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NPJ Science of Food|December 10, 2022
Nomenclature of cell-cultivated meat & seafood productsMarlana Malerich, Christopher BryantNPJ Science of Food|July 24, 2021
Phenethylamine in chlorella alleviates high-fat diet-induced mouse liver damage by regulating generation of methylglyoxalYifeng Zheng, Agustin Martin-Morales, Jing Wang, et al.NPJ Science of Food|February 16, 2021
Microbiome-based environmental monitoring of a dairy processing facility highlights the challenges associated with low microbial-load samplesAoife J McHugh, Min Yap, Fiona Crispie, et al.NPJ Science of Food|August 10, 2019
Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidaseGulustan Ozturk, J Bruce German, Juliana M L N de Moura BellNPJ Science of Food|March 19, 2019
Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal studySvenja Siemer, Angelina Hahlbrock, Cecilia Vallet, et al.NPJ Science of Food|July 16, 2019
Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistryChloé Roullier-Gall, Silke S Heinzmann, Jean-Pierre Garcia, et al.NPJ Science of Food|July 16, 2019
Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticlesDavid Julian McClements, Hang XiaoNPJ Science of Food|July 16, 2019
Food for thought: how nutrition impacts cognition and emotionSarah J Spencer, Aniko Korosi, Sophie Layé, et al.NPJ Science of Food|July 16, 2019
Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cellsJiapei Wang, Wang Liao, Chamila Nimalaratne, et al.NPJ Science of Food|July 16, 2019
Using chemical and DNA marker analysis to authenticate a high-value food, manuka honeyClaire M McDonald, Suzanne E Keeling, Mark J Brewer, et al.Pageof 93