Editorial
Published on 27 Feb 2024
Editorial: Food of the future: meat and dairy alternatives
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1382337
- 1,312 views
- Frontiers in Nutrition
- Food Chemistry
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1,073 articles
Articles
Editorial
Published on 23 Feb 2024
Editorial: Emerging unconventional plants for derived food products and ingredients
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1373439
- 1,674 views
Review
Published on 22 Feb 2024
Recent trends in extraction, purification, structural characterization, and biological activities evaluation of Perilla frutescens (L.) Britton polysaccharide
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1359813
- 5,500 views
Original Research
Published on 19 Feb 2024
The composition of phenolic compounds in Chinese olive (Canarium album L.) cultivars and their contribution to the anti-inflammatory properties of the cultivars
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1334077
- 1,504 views
- 1 citation
Original Research
Published on 14 Feb 2024
The antioxidant activity of polysaccharides from Armillaria gallica
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1277877
- 1,105 views
- 1 citation
Original Research
Published on 13 Feb 2024
Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1355116
- 1,453 views
Original Research
Published on 07 Feb 2024
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1309924
- 1,480 views
Original Research
Published on 07 Feb 2024
Influence of cultivation substrate on antioxidant activities and triterpenoid profiles of the fruiting body of Ganoderma lucidum
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1329579
- 1,397 views
- 2 citations
Original Research
Published on 06 Feb 2024
Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1327301
- 1,725 views
- 1 citation
Original Research
Published on 06 Feb 2024
Explorative study for the rapid detection of Fritillaria using gas chromatography-ion mobility spectrometry
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1361668
- 773 views
- 2 citations
Original Research
Published on 05 Feb 2024
Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1345371
- 3,601 views
- 1 citation
Mini Review
Published on 02 Feb 2024
Maize hydroxycinnamic acids: unveiling their role in stress resilience and human health
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1322904
- 1,676 views
- 1 citation
Original Research
Published on 01 Feb 2024
Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1342417
- 2,489 views
- 2 citations
Editorial
Published on 24 Jan 2024
Editorial: Interactions of food components: structural changes and effects on nutritional value
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1354064
- 1,157 views
- 1 citation
Original Research
Published on 17 Jan 2024
Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1335812
- 1,469 views
- 1 citation
Original Research
Published on 16 Jan 2024
Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1280209
- 2,336 views
- 3 citations