Original Research
Published on 23 Jun 2022
Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.925208
- 2,577 views
- 3 citations
- Frontiers in Nutrition
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1,080 articles
Articles
Original Research
Published on 21 Jun 2022
Characterization and Antibacterial Activity of a Polysaccharide Produced From Sugarcane Molasses by Chaetomium globosum CGMCC 6882
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.935632
- 2,044 views
- 5 citations
Original Research
Published on 21 Jun 2022
Characterization of Structure and Antioxidant Activity of Polysaccharides From Sesame Seed Hull
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.928972
- 5,319 views
- 10 citations
Original Research
Published on 20 Jun 2022
Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.905006
- 3,104 views
- 18 citations
Brief Research Report
Published on 20 Jun 2022
Investigation Into Environmental Selenium and Arsenic Levels and Arseniasis Prevalence in an Arsenic-Affected Coal-Burning Area
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.922481
- 1,737 views
- 2 citations
Review
Published on 17 Jun 2022
Advancement of Protein- and Polysaccharide-Based Biopolymers for Anthocyanin Encapsulation
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.938829
- 6,359 views
- 31 citations
Original Research
Published on 17 Jun 2022
Carotenoid Biosynthesis: Genome-Wide Profiling, Pathway Identification in Rhodotorula glutinis X-20, and High-Level Production
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.918240
- 3,512 views
- 7 citations
Original Research
Published on 17 Jun 2022
Linkages of Various Calcium Sources on Immune Performance, Diarrhea Rate, Intestinal Barrier, and Post-gut Microbial Structure and Function in Piglets
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.921773
- 2,435 views
- 9 citations
Original Research
Published on 17 Jun 2022
An Endemic Plant of the Mediterranean Area: Phytochemical Characterization of Strawberry Tree (Arbutus unedo L.) Fruits Extracts at Different Ripening Stages
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.915994
- 3,108 views
- 6 citations
Original Research
Published on 17 Jun 2022
The Human Milk Oligosaccharide 2′-Fucosyllactose Alleviates Liver Steatosis, ER Stress and Insulin Resistance by Reducing Hepatic Diacylglycerols and Improved Gut Permeability in Obese Ldlr-/-.Leiden Mice
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.904740
- 4,862 views
- 14 citations
Original Research
Published on 16 Jun 2022
The Preventive Effects of Fermented and Germinated Foxtail Millet Whole Grain on Kidney Damage in a Diabetic Mouse Model
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.940404
- 8,729 views
- 4 citations
Original Research
Published on 16 Jun 2022
Little Impact of NaCl Reduction in Swiss-Type Cheese
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.888179
- 1,813 views
- 1 citation
Original Research
Published on 15 Jun 2022
Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.923257
- 7,639 views
- 3 citations
Original Research
Published on 15 Jun 2022
DHA Ameliorates Cognitive Ability, Reduces Amyloid Deposition, and Nerve Fiber Production in Alzheimer’s Disease
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.852433
- 7,673 views
- 26 citations
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
- 2,112 views
- 5 citations
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
- 2,097 views
- 3 citations