Original Research
Published on 06 Jun 2024
Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1351443
- 1,144 views
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1,079 articles
Articles
Original Research
Published on 05 Jun 2024
Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1404489
- 1,114 views
Original Research
Published on 05 Jun 2024
Inhibitory effects of cassiae semen extract on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in model system
in Food Chemistry
![Inhibitory effects of cassiae semen extract on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in model system](https://www.frontiersin.org/files/myhome article library/1407007/1407007_Thumb_400.jpg)
Frontiers in Nutrition
doi 10.3389/fnut.2024.1407007
- 689 views
Original Research
Published on 03 Jun 2024
Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1418120
- 960 views
Original Research
Published on 31 May 2024
Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1399827
- 1,712 views
- 1 citation
Review
Published on 28 May 2024
Turmeric: from spice to cure. A review of the anti-cancer, radioprotective and anti-inflammatory effects of turmeric sourced compounds
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1399888
- 4,871 views
- 2 citations
Methods
Published on 27 May 2024
The development and nutritional quality of Lyophyllum decastes affected by monochromatic or mixed light provided by light-emitting diode
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1404138
- 872 views
Original Research
Published on 27 May 2024
Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1413923
- 3,088 views
- 1 citation
Review
Published on 23 May 2024
A review of the extraction and purification methods, biological activities, and applications of active compounds in Acanthopanax senticosus
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1391601
- 1,533 views
- 1 citation
Original Research
Published on 22 May 2024
Study on simulation effect of physical and chemical characteristics of sausage by sausage model system
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1408618
- 884 views
Editorial
Published on 20 May 2024
Editorial: Innovations in biologically active nutrients extraction and delivery
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1425911
- 627 views
- 1 citation
Original Research
Published on 17 May 2024
Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1375130
- 1,213 views
Original Research
Published on 17 May 2024
Pea protein-inulin conjugate prepared by atmospheric pressure plasma jet combined with glycosylation: structure and emulsifying properties
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1416753
- 871 views
Original Research
Published on 10 May 2024
Development of a highly sensitive method based on QuEChERS and GC–MS/MS for the determination of polycyclic aromatic hydrocarbons in infant foods
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1403541
- 1,361 views
- 1 citation
Original Research
Published on 03 May 2024
Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1386778
- 1,017 views
Review
Published on 03 May 2024
Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2024.1390734
- 5,624 views