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NPJ Science of Food|March 2, 2026
Aptamer-functionalized magnetic beads combined with hybridization chain reaction for detection of Bacillus cereusXiaoting Song, Changzheng Shi, Yunbin Lv, et al.NPJ Science of Food|February 25, 2026
Transcriptomic comparison of human intestinal organoids and Caco-2 cells in modeling nutrient absorption: insights from infant formula and breast milkXianli Wang, Wenchuan Zhang, Shangzhi Yang, et al.NPJ Science of Food|March 18, 2026
Comprehensive nutritional analysis of 95 oat cultivars reveals large variability in nutritional profile: protein, starch, fat, β-glucan and fibreNefeli Lampoglou, Atikur Rahman, Ewen Mullins, et al.NPJ Science of Food|March 7, 2026
Improving foaming properties of fish gelatin by neutral protease and gum arabicYu Chen, Yi Pan, Yu-Ting Hu, et al.NPJ Science of Food|March 14, 2026
Challenges and strategies for globally resilient shrimp aquacultureE Campbell, J A Becker, P Bracher, et al.NPJ Science of Food|March 31, 2026
Valorizing common pomelo peel by-product via a multi-dimensional framework: a functionally equivalent alternative to a rare botanical for liver healthYuliang Liu, Mengmeng Sun, Qizhong Lian, et al.NPJ Science of Food|April 1, 2026
Comparative analysis of aroma profiles and determination of key constituents in organically and conventionally produced white winesTomáš Bajer, Pavel Šmejda, Jana Kubáleková, et al.NPJ Science of Food|March 25, 2026
Driving impact of organic acids on microbial community dynamics and fermentation performance in HuangjiuShuangqi Cheng, Leping Quan, Huihui Zhou, et al.NPJ Science of Food|March 25, 2026
Long-term sucralose exposure accelerates ovarian aging via gut microbiota dysbiosisJunfeng Chen, Donghai Zhang, Jie Gao, et al.NPJ Science of Food|April 1, 2026
Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implicationsPan Huo, Xinyu Zhang, Chunyan Xu, et al.Pageof 93