Opinion
Published on 01 Jun 2023
Perilla frutescens L.: a dynamic food crop worthy of future challenges
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1130927
- 4,798 views
- 10 citations
- Frontiers in Nutrition
- Food Chemistry
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1,126 articles
Review
Published on 31 May 2023
Flavonoids improve type 2 diabetes mellitus and its complications: a review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1192131
- 12,506 views
- 46 citations
Original Research
Published on 25 May 2023
Preparation of quinoa bran dietary fiber-based zinc complex and investigation of its antioxidant capacity in vitro
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1183501
- 2,281 views
- 5 citations
Original Research
Published on 25 May 2023
Updating the fatty acid profiles of retail bovine milk in China based on an improved GC-MS method: implications for nutrition
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1204005
- 3,785 views
- 7 citations
Original Research
Published on 25 May 2023
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1195045
- 23,966 views
- 19 citations
Original Research
Published on 25 May 2023
Characterization of starch extracted from seeds of Cycas revoluta
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1159554
- 3,011 views
- 6 citations
Original Research
Published on 24 May 2023
Extraction, characterization and anti-oxidant activity of polysaccharide from red Panax ginseng and Ophiopogon japonicus waste
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1183096
- 3,154 views
- 6 citations
Original Research
Published on 22 May 2023
Evaluation of the multifunctional dipeptidyl-peptidase IV and angiotensin converting enzyme inhibitory properties of a casein hydrolysate using cell-free and cell-based assays
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1198258
- 2,509 views
- 4 citations
Original Research
Published on 19 May 2023
Widely targeted metabolomics reveals the antioxidant and anticancer activities of different colors of Dianthus caryophyllus
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1166375
- 4,084 views
- 8 citations
Original Research
Published on 19 May 2023
Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1181135
- 3,123 views
- 6 citations
Original Research
Published on 19 May 2023
Integrating LC-MS and HS-GC-MS for the metabolite characterization of the Chinese medicinal plant Platostoma palustre under different processing methods
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1181942
- 5,151 views
- 10 citations
Review
Published on 18 May 2023
Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1110750
- 7,810 views
- 26 citations
Original Research
Published on 18 May 2023
Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1165841
- 5,540 views
- 12 citations
Brief Research Report
Published on 18 May 2023
Lindera pulcherrima var. attenuata leaves: a nutritious and economically promising staple food in the Baiku Yao community in China
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1193328
- 1,367 views
- 4 citations
Brief Research Report
Published on 18 May 2023
Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1172982
- 5,625 views
- 25 citations
Original Research
Published on 17 May 2023
Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1195505
- 2,870 views
- 3 citations