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NPJ Science of Food|August 18, 2025
Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummiesFen-Fen Wu, Zong-Cai Tu, Jie Cheng, et al.
NPJ Science of Food|August 7, 2025
Pathways for accelerated bacterial spore killing with ohmic heatingShyam K Singh, Chaminda P Samaranayake, George Korza, et al.
NPJ Science of Food|July 31, 2025
Preventive regulation of cellular heat stress injury by mung bean polyphenols revealed by multi-omics analysisYuchao Feng, Shu Zhang, Decheng Suo, et al.
NPJ Science of Food|August 1, 2025
Arginine Maillard reaction products recovered damaged immune cellsYanan Ding, Pingfan Rao, Jianwu Zhou, et al.
NPJ Science of Food|July 18, 2025
Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinadesDoaa Nowar, Shimaa Edris, Islam Sabeq
NPJ Science of Food|July 18, 2025
A global comprehensive review on cultured seafoodAntonio Borriello, Andrea Pierucci
NPJ Science of Food|July 10, 2025
Assessing microplastic contamination in milk and dairy productsE Visentin, G Niero, F Benetti, et al.
NPJ Science of Food|July 5, 2025
A chemical language model for molecular taste predictionYoel Zimmermann, Leif Sieben, Henrik Seng, et al.
NPJ Science of Food|July 2, 2025
The novel food evaluation process delays access to food innovation in the European UnionJérôme Le Bloch, Marie Rouault, Cédric Langhi, et al.
NPJ Science of Food|July 5, 2025
A perspective by the German NRZ-Authent on information and knowledge management in governmental authoritiesAndreas Hofmann, Jonas Rietsch, Ilka Haase
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