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NPJ Science of Food|February 9, 2022
Honey authenticity: the opacity of analytical reports - part 1 defining the problemM J Walker, S Cowen, K Gray, et al.
NPJ Science of Food|April 9, 2022
Ultrafast cold-brewing of coffee by picosecond-pulsed laser extractionAnna R Ziefuß, Tim Hupfeld, Sven W Meckelmann, et al.
NPJ Science of Food|March 3, 2022
Effects of high fructose corn syrup on intestinal microbiota structure and obesity in miceXiaorong Wang, Liying Zhu, Xiaoqiong Li, et al.
NPJ Science of Food|April 11, 2023
High protein-containing new food by cell powder meatBumgyu Choi, Sohyeon Park, Milae Lee, et al.
NPJ Science of Food|July 24, 2020
Increased in carbon isotope ratios of Brazilian fingernails are correlated with increased in socioeconomic statusGabriela Bielefeld Nardoto, João Paulo Sena-Souza, Tiago Borges Kisaka, et al.
NPJ Science of Food|April 8, 2021
Integrating science to address food and health within Global Agenda 2030Gordon A McBean
NPJ Science of Food|March 6, 2020
Annexin A1 accounts for an anti-inflammatory binding target of sesamin metabolitesYasuaki Kabe, Daisuke Takemoto, Ayaka Kanai, et al.
NPJ Science of Food|January 8, 2020
Linoleic acid-good or bad for the brain?Ameer Y Taha
NPJ Science of Food|December 25, 2019
Retrospective analysis of the development history of the Chinese food additive standards system based on the CODEX principlesZhongdong Liu, Boxiang Liu, Gaowei Chen
NPJ Science of Food|June 13, 2025
Vitamin D: recent advances, associated factors, and its role in combating non-communicable diseasesDeepika, Anita Kumari, Surender Singh, et al.
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