Editorial
Published on 20 Feb 2023
Editorial: Risk assessment of mycotoxins in food
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1145998
- 2,844 views
- 9 citations
- Frontiers in Nutrition
- Food Chemistry
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1,108 articles
Original Research
Published on 20 Feb 2023
Fluorescence and antioxidant activity of heterologous expression of phycocyanin and allophycocyanin from Arthrospira platensis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1127422
- 4,819 views
- 22 citations
Original Research
Published on 20 Feb 2023
Screening of heat stress-regulating active fractions in mung beans
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1102752
- 3,229 views
- 3 citations
Original Research
Published on 17 Feb 2023
Extraction, physicochemical properties, and antioxidant activity of natural melanin from Auricularia heimuer fermentation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1131542
- 3,192 views
- 11 citations
Editorial
Published on 16 Feb 2023
Editorial: Advances in anthocyanins: Sources, preparation, analysis methods, bioavailability, physiochemical properties, and structural features
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1148051
- 1,475 views
- 1 citation
Original Research
Published on 16 Feb 2023
Transcriptome and metabolome profiling unveils the mechanisms of naphthalene acetic acid in promoting cordycepin synthesis in Cordyceps militaris
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1104446
- 4,148 views
- 10 citations
Original Research
Published on 16 Feb 2023
Geographical traceability of gelatin in China using stable isotope ratio analysis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1116049
- 1,570 views
- 2 citations
Original Research
Published on 16 Feb 2023
Hybrid meat products and co-creation: What do consumers say, feel and think?
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1106079
- 3,429 views
- 8 citations
Original Research
Published on 15 Feb 2023
Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.910537
- 2,433 views
Original Research
Published on 14 Feb 2023
Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1072159
- 4,734 views
- 18 citations
Original Research
Published on 10 Feb 2023
Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1135048
- 2,803 views
- 9 citations
Original Research
Published on 09 Feb 2023
Prediction of active marker of seabuckthorn polysaccharides for prevention and treatment of cervical cancer and mechanism study
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1136590
- 2,290 views
- 3 citations
Original Research
Published on 07 Feb 2023
Impact of tea leaves categories on physicochemical, antioxidant, and sensorial profiles of tea wine
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1110803
- 2,948 views
- 3 citations
Original Research
Published on 06 Feb 2023
Effect of total glycosides of Cistanche deserticola on the energy metabolism of human HepG2 cells
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1117364
- 2,597 views
Original Research
Published on 06 Feb 2023
Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1107491
- 2,572 views
- 14 citations
Review
Published on 06 Feb 2023
Selenium-enriched plant foods: Selenium accumulation, speciation, and health functionality
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.962312
- 7,939 views
- 43 citations