Review
Published on 18 Feb 2022
The Potential of Microextraction Techniques for the Analysis of Bioactive Compounds in Food
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.825519
- 5,652 views
- 19 citations
- Frontiers in Nutrition
- Food Chemistry
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1,081 articles
Articles
Original Research
Published on 17 Feb 2022
Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.823432
- 8,535 views
- 8 citations
Original Research
Published on 17 Feb 2022
Measurement of Polycyclic Aromatic Hydrocarbons in Baby Food Samples in Tehran, Iran With Magnetic-Solid-Phase-Extraction and Gas-Chromatography/Mass-Spectrometry Method: A Health Risk Assessment
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.833158
- 4,106 views
- 22 citations
Original Research
Published on 17 Feb 2022
2′-Fucosyllactose Ameliorates Inflammatory Bowel Disease by Modulating Gut Microbiota and Promoting MUC2 Expression
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.822020
- 6,884 views
- 22 citations
Original Research
Published on 15 Feb 2022
Strawberry Proteome Responses to Controlled Hot and Cold Stress Partly Mimic Post-harvest Storage Temperature Effects on Fruit Quality
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2021.812666
- 8,154 views
- 22 citations
Original Research
Published on 15 Feb 2022
Degradation of Muscle Quality in Hybrid Grouper (♀ Epinephelus fuscoguttatus × ♂ Epinephelus lanceolatu) Due to Oxidative Damage Caused by Ingestion of Oxidized Fish Oil
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.840535
- 2,401 views
- 11 citations
Editorial
Published on 15 Feb 2022
Editorial: The Effects of Food Processing on Food Components and Their Health Functions
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.837956
- 12,960 views
- 4 citations
Original Research
Published on 14 Feb 2022
Effects of Koumiss on Intestinal Immune Modulation in Immunosuppressed Rats
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.765499
- 4,012 views
- 15 citations
Original Research
Published on 14 Feb 2022
Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.831178
- 3,469 views
- 13 citations
Original Research
Published on 11 Feb 2022
Effects of Salt and Homogenization Processing on the Gastrointestinal Fate of Micro/Nano-Sized Colloidal Particles in Bigeye Tuna (Thunnus obesusis) Head Soup: In vitro Digestion Study
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.833712
- 2,346 views
- 2 citations
Original Research
Published on 10 Feb 2022
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.830932
- 5,436 views
- 24 citations
Original Research
Published on 10 Feb 2022
Chemical Composition and Potential Biological Activity of Melanoidins From Instant Soluble Coffee and Instant Soluble Barley: A Comparative Study
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.825584
- 10,966 views
- 12 citations
Review
Published on 09 Feb 2022
Camel Milk Targeting Insulin Receptor—Toward Understanding the Antidiabetic Effects of Camel Milk
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2021.819278
- 7,001 views
- 10 citations
Original Research
Published on 09 Feb 2022
Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.833906
- 8,772 views
- 34 citations
Original Research
Published on 08 Feb 2022
Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2021.794231
- 2,747 views
- 7 citations
Original Research
Published on 07 Feb 2022
Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2022.842662
- 3,582 views
- 19 citations