Original Research
Published on 13 Jun 2022
Structural Characterization of Polysaccharides in Waste Liquor Produced by Wet Decortication of Sesame Seeds
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.940442
- 1,072 views
- 1 citation
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970 articles
Articles
Original Research
Published on 13 Jun 2022
Hemicellulosic Polysaccharides From Bamboo Leaves Promoted by Phosphotungstic Acids and Its Attenuation of Oxidative Stress in HepG2 Cells
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.917432
- 982 views
- 2 citations
Original Research
Published on 13 Jun 2022
Dynamic Changes in Microbial Communities and Physicochemical Characteristics During Fermentation of Non-post Fermented Shuidouchi
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.926637
- 919 views
- 1 citation
Original Research
Published on 13 Jun 2022
Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.808351
- 844 views
Original Research
Published on 13 Jun 2022
Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.879280
- 2,167 views
- 1 citation
Review
Published on 13 Jun 2022
The Structure Basis of Phytochemicals as Metabolic Signals for Combating Obesity
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.913883
- 3,113 views
- 5 citations
Original Research
Published on 10 Jun 2022
Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.895197
- 3,865 views
- 7 citations
Original Research
Published on 09 Jun 2022
Extraction, Purification, Physicochemical Properties, and Activity of a New Polysaccharide From Cordyceps cicadae
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.911310
- 1,919 views
- 5 citations
Original Research
Published on 09 Jun 2022
Ultrasound-Assisted Deep Eutectic Solvents Extraction of Polysaccharides From Morchella importuna: Optimization, Physicochemical Properties, and Bioactivities
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.912014
- 3,165 views
- 13 citations
Original Research
Published on 09 Jun 2022
Regulatory Effect of Lactiplantibacillus plantarum 2-33 on Intestinal Microbiota of Mice With Antibiotic-Associated Diarrhea
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.921875
- 1,979 views
- 11 citations
Original Research
Published on 09 Jun 2022
Evaluation and Comparison of the Nutritional and Mineral Content of Milk Formula in the Saudi Arabia Market
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.851229
- 3,825 views
- 1 citation
Original Research
Published on 09 Jun 2022
Structural Characterization and Anti-inflammatory Activity of a Galactorhamnan Polysaccharide From Citrus medica L. var. sarcodactylis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.916976
- 2,321 views
- 4 citations
Original Research
Published on 09 Jun 2022
Influence of Fluid Food Viscosity on Internal Flow Characteristics of Conveying Pump
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.910589
- 918 views
Editorial
Published on 07 Jun 2022
Editorial: Effect of Genotype and Pre- and Post-harvest Factors on Volatile Organic Compounds, Nutritional and Sensorial Quality of Fruits and Vegetables
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.945170
- 1,451 views
Original Research
Published on 06 Jun 2022
Quality Markers of Dendrobium officinale by “Oligosaccharide-Spectrum-Effect” Relationships
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.914380
- 2,454 views
- 2 citations
Original Research
Published on 06 Jun 2022
Exploring the Antioxidant and Structural Properties of Black Bean Protein Hydrolysate and Its Peptide Fractions
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.884537
- 1,764 views
- 4 citations