Mini Review
Published on 01 Jun 2022
Recognition of Gallotannins and the Physiological Activities: From Chemical View
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.888892
- 4,532 views
- 15 citations
- Frontiers in Nutrition
- Food Chemistry
- Articles
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1,080 articles
Articles
Original Research
Published on 31 May 2022
The Influence of EGCG on the Pharmacokinetics and Pharmacodynamics of Bisoprolol and a New Method for Simultaneous Determination of EGCG and Bisoprolol in Rat Plasma
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.907986
- 4,703 views
- 10 citations
Review
Published on 31 May 2022
Structural Elucidation and Activities of Cordyceps militaris-Derived Polysaccharides: A Review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.898674
- 7,755 views
- 25 citations
Original Research
Published on 31 May 2022
The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.910435
- 3,925 views
- 3 citations
Original Research
Published on 27 May 2022
Lycopene in Combination With Sorafenib Additively Inhibits Tumor Metastasis in Mice Xenografted With Lewis Lung Carcinoma Cells
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.886988
- 1,902 views
- 9 citations
Mini Review
Published on 27 May 2022
Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.925846
- 5,328 views
- 16 citations
Original Research
Published on 27 May 2022
Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.908570
- 3,278 views
- 8 citations
Original Research
Published on 26 May 2022
10-Hydroxydec-2-Enoic Acid Reduces Hydroxyl Free Radical-Induced Damage to Vascular Smooth Muscle Cells by Rescuing Protein and Energy Metabolism
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.873892
- 3,419 views
- 6 citations
Original Research
Published on 26 May 2022
Effect of Polysaccharide Extracted From Gynostemma Pentaphyllum on the Body Weight and Gut Microbiota of Mice
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.916425
- 2,310 views
- 3 citations
Original Research
Published on 25 May 2022
Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.831726
- 4,448 views
- 5 citations
Original Research
Published on 24 May 2022
Discrimination of Geographical Origin of Agricultural Products From Small-Scale Districts by Widely Targeted Metabolomics With a Case Study on Pinggu Peach
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.891302
- 2,541 views
- 10 citations
Original Research
Published on 24 May 2022
The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.887064
- 2,961 views
- 10 citations
Original Research
Published on 24 May 2022
Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.884844
- 2,829 views
- 12 citations
Original Research
Published on 24 May 2022
Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.890942
- 2,702 views
- 9 citations
Original Research
Published on 23 May 2022
Targeted Metabolomics With a Chemometric Study of Oxygenated Heterocyclic Aglycones as a Tool for Preliminary Authenticity Assessment of Orange and Grapefruit Juices
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.897982
- 1,933 views
- 4 citations
Review
Published on 23 May 2022
Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.902554
- 10,996 views
- 27 citations