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NPJ Science of Food|February 25, 2025
Cultivation of bovine lipid chunks on Aloe vera scaffoldsGilad Gome, Benyamin Chak, Shadi Tawil, et al.
NPJ Science of Food|January 15, 2025
Comparative phytochemical and pharmacological analysis of two cultivars of Annona squamosa L. cultivated in EgyptSafaa Yassin, Samah M Elsohafy, Amr El-Hawiet, et al.
NPJ Science of Food|January 14, 2025
Effect of fermentation duration on microstructure and quality of acha flour and its cookies acceptabilitySunday Samuel Sobowale, Benjamin Oluwole Omotoso, Joy Ikedichi Agbawodike
NPJ Science of Food|January 11, 2025
Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed miceAkanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, et al.
NPJ Science of Food|September 9, 2024
Insights into the evaluation, influential factors and improvement strategies for poultry meat quality: a reviewKe Yue 岳珂, Qin-Qin Cao 曹芹芹, Aftab Shaukat, et al.
NPJ Science of Food|September 2, 2024
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched saucesJohana González-Coria, Camilla Mesirca-Prevedello, Julián Lozano-Castellón, et al.
NPJ Science of Food|August 21, 2024
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumptionAntonio Derossi, Charles Spence, Maria G Corradini, et al.
NPJ Science of Food|November 8, 2024
Identification strategy of wild and cultivated Astragali Radix based on REIMS combined with two-dimensional LC-MSSijian Chen, Xiaoshuang Li, Danshu Shi, et al.
NPJ Science of Food|November 8, 2024
High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet miceCamila Farías, Camila Cisternas, Angie Caicedo, et al.
NPJ Science of Food|November 16, 2024
Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporusJuan F Sandoval, Joe Gallagher, Julia Rodriguez-Garcia, et al.
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