Food Material | List of Frontiers open access articles

Original Research

Published on 17 Jan 2022

Pilot Study: Nutritional and Preclinical Safety Investigation of Fermented Hispidin-Enriched Sanghuangporus sanghuang Mycelia: A Promising Functional Food Material to Improve Sleep

in Nutrition and Food Science Technology

I-Chen Li
Fang-Chia Chang
Ching-Chuan Kuo
Hsin-Tung Chu
Tsung-Ju Li
Chin-Chu Chen

Frontiers in Nutrition

doi 10.3389/fnut.2021.788965

5,969 views
12 citations

Original Research

Published on 21 Jan 2022

Structural Characterization and Discrimination of Morinda officinalis and Processing Morinda officinalis Based on Metabolite Profiling Analysis

in Analytical Chemistry

Liping Kang
Yan Zhang
Li Zhou
Jian Yang
Yali He
Shuai Yang
Gai Li
Qingxiu Hao
Yi Yu
Lanping Guo

Frontiers in Chemistry

doi 10.3389/fchem.2021.803550

4,994 views
16 citations

Original Research

Published on 03 Jul 2025

Characterizing masticatory motion of dogs using optical and electromagnetic motion tracking

in Veterinary Dentistry and Oromaxillofacial Surgery

Stephanie Goldschmidt
Hooi Pin Chew
Stephen Guy
Alex Fok

Frontiers in Veterinary Science

doi 10.3389/fvets.2025.1625335

1,960 views

Original Research

Published on 10 Jun 2022

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

in Sustainable Food Processing

Stephan Buecker
Lutz Grossmann
Myriam Loeffler
Elena Leeb
Jochen Weiss

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.915194

3,780 views
14 citations

Review

Published on 04 Dec 2018

The Next Generation of Sustainable Food Packaging to Preserve Our Environment in a Circular Economy Context

in Nutrition and Sustainable Diets

Valérie Guillard
Sébastien Gaucel
Claudio Fornaciari
Hélène Angellier-Coussy
Patrice Buche
Nathalie Gontard

Frontiers in Nutrition

doi 10.3389/fnut.2018.00121

190,961 views
512 citations

Perspective

Published on 17 Apr 2023

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

in Sustainable Organizations

Francesco Marra

Frontiers in Sustainability

doi 10.3389/frsus.2023.1170467

2,172 views
8 citations

Original Research

Published on 27 Apr 2022

Physicochemical and Biochemical Evaluation of Amorphous Solid Dispersion of Naringenin Prepared Using Hot-Melt Extrusion

in Food Chemistry

Kenji Ishimoto
Yukiko Shimada
Akane Ohno
Shuichi Otani
Yukio Ago
Soya Maeda
Bangzhong Lin
Kazuto Nunomura
Nobumasa Hino
Masayuki Suzuki

Frontiers in Nutrition

doi 10.3389/fnut.2022.850103

4,643 views
15 citations

Original Research

Published on 21 Oct 2022

Critical control point-based assessment and intervention of ochratoxin A risk in Angelicae Gigantis Radix production

in Food Microbiology

Juil Kim
Tae Jin An
Yuseok Moon

Frontiers in Microbiology

doi 10.3389/fmicb.2022.952628

2,579 views
1 citation

Conceptual Analysis

Published on 07 Feb 2023

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

in Nutrition and Food Science Technology

Marie-Christin Baune
Keshia Broucke
Sandra Ebert
Monika Gibis
Jochen Weiss
Ulrich Enneking
Adriano Profeta
Nino Terjung
Volker Heinz

Frontiers in Nutrition

doi 10.3389/fnut.2023.1101479

13,339 views
43 citations

Frontiers in Science Viewpoint

Published on 11 Sep 2025

Food Fermentation: an essential unit operation towards secure, sustainable, safe, and sustaining food systems

Michael G. Gänzle
Jana Seifert
Jochen Weiss
Ruurd T. Zijlstra

Frontiers in Science

doi 10.3389/fsci.2025.1693920

17,761 views

Original Research

Published on 15 Sep 2022

Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties

in Nutrition and Food Science Technology

Chao Yang
Xijin Zhu
Zhaoyun Zhang
Farong Yang
Yuming Wei
Zhen Zhang
Fumin Yang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1010617

5,020 views
21 citations

Original Research

Published on 03 May 2022

Exploration on Varying Patterns of Morphological Features and Quality of Armeniacae Semen Amarum in Rancid Process Based on Colorimeter, Electronic Nose, and GC/MS Coupled With Human Panel

in Predictive Toxicology

Yuanyang Shao
Huirong Chen
Hongxin Lin
Huishang Feng
Jianting Gong
Guangzhao Cao
Weifeng Hong
Yuebao Yao
Huiqin Zou
Yonghong Yan

Frontiers in Pharmacology

doi 10.3389/fphar.2022.599979

3,254 views
7 citations

Original Research

Published on 09 Aug 2022

A novel lotus seed cross-linked resistant starch: Structural, physicochemical and digestive properties

in Food Chemistry

Lanxin Li
Shuqi He
Yongjie Lin
Baodong Zheng
Yi Zhang
Hongliang Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2022.989042

4,647 views
16 citations

Original Research

Published on 06 Sep 2023

Vertical distributions of organic matter components in sea ice near Cambridge Bay, Dease Strait, Canadian Archipelago

in Marine Biogeochemistry

Kwanwoo Kim
Sun-Yong Ha
Kyung-Hoon Shin
Jee-Hoon Kim
C. J. Mundy
Laura A. Dalman
Bo Kyung Kim
Dabin Lee
Hyo Keun Jang
Yejin Kim

Frontiers in Marine Science

doi 10.3389/fmars.2023.1231083

2,640 views
5 citations

Original Research

Published on 11 Feb 2021

Monthly Variation in the Macromolecular Composition of Phytoplankton Communities at Jang Bogo Station, Terra Nova Bay, Ross Sea

in Aquatic Microbiology

Kwanwoo Kim
Jisoo Park
Naeun Jo
Sanghoon Park
Hyeju Yoo
Jaehong Kim
Sang Heon Lee

Frontiers in Microbiology

doi 10.3389/fmicb.2021.618999

4,110 views
4 citations

Articles

Pilot Study: Nutritional and Preclinical Safety Investigation of Fermented Hispidin-Enriched Sanghuangporus sanghuang Mycelia: A Promising Functional Food Material to Improve Sleep

Structural Characterization and Discrimination of Morinda officinalis and Processing Morinda officinalis Based on Metabolite Profiling Analysis

Characterizing masticatory motion of dogs using optical and electromagnetic motion tracking

High Molecular Weight λ-Carrageenan Improves the Color Stability of Phycocyanin by Associative Interactions

The Next Generation of Sustainable Food Packaging to Preserve Our Environment in a Circular Economy Context

Combining computer aided food engineering and electro-heating applications as contribution to food processing sustainability

Physicochemical and Biochemical Evaluation of Amorphous Solid Dispersion of Naringenin Prepared Using Hot-Melt Extrusion

Critical control point-based assessment and intervention of ochratoxin A risk in Angelicae Gigantis Radix production

Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

Food Fermentation: an essential unit operation towards secure, sustainable, safe, and sustaining food systems

Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties

Exploration on Varying Patterns of Morphological Features and Quality of Armeniacae Semen Amarum in Rancid Process Based on Colorimeter, Electronic Nose, and GC/MS Coupled With Human Panel

A novel lotus seed cross-linked resistant starch: Structural, physicochemical and digestive properties

Vertical distributions of organic matter components in sea ice near Cambridge Bay, Dease Strait, Canadian Archipelago

Monthly Variation in the Macromolecular Composition of Phytoplankton Communities at Jang Bogo Station, Terra Nova Bay, Ross Sea