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NPJ Science of Food|April 22, 2026
A multi-country citizen-science study on what makes us enjoy a cup of coffeeGeorgiana Juravle, Delia Elena Diaconașu, Ana-Maria Andrei, et al.
NPJ Science of Food|April 17, 2026
Trends, challenges, and opportunities for the United States alternative meat and seafood sector: stakeholder-informed perspectivesAmanda Wood, Katherine Consavage Stanley, Jack Daly, et al.
NPJ Science of Food|April 22, 2026
Effects of different carbohydrates as drying aids on the properties of fish oil powdersWenjie Zhang, Lijia Chen, Qiqi Bian, et al.
NPJ Science of Food|April 8, 2026
Lactobacillus salivarius li01 alleviates premature ovarian insufficiency via gut microbiota-mediated modulation of tryptophan metabolismLingnv Yao, Siyuan Xie, Shuobo Zhang, et al.
NPJ Science of Food|April 8, 2026
Predicting schoolchildren's willingness to eat insect-based snacks: effects of information provision psychological and cognitive traitsJatziri Mota-Gutierrez, Lotte Pater, Sabien Journée, et al.
NPJ Science of Food|April 24, 2026
Genome editing and food safety: bridging the validation gapPinar Sekerci Keles, Yusuf Esen
NPJ Science of Food|April 24, 2026
Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentationJuan F Sandoval, Jane K Parker, Joe Gallagher, et al.
NPJ Science of Food|April 13, 2026
Unraveling the impact of heat stress on meat quality: integrating physiology, epigenetics, and postmortem biochemistryJong Ho Lee, Xue Cheng Jin, Won Seob Kim, et al.
NPJ Science of Food|March 30, 2026
The regulation mechanism of α-linolenic acid bioavailability by flaxseed lignan macromolecules in O/W emulsionsChen Cheng, Xiao Yu, Lei Wang, et al.
NPJ Science of Food|April 15, 2026
Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applicationsSaid Dahmouni, Djilali Benabdelmoumene, Zineb Bengharbi, et al.
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