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NPJ Science of Food|December 13, 2022
Novel time-domain NMR-based traits for rapid, label-free Olive oils profilingVasco Rafael Dos Santos, Victor Goncalves, Peishan Deng, et al.NPJ Science of Food|October 21, 2020
Impact of mixed biofilm formation with environmental microorganisms on E. coli O157:H7 survival against sanitizationSapna Chitlapilly Dass, Joseph M Bosilevac, Maggie Weinroth, et al.NPJ Science of Food|June 6, 2022
Identification of a highly stable bioactive 3-hydroxyproline-containing tripeptide in human blood after collagen hydrolysate ingestionYuki Taga, Yu Iwasaki, Chisa Tometsuka, et al.NPJ Science of Food|April 21, 2022
Consumer purchase intention towards a quick response (QR) code for antibiotic information: an exploratory studyHollie Bradford, Claire McKernan, Chris Elliott, et al.NPJ Science of Food|March 3, 2021
Formation of contractile 3D bovine muscle tissue for construction of millimetre-thick cultured steakMai Furuhashi, Yuya Morimoto, Ai Shima, et al.NPJ Science of Food|July 16, 2019
Direct interaction of food derived colloidal micro/nano-particles with oral macrophagesLijing Ke, Huiqin Wang, Guanzhen Gao, et al.NPJ Science of Food|July 16, 2019
Food-grade cationic antimicrobial ε-polylysine transiently alters the gut microbial community and predicted metagenome function in CD-1 miceXiaomeng You, Jonah E Einson, Cynthia Lyliam Lopez-Pena, et al.NPJ Science of Food|July 16, 2019
Statuses of food-derived glutathione in intestine, blood, and liver of ratHiroaki Yamada, Shinn Ono, Sayori Wada, et al.NPJ Science of Food|July 16, 2019
The role of whistleblowers in protecting the safety and integrity of the food supplyGerald G MoyNPJ Science of Food|July 16, 2019
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streamsStephanie M Andler, Julie M GoddardPageof 93