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NPJ Science of Food|May 23, 2026
Culture-based metaphorical temperature affects food choices: Chinese consumers choose foods based on their hot-cold natureYinqiang Yu, Lei Zheng, Chengkun Liu, et al.NPJ Science of Food|May 22, 2026
Faecalibacterium prausnitzii-derived extracellular vesicles ameliorate experimental colitis through regulating barrier immunity and gut microbiotaXinke Nie, Qiqiong Li, Ze Tao, et al.NPJ Science of Food|May 22, 2026
Djulis beverage attenuates gastric mucosal injury by modulating oxidative stress and inflammationFuad Sauqi Isnain, Tim Chi-Chen Lin, Hui-Yun Tsai, et al.NPJ Science of Food|June 1, 2026
Hydroxytyrosol attenuates obesity-induced myocardial fibrosis by inhibiting NLRP3/CYLD/NOX4 mediated oxidative stressTao Li, Bing Shao, Xiao Li, et al.NPJ Science of Food|June 8, 2026
Yeast mitochondrial adaptation to freeze thaw stress depends on pre freeze fermentation stateDongdong Xie, Xing Li, Jiaxin Zheng, et al.NPJ Science of Food|June 5, 2026
Anti-obesity mechanisms of adzuki bean saponin: a multi-omics and experimental studyJinhai Luo, Jincan Luo, Yingzi Wu, et al.NPJ Science of Food|June 4, 2026
Evaluating the hydration efficiency of bottle gourd peel powder and its nutritional impact on food formulationsS N Raghavendra, Baishali Ghosh, Chetan A NayakNPJ Science of Food|June 4, 2026
Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity ModelsMoeun Lee, Daun Kim, Jung Hee Song, et al.NPJ Science of Food|June 11, 2026
Artificial intelligence in food safetyFloor van Meer, Masami Takeuchi, Phillis E Ochieng, et al.NPJ Science of Food|September 5, 2020
Decomposing the molecular complexity of brewingStefan A Pieczonka, Marianna Lucio, Michael Rychlik, et al.Pageof 94