Original Research
Published on 30 Nov 2022
Fortification and bioaccessibility of saffron apocarotenoids in potato tubers
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1045979
- 2,808 views
- 7 citations
- Frontiers in Nutrition
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1,073 articles
Articles
Original Research
Published on 30 Nov 2022
High-throughput analysis of polyethoxylated tallow amine homologs in citrus using a modified QuEChERS-HILIC-MS method
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1061195
- 2,016 views
- 3 citations
Review
Published on 30 Nov 2022
Promising bioactive properties of quercetin for potential food applications and health benefits: A review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.999752
- 11,363 views
- 68 citations
Original Research
Published on 28 Nov 2022
Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry based untargeted metabolomics to reveal the characteristics of Dictyophora rubrovolvata from different drying methods
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1056598
- 2,098 views
- 5 citations
Review
Published on 28 Nov 2022
A comprehensive review of drying meat products and the associated effects and changes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1057366
- 33,815 views
- 26 citations
Original Research
Published on 24 Nov 2022
Sweet potato extract alleviates high-fat-diet-induced obesity in C57BL/6J mice, but not by inhibiting pancreatic lipases
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1016020
- 4,301 views
- 4 citations
Original Research
Published on 24 Nov 2022
Effects of high-pressure homogenization on physicochemical and functional properties of enzymatic hydrolyzed soybean protein concentrate
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1054326
- 2,381 views
- 4 citations
Review
Published on 22 Nov 2022
Cubeb (Piper cubeba L.f.): A comprehensive review of its botany, phytochemistry, traditional uses, and pharmacological properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1048520
- 11,371 views
- 12 citations
Original Research
Published on 21 Nov 2022
Preparation and characterization of chitosan/whey isolate protein active film containing TiO2 and white pepper essential oil
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1047988
- 3,123 views
- 3 citations
Original Research
Published on 21 Nov 2022
Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1011384
- 4,121 views
- 4 citations
Mini Review
Published on 18 Nov 2022
Advanced glycation end products in diabetic retinopathy and phytochemical therapy
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1037186
- 7,076 views
- 15 citations
Original Research
Published on 17 Nov 2022
Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1016717
- 3,353 views
- 9 citations
Original Research
Published on 17 Nov 2022
From farm to plate: Spatio-temporal characterization revealed compositional changes and reduced retention of γ-oryzanol upon processing in rice
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1040362
- 2,056 views
- 1 citation
Original Research
Published on 17 Nov 2022
Structural characterization of a new high molecular weight polysaccharide from jujube fruit
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1012348
- 2,192 views
- 11 citations
Original Research
Published on 16 Nov 2022
Origin of static magnetic field induced quality improvement in sea bass (Lateolabrax japonicus) during cold storage: Microbial growth inhibition and protein structure stabilization
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1066964
- 3,749 views
- 6 citations
Original Research
Published on 15 Nov 2022
Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1048352
- 2,810 views
- 12 citations