Original Research
Published on 30 Jan 2025
Inhibition effect of AGEs formation in vitro by the two novel peptides EDYGA and DLLCIC derived from Pelodiscus sinensis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1537338
- Frontiers in Nutrition
- Food Chemistry
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1,085 articles
Articles
Original Research
Accepted on 17 Jan 2025
Characteristic of volatile flavor compounds in 'Fengtangli' plum (Prunus salicina Lindl.) were explored based on GCĂ—GC-TOF MS
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1536954
Original Research
Published on 29 Jan 2025
Ultrasound-assisted extraction of polyphenols from Lonicera japonica leaves and their α-glucosidase inhibition
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1542217
- 159 views
Original Research
Accepted on 10 Jan 2025
Dietary addition of compound organic acids improves the growth performance, carcass trait, and body health of broilers
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1536606
- 168 views
Original Research
Accepted on 27 Jan 2025
Uncovering proteome variations and concomitant quality changes of different drying methods Cordyceps sinensis by 4D-DIA structural proteomics
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1463780
Original Research
Accepted on 27 Jan 2025
Comprehensive evaluation of the nutritional value and contaminants of alfalfa (Medicago sativa L.) in China
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2025.1539462
Original Research
Published on 27 Jan 2025
Comparative analysis of phytonutrients of Moringa oleifera leaves from South Africa and Nigeria, and their antimicrobial and antioxidant potentials by UPLC-ESI-QToF-MS and OPLS-DA chemometric analysis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1490484
- 228 views
Original Research
Published on 22 Jan 2025
Analysis of the sensitization activity of Moringa oleifera leaves protein
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1509343
- 329 views
Original Research
Published on 14 Jan 2025
Characterization of the volatile compounds in tea (Camellia sinensis L.) flowers during blooming
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1531185
- 255 views
Editorial
Published on 07 Jan 2025
Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1542109
- 263 views
Original Research
Published on 07 Jan 2025
Preparation, structural property, and antioxidant activities of a novel pectin polysaccharide from the flowers of Hibiscus syriacus Linn.
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1524846
- 382 views
Original Research
Published on 06 Jan 2025
Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO2 and temperature
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1444962
- 367 views
Original Research
Published on 03 Jan 2025
Exogenous ALA applied on different plant parts promotes tomato fruit quality and GABA synthesis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1520634
- 413 views
Original Research
Published on 23 Dec 2024
Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1494678
- 455 views
Original Research
Published on 18 Dec 2024
Acid-assisted polysaccharides extracted from Asparagus cochinchinensis protect against Alzheimer’s disease by regulating the microbiota-gut-brain axis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1496306
- 759 views
Original Research
Published on 09 Dec 2024
High-throughput near-infrared spectroscopy for detection of major components and quality grading of peas
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1505407
- 537 views