Frontiers in Nutrition | Food Chemistry

Original Research

Published on 17 Mar 2023

Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology

in Food Chemistry

Serena Carpentieri
Giovanna Ferrari
Gianpiero Pataro

Frontiers in Nutrition

doi 10.3389/fnut.2023.1158019

4,635 views
40 citations

Editorial

Published on 17 Mar 2023

Editorial: Probiotics, prebiotics, synbiotics, postbiotics, & paraprobiotics - New perspective for functional foods and nutraceuticals

in Food Chemistry

Reshma B Nambiar
Anand Babu Perumal
Taofik Shittu
Emmanuel Rotimi Sadiku
Periyar Selvam Sellamuthu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1164676

6,728 views
17 citations

Review

Published on 16 Mar 2023

Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar

in Food Chemistry

Gan-Lin Chen
Feng-Jin Zheng
Bo Lin
Yu-Xia Yang
Xiao-Chun Fang
Krishan K. Verma
Li-Fang Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1145862

31,975 views
42 citations

Original Research

Published on 14 Mar 2023

Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar

in Food Chemistry

Ya-Nan Li
Yue Luo
Zhen-Ming Lu
Yan-Lin Dong
Li-Juan Chai
Jin-Song Shi
Xiao-Juan Zhang
Zheng-Hong Xu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1142517

9,057 views
21 citations

Original Research

Published on 14 Mar 2023

Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

in Food Chemistry

Xujiang Shan
Qinyan Yu
Le Chen
Shan Zhang
Jiayi Zhu
Yongwen Jiang
Haibo Yuan
Qinghua Zhou
Ji Li
Yujie Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1104926

5,596 views
30 citations

Mini Review

Published on 10 Mar 2023

Research progress on the therapeutic effects of polysaccharides on non-alcoholic fatty liver diseases

in Food Chemistry

Yu-long Hu
Qiaoli Ma
Xiaoqiang Dong
Yuanfang Kong
Juntao Cai
Jieming Li
Chunhong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1107551

5,996 views
15 citations

Original Research

Published on 09 Mar 2023

Effects of donkey milk on UVB-induced skin barrier damage and melanin pigmentation: A network pharmacology and experimental validation study

in Food Chemistry

Anqi Li
Hailun He
Yanjing Chen
Feng Liao
Jie Tang
Li Li
Yumei Fan
Li Li
Lidan Xiong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1121498

6,340 views
8 citations

Original Research

Published on 09 Mar 2023

Variations of main quality components of matcha from different regions in the Chinese market

in Food Chemistry

Ying Luo
Yazhao Zhang
Fengfeng Qu
Wenjun Qian
Peiqiang Wang
Xuzhou Zhang
Xinfu Zhang
Jianhui Hu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1153983

7,004 views
5 citations

Original Research

Published on 07 Mar 2023

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

in Food Chemistry

Junhai Wu
Renyuan Chen
Xiaobo Li
Zheyang Fu
Chun Xian
Wenwu Zhao
Cheng Zhao
Xinying Wu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1132527

6,556 views
41 citations

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

7,381 views
28 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

4,984 views
6 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

5,423 views
16 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

42,520 views
27 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

5,137 views
13 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

6,622 views
24 citations

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

5,348 views
12 citations