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NPJ Science of Food|May 5, 2025
Influence of drying time and sugar content on the sensory profile of beef jerkyVitor Andre Silva Vidal, Rikke Harveland Ølberg, Lene Waldenstrøm, et al.
NPJ Science of Food|April 22, 2025
Effects of RBX oleogel and heat-moisture-treated rice flour in food matrices on digestibility and microbiotaTidarat Norsuwan, Thanutchaporn Kumrungsee, Noriyuki Yanaka, et al.
NPJ Science of Food|November 17, 2025
Metabolomic signature of ultraprocessed food consumption and microvascular complications among individuals with type 2 diabetesYue Li, Xingyue Song, Dan Xue, et al.
NPJ Science of Food|November 17, 2025
Single-cell RNA sequencing reveals that kimchi dietary intervention modulates human antigen-presenting and CD4⁺ T cellsWooje Lee, Ha-Rin Moon, Hasun Choi, et al.
NPJ Science of Food|November 18, 2025
Standardized rice bran supplement ameliorates depressive behaviors via FKBP5 mediated glucocorticoid receptor signalingMinji Kim, Haeun Lee, Changho Lee, et al.
NPJ Science of Food|October 31, 2025
A universal strategy for real-time discrimination and evaluation of food freshness using natural colorants as indicators: from detection to antioxidant and antibacterial propertiesZhiyue Chen, Jiaxin Zheng, Liyi Zhou
NPJ Science of Food|August 13, 2025
An in vitro study exploring the role of mucin in the protein-flavor binding mechanismCristina Barallat-Pérez, Emma Khazzam, Hans-Gerd Janssen, et al.
NPJ Science of Food|August 8, 2025
Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichmentAntonio F Caputi, Giacomo Squeo, Roccangelo Silletti, et al.
NPJ Science of Food|July 30, 2025
Carob Pod Nanoparticles: enhancing physicochemical, antioxidant, and antibacterial properties of innovative functional frozen yogurtAmro Abdelazez, Ghada Abady, Monira Basiony, et al.
NPJ Science of Food|July 31, 2025
Fast and easy edible protein production by nitrogen-supplemented koji fermentationJunichi Mano
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