Original Research

Published on 05 Feb 2024

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

in Food Chemistry

Roisin McCarron
Lisa Methven
Stephanie Grahl
Ruan Elliott
Stella Lignou

Frontiers in Nutrition

doi 10.3389/fnut.2024.1345371

3,909 views
1 citation

Mini Review

Published on 02 Feb 2024

Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health

in Food Chemistry

Tzitziki González-Rodríguez
Silverio García-Lara

Frontiers in Nutrition

doi 10.3389/fnut.2024.1322904

1,727 views
1 citation

Original Research

Published on 01 Feb 2024

Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham

in Food Chemistry

Katja Babič
Lidija Strojnik
Andrija Ćirić
Nives Ogrinc

Frontiers in Nutrition

doi 10.3389/fnut.2024.1342417

2,638 views
2 citations

Editorial

Published on 24 Jan 2024

Editorial: Interactions of food components: structural changes and effects on nutritional value

in Food Chemistry

Tiantian Zhao
Jianan Zhang
Qingrong Huang
Lanyue Zhang

Frontiers in Nutrition

doi 10.3389/fnut.2024.1354064

1,242 views
1 citation

Original Research

Published on 17 Jan 2024

Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch

in Food Chemistry

Xin Xu
Bin Wang
Wei Gao
Jie Sui
Jianfei Wang
Bo Cui

Frontiers in Nutrition

doi 10.3389/fnut.2023.1335812

1,563 views
1 citation

Original Research

Published on 16 Jan 2024

Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study

in Food Chemistry

Abeer M. Abd-Alrahman
Manal M. Ramadan
Mohamed F. Maraay
Rabab Salem
Fatma M. Saleh
Mahmood A Hashim
Anastasia Zhernyakova
Tamer M. El-Messery

Frontiers in Nutrition

doi 10.3389/fnut.2023.1280209

2,440 views
3 citations

Original Research

Published on 16 Jan 2024

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

in Food Chemistry

Magdalene Eno Effiong
Chidinma Precious Umeokwochi
Israel Sunmola Afolabi
Shalom Nwodo Chinedu

Frontiers in Nutrition

doi 10.3389/fnut.2023.1279208

9,560 views
9 citations

Original Research

Published on 11 Jan 2024

Acrylamide formation in air-fried versus deep and oven-fried potatoes

in Food Chemistry

Semra Navruz-Varlı
Hande Mortaş

Frontiers in Nutrition

doi 10.3389/fnut.2023.1297069

32,641 views
5 citations

Correction

Published on 11 Jan 2024

Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves

in Food Chemistry

Zhenxing Wang
Ximeng Jin
Xuechun Zhang
Xing Xie
Zongcai Tu
Xiahong He

Frontiers in Nutrition

doi 10.3389/fnut.2024.1357379

582 views

Review

Published on 11 Jan 2024

Role of vitamins A, C, D, E in cancer prevention and therapy: therapeutic potentials and mechanisms of action

in Food Chemistry

Wamidh H. Talib
Dima Abdulraheem Ahmed Jum’AH
Zeena Shamil Attallah
Mohanned Sami Jallad
Lina T. Al Kury
Rawan Wamidh Hadi
Asma Ismail Mahmod

Frontiers in Nutrition

doi 10.3389/fnut.2023.1281879

7,664 views
11 citations

Original Research

Published on 09 Jan 2024

Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate

in Food Chemistry

Haofeng Gu
Lei Liang
Yongning Kang
Rongmiao Yu
Jiahao Wang
Dan Fan

Frontiers in Nutrition

doi 10.3389/fnut.2023.1337407

1,760 views
2 citations

Original Research

Published on 08 Jan 2024

Analysis of Vaccenic and Elaidic acid in foods using a silver ion cartridge applied to GC × GC-TOFMS

in Food Chemistry

Miyoung Yoo
Hyun Jeong Lee
Kwang-Won Lee
Dongwon Seo

Frontiers in Nutrition

doi 10.3389/fnut.2023.1320550

1,376 views

Original Research

Published on 08 Jan 2024

Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking

in Food Chemistry

Hongjun Ren
Jingxuan Zhou
Huixian Fu
Qiaohui Feng
Jionghao Wang
Chuan Li
Guanghua Xia
Wenting Shang
Yanfu He

Frontiers in Nutrition

doi 10.3389/fnut.2023.1343209

1,932 views
5 citations

Original Research

Published on 22 Dec 2023

Phytochemical profile and anti-inflammatory activity of the hull of γ-irradiated wheat mutant lines (Triticum aestivum L.)

in Food Chemistry

Jisu Park
Yun-Seo Kil
Ga-Hee Ryoo
Chang Hyun Jin
Min Jeong Hong
Jin-Baek Kim
Chan-Hun Jung
Joo-Won Nam
Ah-Reum Han

Frontiers in Nutrition

doi 10.3389/fnut.2023.1334344

1,647 views
2 citations

Original Research

Published on 21 Dec 2023

Chemical and biochemical characterization of Ipomoea aquatica: genoprotective potential and inhibitory mechanism of its phytochemicals against α-amylase and α-glucosidase

in Food Chemistry

Kangkon Saikia
Saurav Dey
Shabiha Nudrat Hazarika
Gautam Kumar Handique
Debajit Thakur
Arun Kumar Handique

Frontiers in Nutrition

doi 10.3389/fnut.2023.1304903

5,592 views
2 citations

Original Research

Published on 18 Dec 2023

Enhancing date seed phenolic bioaccessibility in soft cheese through a dehydrated liposome delivery system and its effect on testosterone-induced benign prostatic hyperplasia in rats

in Food Chemistry

Dina Mostafa Mohammed
Tamer M. El-Messery
Denis A. Baranenko
Mahmood A. Hashim
Mohamed Said Boulkrane
Marwa M. El-Said

Frontiers in Nutrition

doi 10.3389/fnut.2023.1273299

2,597 views
1 citation

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Articles

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health

Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham

Editorial: Interactions of food components: structural changes and effects on nutritional value

Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch

Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

Acrylamide formation in air-fried versus deep and oven-fried potatoes

Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves

Role of vitamins A, C, D, E in cancer prevention and therapy: therapeutic potentials and mechanisms of action

Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate

Analysis of Vaccenic and Elaidic acid in foods using a silver ion cartridge applied to GC × GC-TOFMS

Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking

Phytochemical profile and anti-inflammatory activity of the hull of γ-irradiated wheat mutant lines (Triticum aestivum L.)

Chemical and biochemical characterization of Ipomoea aquatica: genoprotective potential and inhibitory mechanism of its phytochemicals against α-amylase and α-glucosidase

Enhancing date seed phenolic bioaccessibility in soft cheese through a dehydrated liposome delivery system and its effect on testosterone-induced benign prostatic hyperplasia in rats