npj Science of Food
<p>Open for Submissions</p> <p>Publishing high-quality research on food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and its influence on health and wellness.</p> <p><em>npj Science of Food</em> is a fully open-access journal that aims to understand the complex relationships between food, its constituents and how these factors relate to the nutritional, biological, chemical, and health sciences.</p> <p><em>npj Science of Food</em> covers topics including, but not limited to, safety, security and policy of the world's food supply; integrated production, processing and packaging; physiochemical changes and interactions among food ingredients caused by processing, digestion and food additives; food for health and well-being; food innovations and future research.</p> <p>In addition to original research, the journal welcomes critical Reviews, and thought-provoking Perspectives and Comment articles.</p>
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Nature Publishing Group
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© 2024 Macmillan Publishers Limited, part of Springer Nature. All rights reserved.
npj Science of Food
© 2024 Macmillan Publishers Limited, part of Springer Nature. All rights reserved.
permissions@nature.com
npj Science of Food
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http://feeds.nature.com/npjscifood/rss/current
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https://www.nature.com/articles/s41538-024-00248-z
npj Science of Food, Published online: 14 March 2024; doi:10.1038/s41538-024-00248-zPrebiotic inulin ameliorates SARS-CoV-2 infection in hamsters by modulating the gut microbiome]]>
Isaiah SongJiayue YangMisa SaitoTenagy HartantoYasunori NakayamaTakeshi IchinoheShinji Fukuda
doi:10.1038/s41538-024-00248-z
npj Science of Food, Published online: 2024-03-14; | doi:10.1038/s41538-024-00248-z
2024-03-14
npj Science of Food
10.1038/s41538-024-00248-z
https://www.nature.com/articles/s41538-024-00248-z
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https://www.nature.com/articles/s41538-024-00259-w
npj Science of Food, Published online: 12 March 2024; doi:10.1038/s41538-024-00259-wQuantifying the potential renal acid load of edible mushrooms]]>
Maximilian Andreas Storz
doi:10.1038/s41538-024-00259-w
npj Science of Food, Published online: 2024-03-12; | doi:10.1038/s41538-024-00259-w
2024-03-12
npj Science of Food
10.1038/s41538-024-00259-w
https://www.nature.com/articles/s41538-024-00259-w
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https://www.nature.com/articles/s41538-024-00260-3
npj Science of Food, Published online: 09 March 2024; doi:10.1038/s41538-024-00260-3Bio-economic potential of ethno-entomophagy and its therapeutics in India]]>
Wahengbam Deepanita DeviRajkumari BonysanaKabrambam Dasanta SinghArunkumar Singh KoijamPulok Kumar MukherjeeYallappa Rajashekar
doi:10.1038/s41538-024-00260-3
npj Science of Food, Published online: 2024-03-09; | doi:10.1038/s41538-024-00260-3
2024-03-09
npj Science of Food
10.1038/s41538-024-00260-3
https://www.nature.com/articles/s41538-024-00260-3
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https://www.nature.com/articles/s41538-024-00252-3
npj Science of Food, Published online: 21 February 2024; doi:10.1038/s41538-024-00252-3Tracing the origin of Argentine Malbec wines by sensometrics]]>
Roy UrvietaHildegarde HeymannAnnegret CantuAníbal CataniaFernando BuscemaRubén BottiniAriel Fontana
doi:10.1038/s41538-024-00252-3
npj Science of Food, Published online: 2024-02-21; | doi:10.1038/s41538-024-00252-3
2024-02-21
npj Science of Food
10.1038/s41538-024-00252-3
https://www.nature.com/articles/s41538-024-00252-3
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https://www.nature.com/articles/s41538-024-00257-y
npj Science of Food, Published online: 19 February 2024; doi:10.1038/s41538-024-00257-yStretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat]]>
Dayi JeongGoo JangWoo Kyung JungYong Ho ParkHojae Bae
doi:10.1038/s41538-024-00257-y
npj Science of Food, Published online: 2024-02-19; | doi:10.1038/s41538-024-00257-y
2024-02-19
npj Science of Food
10.1038/s41538-024-00257-y
https://www.nature.com/articles/s41538-024-00257-y
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https://www.nature.com/articles/s41538-024-00256-z
npj Science of Food, Published online: 13 February 2024; doi:10.1038/s41538-024-00256-zAuthor Correction: Emerging challenges and opportunities in innovating food science technology and engineering education]]>
I. S. SaguyC. L. M. SilvaE. Cohen
doi:10.1038/s41538-024-00256-z
npj Science of Food, Published online: 2024-02-13; | doi:10.1038/s41538-024-00256-z
2024-02-13
npj Science of Food
10.1038/s41538-024-00256-z
https://www.nature.com/articles/s41538-024-00256-z
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https://www.nature.com/articles/s41538-024-00250-5
npj Science of Food, Published online: 06 February 2024; doi:10.1038/s41538-024-00250-5TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans]]>
Takahiro IshimotoReiya YamashitaRuri MatsumotoSatoshi MatsumotoYusuke MatsuoShunsuke NakaoYusuke MasuoMakoto SuzukiYukio Kato
doi:10.1038/s41538-024-00250-5
npj Science of Food, Published online: 2024-02-06; | doi:10.1038/s41538-024-00250-5
2024-02-06
npj Science of Food
10.1038/s41538-024-00250-5
https://www.nature.com/articles/s41538-024-00250-5
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https://www.nature.com/articles/s41538-024-00249-y
npj Science of Food, Published online: 05 February 2024; doi:10.1038/s41538-024-00249-yUnacceptable use of substandard metrics in policy decisions which mandate large reductions in animal-source foods]]>
Alice V. Stanton
doi:10.1038/s41538-024-00249-y
npj Science of Food, Published online: 2024-02-05; | doi:10.1038/s41538-024-00249-y
2024-02-05
npj Science of Food
10.1038/s41538-024-00249-y
https://www.nature.com/articles/s41538-024-00249-y