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NPJ Science of Food|February 25, 2026
Comparing meat alternatives for a sustainable food systemTom Bry-ChevalierNPJ Science of Food|June 11, 2026
Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulationMengqin Wu, Jiayao Wang, Yu Wang, et al.NPJ Science of Food|June 11, 2026
Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg productionWen-Chang Chang, Chia-Hui Li, Ping-Hsiu HuangNPJ Science of Food|April 20, 2026
An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goalsMansurat Bolanle Falana, Quadri Olaide Nurudeen, Muhammed Robiu Asinmi, et al.NPJ Science of Food|April 9, 2026
The association between the Prospective Urban Rural Epidemiology (PURE) healthy diet score and cognitive decline in Chinese older adultsXinyue Su, Yuanxiu Wei, Gangling Wang, et al.NPJ Science of Food|April 4, 2026
Dietary silver nanoparticle supplementation induces Alzheimer-like lesions through Bifidobacterium deficiency-dominated gut microbiota dysbiosis and neuroinflammationRongshang Shou, Ziyue Wang, Zige Han, et al.NPJ Science of Food|April 3, 2026
Reframing the substrate as an active process component in fungal solid-state fermentation of foodsSimon Müller, Carole Zermatten, Till Germerdonk, et al.NPJ Science of Food|April 3, 2026
Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniquesJasmin Raita, Hany Ahmed, Malviina Nikola, et al.NPJ Science of Food|May 2, 2026
Quantitative analysis of genetically modified maize based on terahertz spectroscopy and DeepSpectra modelsYuying Jiang, Xixi Wen, Hongyi Ge, et al.NPJ Science of Food|March 26, 2026
Quality evaluation, authentication, and redundancy analysis of wild and farmed silver carp based on amino acid profilesLang Zhang, Liting Ye, Feng Zhang, et al.Pageof 93