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NPJ Science of Food|May 30, 2026
Floral origin influences physicochemical, volatiles, and taste profiles of Apis mellifera honey in Northern ThailandGerry Renaldi, Arriya Tadtan, Napatsawan Chaimahawan, et al.
NPJ Science of Food|April 1, 2026
Phase change material-based antibacterial nanoparticles for short-term preservation of cooked meat during temperature abuseTong Wu, Yuhe Dong, Wanying Zhu, et al.
NPJ Science of Food|May 11, 2026
Enhancing low-level genome-edited crop detection and identification in food mixtures using nanopore adaptive sampling: Rice-Soybean mixture as proof-of-conceptArno Stuyts, Amin Zolfaghari, Jolien D'aes, et al.
NPJ Science of Food|May 8, 2026
Temporal intervention of yeast β-glucan and ellagic acid drives low-inflammatory trained immunity phenotypeRui Huo, Xue Bai, Ying Miao, et al.
NPJ Science of Food|May 23, 2026
Modeling the relationship between sensory attributes and liking using generalized additive mixed models: a case study of plant-based meat alternativesSol Kim, Ju-Eun Nho, Hyoung Il Son, et al.
NPJ Science of Food|May 20, 2026
Molecular mechanisms underlying the ameliorative effects of crocodile head-derived bioactive peptides on DEX-induced muscle atrophy: insights from proteomics and gut microbiota analysisHao Song, Linyuezhi Yan, Wenzhu Zhao, et al.
NPJ Science of Food|May 25, 2026
Establishment and validation of NQICD: a new nutrient profiling model for evaluating Chinese dishesZhuo Sun, Jiangyue Yu, Wei Lu, et al.
NPJ Science of Food|March 15, 2026
Global burden and trends of cardiovascular disease attributable to low vegetable intake: a global burden of disease 1990-2021 analysis and projection to 2035Jing-Yang Liu, Tian-Xin Dong, Shi-Tong Wang, et al.
NPJ Science of Food|March 15, 2026
Elucidating odorant synergy in red wine: through olfactory receptor-based profilingBoyong Hu, Haochen Zheng, Yanfei Shen, et al.
NPJ Science of Food|March 4, 2026
Lycium L. flavonoids: extraction, purification, signal transduction pathways, and interactions with intestinal microbiotaTian Lan, Kexin Zhou, Guozhen Duan, et al.
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