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Generative artificial intelligence creates delicious, sustainable, and nutritious burgers
npj Science of Food
2026-07-01
Spectral Characterization, Isomerization Behavior, and Antioxidant Activity of ζ-Carotene Geometric Isomers: From Biosynthetic Intermediates to Functi
Journal of Agricultural and Food Chemistry
2026-06-20
Number and type of food additives in plant-based vs animal-based products: an analysis of a UK supermarket range
Food Additives and Contaminants Part A-Chemistry Analysis Control Expo
2026-06-24
Combination of Dietary Fibers From Different Food Origins as a Treatment for Adults With Functional Constipation: A Randomized Clinical Trial
Food Science & Nutrition
2026-06-30
Standardized Artemisia argyi Extract Alleviates Scopolamine-Induced Memory Impairment in Mice
Journal of Medicinal Food
2026-06-23
Adherence to Mediterranean diet: a public health paradox
International Journal of Food Sciences and Nutrition
2026-06-28
A Review on the Bioavailability, Bioefficacies, and Delivery Systems for Sanshools, the Main Numbing Substances in Zanthoxylum bun
Journal of Agricultural and Food Chemistry
2026-06-26
Summary of the Safety Assessment Data of the Most Common Organogermanium Food Ingredient, Asaigermanium (Poly‐ trans
Journal of Food Science
2026-06-26
Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea
Food Chemistry-X
2026-06-25
Plasmalogens in Alzheimer’s Disease: A Narrative Review of Dietary Sources, Metabolism, and Neuroprotective Mechanisms
Journal of Agricultural and Food Chemistry
2026-06-20
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