EDITORIAL
Published on 04 May 2023
Editorial: Methods in food chemistry and food science technology
doi 10.3389/fnut.2023.1197880
- 1,219 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Methods in Food Chemistry and Food Science Technology
Methods in Food Chemistry and Food Science Technology
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Articles
REVIEW
Published on 18 Jan 2023
Analytical and functional approaches to assess the immunogenicity of gluten proteins
doi 10.3389/fnut.2022.1049623
- 2,612 views
- 3 citations
ORIGINAL RESEARCH
Published on 11 Nov 2022
Separation and purification of antioxidant peptides from purple speckled kidney bean by macroporous adsorption resin and analysis of amino acid composition
doi 10.3389/fnut.2022.1001456
- 1,498 views
- 5 citations
ORIGINAL RESEARCH
Published on 11 Nov 2022
Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour
doi 10.3389/fnut.2022.989090
- 1,429 views
- 2 citations
ORIGINAL RESEARCH
Published on 20 Oct 2022
Uridine affects amino acid metabolism in sow-piglets model and increases viability of pTr2 cells
doi 10.3389/fnut.2022.1018349
- 1,814 views
- 1 citation
BRIEF RESEARCH REPORT
Published on 16 Sep 2022
Improvements in extraction yield by solid phase lipid extraction from liquid infant formula and human milk, and the fatty acid distribution in milk TAG analyzed by joint JOCS/AOCS official method Ch 3a-19
doi 10.3389/fnut.2022.970837
- 2,369 views
- 1 citation
ORIGINAL RESEARCH
Published on 13 Sep 2022
Comparative study of the most commonly used methods for total protein determination in milk of different species and their ultrafiltration products
doi 10.3389/fnut.2022.925565
- 15,634 views
- 22 citations
REVIEW
Published on 02 Sep 2022
The current research status and strategies employed to modify food-derived bioactive peptides
doi 10.3389/fnut.2022.950823
- 3,380 views
- 14 citations
ORIGINAL RESEARCH
Published on 04 Aug 2022
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles
doi 10.3389/fnut.2022.957487
- 1,703 views
- 6 citations
REVIEW
Published on 19 May 2022
Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review
doi 10.3389/fnut.2022.874763
- 3,311 views
- 4 citations
ORIGINAL RESEARCH
Published on 13 May 2022
Evaluation of the Major Seed Storage Proteins, the Conglutins, Across Genetically Diverse Narrow-Leafed Lupin Varieties
doi 10.3389/fnut.2022.842168
- 3,687 views
- 7 citations
Published in
Frontiers in Nutrition
- Nutrition and Food Science Technology
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