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
- 2,656 views
- 2 citations
- Frontiers in Nutrition
- Food Chemistry
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1,192 articles
articles
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
- 9,175 views
- 8 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
- 3,740 views
- 7 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
- 2,511 views
- 10 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
- 3,810 views
- 7 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
- 3,408 views
- 3 citations
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
- 4,979 views
- 9 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
- 3,341 views
- 7 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
- 2,229 views
- 8 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
- 9,496 views
- 12 citations
Mini Review
Published on 02 Feb 2024
Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1322904
- 3,133 views
- 11 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1342417
- 6,891 views
- 8 citations
Editorial
Published on 24 Jan 2024
Editorial: Interactions of food components: structural changes and effects on nutritional value
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1354064
- 2,450 views
- 2 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1335812
- 3,996 views
- 9 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1280209
- 9,452 views
- 13 citations
Original Research
Published on 16 Jan 2024
Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1279208
- 29,522 views
- 68 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
Frontiers in Nutrition
doi 10.3389/fnut.2024.1357379
- 1,281 views
Original Research
Published on 11 Jan 2024
Acrylamide formation in air-fried versus deep and oven-fried potatoes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1297069
- 80,887 views
- 27 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1281879
- 24,167 views
- 41 citations
Original Research
Published on 09 Jan 2024
Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1337407
- 4,428 views
- 28 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1320550
- 2,881 views
- 2 citations
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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1343209
- 5,297 views
- 14 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1334344
- 3,310 views
- 7 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1304903
- 16,343 views
- 13 citations