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NPJ Science of Food|July 16, 2019
Microgelation imparts emulsifying ability to surface-inactive polysaccharides-bottom-up vs top-down approachesToya Ishii, Kentaro Matsumiya, Mai Aoshima, et al.NPJ Science of Food|July 16, 2019
Human augmentation of ecosystems: objectives for food production and science by 2045Masatoshi FunabashiNPJ Science of Food|July 16, 2019
Moving from risk communication to food information communication and consumer engagementPatrick G Wall, Junshi ChenNPJ Science of Food|July 16, 2019
Proposed U.S. regulation of gene-edited food animals is not fit for purposeAlison L Van Eenennaam, Kevin D Wells, James D MurrayNPJ Science of Food|July 16, 2019
Food fraud data collection needs surveyJohn Spink, Christopher Elliott, Moira Dean, et al.NPJ Science of Food|July 16, 2019
Suppression of olfactory signal transduction by insecticidesHiroko Takeuchi, Takashi KurahashiNPJ Science of Food|April 12, 2022
Sensory lexicon and aroma volatiles analysis of brewing maltXiaoxia Su, Miao Yu, Simin Wu, et al.NPJ Science of Food|April 13, 2022
Determination of acrolein generation pathways from linoleic acid and linolenic acid: increment by photo irradiationShunji Kato, Naoki Shimizu, Yurika Otoki, et al.NPJ Science of Food|January 25, 2022
Muscle-derived fibro-adipogenic progenitor cells for production of cultured bovine adipose tissueRichard G J Dohmen, Sophie Hubalek, Johanna Melke, et al.NPJ Science of Food|January 25, 2022
Cocoa bean fingerprinting via correlation networksSanthust Kumar, Roy N D'Souza, Marcello Corno, et al.Pageof 93