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Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)

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npj Science of Food
Number of Followers: 1

This is an Open Access Journal

Open Access journal
ISSN (Online) 2396-8370
Published by NPG

[139 journals]

A systematic review of experimental studies on Salmonella
persistence in insects
- npj Science of Food, Published online: 28 August 2023; doi:10.1038/s41538-023-00223-0
  A systematic review of experimental studies on Salmonella persistence in insectsnpj Science of Food, Published online: 2023-08-28; doi:10.1038/s41538-023-00223-02023-08-28
  DOI: 10.1038/s41538-023-00223-0
Breeding from 1891 to 2010 did not increase the content of
amylase/trypsin-inhibitors in wheat (Triticum aestivum)
- npj Science of Food, Published online: 23 August 2023; doi:10.1038/s41538-023-00219-w
  Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)npj Science of Food, Published online: 2023-08-23; doi:10.1038/s41538-023-00219-w2023-08-23
  DOI: 10.1038/s41538-023-00219-w
Inkjet-based surface structuring: amplifying sweetness perception through
additive manufacturing in foods
- npj Science of Food, Published online: 18 August 2023; doi:10.1038/s41538-023-00218-x
  Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foodsnpj Science of Food, Published online: 2023-08-18; doi:10.1038/s41538-023-00218-x2023-08-18
  DOI: 10.1038/s41538-023-00218-x
Comparison of the relative impacts of acute consumption of an
inulin-enriched diet, milk kefir or a commercial probiotic product on the
human gut microbiome and metabolome
- npj Science of Food, Published online: 16 August 2023; doi:10.1038/s41538-023-00216-z
  Comparison of the relative impacts of acute consumption of an inulin-enriched diet, milk kefir or a commercial probiotic product on the human gut microbiome and metabolomenpj Science of Food, Published online: 2023-08-16; doi:10.1038/s41538-023-00216-z2023-08-16
  DOI: 10.1038/s41538-023-00216-z
A model framework to communicate the risks associated with aflatoxins
- npj Science of Food, Published online: 11 August 2023; doi:10.1038/s41538-023-00217-y
  A model framework to communicate the risks associated with aflatoxinsnpj Science of Food, Published online: 2023-08-11; doi:10.1038/s41538-023-00217-y2023-08-11
  DOI: 10.1038/s41538-023-00217-y
The effect of macromolecular crowding degree on the self-assembly of fatty
acid and lipid hydrolysis
- npj Science of Food, Published online: 26 July 2023; doi:10.1038/s41538-023-00213-2
  The effect of macromolecular crowding degree on the self-assembly of fatty acid and lipid hydrolysisnpj Science of Food, Published online: 2023-07-26; doi:10.1038/s41538-023-00213-22023-07-26
  DOI: 10.1038/s41538-023-00213-2
The sustainability paradox of processing plant proteins
- npj Science of Food, Published online: 25 July 2023; doi:10.1038/s41538-023-00214-1
  The production of sustainable plant-based foods is not simply a question of which process has the lowest environmental impact in the food chain. We have to consider that different degrees of processing might result in different degrees of plant protein nutritional quality in the final food product.npj Science of Food, Published online: 2023-07-25; doi:10.1038/s41538-023-00214-12023-07-25
  DOI: 10.1038/s41538-023-00214-1
Rational design of alcoholic fermentation targeting extracellular carbon
- npj Science of Food, Published online: 21 July 2023; doi:10.1038/s41538-023-00215-0
  Rational design of alcoholic fermentation targeting extracellular carbonnpj Science of Food, Published online: 2023-07-21; doi:10.1038/s41538-023-00215-02023-07-21
  DOI: 10.1038/s41538-023-00215-0