ming Wen
Zhouliang Gong
Bilian Lin
Liangzhong Zhao
Jianrong Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1092745

2,441 views
3 citations

Original Research

Published on 27 Feb 2023

Solid-state fermentation of Apocynum venetum L. by Aspergillus niger: Effect on phenolic compounds, antioxidant activities and metabolic syndrome-associated enzymes

in Food Chemistry

Cha Cao
Dengfan Lin
Yingjun Zhou
Na Li
Yiwen Wang
Wenbeng Gong
Zuohua Zhu
Chengwei Liu
Li Yan
Zhenxiu Hu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1125746

2,857 views
8 citations

Original Research

Published on 27 Feb 2023

Metabolic profiling and transcriptome analysis provide insights into the accumulation of flavonoids in chayote fruit during storage

in Food Chemistry

YuTing Pu
Cheng Wang
YongWen Jiang
XiaoJing Wang
YuJie Ai
WeiBing Zhuang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1029745

2,853 views
8 citations

Original Research

Published on 24 Feb 2023

Effect of different milling methods on physicochemical and functional properties of mung bean flour

in Food Chemistry

Shibo Yu
Yanchun Wu
Zhenjiang Li
Changyuan Wang
Dongjie Zhang
Lidong Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1117385

4,907 views
12 citations

Original Research

Published on 24 Feb 2023

Rise and metabolic roles of Vibrio during the fermentation of crab paste

in Food Chemistry

Tian-Han Xiong
Ce Shi
Chang-Kao Mu
Chun-Lin Wang
Yang-Fang Ye

Frontiers in Nutrition

doi 10.3389/fnut.2023.1092573

1,978 views

Original Research

Published on 23 Feb 2023

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

in Food Chemistry

Song-Shan Zhang
Jun-Ya Duan
Teng-Teng Zhang
Meng Lv
Xiao-Guang Gao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1129514

3,121 views
9 citations

Original Research

Published on 23 Feb 2023

Oligosaccharides isolated from Rehmannia glutinosa protect LPS-induced intestinal inflammation and barrier injury in mice

in Food Chemistry

Xiao Li
Rong Gui
Xuefang Wang
Erjuan Ning
Lixian Zhang
Yi Fan
Ling Chen
Liqin Yu
Jie Zhu
Zhining Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1139006

4,866 views
18 citations