Editorial
Accepted on 09 Feb 2026
Editorial: Structure Modification and Activity Evaluation of Phytochemicals
in Food Chemistry
Frontiers in Nutrition
- 120 views
- Frontiers in Nutrition
- Food Chemistry
- Articles
Type at least 3 characters
1,219 articles
articles
Original Research
Accepted on 09 Feb 2026
Flower vinegar prepared from Yunnan large-leaved tea tree prevents high-fat diet-induced obesity in mice by regulating gut microbiota
in Food Chemistry
Frontiers in Nutrition
Original Research
Accepted on 09 Feb 2026
Unraveling the volatile profile and bioactivity of Zhoupigan (Citrus reticulata cv. Manau Gan) essential oil via HS-GC-IMS and HS-SPME-GC-MS: A comprehensive evaluation of different extraction techniques
in Food Chemistry
Frontiers in Nutrition
- 105 views
Review
Published on 09 Feb 2026
Targeting cancer hallmarks using resveratrol: isolation, formulation, and mechanisms of action
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1747820
- 797 views
Correction
Accepted on 05 Feb 2026
Correction: Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Lupinus albus)
in Food Chemistry
Frontiers in Nutrition
- 118 views
Original Research
Published on 05 Feb 2026
A multi-omics approach elucidates the link between artificial food colorings and common cancers
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1743416
- 1,650 views
Original Research
Accepted on 04 Feb 2026
Fatty Acid Composition of Ground-Beef Products and Their Plant-Based Meat Substitutes available in Hungary
in Food Chemistry
Frontiers in Nutrition
- 286 views
Original Research
Accepted on 04 Feb 2026
Association of Dietary Flavonoid Intake with Incident Atherosclerosis: Cohort Evidence in Middle-Aged and Older Adults
in Food Chemistry
Frontiers in Nutrition
Original Research
Accepted on 03 Feb 2026
In vitro studies to investigate the potential neuroprotective and neurotransmitter modulation effects of a standardized Ginkgo biloba extract associated with phosphatidylserine
in Food Chemistry
Frontiers in Nutrition
- 134 views
Original Research
Accepted on 03 Feb 2026
Nitric oxide delays yellowing by regulating chloroplast membrane lipid metabolism and the ascorbate–glutathione cycle in postharvest broccolini
in Food Chemistry
Frontiers in Nutrition
Review
Accepted on 03 Feb 2026
Microbiome–Mycotoxin Interactions and Probiotic Strategies: Implications for Gut Health and Cancer
in Food Chemistry
Frontiers in Nutrition
- 144 views
Editorial
Published on 03 Feb 2026
Editorial: Bioactivity and health benefits of bee products: emerging technologies and consumer insights
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1786182
- 621 views
Original Research
Accepted on 02 Feb 2026
Adenosine Triphosphate Treatment Affects Strawberry Fruit Quality by Regulating Sugar and Organic Acid Metabolism
in Food Chemistry
Frontiers in Nutrition
- 101 views
Editorial
Accepted on 02 Feb 2026
Editorial: Applications of Metabolomics in the Formation of Food Flavor
in Food Chemistry
Frontiers in Nutrition
- 117 views
Original Research
Accepted on 02 Feb 2026
Effects of Light Qualities on the Growth Phenotype and Internal Components of Schizophyllum commune
in Food Chemistry
Frontiers in Nutrition
Original Research
Accepted on 30 Jan 2026
Dietary supplementation of coconut meat modulates growth performance, nutritional composition, and internal regulation in Chinese mitten crab (Eriocheir sinensis)
in Food Chemistry
Frontiers in Nutrition
- 130 views
Original Research
Accepted on 29 Jan 2026
Evolution of quality characteristics and bacterial community in vacuum-packed soft-shell mud crab during slurry ice cooling and cold storage
in Food Chemistry
Frontiers in Nutrition
Original Research
Published on 29 Jan 2026
Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1695733
- 1,349 views
Review
Published on 29 Jan 2026
Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1767453
- 870 views
Original Research
Accepted on 28 Jan 2026
Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels
in Food Chemistry
Frontiers in Nutrition
- 131 views
Original Research
Published on 28 Jan 2026
Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Lupinus albus)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1757989
- 810 views
Original Research
Published on 28 Jan 2026
pH-responsive self-assembly of quercetin-loaded zein-sodium caseinate-fucoidan hybrid nanoparticles: nanostructure, stability and in vitro digestive behavior
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1727771
- 684 views
Original Research
Accepted on 27 Jan 2026
He–Ne Laser Irradiation Enhances Curcuminoid Content in Curcuma longa: A Green Strategy for Functional Antioxidants and Antimicrobial Ingredients
in Food Chemistry
Frontiers in Nutrition
- 109 views
Original Research
Published on 27 Jan 2026
Dietary exposure and health risk assessment of fumonisins through the consumption of maize and maize-based gluten-free products in individuals with celiac disease
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1672457
- 913 views