npj Science of Food

Article	Citations
Cyanidin-3-O-glucoside enhances GLP-1 secretion via PPARβ/δ-β-catenin-TCF-4 pathway in type 2 diabetes mellitus	189
Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment	176
Approach for quick exploration of highly effective broad-spectrum biocontrol strains based on PO8 protein inhibition	143
Dietary methionine supplementation improves cognitive dysfunction associated with transsulfuration pathway upregulation in subacute aging mice	118
The power, potential, benefits, and challenges of implementing high-throughput sequencing in food safety systems	110
High-precision pest and disease detection in greenhouses using the novel IM-AlexNet framework	99
Retraction Note: Recent advances and challenges in single cell protein (SCP) technologies for food and feed production	95
Novel α-amylolyzates derived from enzymatically synthesized α-glucans using diverse glycogen branching enzymes decelerate glucose release by modulation of intestinal α-glucosidases	92
Tailored effects of coarse grain substitution on blood pressure via gut microbiota-metabolite networks and host gene variants: a randomized controlled trial	92
Silver coated porous silicon microarray SERS platform for detecting aflatoxin B1 fumonisin B1 and ochratoxin A	89
Contrasting effects of phase-oriented antioxidant localization on oxidative resistance and physical stability of double emulsions	89
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative	81
Molecular structure and characteristics of phytoglycogen, glycogen and amylopectin subjected to mild acid hydrolysis	78
Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota	61
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces	59
Synthetic food pigment sunset yellow potentiates food allergy via immune dysregulation and intestinal barrier dysfunction	58
Microbial community structure of plant-based meat alternatives	55
Total mercury exposure through canned tuna in oil sold in Quito Ecuador	54
Towards real-time pork breed and boar taint classification using rapid evaporative ionisation mass spectrometry	51
Evaluation of enzymatic protocols to optimize efficiency of bovine adipose tissue-derived mesenchymal stromal cell isolation	49
Monobutyrin can alleviate hepatic lipid dysmetabolism and improve liver mitochondrial ultrastructure and autophagy in high-fat diet mice	49
Microcarrier-seeded muscle cells exhibit delayed differentiation in simulated microgravity compared to a terrestrial bioreactor	47
Impact of roe enhancement on quality parameters in sea urchins Echinus esculentus and Strongylocentrotus droebachiensis	46
Aptamer-functionalized magnetic beads combined with hybridization chain reaction for detection of Bacillus cereus	45
A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma	45

Mapping gas permeability of sustainable packaging materials to link food barrier needs by clustering algorithms	44
Effects of peroxidase and superoxide dismutase on physicochemical stability of fish oil-in-water emulsion	43
Enhancing sustainability in meat production through insect biorefinery	43
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain	43
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits	42
The regulation mechanism of α-linolenic acid bioavailability by flaxseed lignan macromolecules in O/W emulsions	41
Dietary choline-derived Trimethylamine N-oxide impairs hippocampal neuronal function via PANoptosis activation	41
Characterization of saltiness-enhancing peptides from Pleurotus eryngii: identification, sensory evaluations, and mechanism of saltiness-enhancing	40
Mechanistic insights into the delayed yellowing of broccoli by the combination of ectoine and lactide peptide	39
Functional evaluation of wax-based oleogels as solid fat replacers for designing low saturated fat plant-based meat analogues	39
Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers	38
Machine learning-assisted Raman spectroscopy for non-destructive analysis of crude palm oil quality	38
AI for food: accelerating and democratizing discovery and innovation	36
Utilization of plant-based foods for effective prevention of chronic diseases: a longitudinal cohort study	35
Integratomic investigation to assess the liver lipidomic and antiinflammatory activity of lupin protein hydrolysate	32
A model framework to communicate the risks associated with aflatoxins	31
Unravelling bovine preadipocyte differentiation and their three-dimensional cultivation for cellular agriculture	31
A systematic review of experimental studies on Salmonella persistence in insects	31
Machine learning-based prediction of volatile compounds profiles in Saccharomyces cerevisiae fermentation simulating canned meat	31
Evaluating the potential for contamination of leafy greens with Listeria when using retrofitted washing machines	31
The effect of particles on static crystallisation in suspensions: sucrose vs inulin	30
Sex differences in CYP450-based sodium dehydroacetate metabolism and its metabolites in rats	30
In vitro gut microbial catabolism of ferulic acid is characterized by interindividual variability	29
Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging	29
CD13 is a bona-fide marker of bovine pre-adipocytes with potential in cultivated fat applications	29
Improved adhesion and function of Pediococcus pentosaceus Li05 for acute colitis through surface modification	29
Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry	29
Metal element drivers of rice sensory variation revealed by ICP-MS and electronic tongue predictive modeling	29
l-theanine-targeted prefrontal cortex improves CUMS-induced depression via the gut-short-chain fatty acids-brain axis	28
Genome editing and food safety: bridging the validation gap	28
Integrated metabolomics and metagenomics uncover pathogenic mechanisms of Fusarium wilt and faba bean defense responses	28
Preservation of bighead carp heads using black pepper essential oil: biogenic amine inhibition and metabolomic insights	27
Beyond conventional drying: improving the quality of dried Tremella fuciformis via a heat-integrated pretreatment	27
Comprehensive nutritional analysis of 95 oat cultivars reveals large variability in nutritional profile: protein, starch, fat, β-glucan and fibre	27
Ginseng glucosyl oleanolate inhibit cervical cancer cell proliferation and angiogenesis via PI3K/AKT/HIF-1α pathway	26
Evaluation of the antioxidant activity of the puerarin - β - lactoglobulin complex in vitro and in vivo	25
Screening and analysis of malt pentapeptide DPP-IV inhibitory activity	25
A toolkit for quantifying individual response to herbal extracts in metabolic and inflammatory stress	25
Early warning predictions of contaminants in animal feed using machine learning	24
Author Correction: Stronger gut microbiome modulatory effects by postbiotics than probiotics in a mouse colitis model	24
Revealing the mechanism of Ganoderma lucidum insoluble dietary fiber alleviating NAFLD through transcriptomics and metabolomics	23
Milk proteins and fat influence Ag migration from model dairy packaging containing silver nanoparticles	23
Geochemical fingerprinting and machine learning for authenticating sparkling wine origins	22
Wuliangye Baijiu but not ethanol reduces cardiovascular disease risks in a zebrafish thrombosis model	22
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ	22
Emerging trends in SERS-based veterinary drug detection: multifunctional substrates and intelligent data approaches	21
Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior	21
Systemic drivers of toxic food adulteration: lead chromate in turmeric across eastern India	21
Enhanced solubility and bioavailability of coenzyme Q10 via co-amorphous system using stevioside	21
Faecalibacterium prausnitzii-derived extracellular vesicles ameliorate experimental colitis through regulating barrier immunity and gut microbiota	21

Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity	21
Design and application of self-healable polymeric films and coatings for smart food packaging	21
Convolutional neural network based on transfer learning for discriminating the fermentation degree of black tea	21
Assessing microplastic contamination in milk and dairy products	21
Exploring the role of food-source microRNAs as potential nutritional bioactives in humans	20
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution	20
Systematic genetic investigation on relative macronutrient intake, circulating metabolic biomarkers and the risk of autoimmune diseases	19
In vivo neuroprotective capacity of a Dunaliella salina extract - comprehensive transcriptomics and metabolomics study	19
Dietary supplementation with biogenic selenium nanoparticles alleviate oxidative stress-induced intestinal barrier dysfunction	19
Chemical and sensory properties of South Tyrol red wines from disease-resistant and Vitis vinifera cultivars	19
Human milk and infant formula influence lactobacilli metabolism in a species-specific manner	19
Spontaneous granulation of tricaprin and trilaurin medium-chain triacylglycerols with added medium- and long-chain species	18
Bioactive nanoparticles from clam extracts mitigate alcoholic liver injury by modulating multiple pathways	18
Glucose-lowering effects of orally administered superoxide dismutase in type 2 diabetic model rats	18
Extensively drug-resistant and heat-resistant Enterococcus faecalis and Enterococcus faecium in ready-to-eat meat products	18
Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana	18
Natural deep eutectic solvents as a sustainable alternative for multi-class pesticide extraction in food safety analysis	17
Burden and projections of diet related early onset gastrointestinal cancers in young adults	17
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins	17
Green tea consumption and cerebral white matter lesions in community-dwelling older adults without dementia	17
Predicting multiple taste sensations with a multiobjective machine learning method	17
Strategies for enhancing protein solubility: methods, applications, and prospects	16
Species selection criteria for sustainable bacterial single cell protein	16
A gelatin-stabilized nanosilver particle for visual freshness monitoring of braised chicken meat	16
Cheese consumption and lower cholelithiasis risk a prospective UK biobank study with HDL-C mediation	16
An integrated model for pre- and post-harvest aflatoxin contamination in maize	16
Indole compounds from fermented soybean products activate the aryl hydrocarbon receptor to reduce liver injury	16
Comparing meat alternatives for a sustainable food system	16
Advancements in delivery systems for dietary polyphenols in enhancing radioprotection effects: challenges and opportunities	15
Floral origin influences physicochemical, volatiles, and taste profiles of Apis mellifera honey in Northern Thailand	15
Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy	15
Of bees and buzz: towards validated NGS-based methods in honey authentication	15
Why are clams steamed with wine in Mediterranean cuisine?	15
The time has come to reconsider the quantitative sugar guidelines and related policies	15
High prevalence of antimicrobial residues in broiler meat in Bangladesh, India and Vietnam	15
Microbial lysates repurposed as liquid egg substitutes	15
Metabolomic signature of ultraprocessed food consumption and microvascular complications among individuals with type 2 diabetes	15
Current challenges of alternative proteins as future foods	15
Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles	15
The bsh1 gene of Lactobacillus plantarum AR113 ameliorates liver injury in colitis mice	14
Rapid construction method for a precision pork color scoring model based on standard color board images	14
Metabolic signature of EAT-Lancet diet in relation to risk of frailty: a prospective cohort study	14
Polysaccharides and the colon mucus barrier: a review of biophysical interactions and functional impacts	14
Framework for evaluation of food safety in the circular food system	14
β-casomorphin-7: a review of occurrence, identification, techno-functionality, and effects on human health	14
An optimized antimicrobial peptide analog acts as an antibiotic adjuvant to reverse methicillin-resistant Staphylococcus aureus	14
Characterization and biological health implications of microRNAs from human milk and infant formulas	14
Strategies for oral delivery of bioactive peptides with focus on debittering and masking	14
Lycium barbarum polysaccharide modulates gut microbiota to alleviate rheumatoid arthritis in a rat model	14
It is time to reevaluate the lard in glucose homeostasis and diabetes pathogenesis	13
Tracing the botanical origins of UK heather honey by relative quantification of plant DNA	13
Food-grade Lacticaseibacillus paracasei postbiotics suppress oral Streptococcus mutans biofilm formation and cariogenicity	13
Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages	13
AHP-based multidimensional quality evaluation and optimization of postharvest processing and storage for Cornus officinalis: microbial-metabolite interactions and stability mechanisms	13
Author Correction: The Artemisia argyi oil reduces high-fat diet-induced obesity by enhancing thermogenesis in brown adipose tissue	13
Eating within planetary boundaries - a cross-country analysis of iodine provision from the EAT-Lancet diet	13
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis	12
Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification	12
Global burden and trends of cardiovascular disease attributable to low vegetable intake: a global burden of disease 1990–2021 analysis and projection to 2035	12
Temporal intervention of yeast β-glucan and ellagic acid drives low-inflammatory trained immunity phenotype	12
Culture-based metaphorical temperature affects food choices: Chinese consumers choose foods based on their hot-cold nature	12
The role of spermidine in plants and humans: a pathway from climate change adaptation to health benefits	12
Fabrication and postharvest application of alginate/pullulan composite films integrated with citral-loaded α-CD-MOFs for sustainable cherry storage	12
Opportunities and challenges for global food safety in advancing circular policies and practices in agrifood systems	12
Metabolomics aided by machine learning decodes adaptive remodeling of Bacillus biofilms in response to pasteurization stress	12
From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack	12
Mechanism of peptides from rice hydrolyzed proteins hindering starch digestion subjected to hydrothermal treatment	12
TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans	12
AI-mediated risks and real-life challenges in mushroom foraging	11
Point-of-use colorimetric detection of Escherichia coli in food matrices with DNAzyme crosslinked hydrogels	11
PO2/TransformON, an ontology for data integration on food, feed, bioproducts and biowaste engineering	11
Polysaccharides derived from Rosa rugosa cv. Plena ameliorate colorectal cancer by regulating intestinal microbiota composition and lipid metabolism pathway	11
Immunomodulatory activity of semen Ziziphi Spinosae protein: a potential plant protein functional food raw material	11
Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy	11
Relationships among dietary patterns and heterogeneous biological aging at system and organ-specific levels and mortality risks	11
Molecular sensory science combined with machine learning for exploring key odor-active compounds and aging-feature compounds of Shanxi aged vinegar	11
3D bio-screen printing for high-throughput production of scaffolds for meat alternatives	11
Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder	11
Processed dietary fiber partially hydrolyzed guar gum increases susceptibility to colitis and colon tumorigenesis in mice	10
Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies	10

Residues on unglazed Roman pottery: extraction of organic spectral signatures via ATR-FTIR and machine learning	10
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	10
The role of alpha-lactalbumin in modulating tryptophan metabolism and serotonin synthesis	10
Improving stability of frying oils and food quality with addition of dried olive mill wastewater	10
Biotransformation by beta glucosidase enhances anti inflammatory metabolites in licorice using untargeted metabolomics	10
Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles	10
Metabolomics and sensomics reveal non-volatile flavor dynamics in summer–autumn steamed green tea flakes processing	10
Establishment of spontaneously immortalized Japanese eel muscle-derived preadipocyte cell lines for cultured seafood production	10
Almond snacking modulates gut microbiome and metabolome in association with improved cardiometabolic and inflammatory markers	10
Black raspberry supplementation on overweight and Helicobacter pylori infected mild dementia patients a pilot study	10
Gut microbiota: a new perspective for bioavailability of selenium and human health	10
Abrogating the adenine methylation ability of Lacticaseibacillus paracasei improves its freeze-drying and storage resistance	10
Tissue-like cultured fish fillets through a synthetic food pipeline	9
Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions	9
Qualitative analysis of edible oil mixture for omega-3 content using terahertz time-domain spectroscopy	9
Ampelopsis grossedentata tea alleviating liver fibrosis in BDL-induced mice via gut microbiota and metabolite modulation	9
Food circular economy and safety considerations in waste management of urban manufacturing side streams	9
A perspective on the regulation of cultivated meat in the European Union	9
Short-term high-fat diet consumption impairs synaptic plasticity in the aged hippocampus via IL-1 signaling	9
Improving foaming properties of fish gelatin by neutral protease and gum arabic	9
Lactobacillus acidophilus KBL409 improves serum indoxyl sulfate via gut microbial changes in a human study	9
The future of the future foods: understandings from the past towards SDG-2	9
High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice	9
The type of food influences the behaviour of Listeria monocytogenes in a food-gastrointestinal-infection model	9
How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition	9
Sea dragon metabolome and lipidome unveil bioactive functional food candidates with sepsis therapeutic activities	9
Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules	9
Matters arising from the food processing and processed foods terminology and classifications	8
Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis	8
Reframing the substrate as an active process component in fungal solid-state fermentation of foods	8
Effects of Antarctic krill oil on lipid profiles and SPM levels in rats over time	8
Greenhouse gas emissions reduction potential by increasing aquatic food consumption in China	8
Comparative study of rebaudioside A and rebaudioside Aα: physicochemical properties and in vivo metabolism	8
Obesity, but not high-fat diet, is associated with bone loss that is reversed via CD4+CD25+Foxp3+ Tregs-mediated gut microbiome of non-obese mice	8
Contribution of China’s bivalve aquaculture to world’s essential amino acid production	8
Akkermansia muciniphila ONE effectively ameliorates dextran sulfate sodium (DSS)-induced ulcerative colitis in mice	8
Effects of RBX oleogel and heat–moisture-treated rice flour in food matrices on digestibility and microbiota	8
Fructose shields human colorectal cancer cells from hypoxia-induced necroptosis	8
Integrated multi-omics maps how processed black ginseng modulates gut homeostasis through rare ginsenosides	8
Comparable neuroprotection efficacy of raw Pu-erh tea and ripened Pu-erh tea in D-galactose-induced aging mice via gut-brain axis	8
Application of edible fungi in gut microbiota regulation	8
Rational design of alcoholic fermentation targeting extracellular carbon	8
Publisher Correction: Estimating energy consumption and GHG emissions in the U.S. food supply chain for net-zero	8