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NPJ Science of Food|August 23, 2025
Combined isochoric processes of freezing and supercoolingCristina Bilbao-Sainz, Boris Rubinsky
NPJ Science of Food|May 8, 2020
Brain-transportable soy dipeptide, Tyr-Pro, attenuates amyloid β peptide25-35-induced memory impairment in miceMitsuru Tanaka, Hayato Kiyohara, Atsuko Yoshino, et al.
NPJ Science of Food|August 3, 2021
White button mushroom interrupts tissue AR-mediated TMPRSS2 expression and attenuates pro-inflammatory cytokines in C57BL/6 miceXiaoqiang Wang, Desiree Ha, Ryohei Yoshitake, et al.
NPJ Science of Food|August 3, 2021
Transcriptomic response of Campylobacter jejuni following exposure to acidified sodium chloriteGayani Weerasooriya, Andrea R McWhorter, Samiullah Khan, et al.
NPJ Science of Food|January 15, 2022
Identification of G protein-coupled receptor 55 (GPR55) as a target of curcuminNaoki Harada, Mai Okuyama, Yoshiaki Teraoka, et al.
NPJ Science of Food|September 22, 2022
Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshnessHyun Cheol Kim, Ki Ho Baek, Yee Eun Lee, et al.
NPJ Science of Food|September 13, 2022
Systematic evaluation of antimicrobial food preservatives on glucose metabolism and gut microbiota in healthy micePing Li, Ming Li, Tao Wu, et al.
NPJ Science of Food|January 13, 2022
Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starchAlexandra E Hall, Carmen I Moraru
NPJ Science of Food|April 28, 2022
Immunomodulatory activity of a water-soluble polysaccharide extracted from mussel on cyclophosphamide-induced immunosuppressive mice modelsXingwei Xiang, Rui Wang, Lin Chen, et al.
NPJ Science of Food|February 4, 2022
Snow flea antifreeze peptide for cryopreservation of lactic acid bacteriaXu Chen, Jinhong Wu, Xiaozhen Li, et al.
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