Mini Review
Accepted on 18 Jan 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
- Frontiers in Nutrition
- Food Chemistry
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968 articles
Articles
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
- 142 views
Editorial
Accepted on 16 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
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
- 358 views
Original Research
Published on 16 Jan 2024
Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1279208
- 225 views
Original Research
Accepted on 15 Jan 2024
Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds (VOCs) in dry-cured ham
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1342417
Correction
Published on 11 Jan 2024
Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1357379
- 125 views
Original Research
Published on 11 Jan 2024
Acrylamide formation in air-fried versus deep and oven-fried potatoes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1297069
- 442 views
Review
Published on 11 Jan 2024
Role of vitamins A, C, D, E in cancer prevention and therapy: therapeutic potentials and mechanisms of action
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1281879
- 326 views
Original Research
Published on 09 Jan 2024
Preparation, characterization, and property evaluation of Hericium erinaceus peptide–calcium chelate
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1337407
- 283 views
Original Research
Accepted on 08 Jan 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
Original Research
Published on 08 Jan 2024
Analysis of Vaccenic and Elaidic acid in foods using a silver ion cartridge applied to GC × GC-TOFMS
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1320550
- 500 views
Original Research
Published on 08 Jan 2024
Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1343209
- 168 views
Original Research
Accepted on 04 Jan 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
Original Research
Published on 22 Dec 2023
Phytochemical profile and anti-inflammatory activity of the hull of Îł-irradiated wheat mutant lines (Triticum aestivum L.)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1334344
- 443 views
Original Research
Published on 21 Dec 2023
Chemical and biochemical characterization of Ipomoea aquatica: genoprotective potential and inhibitory mechanism of its phytochemicals against α-amylase and α-glucosidase
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2023.1304903
- 555 views