Correction
Published on 25 Apr 2022
Corrigendum: Key Enzymes in Fatty Acid Synthesis Pathway for Bioactive Lipids Biosynthesis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.914273
- 961 views
- 1 citation
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1,072 articles
Articles
Original Research
Published on 25 Apr 2022
Evaluation and Screening of Hypoglycemic Activity of Total Ginsenosides GBE-5 Fraction From Panax Ginseng Berry Based on UHPLC–MS Metabolomics
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.865077
- 2,024 views
- 4 citations
Original Research
Published on 22 Apr 2022
Potent Bioactive Compounds From Seaweed Waste to Combat Cancer Through Bioinformatics Investigation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.889276
- 7,643 views
- 47 citations
Original Research
Published on 18 Apr 2022
Characterization of Tyrosinase Inhibitors in Dryopteris crassirhizoma Rhizome Using a Combination of High-Speed Counter-Current Chromatography, Affinity-Based Ultrafiltration, and Liquid Chromatography–Tandem Mass Spectrometry
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.862773
- 2,404 views
- 5 citations
Original Research
Published on 15 Apr 2022
Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine in Pacific Oyster (Crassostrea gigas) Induced by Thermal Processing Methods
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.883789
- 2,150 views
- 3 citations
Original Research
Published on 14 Apr 2022
Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.877132
- 2,290 views
- 8 citations
Original Research
Published on 14 Apr 2022
Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.865991
- 3,405 views
- 12 citations
Original Research
Published on 14 Apr 2022
Preparation, Characterization, and Cytoprotective Effects on HUVECs of Fourteen Novel Angiotensin-I-Converting Enzyme Inhibitory Peptides From Protein Hydrolysate of Tuna Processing By-Products
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.868681
- 3,471 views
- 58 citations
Review
Published on 14 Apr 2022
Potential Application of Tea Polyphenols to the Prevention of COVID-19 Infection: Based on the Gut-Lung Axis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.899842
- 4,844 views
- 9 citations
Original Research
Published on 14 Apr 2022
Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.856089
- 3,433 views
- 4 citations
Original Research
Published on 14 Apr 2022
A Novel Hyaluronic Acid-Black Rice Anthocyanins Nanocomposite: Preparation, Characterization, and Its Xanthine Oxidase (XO)-Inhibiting Properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.879354
- 2,114 views
- 5 citations
Original Research
Published on 14 Apr 2022
Construction of a Microfluidic Platform With Core-Shell CdSSe@ZnS Quantum Dot-Encoded Superparamagnetic Iron Oxide Microspheres for Screening and Locating Matrix Metalloproteinase-2 Inhibitors From Fruits of Rosa roxburghii
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.869528
- 1,872 views
- 4 citations
Original Research
Published on 13 Apr 2022
Structural Characterization of a Low Molecular Weight HG-Type Pectin From Gougunao Green Tea
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.878249
- 2,747 views
- 7 citations
Original Research
Published on 13 Apr 2022
α-Amylase Changed the Catalytic Behaviors of Amyloglucosidase Regarding Starch Digestion Both in the Absence and Presence of Tannic Acid
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.817039
- 3,394 views
- 2 citations
Original Research
Published on 13 Apr 2022
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.846808
- 4,345 views
- 7 citations
Original Research
Published on 12 Apr 2022
The Effects of Single Strains and Mixtures of Probiotic Bacteria on Immune Profile in Liver, Spleen, and Peripheral Blood
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.773298
- 3,305 views
- 11 citations