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NPJ Science of Food|May 26, 2026
AI-driven personalization of food systems: From precision nutrition to climate-resilient supply chainsLi Zheng, Anhui Ren, Yue San, et al.NPJ Science of Food|May 26, 2026
Lacticaseibacillus casei Zhang modulates iron homeostasis in iron-overloaded mice via an IL-22-dependent pathwaysFeiyan Zhao, Da Ma, Yinyin Gao, et al.NPJ Science of Food|May 27, 2026
Food and garden organics (FOGO) compost application improves post-harvest chemical and sensory profiles of conventionally grown tomatoesJia Wang, Joseph Robert Nastasi, Sangeeta Prakash, et al.NPJ Science of Food|June 2, 2026
Acid precipitation salting out as an efficient strategy for high purity potato trypsin inhibitor recoveryLei Cai, Panchaonan Huang, Chun CuiNPJ Science of Food|June 3, 2026
From dairy by-product to cell feed: milk whey for serum-free media and scaffold development in cell-based food productionTamil Selvi Sundaram, Carlotta Giromini, Raffaella Rebucci, et al.NPJ Science of Food|June 4, 2026
Food environment and cardiovascular kidney metabolic diseases mortalityXiaowen Wang, Ting Zhang, Qianying Li, et al.NPJ Science of Food|June 4, 2026
Plant-based diet quality and risk of age-related eye diseases: evidence from multi-cohorts with multi-omics insightsXuehao Cui, Jingwen Hui, Qiuchen Zhao, et al.NPJ Science of Food|June 5, 2026
RTD-YOLO: a precise quality detection and grading model for rose teaZezhong Ding, Zhiwei Chen, Bin Hu, et al.NPJ Science of Food|June 16, 2026
Amino acid balancing and microalgal proteins (Spirulina) improve production performance and milk quality in dairy cows under low-protein dietsTianle He, Wenyi Ren, Shuangming Yang, et al.NPJ Science of Food|July 21, 2023
Rational design of alcoholic fermentation targeting extracellular carbonDaisuke Watanabe, Mikiya Kawashima, Naoya Yoshioka, et al.Pageof 93