Original Research

Published on 10 May 2024

Development of a highly sensitive method based on QuEChERS and GC–MS/MS for the determination of polycyclic aromatic hydrocarbons in infant foods

in Food Chemistry

Mariateresa Ingegno
Rosalia Zianni
Ines Della Rovere
Andrea Chiappinelli
Valeria Nardelli
Francesco Casamassima
Anna Calitri
Maurizio Quinto
Donatella Nardiello
Marco Iammarino

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403541

Original Research

Accepted on 09 May 2024

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

in Food Chemistry

Lili Ji
Chunyan Zhou
Yanan Zhou
Qing Nie
Yi Luo
Rui Yang
Shu Wang
Jiawen Ning
Zhang Jiamin
Ying Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1408618

Original Research

Accepted on 08 May 2024

Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm

in Food Chemistry

Shusuke Hashimoto
Maki Yamazaki
Hiroshi Uehara
Shinya Yamazaki
Masakazu Kobayashi
Takeshi Yokoyama
Kenjiro Yazawa
Kunihiro Shiomi

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404489

Original Research

Accepted on 06 May 2024

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: Structure and emulsifying properties

in Food Chemistry

Hongfang Ji
Qingqing Wang
Xuefei Wang
Lingwen Zhang
Ping Yang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1416753

Original Research

Accepted on 06 May 2024

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

in Food Chemistry

Xiao Liu
Feng Liang
BingSu Wang
FeiYue Ren
Wei Wang
Chao Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1375130

Original Research

Published on 03 May 2024

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

in Food Chemistry

Hongfang Ji
Dandan Li
Lingwen Zhang
Manjie Li
Hanjun Ma

Frontiers in Nutrition

doi 10.3389/fnut.2024.1386778

184 views

Review

Published on 03 May 2024

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

in Food Chemistry

Gabriela Precup
Eleonora Marini
Panagiota Zakidou
Elisa Beneventi
Civitella Consuelo
Cristina Fernández-Fraguas
Esther Garcia Ruiz
Marcello Laganaro
Maura Magani
Agnieszka Mech

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390734

451 views

Review

Accepted on 02 May 2024

A Review of the Extraction and Purification Methods, Biological Activities, and Applications of Active Compounds in Acanthopanax senticosus

in Food Chemistry

Xindi Zhang
Lijun Guan
Ling Zhu
Kunlun Wang
Yang Gao
Jialei Li
Song Yan
Nina Ji
Ye Zhou
Xinmiao Yao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1391601

Editorial

Published on 02 May 2024

Editorial: Food-derived bioactive peptides: preparation, identification, and structure-activity relationship

in Food Chemistry

Shaobo Zhou
Xiao Hu
Lianzhu Lin

Frontiers in Nutrition

doi 10.3389/fnut.2024.1412875

160 views

Review

Accepted on 01 May 2024

Turmeric: From spice to cure. A review of the anti-cancer, radioprotective and anti-inflammatory effects of turmeric sourced compounds

in Food Chemistry

Mihai Cozmin
Ionut Lungu
Cristian Gutu
Alina Stefanache
Bogdan Dorin Șoltuzu
Daniela Damir
Gabriela Calin (Mihalache)
Elena Roxana Bogdan Goroftei
Carmen Grierosu
Monica Boev

Frontiers in Nutrition

doi 10.3389/fnut.2024.1399888

Methods

Accepted on 29 Apr 2024

The development and nutritional quality of Lyophyllum decastes affected by monochromatic or mixed light provided by light-emitting diode

in Food Chemistry

Xiaoli Chen
Yihan Liu
Wenzhong Guo
Mingfei Wang
Jiuxiao Zhao
xin Zhang
Wengang Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1404138

Review

Published on 25 Apr 2024

Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances

in Food Chemistry

Rong Qian
Chang Sun
Ting Bai
Jing Yan
Jie Cheng
Jiamin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1378884

290 views

Original Research

Published on 24 Apr 2024

Six new polyphenolic metabolites isolated from the Suillus granulatus and their cytotoxicity against HepG2 cells

in Food Chemistry

Hanyu Zhao
Miaomiao Xiong
Xiaomin Yang
Lan Yao
Zeyan Wang
Li-an Wang
Zhuang Li
Jinxiu Zhang
Jianhua Lv

Frontiers in Nutrition

doi 10.3389/fnut.2024.1390256

265 views

Editorial

Published on 22 Apr 2024

Editorial: Flavonoids and chronic metabolic diseases

in Food Chemistry

Qian Zhou
Yueqiong Ni
Pan Liao
Yueliang Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1403863

221 views

Editorial

Published on 19 Apr 2024

Editorial: Food salt reduction strategies and nutritional function evaluation

in Food Chemistry

Tao Feng
Weitong Cai
Jun Lu
Honglei Tian

Frontiers in Nutrition

doi 10.3389/fnut.2024.1367071

270 views

Original Research

Published on 17 Apr 2024

Changes in the nutrients, phytochemical profile and antioxidant activity of Rheum officinale Baill. leaf blades during different growth periods

in Food Chemistry

Lixia Dai
Xiaolou Miao
Yudong Ma
Xiaorong Yang
Bing Li
Jian He
Yu Wang
Pengcheng Dong
Jiyu Zhang
Xiaofei Shang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1387947

281 views

Navigation group

Articles

Development of a highly sensitive method based on QuEChERS and GC–MS/MS for the determination of polycyclic aromatic hydrocarbons in infant foods

Study on simulation effect of physical and chemical characteristics of sausage by sausage model system

Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm

Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: Structure and emulsifying properties

Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

A Review of the Extraction and Purification Methods, Biological Activities, and Applications of Active Compounds in Acanthopanax senticosus

Editorial: Food-derived bioactive peptides: preparation, identification, and structure-activity relationship

Turmeric: From spice to cure. A review of the anti-cancer, radioprotective and anti-inflammatory effects of turmeric sourced compounds

The development and nutritional quality of Lyophyllum decastes affected by monochromatic or mixed light provided by light-emitting diode

Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances

Six new polyphenolic metabolites isolated from the Suillus granulatus and their cytotoxicity against HepG2 cells

Editorial: Flavonoids and chronic metabolic diseases

Editorial: Food salt reduction strategies and nutritional function evaluation

Changes in the nutrients, phytochemical profile and antioxidant activity of Rheum officinale Baill. leaf blades during different growth periods