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
- 809 views
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1,109 articles
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
- 524 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
- 842 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
- 675 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
- 901 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
- 864 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
- 1,435 views
- 1 citation
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
- 882 views
- 1 citation
Original Research
Published on 04 Dec 2024
Comparative analysis of antioxidant activity and structural changes of Gastrodiae Rhizoma polysaccharides between sulfur-fumigation and nonsulfur-fumigation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1477689
- 964 views
- 1 citation
Original Research
Published on 04 Dec 2024
The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1417076
- 675 views
Original Research
Published on 25 Nov 2024
Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1484257
- 935 views
Review
Accepted on 15 Nov 2024
Funcional Foods and Dietary Bioactive Compounds Alleviate Druginduced Liver Injury: An Extensive Review Functional Foods and Bioactive Compounds: A Comprehensive Review on Their Role in Mitigating Drug-Induced Liver Injury
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1499697
- 202 views
Review
Published on 13 Nov 2024
Extraction, purification, structural characterization, bioactivities, modifications and structure–activity relationship of polysaccharides from Ophiopogon japonicus: a review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1484865
- 1,539 views
- 2 citations
Original Research
Published on 06 Nov 2024
Influence of altitudes and development stages on the chemical composition and antioxidant capacity of Andean blackberries (Rubus glaucus Benth)
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1501889
- 1,446 views
Editorial
Published on 05 Nov 2024
Editorial: Novel chemical, microbiological and physical approaches in food safety control, volume II
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1513864
- 798 views
Original Research
Published on 31 Oct 2024
Synergistic effect in the co-extraction of Ginseng and Schisandra protein
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1482125
- 1,023 views
- 1 citation