Review
Published on 14 Nov 2022
A review of the nutritional value and biological activities of sturgeon processed byproducts
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1024309
- 6,870 views
- 11 citations
- Frontiers in Nutrition
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1,073 articles
Articles
Review
Published on 10 Nov 2022
Emerging roles of selenium on metabolism and type 2 diabetes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1027629
- 5,622 views
- 17 citations
Original Research
Published on 10 Nov 2022
Physiological, transcriptomic, and metabolic analyses reveal that mild salinity improves the growth, nutrition, and flavor properties of hydroponic Chinese chive (Allium tuberosum Rottler ex Spr)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1000271
- 2,675 views
- 4 citations
Original Research
Published on 10 Nov 2022
Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopper Sphenarium purpurascens
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1028543
- 3,546 views
- 7 citations
Original Research
Published on 09 Nov 2022
Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1053422
- 1,681 views
- 2 citations
Original Research
Published on 09 Nov 2022
Structural changes and molecular mechanism study on the inhibitory activity of epigallocatechin against α-glucosidase and α-amylase
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.948027
- 2,293 views
- 7 citations
Review
Published on 08 Nov 2022
Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1008349
- 13,150 views
- 41 citations
Original Research
Published on 07 Nov 2022
A comparative study of characteristics in diploid and tetraploid Anoectochilus roxburghii
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1034751
- 2,344 views
- 4 citations
Editorial
Published on 07 Nov 2022
Editorial: The effects of food processing on food components and their health functions, Volume II
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1051869
- 1,474 views
- 1 citation
Editorial
Published on 07 Nov 2022
Editorial: The chemistry of food in the advent of sustainable diets
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1077985
- 1,010 views
Original Research
Published on 03 Nov 2022
Polysaccharides from Artocarpus heterophyllus Lam. (jackfruit) pulp improves intestinal barrier functions of high fat diet-induced obese rats
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1035619
- 3,669 views
- 5 citations
Review
Published on 03 Nov 2022
Bacterial polysaccharides—A big source for prebiotics and therapeutics
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1031935
- 13,582 views
- 34 citations
Original Research
Published on 03 Nov 2022
Relationship between starch fine structure and simulated oral processing of cooked japonica rice
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1046061
- 1,245 views
- 1 citation
Editorial
Published on 02 Nov 2022
Editorial: Novel chemical, microbiological and physical approaches in food safety control
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1060480
- 914 views
- 4 citations
Original Research
Published on 01 Nov 2022
Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1034868
- 1,692 views
- 2 citations
Original Research
Published on 01 Nov 2022
Extraction, purification, structural characterization, and antioxidant activity of a novel polysaccharide from Lonicera japonica Thunb.
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1035760
- 2,234 views
- 8 citations