Brief Research Report

Published on 02 May 2022

Chemical Comparison of Monk Fruit Products Processed by Different Drying Methods Using High-Performance Thin-Layer Chromatography Combined With Chemometric Analysis

in Food Chemistry

Hui-Jie Hong
Qi Yang
Qiao Liu
Fong Leong
Xiao-Jia Chen

Frontiers in Nutrition

doi 10.3389/fnut.2022.887992

12,279 views
4 citations

Original Research

Published on 29 Apr 2022

Combined Straw and Plastic Film Mulching Can Increase the Yield and Quality of Open Field Loose-Curd Cauliflower

in Food Chemistry

Yandong Xie
Jinwu Li
Li Jin
Shouhui Wei
Shuya Wang
Ning Jin
Junwen Wang
Jianming Xie
Zhi Feng
Guobin Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2022.888728

2,307 views
7 citations

Original Research

Published on 29 Apr 2022

Anti-inflammatory Effect of a Novel Pectin Polysaccharide From Rubus chingii Hu on Colitis Mice

in Food Chemistry

Yuanfang Kong
Yulong Hu
Jieming Li
Juntao Cai
Yuanhao Qiu
Chunhong Dong

Frontiers in Nutrition

doi 10.3389/fnut.2022.868657

3,859 views
21 citations

Original Research

Published on 29 Apr 2022

Evaluation of a Witch Hazel Extract for the Potential Prebiotic and Protective Effect on Select Lactiplantibacillus plantarum (Prev. Lactobacillus plantarum) Strains

in Food Chemistry

Morgan Failla
Jungyun Lee
Reuven Rasooly
Emmanouil Apostolidis

Frontiers in Nutrition

doi 10.3389/fnut.2022.874666

5,126 views

Original Research

Published on 29 Apr 2022

Identification and Characterization of the Bioactive Polyphenols and Volatile Compounds in Sea Buckthorn Leaves Tea Together With Antioxidant and α-Glucosidase Inhibitory Activities

in Food Chemistry

Ningning Wang
Xiufeng Wen
Yan Gao
Shunguang Lu
Yimeng Li
Yanbin Shi
Zhigang Yang

Frontiers in Nutrition

doi 10.3389/fnut.2022.890486

3,065 views
9 citations

Original Research

Published on 28 Apr 2022

Formation and Identification of a 5-(Hydroxymethyl)-2-Furfural-Zingerone Condensate and Its Cytotoxicity in Caco-2 Cells

in Food Chemistry

Yujing Ke
Zhao Yin
Nenghua Chen
Peifang Chen
Jie Liu
Shiyi Ou
Guoqiang Li

Frontiers in Nutrition

doi 10.3389/fnut.2022.893991

1,541 views
2 citations

Original Research

Published on 28 Apr 2022

Source Tracker Modeling Based on 16S rDNA Sequencing and Analysis of Microbial Contamination Sources for Pasteurized Milk

in Food Chemistry

Bingyao Du
Lu Meng
Haoming Wu
Huaigu Yang
Huimin Liu
Nan Zheng
Yangdong Zhang
Shengguo Zhao
Jiaqi Wang

Frontiers in Nutrition

doi 10.3389/fnut.2022.845150

3,070 views
5 citations

Original Research

Published on 28 Apr 2022

Macrominerals and Trace Minerals in Commercial Infant Formulas Marketed in Brazil: Compliance With Established Minimum and Maximum Requirements, Label Statements, and Estimated Daily Intake

in Food Chemistry

Cristine Couto Almeida
Diego dos Santos Baião
Paloma de Almeida Rodrigues
Tatiana Dillenburg Saint'Pierre
Rachel Ann Hauser-Davis
Katia Christina Leandro
Vania Margaret Flosi Paschoalin
Marion Pereira da Costa
Carlos Adam Conte-Junior

Frontiers in Nutrition

doi 10.3389/fnut.2022.857698

5,987 views
11 citations

Brief Research Report

Published on 28 Apr 2022

Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes

in Food Chemistry

Ruijuan Wang
Yueyan Zhang
Huan Lu
Jianyu Liu
Chunyan Song
Zhen Xu
Hui Yang
Xiaodong Shang
Tao Feng

Frontiers in Nutrition

doi 10.3389/fnut.2022.827825

2,085 views
4 citations

Original Research

Published on 28 Apr 2022

Sesquiterpene Lactams and Lactones With Antioxidant Potentials From Atractylodes macrocephala Discovered by Molecular Networking Strategy

in Food Chemistry

Pan Wang
Yi-nan Zhao
Rui-zhu Xu
Xiao-wei Zhang
Yi-ran Sun
Qing-mei Feng
Zhong-hua Li
Jiang-yan Xu
Zhi-shen Xie
Zhen-qiang Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2022.865257

2,840 views
13 citations

Original Research

Published on 27 Apr 2022

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil

in Food Chemistry

Konglong Feng
Huaiyi Fang
Guo Liu
Weijie Dai
Mingyue Song
Jiangyan Fu
Linfeng Wen
Qixin Kan
Yunjiao Chen
Yuanyou Li

Frontiers in Nutrition

doi 10.3389/fnut.2022.884829

2,405 views
5 citations

Review

Published on 27 Apr 2022

Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview

in Food Chemistry

Daniel Gabriel Barta
Mihaiela Cornea-Cipcigan
Rodica Margaoan
Dan Cristian Vodnar

Frontiers in Nutrition

doi 10.3389/fnut.2022.871896

10,315 views
22 citations

Original Research

Published on 27 Apr 2022

Studies on Bioactive Components of Red Ginseng by UHPLC-MS and Its Effect on Lipid Metabolism of Type 2 Diabetes Mellitus

in Food Chemistry

Rensong Huang
Meng Zhang
Yu Tong
Yaran Teng
Hui Li
Wei Wu

Frontiers in Nutrition

doi 10.3389/fnut.2022.865070

2,014 views
3 citations

Original Research

Published on 27 Apr 2022

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

in Food Chemistry

Lu Dong
Cai-yi Qiu
Rui-can Wang
Yan Zhang
Jin Wang
Jing-min Liu
Hua-ning Yu
Shuo Wang

Frontiers in Nutrition

doi 10.3389/fnut.2022.889901

18,308 views
10 citations

Original Research

Published on 27 Apr 2022

Quantitative Comparison and Chemical Profile of Different Botanical Parts of Panax notoginseng From Different Regions

in Food Chemistry

Mengyuan Gao
Xiunan Cao
Shujie Wei
Xuhua Huang
Huizi Ouyang
Yanxu Chang
Rui Shi
Jun He

Frontiers in Nutrition

doi 10.3389/fnut.2022.841541

3,224 views
13 citations

Original Research

Published on 27 Apr 2022

Integrated Transcriptomic and Metabolomic Analyses Reveal the Mechanisms Underlying Anthocyanin Coloration and Aroma Formation in Purple Fennel

in Food Chemistry

Yanjie Zhang
Qing Zhao
Youwei Feng
Yuanhang Dong
Tianjiao Zhang
Qiu Yang
Huihui Gu
Jinyong Huang
Yan Li

Frontiers in Nutrition

doi 10.3389/fnut.2022.875360

3,590 views
3 citations

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Articles

Chemical Comparison of Monk Fruit Products Processed by Different Drying Methods Using High-Performance Thin-Layer Chromatography Combined With Chemometric Analysis

Combined Straw and Plastic Film Mulching Can Increase the Yield and Quality of Open Field Loose-Curd Cauliflower

Anti-inflammatory Effect of a Novel Pectin Polysaccharide From Rubus chingii Hu on Colitis Mice

Evaluation of a Witch Hazel Extract for the Potential Prebiotic and Protective Effect on Select Lactiplantibacillus plantarum (Prev. Lactobacillus plantarum) Strains

Identification and Characterization of the Bioactive Polyphenols and Volatile Compounds in Sea Buckthorn Leaves Tea Together With Antioxidant and α-Glucosidase Inhibitory Activities

Formation and Identification of a 5-(Hydroxymethyl)-2-Furfural-Zingerone Condensate and Its Cytotoxicity in Caco-2 Cells

Source Tracker Modeling Based on 16S rDNA Sequencing and Analysis of Microbial Contamination Sources for Pasteurized Milk

Macrominerals and Trace Minerals in Commercial Infant Formulas Marketed in Brazil: Compliance With Established Minimum and Maximum Requirements, Label Statements, and Estimated Daily Intake

Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes

Sesquiterpene Lactams and Lactones With Antioxidant Potentials From Atractylodes macrocephala Discovered by Molecular Networking Strategy

Enzymatic Synthesis of Diacylglycerol-Enriched Oil by Two-Step Vacuum-Mediated Conversion of Fatty Acid Ethyl Ester and Fatty Acid From Soy Sauce By-Product Oil as Lipid-Lowering Functional Oil

Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties—An Overview

Studies on Bioactive Components of Red Ginseng by UHPLC-MS and Its Effect on Lipid Metabolism of Type 2 Diabetes Mellitus

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

Quantitative Comparison and Chemical Profile of Different Botanical Parts of Panax notoginseng From Different Regions

Integrated Transcriptomic and Metabolomic Analyses Reveal the Mechanisms Underlying Anthocyanin Coloration and Aroma Formation in Purple Fennel