Original Research

Published on 14 Apr 2023

Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis

in Food Chemistry

M. A. G. Quaresma
G. Pereira
M. L. Nunes
C. Sponda
A. Jardim
H. Gonçalves
C. Santos
L. C. Roseiro

Frontiers in Nutrition

doi 10.3389/fnut.2023.1144713

1,813 views
3 citations

Original Research

Published on 14 Apr 2023

Consumer perception of “artificial meat” in the educated young and urban population of Africa

in Food Chemistry

Moïse Kombolo Ngah
Sghaier Chriki
Marie-Pierre Ellies-Oury
Jingjing Liu
Jean-François Hocquette

Frontiers in Nutrition

doi 10.3389/fnut.2023.1127655

4,074 views
13 citations

Original Research

Published on 14 Apr 2023

Comprehensive analysis of metabolomics on flesh quality of yellow catfish (Pelteobagrus fulvidraco) fed plant-based protein diet

in Food Chemistry

Xue Li
Shidong Wang
Muzi Zhang
Haibo Jiang
Yunxia Qian
Rixin Wang
Ming Li

Frontiers in Nutrition

doi 10.3389/fnut.2023.1166393

1,996 views
5 citations

Original Research

Published on 13 Apr 2023

Simultaneous determination of nine phenolic compounds in imitation wild Dendrobium officinale samples using ultrahigh-performance liquid chromatography–tandem mass spectrometry

in Food Chemistry

Yingsu Mu
Li Cheng
Xiaojian Gong
Jiangxiong Ma
Shiyu Zhang
Yinghua Mu
Kang Liang
Xin Zhou
Chao Zhao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1129953

1,371 views
4 citations

Original Research

Published on 11 Apr 2023

Associations between adherence to MIND diet and general obesity and lipid profile: A cross-sectional study

in Food Chemistry

Hawal Lateef Fateh
Sarmad S. Muhammad
Negin Kamari

Frontiers in Nutrition

doi 10.3389/fnut.2023.1078961

2,719 views
14 citations

Original Research

Published on 11 Apr 2023

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

in Food Chemistry

Le Yang
Xinlei Yan
Ting Liu
Letian Kang
Yufei Sun
Xingyu Gao
Xin Zhao
Yan Duan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1123627

1,480 views

Review

Published on 06 Apr 2023

The phytochemicals and health benefits of Cyclocarya paliurus (Batalin) Iljinskaja

in Food Chemistry

Yingbin Shen
Yao Peng
Xucheng Zhu
Haimei Li
Liwen Zhang
Fanlei Kong
Jia Wang
Di Yu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1158158

4,690 views
9 citations

Original Research

Published on 06 Apr 2023

A novel mushroom (Auricularia polytricha) glycoprotein protects against lead-induced hepatoxicity, promotes lead adsorption, inhibits organ accumulation of lead, upregulates detoxifying proteins, and enhances immunoregulation in rats

in Food Chemistry

Shuang Zhao
Yi Gao
Hexiang Wang
Yangyang Fan
Pan Wang
Wenting Zhao
Jack Ho Wong
Dan Wang
Xiaoyan Zhao
Tzi Bun Ng

Frontiers in Nutrition

doi 10.3389/fnut.2023.1144346

2,532 views

Mini Review

Published on 06 Apr 2023

Mass spectrometry-based multimodal approaches for the identification and quantification analysis of microplastics in food matrix

in Food Chemistry

Pengfei Wu
Xiaoyi Wu
Qing Huang
Qinwei Yu
Hangbiao Jin
Minghai Zhu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1163823

6,012 views
14 citations

Original Research

Published on 06 Apr 2023

Structural characteristics, antioxidant and hypoglycemic activities of polysaccharides from Mori Fructus based on different extraction methods

in Food Chemistry

Yuanyuan Huang
Wen Xie
Ting Tang
Huaguo Chen
Xin Zhou

Frontiers in Nutrition

doi 10.3389/fnut.2023.1125831

3,071 views
12 citations

Editorial

Published on 04 Apr 2023

Editorial: Inhibition strategies on the formation of Maillard reaction products in food

in Food Chemistry

Qian Wu
Chunxue Yang
Ruojie Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1162097

1,511 views

Correction

Published on 04 Apr 2023

Corrigendum: Coral-derived endophytic fungal product, butyrolactone-I, alleviates LPS induced intestinal epithelial cell inflammatory response through TLR4/NF-κB and MAPK signaling pathways: An in vitro and in vivo studies

in Food Chemistry

Shengwei Chen
Yi Zhang
Xueting Niu
Sahar Ghulam Mohyuddin
Jiayin Wen
Minglong Bao
Tianyue Yu
Lianyun Wu
Canyin Hu
Yanhong Yong

Frontiers in Nutrition

doi 10.3389/fnut.2023.1191154

892 views

Original Research

Published on 03 Apr 2023

Effect of optimized germination technology on polyphenol content and hypoglycemic activity of mung bean

in Food Chemistry

Bo Li
Xinting Shen
Huifang Shen
Ye Zhou
Xinmiao Yao

Frontiers in Nutrition

doi 10.3389/fnut.2023.1138739

2,376 views
7 citations

Review

Published on 31 Mar 2023

Propolis polyphenols: A review on the composition and anti-obesity mechanism of different types of propolis polyphenols

in Food Chemistry

Liuying Zhu
Jinwu Zhang
Hui Yang
Guangyan Li
Hongyan Li
Zeyuan Deng
Bing Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1066789

6,941 views
10 citations

Editorial

Published on 30 Mar 2023

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

in Food Chemistry

Carina Bergamini
Erica Hynes
Antonio-José Trujillo
María Cristina Perotti

Frontiers in Nutrition

doi 10.3389/fnut.2023.1155604

1,183 views
1 citation

Original Research

Published on 30 Mar 2023

Protective effects of Scoparia dulcis L. extract on high glucose-induced injury in human retinal pigment epithelial cells

in Food Chemistry

Heng-Dao Lin
Yuan-Chieh Lee
Chien-Yi Chiang
Yu-Jung Lin
Cheng Yen Shih
Rong-Kung Tsai
Pi-Yu Lin
Shinn-Zong Lin
Tsung-Jung Ho
Chih-Yang Huang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1085248

2,948 views
3 citations

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Articles

Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis

Consumer perception of “artificial meat” in the educated young and urban population of Africa

Comprehensive analysis of metabolomics on flesh quality of yellow catfish (Pelteobagrus fulvidraco) fed plant-based protein diet

Simultaneous determination of nine phenolic compounds in imitation wild Dendrobium officinale samples using ultrahigh-performance liquid chromatography–tandem mass spectrometry

Associations between adherence to MIND diet and general obesity and lipid profile: A cross-sectional study

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage

The phytochemicals and health benefits of Cyclocarya paliurus (Batalin) Iljinskaja

A novel mushroom (Auricularia polytricha) glycoprotein protects against lead-induced hepatoxicity, promotes lead adsorption, inhibits organ accumulation of lead, upregulates detoxifying proteins, and enhances immunoregulation in rats

Mass spectrometry-based multimodal approaches for the identification and quantification analysis of microplastics in food matrix

Structural characteristics, antioxidant and hypoglycemic activities of polysaccharides from Mori Fructus based on different extraction methods

Editorial: Inhibition strategies on the formation of Maillard reaction products in food

Corrigendum: Coral-derived endophytic fungal product, butyrolactone-I, alleviates LPS induced intestinal epithelial cell inflammatory response through TLR4/NF-κB and MAPK signaling pathways: An in vitro and in vivo studies

Effect of optimized germination technology on polyphenol content and hypoglycemic activity of mung bean

Propolis polyphenols: A review on the composition and anti-obesity mechanism of different types of propolis polyphenols

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

Protective effects of Scoparia dulcis L. extract on high glucose-induced injury in human retinal pigment epithelial cells