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OALib Journal期刊
ISSN: 2333-9721
费用：99美元
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ISSN Print: 2396-8370
ISSN Online:
主页:
https://www.nature.com/npjscifood
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Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities
Food fraud data collection needs survey
Role of fluid cohesiveness in safe swallowing
Proposed U.S. regulation of gene-edited food animals is not fit for purpose
Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin–angiotensin system pathway in spontaneously hypertensive rat
Chitosan-capped gold nanoparticles for indicating temperature abuse in frozen stored products
Recent practical researches in the development of gluten-free breads
Entrepreneurship and entrepreneurial opportunities in the food value chain
Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems
Statuses of food-derived glutathione in intestine, blood, and liver of rat
The science of food security
Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells
Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva
Human augmentation of ecosystems: objectives for food production and science by 2045
Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography–tandem mass spectrometry
Application of industrial treatments to donor human milk: influence of pasteurization treatments, storage temperature, and time on human milk gangliosides
Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study
Moving from risk communication to food information communication and consumer engagement
FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration
Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches
Dietary compounds have potential in controlling atherosclerosis by modulating macrophage cholesterol metabolism and inflammation via miRNA
Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams
Review of the sustainability of food systems and transition using the Internet of Food
Effect of bovine milk fat globule membranes as a complementary food on the serum metabolome and immune markers of 6-11-month-old Peruvian infants
The role of whistleblowers in protecting the safety and integrity of the food supply
Public perception of genetically-modified (GM) food: A Nationwide Chinese Consumer Study
Using chemical and DNA marker analysis to authenticate a high-value food, manuka honey
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