Original Research
Published on 26 May 2022
Effect of Polysaccharide Extracted From Gynostemma Pentaphyllum on the Body Weight and Gut Microbiota of Mice
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.916425
- 2,207 views
- 3 citations
- Frontiers in Nutrition
- Food Chemistry
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1,072 articles
Articles
Original Research
Published on 25 May 2022
Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.831726
- 4,300 views
- 5 citations
Original Research
Published on 24 May 2022
Discrimination of Geographical Origin of Agricultural Products From Small-Scale Districts by Widely Targeted Metabolomics With a Case Study on Pinggu Peach
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.891302
- 2,443 views
- 10 citations
Original Research
Published on 24 May 2022
The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.887064
- 2,852 views
- 10 citations
Original Research
Published on 24 May 2022
Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.884844
- 2,731 views
- 12 citations
Original Research
Published on 24 May 2022
Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.890942
- 2,579 views
- 9 citations
Original Research
Published on 23 May 2022
Targeted Metabolomics With a Chemometric Study of Oxygenated Heterocyclic Aglycones as a Tool for Preliminary Authenticity Assessment of Orange and Grapefruit Juices
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.897982
- 1,860 views
- 4 citations
Review
Published on 23 May 2022
Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.902554
- 10,652 views
- 27 citations
Original Research
Published on 23 May 2022
Bioactive Compounds and Functional Properties of Herbal Preparations of Cystus creticus L. Collected From Rhodes Island
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.881210
- 3,284 views
- 4 citations
Original Research
Published on 20 May 2022
Tea Ingredients Have Anti-coronavirus Disease 2019 (COVID-19) Targets Based on Bioinformatics Analyses and Pharmacological Effects on LPS-Stimulated Macrophages
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.875765
- 13,439 views
- 2 citations
Original Research
Published on 20 May 2022
Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.902040
- 2,651 views
- 7 citations
Review
Published on 20 May 2022
Structural Elucidation, Modification, and Structure-Activity Relationship of Polysaccharides in Chinese Herbs: A Review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.908175
- 6,595 views
- 47 citations
Original Research
Published on 19 May 2022
Effects of Soy Isoflavones and Green Tea Extract on Simvastatin Pharmacokinetics and Influence of the SLCO1B1 521T > C Polymorphism
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.868126
- 2,577 views
- 3 citations
Mini Review
Published on 19 May 2022
Photolysis for the Removal and Transformation of Pesticide Residues During Food Processing: A State-of-the-Art Minireview
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.888047
- 3,470 views
- 9 citations
Review
Published on 19 May 2022
Production, Biosynthesis, and Commercial Applications of Fatty Acids From Oleaginous Fungi
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.873657
- 9,426 views
- 26 citations
Original Research
Published on 19 May 2022
Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.884400
- 2,352 views
- 8 citations