Frontiers in Nutrition | Food Chemistry

Original Research

Published on 09 Nov 2022

Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein

in Food Chemistry

Shuya Wang
Liqiong Niu
Bin Zhou
Yao Peng
Xinquan Yang
Yingbin Shen
Shugang Li

Frontiers in Nutrition

doi 10.3389/fnut.2022.1053422

2,289 views
2 citations

Original Research

Published on 09 Nov 2022

Structural changes and molecular mechanism study on the inhibitory activity of epigallocatechin against α-glucosidase and α-amylase

in Food Chemistry

Ziyi Man
Yi Feng
Jibo Xiao
Hailong Yang
Xiangting Wu

Frontiers in Nutrition

doi 10.3389/fnut.2022.948027

2,981 views
12 citations

Review

Published on 08 Nov 2022

Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review

in Food Chemistry

Samy Selim
Mha Albqmi
Mohammad M. Al-Sanea
Taghreed S. Alnusaire
Mohammed S. Almuhayawi
Hamada AbdElgawad
Soad K. Al Jaouni
Amr Elkelish
Shaimaa Hussein
Mona Warrad

Frontiers in Nutrition

doi 10.3389/fnut.2022.1008349

24,055 views
63 citations

Original Research

Published on 07 Nov 2022

A comparative study of characteristics in diploid and tetraploid Anoectochilus roxburghii

in Food Chemistry

Xiaoling Huang
Kunxi Ouyang
Yongzhi Luo
Guohong Xie
Yuesheng Yang
Junjie Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1034751

2,958 views
10 citations

Editorial

Published on 07 Nov 2022

Editorial: The effects of food processing on food components and their health functions, Volume II

in Food Chemistry

Jinkai Zheng
Hang Xiao

Frontiers in Nutrition

doi 10.3389/fnut.2022.1051869

1,827 views
1 citation

Editorial

Published on 07 Nov 2022

Editorial: The chemistry of food in the advent of sustainable diets

in Food Chemistry

Márcio Carocho
Lillian Barros
Patricia Morales
Spyridon A. Petropoulos
Marina Soković

Frontiers in Nutrition

doi 10.3389/fnut.2022.1077985

1,338 views

Original Research

Published on 03 Nov 2022

Polysaccharides from Artocarpus heterophyllus Lam. (jackfruit) pulp improves intestinal barrier functions of high fat diet-induced obese rats

in Food Chemistry

Shunjiang Zeng
Jun Cao
Yuzi Chen
Chuan Li
Gang Wu
Kexue Zhu
Xiaoai Chen
Fei Xu
Qibing Liu
Lehe Tan

Frontiers in Nutrition

doi 10.3389/fnut.2022.1035619

4,415 views
8 citations

Review

Published on 03 Nov 2022

Bacterial polysaccharides—A big source for prebiotics and therapeutics

in Food Chemistry

Raees Khan
Muhammad Dawood Shah
Luqman Shah
Ping-Chin Lee
Imran Khan

Frontiers in Nutrition

doi 10.3389/fnut.2022.1031935

16,821 views
48 citations

Original Research

Published on 03 Nov 2022

Relationship between starch fine structure and simulated oral processing of cooked japonica rice

in Food Chemistry

Guodong Liu
Ruizhi Wang
Shaoqiang Liu
Man Xu
Lunan Guo
Hongcheng Zhang
Haiyan Wei

Frontiers in Nutrition

doi 10.3389/fnut.2022.1046061

1,488 views
1 citation

Editorial

Published on 02 Nov 2022

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

in Food Chemistry

Marco Iammarino
Sara Panseri
Gulhan Unlu
Giuliana Marchesani
Antonio Bevilacqua

Frontiers in Nutrition

doi 10.3389/fnut.2022.1060480

1,176 views
6 citations

Original Research

Published on 01 Nov 2022

Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability

in Food Chemistry

Shitong Wang
Pingya Wang
Yiwei Cui
Weibo Lu
Xuewei Shen
Huimin Zheng
Jing Xue
Kang Chen
Qiaoling Zhao
Qing Shen

Frontiers in Nutrition

doi 10.3389/fnut.2022.1034868

2,256 views
3 citations

Original Research

Published on 01 Nov 2022

Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb.

in Food Chemistry

Feiyu An
Guangyu Ren
Junrui Wu
Kaixin Cao
Mo Li
Yumeng Liu
Yanfeng Liu
Xinyu Hu
Meijun Song
Rina Wu

Frontiers in Nutrition

doi 10.3389/fnut.2022.1035760

3,016 views
13 citations

Review

Published on 28 Oct 2022

May phytophenolics alleviate aflatoxins-induced health challenges? A holistic insight on current landscape and future prospects

in Food Chemistry

Hassan Rasouli
Fatemeh Dehghan Nayeri
Reza Khodarahmi

Frontiers in Nutrition

doi 10.3389/fnut.2022.981984

6,730 views
19 citations

Original Research

Published on 28 Oct 2022

Comparison of nutritional composition between plant-based drinks and cow’s milk

in Food Chemistry

Barbara Walther
Dominik Guggisberg
René Badertscher
Lotti Egger
Reto Portmann
Sébastien Dubois
Max Haldimann
Katrin Kopf-Bolanz
Peter Rhyn
Otmar Zoller

Frontiers in Nutrition

doi 10.3389/fnut.2022.988707

88,618 views
128 citations

Brief Research Report

Published on 28 Oct 2022

Investigation of the potential of Glycyrrhiza glabra as a bioavailability enhancer of Vitamin B12

in Food Chemistry

Priyanka Sharma
Priyanka Pathak
Vidushi Tyagi
Feroz Khan
Karuna Shanker
Mahendra Pandurang Darokar
Anirban Pal

Frontiers in Nutrition

doi 10.3389/fnut.2022.1038902

4,238 views
6 citations

Original Research

Published on 28 Oct 2022

Potential bioactivity of Phoenix dactylifera fruits, leaves, and seeds against prostate and pancreatic cancer cells

in Food Chemistry

Hesham S. Ghazzawy
Mostafa M. Gouda
Nabil S. Awad
Nadi Awad Al-Harbi
Mesfer M. Alqahtani
Maha M. Abdel-Salam
Mohamed A. Abdein
Sanad M. Al-Sobeai
Asmaa A. Hamad
Hassan M. Alsberi

Frontiers in Nutrition

doi 10.3389/fnut.2022.998929

4,953 views
15 citations