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NPJ Science of Food|June 3, 2023
Hydroponic potato production in wood fiber for food securityKrzysztof Kusnierek, Pia Heltoft, Per Jarle Møllerhagen, et al.
NPJ Science of Food|February 20, 2026
Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat proteinsJong Won Lee, SangYoon Lee, Geun-Pyo Hong
NPJ Science of Food|March 4, 2026
Gallic acid antagonizes deoxynivalenol toxicity by inhibiting DON-induced ferroptosisHaorong Wang, Jiacui Xu, Jinghan Feng, et al.
NPJ Science of Food|March 7, 2026
Dietary advanced glycation products combined with chronic restraint stress induced anxiety-like and depression-like behaviors in male miceYebing Zhang, Kuiying Gu, Lili Xin, et al.
NPJ Science of Food|November 9, 2024
Saccharomyces cerevisiae strains L7 contribute to flavor and deacidification in Suanyu, a Chinese traditional fermented fishHu Wenkang, Liu Jingui, Ding Xuelu, et al.
NPJ Science of Food|November 13, 2024
Ampelopsis grossedentata tea alleviating liver fibrosis in BDL-induced mice via gut microbiota and metabolite modulationYi-Yuan Xi, Chen Chen, Ju-Jia Zheng, et al.
NPJ Science of Food|November 20, 2024
Akkermansia muciniphila ONE effectively ameliorates dextran sulfate sodium (DSS)-induced ulcerative colitis in miceHongyan Zhang, Yue Pan, Ying Jiang, et al.
NPJ Science of Food|October 25, 2024
An integrated proteomics and metabolomics analysis of methylglyoxal-induced neurotoxicity in a human neuroblastoma cell lineHaomiao Wang, Sjef Boeren, Wouter Bakker, et al.
NPJ Science of Food|October 25, 2024
The precipitate structure of copper-based antibacterial and antiviral agents enhances their longevity for kitchen useTakashi Nishimura, Masami Hashimoto, Kageto Yamada, et al.
NPJ Science of Food|May 28, 2026
Optimizing dehydration ratio and rate during the withering process enhances aroma quality of oolong teaBinghong Liu, Jialin Chen, Cheng Ma, et al.
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