npj Science of Food

Matcha alleviates sneezing response in a murine model of allergic rhinitis

Sawako Ogata
Naoto Uda
Osamu Kaminuma

Article 05 March 2026

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Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties

Erkang Zhang
Marcus J. Claesson
Paul D. Cotter
ReviewOpen Access06 Feb 2026
Polysaccharides and the colon mucus barrier: a review of biophysical interactions and functional impacts

Kit-Leong Cheong
Eric Biney
Malairaj Sathuvan
ReviewOpen Access11 Feb 2026
Comparing meat alternatives for a sustainable food system

Tom Bry-Chevalier
ArticleOpen Access25 Feb 2026

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The future of digital innovation in transforming food safety systems in the developing world

Gabor Molnar
ReviewOpen Access31 Mar 2026
Valorizing common pomelo peel by-product via a multi-dimensional framework: a functionally equivalent alternative to a rare botanical for liver health

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Mengmeng Sun
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ArticleOpen Access31 Mar 2026
Synaptic rescue in an Alzheimer’s mouse model: low-temperature steam-derived black ginseng oligosaccharides remodel protein S-nitrosylation-NADPH oxidase axis

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Integrated metabolomics analysis of pigment metabolite accumulation and color development of fresh Dendrobium officinale juice after processing

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The regulation mechanism of α-linolenic acid bioavailability by flaxseed lignan macromolecules in O/W emulsions

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Extensively drug-resistant and heat-resistant Enterococcus faecalis and Enterococcus faecium in ready-to-eat meat products

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Integration of transcriptomics and gut microbiomics reveals walnut septum polyphenols alleviate HFD-induced lipid disorders

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Quality evaluation, authentication, and redundancy analysis of wild and farmed silver carp based on amino acid profiles

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Long-term sucralose exposure accelerates ovarian aging via gut microbiota dysbiosis

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Matcha alleviates sneezing response in a murine model of allergic rhinitis

Featured

Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties

Polysaccharides and the colon mucus barrier: a review of biophysical interactions and functional impacts

Comparing meat alternatives for a sustainable food system

Announcements

Submit your work to a Guest-Edited Collection

Browse articles

The future of digital innovation in transforming food safety systems in the developing world

Valorizing common pomelo peel by-product via a multi-dimensional framework: a functionally equivalent alternative to a rare botanical for liver health

Synaptic rescue in an Alzheimer’s mouse model: low-temperature steam-derived black ginseng oligosaccharides remodel protein S-nitrosylation-NADPH oxidase axis

Integrated metabolomics analysis of pigment metabolite accumulation and color development of fresh Dendrobium officinale juice after processing

The regulation mechanism of α-linolenic acid bioavailability by flaxseed lignan macromolecules in O/W emulsions

Extensively drug-resistant and heat-resistant Enterococcus faecalis and Enterococcus faecium in ready-to-eat meat products

Integration of transcriptomics and gut microbiomics reveals walnut septum polyphenols alleviate HFD-induced lipid disorders

Quality evaluation, authentication, and redundancy analysis of wild and farmed silver carp based on amino acid profiles

Long-term sucralose exposure accelerates ovarian aging via gut microbiota dysbiosis

Trending - Altmetric

Science jobs

Apply for Excellent Young Scientists Fund (Overseas) via China CDC (CAPE)

Postdoctoral fellow (m/f/d) – metabolic and nutritional regulation of immunity

Post-Doctoral Fellow: Gut Microbiome and Mucosal Immunology

Tenure track assistant professor in Processing and Development of New Sustainable Feed Sources

Clinical Pharmacy Specialist

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Matcha alleviates sneezing response in a murine model of allergic rhinitis

Comprehensive analysis of PFAS presence from environment to plate

Discretionary foods have notable environmental and expenditure relevance across meat and plant protein preferences

Comparing meat alternatives for a sustainable food system

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