Original Research

Accepted on 23 Dec 2024

Preparation, structural property, and antioxidant activities of a novel pectin polysaccharide from the flowers of Hibiscus syriacus Linn

in Food Chemistry

Jialong Chen
Chaojun Ye
Lu Zhang
Zhiliang Xie
Jianjun Zhu
Zhi Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1524846

Original Research

Published on 23 Dec 2024

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

in Food Chemistry

Xinxin Yi
Shuo Zhang
Duo Meng
Jian Zhang
Chencen Lai
Min Zhang
Xiaodong Sun
Haoxiang Yu
Pengjiao Wang
Xiuli Gao

Frontiers in Nutrition

doi 10.3389/fnut.2024.1494678

142 views

Original Research

Accepted on 20 Dec 2024

Comparative Analysis of Phytonutrients Of Moringa oleifera Leaves From South Africa Nigeria And Their Antimicrobial And Antioxidant Potentials By UPLC-ESI-QToF-MS And OPLS-DA chemometrics Analysis

in Food Chemistry

Jonathan Kayembe
Sekelwa Cosa
Edward Bassey

Frontiers in Nutrition

doi 10.3389/fnut.2024.1490484

Original Research

Accepted on 18 Dec 2024

Analysis of the sensitization activity of Moringa oleifera leaves protein

in Food Chemistry

Juan Lu
Wenjie Li
Chuyu Xi
Dan Feng
Xiaoxue Liu
Shuang Song

Frontiers in Nutrition

doi 10.3389/fnut.2024.1509343

Original Research

Published on 18 Dec 2024

Acid-assisted polysaccharides extracted from Asparagus cochinchinensis protect against Alzheimer’s disease by regulating the microbiota-gut-brain axis

in Food Chemistry

Ruixue Li
Hui Wang
Qinjian Wang
Zhiqiang Zhang
Li Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1496306

313 views

Editorial

Accepted on 16 Dec 2024

Editorial: Coffee and Coffee By-Products: Innovative Approaches Fostering Nutritional, Sensory and Chemical Quality

in Food Chemistry

Nurhan Uslu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1542109

Original Research

Accepted on 11 Dec 2024

Exogenous ALA Applied on Different Plant Parts Promotes Tomato Fruit Quality and GABA Synthesis

in Food Chemistry

Peng Bai
Junwen Wang
Yongmei He
Junfang Feng
Juanli Li
Xingpan Shang
Yue Wu
Jihua Yu
Zhongqi Tang
Jianming Xie

Frontiers in Nutrition

doi 10.3389/fnut.2024.1520634

Original Research

Published on 09 Dec 2024

High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas

in Food Chemistry

Jingwen Zhu
Guozhi Ji
Bingyu Chen
Bangyu Yan
Feiyue Ren
Ning Li
Xuchun Zhu
Shan He
Zhishen Mu
Hongzhi Liu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1505407

352 views

Original Research

Published on 04 Dec 2024

Comparative analysis of antioxidant activity and structural changes of Gastrodiae Rhizoma polysaccharides between sulfur-fumigation and nonsulfur-fumigation

in Food Chemistry

Chunyan Dai
Dan Zhao
Wenping Zhang
Lanping Guo
Chuanzhi Kang
Zhuowen Chen
Xiuming Cui
Tao Zhou
Chengxiao Wang
Tingting Xu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1477689

435 views

Original Research

Published on 04 Dec 2024

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil

in Food Chemistry

Rosemary Maria Pimentel Coutinho
Juliana De Cássia Gomes Rocha
Nathália Neves
Vera Lúcia Dias da Silva
Vitória Nazaré Costa Seixas
Isidro Hermosín-Gutiérrez
Antonio Fernandes de Carvalho
Paulo Cesar Stringheta

Frontiers in Nutrition

doi 10.3389/fnut.2024.1417076

302 views

Original Research

Published on 25 Nov 2024

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea

in Food Chemistry

Li Liu
Dahe Qiao
Xiaozeng Mi
Shirui Yu
Tingting Jing
Yanlin An

Frontiers in Nutrition

doi 10.3389/fnut.2024.1484257

466 views

Review

Accepted on 15 Nov 2024

Funcional Foods and Dietary Bioactive Compounds Alleviate Druginduced Liver Injury: An Extensive Review Functional Foods and Bioactive Compounds: A Comprehensive Review on Their Role in Mitigating Drug-Induced Liver Injury

in Food Chemistry

Meng Zhao
LU YU

Frontiers in Nutrition

doi 10.3389/fnut.2024.1499697

127 views

Review

Published on 13 Nov 2024

Extraction, purification, structural characterization, bioactivities, modifications and structure–activity relationship of polysaccharides from Ophiopogon japonicus: a review

in Food Chemistry

Yiqiang Zhang
Bo Chen
Hua Zhang
Juan Zhang
Juan Xue

Frontiers in Nutrition

doi 10.3389/fnut.2024.1484865

503 views

Original Research

Published on 06 Nov 2024

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

in Food Chemistry

Mabel Guevara-Terán
Eduardo Tejera
Wilson Vásquez-Castillo
Celestino Santos-Buelga
Ana M. González-Paramás
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2024.1501889

654 views

Editorial

Published on 05 Nov 2024

Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II

in Food Chemistry

Marco Iammarino
Antonio Bevilacqua
Barbara Speranza
Sara Panseri
Gulhan Unlu
Rosalia Zianni

Frontiers in Nutrition

doi 10.3389/fnut.2024.1513864

368 views

Original Research

Accepted on 04 Nov 2024

Change in mineral composition and cooking quality in legumes grown on semi-arid Alfisols due to elevated CO 2 and temperature

in Food Chemistry

sreedevi K
Vanaja Maddi
Shankar Mekala
Asma Siddiqua
Sharma K L
Girija veni V
Singh V.k

Frontiers in Nutrition

doi 10.3389/fnut.2024.1444962

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Articles

Preparation, structural property, and antioxidant activities of a novel pectin polysaccharide from the flowers of Hibiscus syriacus Linn

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

Comparative Analysis of Phytonutrients Of Moringa oleifera Leaves From South Africa Nigeria And Their Antimicrobial And Antioxidant Potentials By UPLC-ESI-QToF-MS And OPLS-DA chemometrics Analysis

Analysis of the sensitization activity of Moringa oleifera leaves protein

Acid-assisted polysaccharides extracted from Asparagus cochinchinensis protect against Alzheimer’s disease by regulating the microbiota-gut-brain axis

Editorial: Coffee and Coffee By-Products: Innovative Approaches Fostering Nutritional, Sensory and Chemical Quality

Exogenous ALA Applied on Different Plant Parts Promotes Tomato Fruit Quality and GABA Synthesis

High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas

Comparative analysis of antioxidant activity and structural changes of Gastrodiae Rhizoma polysaccharides between sulfur-fumigation and nonsulfur-fumigation

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil

Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea

Funcional Foods and Dietary Bioactive Compounds Alleviate Druginduced Liver Injury: An Extensive Review Functional Foods and Bioactive Compounds: A Comprehensive Review on Their Role in Mitigating Drug-Induced Liver Injury

Extraction, purification, structural characterization, bioactivities, modifications and structure–activity relationship of polysaccharides from Ophiopogon japonicus: a review

Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)

Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II

Change in mineral composition and cooking quality in legumes grown on semi-arid Alfisols due to elevated CO 2 and temperature