Frontiers in Nutrition | Food Chemistry

Original Research

Published on 19 May 2023

Widely targeted metabolomics reveals the antioxidant and anticancer activities of different colors of Dianthus caryophyllus

in Food Chemistry

Xuhong Zhou
Miaomaio Wang
Hong Li
Shilong Ye
Wenru Tang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1166375

4,548 views
8 citations

Original Research

Published on 19 May 2023

Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)

in Food Chemistry

Wenliang Wu
Jiang Shi
Jiqiang Jin
Zhen Liu
Yong Yuan
Zhida Chen
Shuguang Zhang
Weidong Dai
Zhi Lin

Frontiers in Nutrition

doi 10.3389/fnut.2023.1181135

3,391 views
6 citations

Original Research

Published on 19 May 2023

Integrating LC-MS and HS-GC-MS for the metabolite characterization of the Chinese medicinal plant Platostoma palustre under different processing methods

in Food Chemistry

Danfeng Tang
Changqian Quan
Suhua Huang
Fan Wei

Frontiers in Nutrition

doi 10.3389/fnut.2023.1181942

6,130 views
13 citations

Review

Published on 18 May 2023

Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement

in Food Chemistry

Ipsita Samal
Tanmaya Kumar Bhoi
M. Nikhil Raj
Prasanta Kumar Majhi
Sneha Murmu
Asit Kumar Pradhan
Dilip Kumar
Amit Umesh Paschapur
Dinesh Chandra Joshi
P. N. Guru

Frontiers in Nutrition

doi 10.3389/fnut.2023.1110750

8,875 views
35 citations

Original Research

Published on 18 May 2023

Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties

in Food Chemistry

Huan Guo
Yin-Jian Zheng
Ding-Tao Wu
Xu Du
Hong Gao
Mutamed Ayyash
De-Guang Zeng
Hua-Bin Li
Hong-Yan Liu
Ren-You Gan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1165841

6,516 views
16 citations

Brief Research Report

Published on 18 May 2023

Lindera pulcherrima var. attenuata leaves: a nutritious and economically promising staple food in the Baiku Yao community in China

in Food Chemistry

Binsheng Luo
You Nong
Renchuan Hu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1193328

1,732 views
4 citations

Brief Research Report

Published on 18 May 2023

Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro

in Food Chemistry

Chao-wei Zhu
Han Lü
Lan-lan Du
Jing Li
Han Chen
Hui-fang Zhao
Wen-long Wu
Jian Chen
Wei-lin Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1172982

6,544 views
30 citations

Original Research

Published on 17 May 2023

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

in Food Chemistry

Liqun Li
Zhenzhen Liu
Xu Li
Xiangnan Chu
Weibing Yang
Bingxin Wang
Yanzhou Xie
Xuejun Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1195505

3,344 views
5 citations

Review

Published on 16 May 2023

Recent research progress on the synthesis and biological effects of selenium nanoparticles

in Food Chemistry

Ting Zhang
Meng Qi
Qian Wu
Peng Xiang
Dejian Tang
Qiang Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1183487

15,376 views
95 citations

Original Research

Published on 15 May 2023

A proteomic study of the effect of UV-B on the regulatory mechanism of flavonoids metabolism in pea seedlings

in Food Chemistry

Xin Fu
Yinghao Xu
Ming Lu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1184732

1,605 views
5 citations

Editorial

Published on 15 May 2023

Editorial: Food rich in phenolic compounds and their potential to fight obesity

in Food Chemistry

Yao Tang
Yuan Huang
Bing Zhang
Ting Luo
Wei Zhong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1204981

1,807 views
6 citations

Original Research

Published on 12 May 2023

Phytochemical screening of Prunus avium for its antioxidative and anti-mutagenic potential against DMBA-induced hepatocarcinogenesis

in Food Chemistry

Raakia Anam Saeed
Muhammad Issa Khan
Masood Sadiq Butt
Muhammad Naeem Faisal

Frontiers in Nutrition

doi 10.3389/fnut.2023.1132356

3,644 views
6 citations

Original Research

Published on 10 May 2023

Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch

in Food Chemistry

Shuang Liu
Hang Liu
Shanshan Gao
Shang Guo
Cheng Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1191391

3,033 views
8 citations

Original Research

Published on 09 May 2023

Bitterness quantification and simulated taste mechanism of theasinensin A from tea

in Food Chemistry

Jian-yong Zhang
Hong-chun Cui
Zhi-hui Feng
Wei-wei Wang
Yun Zhao
Yu-liang Deng
He-yuan Jiang
Jun-feng Yin
Ulrich H. Engelhardt

Frontiers in Nutrition

doi 10.3389/fnut.2023.1138023

4,051 views
8 citations

Original Research

Published on 09 May 2023

Valorization and characterization of corn by-product polyphenols through green extraction technologies

in Food Chemistry

Neelam Faiza
Ali Imran
Muhammad Umair Arshad
Muhammad Sajid Arshad
Mohd Asif Shah

Frontiers in Nutrition

doi 10.3389/fnut.2023.1107067

4,125 views
8 citations

Original Research

Published on 09 May 2023

A longitudinal study of fatty acid profiles, macronutrient levels, and plasmin activity in human milk

in Food Chemistry

Fanyu Meng
Therese Uniacke-Lowe
Elisa Lanfranchi
Grainne Meehan
Carol-Anne O'Shea
Theresa Dennehy
Anthony C. Ryan
Catherine Stanton
Alan L. Kelly

Frontiers in Nutrition

doi 10.3389/fnut.2023.1172613

2,731 views
5 citations