Original Research
Published on 25 May 2023
Characterization of starch extracted from seeds of Cycas revoluta
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1159554
- 2,400 views
- 2 citations
- Frontiers in Nutrition
- Food Chemistry
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1,073 articles
Articles
Original Research
Published on 24 May 2023
Extraction, characterization and anti-oxidant activity of polysaccharide from red Panax ginseng and Ophiopogon japonicus waste
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1183096
- 2,314 views
- 1 citation
Original Research
Published on 22 May 2023
Evaluation of the multifunctional dipeptidyl-peptidase IV and angiotensin converting enzyme inhibitory properties of a casein hydrolysate using cell-free and cell-based assays
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1198258
- 1,857 views
- 1 citation
Original Research
Published on 19 May 2023
Widely targeted metabolomics reveals the antioxidant and anticancer activities of different colors of Dianthus caryophyllus
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1166375
- 2,912 views
- 3 citations
Original Research
Published on 19 May 2023
Comprehensive metabolic analyses provide new insights into primary and secondary metabolites in different tissues of Jianghua Kucha tea (Camellia sinensis var. assamica cv. Jianghua)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1181135
- 2,523 views
- 5 citations
Original Research
Published on 19 May 2023
Integrating LC-MS and HS-GC-MS for the metabolite characterization of the Chinese medicinal plant Platostoma palustre under different processing methods
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1181942
- 3,006 views
- 6 citations
Original Research
Published on 18 May 2023
Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1165841
- 3,527 views
- 7 citations
Review
Published on 18 May 2023
Underutilized legumes: nutrient status and advanced breeding approaches for qualitative and quantitative enhancement
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1110750
- 5,237 views
- 10 citations
Brief Research Report
Published on 18 May 2023
Lindera pulcherrima var. attenuata leaves: a nutritious and economically promising staple food in the Baiku Yao community in China
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1193328
- 991 views
- 4 citations
Brief Research Report
Published on 18 May 2023
Five blueberry anthocyanins and their antioxidant, hypoglycemic, and hypolipidemic effects in vitro
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1172982
- 3,662 views
- 14 citations
Original Research
Published on 17 May 2023
Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1195505
- 1,980 views
- 1 citation
Review
Published on 16 May 2023
Recent research progress on the synthesis and biological effects of selenium nanoparticles
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1183487
- 7,852 views
- 38 citations
Editorial
Published on 15 May 2023
Editorial: Food rich in phenolic compounds and their potential to fight obesity
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1204981
- 1,266 views
- 3 citations
Original Research
Published on 15 May 2023
A proteomic study of the effect of UV-B on the regulatory mechanism of flavonoids metabolism in pea seedlings
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1184732
- 1,010 views
- 3 citations
Original Research
Published on 12 May 2023
Phytochemical screening of Prunus avium for its antioxidative and anti-mutagenic potential against DMBA-induced hepatocarcinogenesis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1132356
- 2,197 views
- 3 citations
Original Research
Published on 10 May 2023
Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1191391
- 1,816 views
- 1 citation