Review
Published on 26 Oct 2022
Polyphenols: Chemoprevention and therapeutic potentials in hematological malignancies
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1008893
- 2,653 views
- 2 citations
- Frontiers in Nutrition
- Food Chemistry
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969 articles
Articles
Original Research
Published on 26 Oct 2022
Extra virgin olive oil extract rich in secoiridoids induces an anti-inflammatory profile in peripheral blood mononuclear cells from obese children
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1017090
- 1,486 views
- 2 citations
Correction
Published on 24 Oct 2022
Corrigendum: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1064331
- 356 views
Original Research
Published on 21 Oct 2022
Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1027800
- 1,810 views
- 2 citations
Original Research
Published on 21 Oct 2022
Folate (vitamin B9) content analysis in bread wheat (Triticum aestivum L.)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.933358
- 2,443 views
Original Research
Published on 21 Oct 2022
Molecularly imprinted polymer-specific solid-phase extraction for the determination of 4-hydroxy-2(3H)benzoxazolone isolated from Acanthus ilicifolius Linnaeus using high-performance liquid chromatography-tandem mass spectrometry
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.950044
- 1,643 views
- 3 citations
Original Research
Published on 20 Oct 2022
Effects of various degrees of esterification on antioxidant and immunostimulatory activities of okra pectic-polysaccharides
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1025897
- 1,005 views
- 3 citations
Original Research
Published on 20 Oct 2022
Effects of different boiling processes on chemical compositions of Lilii Bulbus soup
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.985105
- 1,762 views
- 4 citations
Original Research
Published on 19 Oct 2022
Different dissipation potential and dietary risk assessment of tristyrylphenol ethoxylates in cowpea ecosystem in China
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1036025
- 859 views
Original Research
Published on 19 Oct 2022
Spatial distribution and risk assessment of fluorine and cadmium in rice, corn, and wheat grains in most karst regions of Guizhou province, China
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1014147
- 968 views
- 3 citations
Original Research
Published on 19 Oct 2022
Metabolic folate profiling as a function of time during cultivation suggests potential C2-metabolism in Saccharomyces cerevisiae
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.984094
- 1,025 views
Original Research
Published on 19 Oct 2022
The synergism of lytic polysaccharide monooxygenases with lichenase and their co-immobilization on silica nanospheres for green conversion of lichen biomass
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.970540
- 1,436 views
Editorial
Published on 18 Oct 2022
Editorial: Trace element chemistry and health
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1034577
- 1,645 views
Original Research
Published on 18 Oct 2022
Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1003126
- 807 views
- 6 citations
Editorial
Published on 18 Oct 2022
Editorial: Bioactive compounds in mineral bioavailability: Activities, structures, and mechanisms
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1050670
- 928 views
Editorial
Published on 18 Oct 2022
Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.1044382
- 704 views
- 1 citation