Brief Research Report
Accepted on 16 Apr 2025
Effect of chitosan edible coating containing anthocyanins and tea polyphenols on cold storage of chilled pork
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1546618
- Frontiers in Nutrition
- Food Chemistry
- Articles
Type at least 3 characters
1,107 articles
Original Research
Accepted on 14 Apr 2025
Ultrasound-assisted Maillard reaction for the preparation of whey proteinfructooligosaccharide conjugates
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1531089
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
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
- 400 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
- 284 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
- 347 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
- 214 views
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
- 128 views
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
- 125 views
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
- 115 views
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
- 405 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
- 1,285 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
- 807 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
- 365 views