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NPJ Science of Food|February 13, 2020
Inhibitory effect of Citrus flavonoids on the in vitro transport activity of human urate transporter 1 (URAT1/SLC22A12), a renal re-absorber of urateYu Toyoda, Tappei Takada, Hiroki Saito, et al.NPJ Science of Food|November 9, 2019
Chemical and sensory analysis of commercial Navel oranges in CaliforniaTyler Simons, Christopher McNeil, Vi D Pham, et al.NPJ Science of Food|June 4, 2021
A brief review of the science behind the design of healthy and sustainable plant-based foodsDavid Julian McClements, Lutz GrossmannNPJ Science of Food|June 2, 2021
Advances in 3D peptide hydrogel models in cancer researchJingwen Xu, Guangyan Qi, Weiqun Wang, et al.NPJ Science of Food|July 2, 2021
Genomic analysis of Shiga toxin-producing Escherichia coli O157:H7 from cattle and pork-production related environmentsPeipei Zhang, Saida Essendoubi, Julia Keenliside, et al.NPJ Science of Food|September 23, 2020
Vortex fluidic mediated encapsulation of functional fish oil featuring in situ probed small angle neutron scatteringShan He, Nikita Joseph, Marzieh Mirzamani, et al.NPJ Science of Food|December 18, 2020
A combined microphysiological-computational omics approach in dietary protein evaluationPaulus G M Jochems, Willem R Keusters, Antoine H P America, et al.NPJ Science of Food|December 14, 2020
Side-stream products of malting: a neglected source of phytochemicalsVille M Koistinen, Marjo Tuomainen, Pekka Lehtinen, et al.NPJ Science of Food|December 10, 2020
Oiling-out effect improves the efficiency of extracting aroma compounds from edible oilDaisuke Suzuki, Yuko Sato, Hiroshi Kamasaka, et al.NPJ Science of Food|October 28, 2022
Sustainable plant-based ingredients as wheat flour substitutes in bread makingYaqin Wang, Ching JianPageof 93