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Archive of "NPJ Science of Food".

ISSN Print: 2396-8370

ISSN Online:

主页: https://www.ncbi.nlm.nih.gov/pmc/journals/3680/

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Food fraud data collection needs survey

Cheri Speier-Pero,Christopher Elliott,John Spink,Moira Dean

Rapeseed protein-derived peptides, LY, RALP, and GHS, modulates key enzymes and intermediate products of renin–angiotensin system pathway in spontaneously hypertensive rat

Chang-rui Xing,Chibuike Udenigwe,Jian Yuan,Li-Feng Wang,Rong He,Xing-Rong Ju,Yi-Jie Yang,Zhigao Wang

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

Arthur Gadon,Charfedinne Ayed,Gary G. Adams,Ian D. Fisk,Katherine Hurst,Mui Lim,Richard B. Gillis,Stephen E. Harding,Vlad Dinu

Proposed U.S. regulation of gene-edited food animals is not fit for purpose

Alison L. Van Eenennaam,James D. Murray,Kevin D. Wells

Wine aging: a bottleneck story

André Geoffroy,Aurélie Lagorce,Chloé Roullier-Gall,Jean-Pierre Bellat,Jordi Ballester,Julie Chanut,Kevin Crouvisier-Urion,Philippe Schmitt-Kopplin,Régis D. Gougeon,Thomas Karbowiak

Effects of industrial heat treatments on the kinetics of inactivation of antimicrobial bovine milk xanthine oxidase

Gulustan Ozturk,J. Bruce German,Juliana M. L. N. de Moura Bell

Global perspectives on food fraud: results from a WHO survey of members of the International Food Safety Authorities Network (INFOSAN)

Adam Bradshaw,Carmen Joseph Savelli,John Spink,Peter Ben Embarek

Setting the table for meat consumers: an international Delphi study on in vitro meat

Jenny Borning,Sabrina Seeler,Victor Tiberius

Recent practical researches in the development of gluten-free breads

Hiroyuki Yano

Role of fluid cohesiveness in safe swallowing

Katsuyoshi Nishinari,Makoto Nakauma,Mihaela Turcanu,Yapeng Fang

Entrepreneurship and entrepreneurial opportunities in the food value chain

Andreas Kuckertz,Patrick R？hm,Sebastian Hinderer

Suppression of olfactory signal transduction by insecticides

Hiroko Takeuchi,Takashi Kurahashi

Peptidomic and glycomic profiling of commercial dairy products: identification, quantification and potential bioactivities

Bethany Michele Henrick,Daniela Barile,Jaime Salcedo,Mrittika Bhattacharya,Randall C. Robinson

Chitosan-capped gold nanoparticles for indicating temperature abuse in frozen stored products

C. N. Ravishankar,Chitradurga Obaiah Mohan,S. Gunasekaran

Microgelation imparts emulsifying ability to surface-inactive polysaccharides—bottom-up vs top-down approaches

Kentaro Matsumiya,Mai Aoshima,Toya Ishii,Yasuki Matsumura

Nanosized food additives impact beneficial and pathogenic bacteria in the human gut: a simulated gastrointestinal study

Angelina Hahlbrock,Cecilia Vallet,Dana Westmeier,David Julian McClements,Dominic Docter,Jan Balszuweit,Jens Voskuhl,Roland H. Stauber,Shirley K. Knauer,Silja Wessler,Svenja Siemer

Dietary compounds have potential in controlling atherosclerosis by modulating macrophage cholesterol metabolism and inflammation via miRNA

Chunmei Jiang,Dongyan Shao,Jie Kong,Junling Shi,Lei Zhang,Muhammad shahid riaz Rajoka,Yichao Di,Yudan Zhang,Ziyang Lian

Moving from risk communication to food information communication and consumer engagement

Junshi Chen,Patrick G. Wall

A look at food security in China

Kai Cui,Sharon P. Shoemaker

FoodOn: a harmonized food ontology to increase global food traceability, quality control and data integration

Damion M. Dooley,Emma J. Griffiths,Fiona S. L. Brinkman,Gurinder S. Gosal,Lynn M. Schriml,Matthew C. Lange,Pier L. Buttigieg,Robert Hoehndorf,William W. L. Hsiao

Human augmentation of ecosystems: objectives for food production and science by 2045

Masatoshi Funabashi

The science of food security

John Michael Manners,Martin Barry Cole,Mary Ann Augustin,Michael John Robertson

The role of whistleblowers in protecting the safety and integrity of the food supply

Gerald G. Moy

Addressing the sugar, salt, and fat issue the science of food way

Pingfan Rao,Raymond L. Rodriguez,Sharon P. Shoemaker

Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems

Hang Yu,Peter K. C. Ong,Weibiao Zhou,Yi-Xin Seow

Determination of triacylglycerol oxidation mechanisms in canola oil using liquid chromatography–tandem mass spectrometry

Fumiko Kimura,Junya Ito,Kiyotaka Nakagawa,Masayoshi Sakaino,Naoki Shimizu,Shunji Kato,Susumu Takekoshi,Takahiro Eitsuka,Takashi Sano,Teruo Miyazawa,Yasuhiko Hanzawa,Yurika Otoki

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

Bo L？nnerdal,Carolyn Slupsky,Hanna Lee,Nelly Zavaleta,Shin-Yu Chen

Application of industrial treatments to donor human milk: influence of pasteurization treatments, storage temperature, and time on human milk gangliosides

Adam Sun,Annabelle Le Parc,Daniela Barile,Jaime Salcedo,Joshua L. Cohen,Juliana M. L. N. de Moura Bell,Matthew C. Lange,Sercan Karav

Statuses of food-derived glutathione in intestine, blood, and liver of rat

Eun Young Park,Hiroaki Yamada,Kenji Sato,Sayori Wada,Shinn Ono,Wataru Aoi,Yasushi Nakamura

Public perception of genetically-modified (GM) food: A Nationwide Chinese Consumer Study

Kai Cui,Sharon P. Shoemaker

Using chemical and DNA marker analysis to authenticate a high-value food, manuka honey

Claire M. McDonald,Mark J. Brewer,Steve C. Hathaway,Suzanne E. Keeling

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Chamila Nimalaratne,Jianping Wu,Jiapei Wang,Subhadeep Chakrabarti,Wang Liao

Transforming food waste: how immobilized enzymes can valorize waste streams into revenue streams

Julie M. Goddard,Stephanie M. Andler

Review of the sustainability of food systems and transition using the Internet of Food

Eoin P. White,Matthew. C. Lange,Nicholas M. Holden,Thomas L. Oldfield

Example food: What are its sensory properties and why is that important?

Herbert Stone

Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva

Bo Yuan,Christos Ritzoulis,Jianshe Chen

Safely meeting global salmon demand

Gary B. Smejkal,Srikanth Kakumanu

Impact of diet-derived signaling molecules on human cognition: exploring the food–brain axis

Ameer Y. Taha,Bronte C. Hernandez,En-Pei Isabel Chiang,Feng-Yao Vincent Tang,Gregg H. Recanzone,John G. Albeck,Kassandra M. Ori-McKenney,Lillian Cruz-Orengo,Raymond L. Rodriguez,Tyler W. Stradleigh

Four years post-horsegate: an update of measures and actions put in place following the horsemeat incident of 2013

Christine Walsh,Christopher T. Elliott,Michelle Spence,Moira Dean,Stephanie Brooks

Direct interaction of food derived colloidal micro/nano-particles with oral macrophages

Guanzhen Gao,Huiqin Wang,Jianwu Zhou,Lei He,Lijing Ke,Pingfan Rao

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

David Julian McClements,Hang Xiao

Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry

Chloé Roullier-Gall,Jean-Pierre Garcia,Philippe Schmitt-Kopplin,Régis D. Gougeon,Silke S. Heinzmann

Food for thought: how nutrition impacts cognition and emotion

Aniko Korosi,Barbara Shukitt-Hale,Ruth M. Barrientos,Sarah J. Spencer,Sophie Layé

Message from the editors-in-chief

Pingfan Rao,Sharon P. Shoemaker

Food-grade cationic antimicrobial ε-polylysine transiently alters the gut microbial community and predicted metagenome function in CD-1 mice

Cynthia Lyliam Lopez-Pena,David A. Sela,David Julian McClements,Hang Xiao,Jonah E. Einson,Mingyue Song,Xiaomeng You

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