Original Research

Published on 07 Feb 2023

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

in Food Chemistry

Chun Zou
De-Quan Chen
Hua-Feng He
Yi-Bin Huang
Zhi-Hui Feng
Jian-Xin Chen
Fang Wang
Yong-Quan Xu
Jun-Feng Yin

Frontiers in Nutrition

doi 10.3389/fnut.2023.1110803

2,507 views
3 citations

Original Research

Published on 06 Feb 2023

Effect of total glycosides of Cistanche deserticola on the energy metabolism of human HepG2 cells

in Food Chemistry

Duo Feng
Shi-qi Zhou
Ya-xi Zhou
Yong-jun Jiang
Qiao-di Sun
Wei Song
Qian-qian Cui
Wen-jie Yan
Jing Wang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1117364

2,199 views

Original Research

Published on 06 Feb 2023

Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

in Food Chemistry

Hulya Yaman
Didem P. Aykas
Luis E. Rodriguez-Saona

Frontiers in Nutrition

doi 10.3389/fnut.2023.1107491

2,204 views
10 citations

Original Research

Published on 06 Feb 2023

Temperature controlled microcapsule loaded with Perilla essential oil and its application in preservation of peaches

in Food Chemistry

Zhigang Tai
Minjie Zheng
Ye Yang
Cheng Xie
Zhenjie Li
Chunping Xu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1087605

2,801 views
4 citations

Review

Published on 06 Feb 2023

Selenium-enriched plant foods: Selenium accumulation, speciation, and health functionality

in Food Chemistry

Pipat Tangjaidee
Peter Swedlund
Jiqian Xiang
Hongqing Yin
Siew Young Quek

Frontiers in Nutrition

doi 10.3389/fnut.2022.962312

6,689 views
33 citations

Original Research

Published on 03 Feb 2023

Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?

in Food Chemistry

Cheryl Jie Yi See Toh
Xinyan Bi
Hui Wen Lee
Michelle Ting Yun Yeo
Christiani Jeyakumar Henry

Frontiers in Nutrition

doi 10.3389/fnut.2023.1111955

3,660 views
4 citations

Original Research

Published on 02 Feb 2023

Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals

in Food Chemistry

Tarique Hussain
Dildar Hussain Kalhoro
Yulong Yin

Frontiers in Nutrition

doi 10.3389/fnut.2022.1065698

12,896 views
13 citations

Review

Published on 02 Feb 2023

Trends and recent progresses of selenium nanoparticles as novel autophagy regulators for therapeutic development

in Food Chemistry

Dongsheng Chen
Hongmei Lu
Yuhe Ma
Yuhe Huang
Tangxin Zhang
Shuhao Fan
Wensen Lin
Yifan Huang
Hua Jin
Yongdui Ruan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1116051

2,793 views
6 citations

Original Research

Published on 01 Feb 2023

Characterization of volatile organic compounds with anti-atherosclerosis effects in Allium macrostemon Bge. and Allium chinense G. Don by head space solid phase microextraction coupled with gas chromatography tandem mass spectrometry

in Food Chemistry

Zifei Qin
Shuyi Duan
Yuan Li
Xinqiang Li
Han Xing
Zhihong Yao
Xiaojian Zhang
Xinsheng Yao
Jing Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.996675

2,894 views
8 citations

Original Research

Published on 01 Feb 2023

Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods

in Food Chemistry

Lei Wang
Rui Fan
Yanhua Yan
Shuo Yang
Xuesong Wang
Baiqin Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2022.1103673

3,741 views
10 citations

Review

Published on 01 Feb 2023

Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review

in Food Chemistry

Jiayong Cao
Mingkun Gao
Jian Wang
Yuan Liu
Xuan Zhang
Yi Ping
Jia Liu
Ge Chen
Donghui Xu
Xiaodong Huang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1109204

3,437 views
6 citations

Original Research

Published on 26 Jan 2023

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

in Food Chemistry

Marilu Mestanza
Pati Llanina Mori-Culqui
Segundo G. Chavez

Frontiers in Nutrition

doi 10.3389/fnut.2023.1078701

6,526 views
4 citations

Original Research

Published on 25 Jan 2023

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

in Food Chemistry

Chenghao Fei
Qianqian Xue
Wenjing Li
Yan Xu
Liyan Mou
Weidong Li
Tulin Lu
Wu Yin
Lin Li
Fangzhou Yin

Frontiers in Nutrition

doi 10.3389/fnut.2022.1035623

2,782 views
10 citations

Original Research

Published on 25 Jan 2023

Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein

in Food Chemistry

Yucheng Hou
Xian’e Ren
Yongchun Huang
Kun Xie
Keyao Wang
Liyang Wang
Fengyan Wei
Feng Yang

Frontiers in Nutrition

doi 10.3389/fnut.2023.1116100

1,587 views
3 citations

Original Research

Published on 19 Jan 2023

Improved methods for mare milk analysis: Extraction and quantification of mare milk carbohydrates and assessment of FTIR-based macronutrient quantification

in Food Chemistry

Morgan B. Pyles
Kristin Brock
Rachel R. Schendel
Laurie M. Lawrence

Frontiers in Nutrition

doi 10.3389/fnut.2023.1066463

2,161 views
1 citation

Original Research

Published on 19 Jan 2023

Construction and sustained release of konjac glucomannan/naringin composite gel spheres

in Food Chemistry

Liping Dao
Siyang Chen
Xiangyun Sun
Wenyuan Pang
Hengzhe Zhang
Jun Liao
Jiqiang Yan
Jie Pang

Frontiers in Nutrition

doi 10.3389/fnut.2022.1123494

2,312 views
4 citations

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Articles

Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine

Effect of total glycosides of Cistanche deserticola on the energy metabolism of human HepG2 cells

Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy

Temperature controlled microcapsule loaded with Perilla essential oil and its application in preservation of peaches

Selenium-enriched plant foods: Selenium accumulation, speciation, and health functionality

Is mushroom polysaccharide extract a better fat replacer than dried mushroom powder for food applications?

Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals

Trends and recent progresses of selenium nanoparticles as novel autophagy regulators for therapeutic development

Characterization of volatile organic compounds with anti-atherosclerosis effects in Allium macrostemon Bge. and Allium chinense G. Don by head space solid phase microextraction coupled with gas chromatography tandem mass spectrometry

Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods

Construction of nano slow-release systems for antibacterial active substances and its applications: A comprehensive review

Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein

Improved methods for mare milk analysis: Extraction and quantification of mare milk carbohydrates and assessment of FTIR-based macronutrient quantification

Construction and sustained release of konjac glucomannan/naringin composite gel spheres