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
- 2,365 views
- 5 citations
- Frontiers in Nutrition
- Food Chemistry
- Articles
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966 articles
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
- 4,102 views
- 2 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
- 1,748 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1335812
- 2,589 views
- 4 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
- 7,518 views
- 7 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
- 18,896 views
- 37 citations
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
- 64,025 views
- 15 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
- 895 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1281879
- 15,373 views
- 25 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
- 2,848 views
- 14 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
- 1,979 views
- 1 citation
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
- 3,847 views
- 10 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
- 2,376 views
- 4 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
- 10,299 views
- 7 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
Frontiers in Nutrition
doi 10.3389/fnut.2023.1273299
- 3,728 views
- 5 citations
Original Research
Published on 14 Dec 2023
Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1283960
- 2,514 views
- 5 citations