Original Research

Published on 13 Mar 2024

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

in Food Chemistry

Rong Jia
Xiaoyan Yin
Yucai Yang
Guozhou Liao
Dahai Gu
Yuehong Pu
Guiying Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1368789

1,656 views

Editorial

Published on 11 Mar 2024

Editorial: Plant's bioactivity in modern health and diet: benefits, limitations and trendy application

in Food Chemistry

Aleksandar Ž. Kostić
Dasha Mihaylova
Nadezhda Traycheva Petkova

Frontiers in Nutrition

doi 10.3389/fnut.2024.1385444

1,130 views

Editorial

Published on 07 Mar 2024

Editorial: Chemical composition, processing, and health-promoting potential of unconventional food plants

in Food Chemistry

Maria Anete Santana Valente
Daniela da Silva Oliveira
Ângela Giovana Batista
Ceres Mattos Della Lucia
Leandro de Morais Cardoso

Frontiers in Nutrition

doi 10.3389/fnut.2024.1368629

1,660 views

Review

Published on 06 Mar 2024

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

in Food Chemistry

Kangyi Zhang
Jinbao Huang
Dongxu Wang
Xiaochun Wan
Yijun Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371401

4,152 views
3 citations

Original Research

Published on 05 Mar 2024

Profiling of Petroselinum sativum (mill.) fuss phytoconstituents and assessment of their biocompatibility, antioxidant, anti-aging, wound healing, and antibacterial activities

in Food Chemistry

Ismail Mahdi
Paola Imbimbo
Hassan Annaz
Widad Ben Bakrim
Nihad Sahri
Asmae Alaoui
Daria Maria Monti
Mansour Sobeh

Frontiers in Nutrition

doi 10.3389/fnut.2024.1338482

2,254 views
1 citation

Original Research

Published on 04 Mar 2024

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

in Food Chemistry

Chao-Hui Feng
Hirofumi Arai
Francisco J. Rodríguez-Pulido

Frontiers in Nutrition

doi 10.3389/fnut.2024.1370339

1,872 views
2 citations

Editorial

Published on 27 Feb 2024

Editorial: Food of the future: meat and dairy alternatives

in Food Chemistry

Jean-François Hocquette
Sghaier Chriki
Marie-Pierre Ellies-Oury
Fang Fang
Antti Knaapila

Frontiers in Nutrition

doi 10.3389/fnut.2024.1382337

1,378 views

Editorial

Published on 23 Feb 2024

Editorial: Emerging unconventional plants for derived food products and ingredients

in Food Chemistry

Maria Inês Dias
Rúbia C. G. Corrêa
Nadia Cristiane Steinmacher
José Pinela
Carla Pereira

Frontiers in Nutrition

doi 10.3389/fnut.2024.1373439

1,704 views

Review

Published on 22 Feb 2024

Recent trends in extraction, purification, structural characterization, and biological activities evaluation of Perilla frutescens (L.) Britton polysaccharide

in Food Chemistry

Ling Zhu
Lijun Guan
Kunlun Wang
Chuanying Ren
Yang Gao
Jialei Li
Song Yan
Xindi Zhang
Xinmiao Yao
Ye Zhou

Frontiers in Nutrition

doi 10.3389/fnut.2024.1359813

5,674 views

Original Research

Published on 19 Feb 2024

The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars

in Food Chemistry

Fangqing He
Yixuan Du
Zhuangguang Pan
Huize Zeng
Haolin Luo
Junyi Wang
Yuanming Sun
Meiying Li

Frontiers in Nutrition

doi 10.3389/fnut.2024.1334077

1,599 views
1 citation

Original Research

Published on 14 Feb 2024

The antioxidant activity of polysaccharides from Armillaria gallica

in Food Chemistry

Peiwen Su
Honghao Qiu
Lishan Liang
Luo Weng
Yingjie Liu
Jiajun Liu
Liyan Wu
Fanxin Meng

Frontiers in Nutrition

doi 10.3389/fnut.2024.1277877

1,189 views
1 citation

Original Research

Published on 13 Feb 2024

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

in Food Chemistry

Jiangyong Yang
Jingyang Hong
Aihemaitijiang Aihaiti
Ying Mu
Xuefeng Yin
Minwei Zhang
Xiaolu Liu
Liang Wang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1355116

1,599 views

Original Research

Published on 07 Feb 2024

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

in Food Chemistry

Yamin Pei
Xingyue Guo
Xionghui Shu
Yahong Han
Youwei Ai
Hongxun Wang
Wenfu Hou

Frontiers in Nutrition

doi 10.3389/fnut.2024.1309924

1,551 views

Original Research

Published on 07 Feb 2024

Influence of cultivation substrate on antioxidant activities and triterpenoid profiles of the fruiting body of Ganoderma lucidum

in Food Chemistry

Gelian Luo
Zhibin Pan
Zhibin Liu
Weiqing Cheng
Tingting Yu

Frontiers in Nutrition

doi 10.3389/fnut.2024.1329579

1,525 views
2 citations

Original Research

Published on 06 Feb 2024

Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses

in Food Chemistry

Giorgia Stocco
Laura G. Gómez-Mascaraque
Gaurav Kr Deshwal
Jordi Cruz Sanchez
Arnaud Molle
Valentina Pizzamiglio
Paolo Berzaghi
Georgi Gergov
Claudio Cipolat-Gotet

Frontiers in Nutrition

doi 10.3389/fnut.2024.1327301

1,824 views
1 citation

Original Research

Published on 06 Feb 2024

Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry

in Food Chemistry

Yuping Dai
Shanshuo Liu
Li Yang
Ye He
Xiao Guo
Yang Ma
Shunxiang Li
Dan Huang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1361668

823 views
2 citations

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Articles

Effect of different salt additions on the taste and flavor-related compounds in chicken soup

Editorial: Plant's bioactivity in modern health and diet: benefits, limitations and trendy application

Editorial: Chemical composition, processing, and health-promoting potential of unconventional food plants

Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications

Profiling of Petroselinum sativum (mill.) fuss phytoconstituents and assessment of their biocompatibility, antioxidant, anti-aging, wound healing, and antibacterial activities

Assessment of adenosine triphosphate content in sausages stuffed in different modified casing treatments added with orange extracts, utilising hyperspectral imaging combined with multivariate analysis

Editorial: Food of the future: meat and dairy alternatives

Editorial: Emerging unconventional plants for derived food products and ingredients

Recent trends in extraction, purification, structural characterization, and biological activities evaluation of Perilla frutescens (L.) Britton polysaccharide

The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars

The antioxidant activity of polysaccharides from Armillaria gallica

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

Influence of cultivation substrate on antioxidant activities and triterpenoid profiles of the fruiting body of Ganoderma lucidum

Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses

Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry