Original Research
Accepted on 10 Apr 2025
Key Floral-Fruity Aroma Compounds in Sichuan Congou Black Tea: Identification via MDGC-MS/O and Sensory Evaluation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1577302
- Frontiers in Nutrition
- Food Chemistry
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Type at least 3 characters
1,105 articles
Original Research
Published on 10 Apr 2025
Unveiling triterpenoid superiority in a newly developed Ganoderma lucidum variety through untargeted metabolomics approach
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1541162
- 218 views
Original Research
Published on 10 Apr 2025
Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1573987
- 128 views
Review
Published on 10 Apr 2025
Flavonoids from the genus Polygonatum: biological activities and biosynthesis mechanism
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1574182
- 108 views
Original Research
Accepted on 09 Apr 2025
Mechanism and Multilayer Perceptron prediction model of the removal of αpinitol, terpinen-4-ol and carvone from pasteurized citrus juices by βcyclodextrin encapsulation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1557934
Review
Accepted on 08 Apr 2025
Health Benefits of Fish and Fish by-Products: A Nutritional and Functional Perspective
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1564315
Original Research
Accepted on 07 Apr 2025
The olive biophenol hydroxytyrosol in neutral aqueous solutionsa UPLC-MS/MS investigation of its stability and oxidative color formation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1532087
Editorial
Accepted on 07 Apr 2025
Synergic Combination of Natural Bioactive Compounds for Preventing and Treating Human Diseases
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1580609
Original Research
Accepted on 02 Apr 2025
Unraveling volatile metabolites in pigmented onion (Allium cepa L.) bulbs through HS-SPME/GC-MS-based metabolomics and machine learning
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1582576
Original Research
Accepted on 31 Mar 2025
Adulteration and Quality Assessment of Tomato Paste: A Study of the Lebanese Market
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1559287
Original Research
Published on 31 Mar 2025
Exploring the transformation of chemical components and the discovery of anti-tumor active components in the fruit of Sinopodophyllum hexandrum
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1555318
- 241 views
Review
Published on 31 Mar 2025
Edible insects as functional foods: bioactive compounds, health benefits, safety concerns, allergenicity, and regulatory considerations
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1571084
- 842 views
Review
Published on 27 Mar 2025
Phytochemicals and pharmacology of pomegranate (Punica granatum L.): nutraceutical benefits and industrial applications: a review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1528897
- 548 views
Original Research
Published on 19 Mar 2025
A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1567196
- 277 views
Original Research
Published on 19 Mar 2025
Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1525480
- 382 views
Hypothesis and Theory
Published on 13 Mar 2025
Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1523365
- 546 views