Frontiers in Nutrition | Food Chemistry

Original Research

Accepted on 23 Apr 2025

Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science

in Food Chemistry

Liran Yang
Xueping Luo
Qi Wang
Mingli Liu
Jingna Yan
Congming Wang
Yuanhua Xian
Kangli Peng
Kunyi Liu
Bin Jiang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1587413

Original Research

Accepted on 22 Apr 2025

Characterization and feature selection of volatile metabolites in Yangxian colored rice through GC-MS and machine learning

in Food Chemistry

Kaiqi Cheng
Ruonan Dong
Fei Pan
Wen Su
Lingjie Xi
Meng Zhang
Jingzhang Geng
Ruichang Gao
Wengang Jin
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2025.1598875

Original Research

Published on 22 Apr 2025

Unraveling volatile metabolites in pigmented onion (Allium cepa L.) bulbs through HS-SPME/GC–MS-based metabolomics and machine learning

in Food Chemistry

Kaiqi Cheng
Jingzhe Xiao
Jingyuan He
Rongguang Yang
Jinjin Pei
Wengang Jin
A. M. Abd El-Aty

Frontiers in Nutrition

doi 10.3389/fnut.2025.1582576

327 views

Brief Research Report

Accepted on 16 Apr 2025

Effect of chitosan edible coating containing anthocyanins and tea polyphenols on cold storage of chilled pork

in Food Chemistry

Han Lü
Han Chen
Fang Zhang
Yixin Yang
Xiuhua Meng
Xiaoqin Ding
Tunyu Jian
Guanting Niu
Bei Tong
Yanan Gai

Frontiers in Nutrition

doi 10.3389/fnut.2025.1546618

Original Research

Accepted on 14 Apr 2025

Ultrasound-assisted Maillard reaction for the preparation of whey proteinfructooligosaccharide conjugates

in Food Chemistry

Supradip Saha, FRSC
PALLAVI SINGH
Anirban Roy
Aditi Kundu
Firoz Mondal
Mehulee Sarkar

Frontiers in Nutrition

doi 10.3389/fnut.2025.1531089

112 views

Original Research

Accepted on 10 Apr 2025

Key Floral-Fruity Aroma Compounds in Sichuan Congou Black Tea: Identification via MDGC-MS/O and Sensory Evaluation

in Food Chemistry

Sixuan Wang
Luorui Li
Qing Meng
Wei Luo
Fang Wei
Liyong Luo
Liang Zeng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1577302

122 views

Original Research

Published on 10 Apr 2025

Unveiling triterpenoid superiority in a newly developed Ganoderma lucidum variety through untargeted metabolomics approach

in Food Chemistry

Zhibin Pan
Junhan Lin
Gelian Luo
Weiqing Cheng
Ye Li
Changhui Wu

Frontiers in Nutrition

doi 10.3389/fnut.2025.1541162

461 views

Original Research

Published on 10 Apr 2025

Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat

in Food Chemistry

Kelang Kang
Fan Zhang
Fuhua Fu
Jie Ouyang
Yingjuan Wei
Shuhua Lin
Cheng Jiang
Meijuan Yu
Hui Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1573987

329 views

Review

Published on 10 Apr 2025

Flavonoids from the genus Polygonatum: biological activities and biosynthesis mechanism

in Food Chemistry

Xin-Pei Ye
Yan-Yu Hu
Yan-Xi Chen
Zhen-Xing Tang
Zhong-Bao Jiang
Yue Fu
Zi-Xin Wang
Er-Xu Pi
Gao-Feng Bian
Lu-E Shi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1574182

422 views

Original Research

Accepted on 09 Apr 2025

Mechanism and Multilayer Perceptron prediction model of the removal of αpinitol, terpinen-4-ol and carvone from pasteurized citrus juices by βcyclodextrin encapsulation

in Food Chemistry

Ruijie Mai
Shuo Xue
Jingnan Ren
Gang Fan
Jinchu Yang
Linhua Huang
Guijie Li
Yujiao Cheng
Qiuling Wang
Yongfeng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2025.1557934

Review

Accepted on 08 Apr 2025

Health Benefits of Fish and Fish by-Products: A Nutritional and Functional Perspective

in Food Chemistry

Ayomide Victor Atoki
Sana Noreen
Bushra Hashmi
Patrick Maduabuchi

Frontiers in Nutrition

doi 10.3389/fnut.2025.1564315

246 views

Original Research

Accepted on 07 Apr 2025

The olive biophenol hydroxytyrosol in neutral aqueous solutionsa UPLC-MS/MS investigation of its stability and oxidative color formation

in Food Chemistry

Yue Ling Wong
Samy Boulos
Laura Nyström

Frontiers in Nutrition

doi 10.3389/fnut.2025.1532087

Editorial

Accepted on 07 Apr 2025

Synergic Combination of Natural Bioactive Compounds for Preventing and Treating Human Diseases

in Food Chemistry

Maria Maisto
Anis Ben Hsouna
Gian Carlo Tenore

Frontiers in Nutrition

doi 10.3389/fnut.2025.1580609

172 views

Original Research

Accepted on 31 Mar 2025

Adulteration and Quality Assessment of Tomato Paste: A Study of the Lebanese Market

in Food Chemistry

Fatima Habib
Salma Khazaal
Elie Bou Yazbeck
Espérance Debs
Suhair Sunoqrot
Nicolas LOUKA
Nada El Darra

Frontiers in Nutrition

doi 10.3389/fnut.2025.1559287

145 views

Original Research

Published on 31 Mar 2025

Exploring the transformation of chemical components and the discovery of anti-tumor active components in the fruit of Sinopodophyllum hexandrum

in Food Chemistry

Xiang-mu Tian
Shuai Wang
Tian-jiao Li
Xin-xin Yang
Yong-rui Bao
Xian-sheng Meng

Frontiers in Nutrition

doi 10.3389/fnut.2025.1555318

458 views

Review

Published on 31 Mar 2025

Edible insects as functional foods: bioactive compounds, health benefits, safety concerns, allergenicity, and regulatory considerations

in Food Chemistry

Fernando E. Alejandro Ruiz
Julio F. Ortega Jácome
Eduardo Tejera
José M. Alvarez-Suarez

Frontiers in Nutrition

doi 10.3389/fnut.2025.1571084

1,477 views