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NPJ Science of Food|April 15, 2026
Germinated legumes for improving nutritional and technological quality of fortified cakes, with further enhancement using phospholipase and SSLShymaa M Ata, Ahmed M S Hussein, Sayed Mostafa
NPJ Science of Food|May 9, 2026
Gut microbiota and their role in male reproductive healthXinqi Shi, Yehao Hu, Congyong Wang, et al.
NPJ Science of Food|May 7, 2026
The Potential Renal Acid Load of Edible Marine and Land SnailsMaximilian Andreas Storz
NPJ Science of Food|September 9, 2026
Machine learning reveals structural determinants of odor detection thresholds and identifies high-potency food odorantsXin Hou, Zhilei Zhou, Peiqin Shi, et al.
NPJ Science of Food|September 9, 2026
A sustainable functional food ingredient from Saussurea involucrata cell culture alleviates atopic dermatitis-like inflammation via arachidonic acid metabolic remodelingXinwei Yan, Yin Chen, Ping Yu, et al.
NPJ Science of Food|September 14, 2026
Lactoferrin and zinc sulfate supplementation alleviate cisplatin-induced taste disorder: underlying mechanisms via taste and immune modulationAili Wang, Wenwen Yu, Xinyi Li, et al.
NPJ Science of Food|May 10, 2023
Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using in vitro fecal fermentationDong Hyeon Lee, Hyunbin Seong, Daniel Chang, et al.
NPJ Science of Food|May 20, 2023
Ginger essential oil and citral ameliorates atherosclerosis in ApoE-/- mice by modulating trimethylamine-N-oxide and gut microbiotaSuraphan Panyod, Wei-Kai Wu, Sin-Yi Peng, et al.
NPJ Science of Food|May 12, 2021
Peanut and hazelnut occurrence as allergens in foodstuffs with precautionary allergen labeling in CanadaEmilie Manny, Sébastien La Vieille, Virginie Barrere, et al.
NPJ Science of Food|September 10, 2021
Oral intake of rice overexpressing ubiquitin ligase inhibitory pentapeptide prevents atrophy in denervated skeletal muscleReiko Nakao, Weilin Shen, Yasuka Shimajiri, et al.
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