Editorial
Published on 11 Mar 2024
Editorial: Plant's bioactivity in modern health and diet: benefits, limitations and trendy application
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1385444
- 1,337 views
- Frontiers in Nutrition
- Food Chemistry
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1,126 articles
Editorial
Published on 07 Mar 2024
Editorial: Chemical composition, processing, and health-promoting potential of unconventional food plants
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1368629
- 2,020 views
- 2 citations
Review
Published on 06 Mar 2024
Covalent polyphenols-proteins interactions in food processing: formation mechanisms, quantification methods, bioactive effects, and applications
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1371401
- 7,881 views
- 19 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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1338482
- 3,489 views
- 3 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1370339
- 2,516 views
- 3 citations
Editorial
Published on 27 Feb 2024
Editorial: Food of the future: meat and dairy alternatives
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1382337
- 2,053 views
Editorial
Published on 23 Feb 2024
Editorial: Emerging unconventional plants for derived food products and ingredients
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1373439
- 2,148 views
- 2 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1359813
- 7,283 views
- 4 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1334077
- 2,526 views
- 3 citations
Original Research
Published on 14 Feb 2024
The antioxidant activity of polysaccharides from Armillaria gallica
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1277877
- 1,807 views
- 7 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1355116
- 2,549 views
- 3 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1309924
- 2,334 views
- 1 citation
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1329579
- 3,165 views
- 5 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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1327301
- 2,507 views
- 3 citations
Original Research
Published on 06 Feb 2024
Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1361668
- 1,397 views
- 4 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1345371
- 6,972 views
- 7 citations