Editorial
Published on 09 Dec 2022
Editorial: Food bioactives: Cutting-edge methodologies for extraction and characterization
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1081974
- 1,928 views
- Frontiers in Nutrition
- Food Chemistry
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726 articles
Review
Published on 08 Dec 2022
Functional bioactive compounds in ginger, turmeric, and garlic
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1012023
- 48,587 views
- 35 citations
Original Research
Published on 08 Dec 2022
Structural, antioxidant, and immunomodulatory activities of an acidic exopolysaccharide from Lactiplantibacillus plantarum DMDL 9010
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1073071
- 2,692 views
- 13 citations
Original Research
Published on 07 Dec 2022
An instant beverage rich in nutrients and secondary metabolites manufactured from stems and leaves of Panax notoginseng
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1058639
- 4,264 views
- 7 citations
Original Research
Published on 07 Dec 2022
Evaluation of pharmacological activities and active components in Tremella aurantialba by instrumental and virtual analyses
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1083581
- 2,816 views
- 4 citations
Brief Research Report
Published on 07 Dec 2022
Could Chlorella pyrenoidosa be exploited as an alternative nutrition source in aquaculture feed? A study on the nutritional values and anti-nutritional factors
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1069760
- 4,484 views
- 18 citations
Original Research
Published on 06 Dec 2022
Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1031594
- 2,335 views
- 5 citations
Editorial
Published on 06 Dec 2022
Editorial: Milk and dairy products: Linking the chemistry, structure, processing, and food properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1103710
- 1,858 views
Original Research
Published on 05 Dec 2022
Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1069714
- 6,316 views
- 19 citations
Original Research
Published on 05 Dec 2022
A study of starch resources with high-amylose content from five Chinese mutant banana species
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1073368
- 3,268 views
- 5 citations
Review
Published on 05 Dec 2022
Anticarcinogenic potentials of tea catechins
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1060783
- 12,319 views
- 43 citations
Original Research
Published on 05 Dec 2022
Real-time qPCR for the detection of puffer fish components from Lagocephalus in food: L. inermis, L. lagocephalus, L. gloveri, L. lunaris, and L. spadiceus
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1068767
- 2,308 views
- 2 citations
Original Research
Published on 05 Dec 2022
Optimization of the extraction process and metabonomics analysis of uric acid-reducing active substances from Gymnadenia R.Br. and its protective effect on hyperuricemia zebrafish
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1054294
- 3,338 views
- 5 citations
Review
Published on 05 Dec 2022
Advances in Polygonatum sibiricum polysaccharides: Extraction, purification, structure, biosynthesis, and bioactivity
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1074671
- 8,493 views
- 35 citations
Editorial
Published on 02 Dec 2022
Editorial: Baby foods: Quality, safety, technology, and regulation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1081287
- 2,808 views
- 1 citation
Original Research
Published on 01 Dec 2022
Maillard reaction between oligopeptides and reducing sugar at body temperature: The putative anti-glycation agents
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1062777
- 2,985 views
- 6 citations