Frontiers in Nutrition | Food Chemistry

Opinion

Published on 09 Sep 2024

Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables

in Food Chemistry

Miriam Fabiola Fabela-Morón

Frontiers in Nutrition

doi 10.3389/fnut.2024.1427857

1,956 views
3 citations

Brief Research Report

Published on 04 Sep 2024

Effect of altitude and harvest year on nutraceutical characteristics of Rubus ellipticus fruits

in Food Chemistry

Jyoti Dhatwalia
Amita Kumari
Ishita Guleria
Rakesh Kumar Shukla
Na’il Saleh
Heba A. S. El-Nashar
Mohamed El-Shazly

Frontiers in Nutrition

doi 10.3389/fnut.2024.1419862

2,216 views
3 citations

Editorial

Published on 02 Sep 2024

Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes

in Food Chemistry

Gheorghe Adrian Martău
José Pablo López-Gómez
Lavinia-Florina Călinoiu
Teodora Emilia Coldea
Elena Mudura
Dan Cristian Vodnar

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453879

1,093 views

Original Research

Published on 30 Aug 2024

Non-targeted metabolomic analysis of non-volatile metabolites in a novel Chinese industrially fermented low-salt kohlrabi

in Food Chemistry

Xiaohan Jia
Xinyi Wang
Hongfan Chen
Dayu Liu
Bo Deng
Ling Ao
Jianping Yang
Xin Nie
Zhiping Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1450789

1,339 views

Original Research

Published on 30 Aug 2024

Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham

in Food Chemistry

Jiaju He
Wenli Wang
Mai Hao
Yue Huang
Lin CHen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1396623

1,588 views

Original Research

Published on 29 Aug 2024

Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis

in Food Chemistry

Jing Yan
Heng Wang
Bing Yang
Wanli Zhang
Zhenxia Cao
Penghui Zhao
Zijie Dong
Fazheng Ren
Lishui Chen

Frontiers in Nutrition

doi 10.3389/fnut.2024.1461224

2,071 views
1 citation

Original Research

Published on 27 Aug 2024

Nutraceutical formulation based on a synergic combination of melatonin and palmitoylethanolamide for the management of allergic events

in Food Chemistry

Maria Maisto
Vincenzo Piccolo
Adua Marzocchi
Daniela Claudia Maresca
Benedetta Romano
Vincenzo Summa
Gian Carlo Tenore
Giuseppe Ercolano
Angela Ianaro

Frontiers in Nutrition

doi 10.3389/fnut.2024.1417747

8,210 views
2 citations

Original Research

Published on 23 Aug 2024

Valorization of fish from the Adriatic Sea: nutritional properties and shelf life prolongation of Aphia minuta through essential oils

in Food Chemistry

Rosaria Marino
Marzia Albenzio
Antonella della Malva
Angela Racioppo
Barbara Speranza
Antonio Bevilacqua

Frontiers in Nutrition

doi 10.3389/fnut.2024.1454228

1,213 views

Original Research

Published on 23 Aug 2024

Profiling of phenolic composition in camellia oil and its correlative antioxidant properties analysis

in Food Chemistry

Jiarong She
Qingyang Li
Maokai Cui
Qiong Zheng
Jie Yang
Tiantian Chen
Danyu Shen
Shaofeng Peng
Chi Li
Yihua Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1440279

1,578 views
4 citations

Correction

Published on 23 Aug 2024

Corrigendum: Reduction in residual cyantraniliprole levels in spinach after various washing and blanching methods

in Food Chemistry

Minsoo Park
Hyeonjun Kim
Myungheon Kim
Moo-hyeog Im

Frontiers in Nutrition

doi 10.3389/fnut.2024.1469028

609 views

Original Research

Published on 21 Aug 2024

Development of an ic-CLEIA for precise detection of 3-CQA in herbs and patent medicines: ensuring quality control and therapeutic efficacy

in Food Chemistry

Longjiang Wu
Mei Dang
Rao Wu
Murtala Bindawa Isah
Xiaoying Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1439287

1,331 views
2 citations

Original Research

Published on 20 Aug 2024

Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue)

in Food Chemistry

Tianyang Wang
Lian Yang
Yiling Xiong
Baozhu Wu
Yang Liu
Mingfeng Qiao
Chenglin Zhu
Huachang Wu
Jing Deng
Ju Guan

Frontiers in Nutrition

doi 10.3389/fnut.2024.1435364

1,914 views
1 citation

Systematic Review

Published on 16 Aug 2024

Bibliometric and visual analysis of global publications on kaempferol

in Food Chemistry

Ruying Tang
Longfei Lin
Yuling Liu
Hui Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1442574

3,069 views
2 citations

Original Research

Published on 12 Aug 2024

Extensive ICP-MS and HPLC-QQQ detections reveal the content characteristics of main metallic elements and polyphenols in the representative commercial tea on the market

in Food Chemistry

Yanlin An
Dahe Qiao
Tingting Jing
Shize Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1450348

2,548 views

Brief Research Report

Published on 02 Aug 2024

Fructan content in most commonly consumed Slovenian foods and estimation of daily fructan consumption

in Food Chemistry

Blaž Ferjančič
Mojca Korošec
Ana Kočevar Baloh
Jasna Bertoncelj

Frontiers in Nutrition

doi 10.3389/fnut.2024.1446771

1,692 views

Original Research

Published on 01 Aug 2024

Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties and in vitro digestibility of black highland barley starch

in Food Chemistry

Hang Liu
Shanshan Gao
Ge Tian
Si Zhang
Shuang Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1453424

1,310 views
2 citations