npj Science of Food

npj Science of Food, Published online: 29 April 2026; doi:10.1038/s41538-026-00868-7 Revealing spatiotemporal distribution of aflatoxin B1-related health burdens to optimize monitoring in peanut supply chains

npj Science of Food, Published online: 02 May 2026; doi:10.1038/s41538-026-00866-9 Quantitative analysis of genetically modified maize based on terahertz spectroscopy and DeepSpectra models

npj Science of Food, Published online: 25 April 2026; doi:10.1038/s41538-026-00863-y Integrated multi-omics maps how processed black ginseng modulates gut homeostasis through rare ginsenosides

npj Science of Food, Published online: 27 April 2026; doi:10.1038/s41538-026-00864-x Antimicrobial and anti-biofilm activity of Epigallocatechin gallate against Vibrio parahaemolyticus

npj Science of Food, Published online: 30 April 2026; doi:10.1038/s41538-026-00871-y Preservation of bighead carp heads using black pepper essential oil: biogenic amine inhibition and metabolomic insights

npj Science of Food, Published online: 24 April 2026; doi:10.1038/s41538-026-00833-4 Enhancing phenolic extractability and antioxidant activity in dandelion leaves and roots through instant controlled pressure drop pretreatment

npj Science of Food, Published online: 30 April 2026; doi:10.1038/s41538-026-00859-8 Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives

npj Science of Food, Published online: 02 May 2026; doi:10.1038/s41538-026-00869-6 Differential oxidation of surimi actomyosin by malondialdehyde and heme: spectroscopy and molecular simulation

npj Science of Food, Published online: 20 April 2026; doi:10.1038/s41538-026-00844-1 An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals

npj Science of Food, Published online: 15 April 2026; doi:10.1038/s41538-026-00849-w AHP-based multidimensional quality evaluation and optimization of postharvest processing and storage for Cornus officinalis : microbial-metabolite interactions and stability mechanisms

npj Science of Food, Published online: 17 April 2026; doi:10.1038/s41538-026-00848-x Identifying environmental factors associated with tetrodotoxin contamination in bivalve mollusks using eXplainable AI

npj Science of Food, Published online: 17 April 2026; doi:10.1038/s41538-026-00841-4 Trends, challenges, and opportunities for the United States alternative meat and seafood sector: stakeholder-informed perspectives

npj Science of Food, Published online: 20 April 2026; doi:10.1038/s41538-026-00767-x Insights on meat hygiene quality in global trade

npj Science of Food, Published online: 16 April 2026; doi:10.1038/s41538-026-00838-z Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications

npj Science of Food, Published online: 15 April 2026; doi:10.1038/s41538-026-00819-2 Germinated legumes for improving nutritional and technological quality of fortified cakes, with further enhancement using phospholipase and SSL

npj Science of Food, Published online: 17 April 2026; doi:10.1038/s41538-026-00852-1 Kombucha inoculated fermentation reshapes microbial ecology and flavour metabolism in Yunnan Arabica coffee

npj Science of Food, Published online: 08 April 2026; doi:10.1038/s41538-026-00826-3 Predicting schoolchildren’s willingness to eat insect-based snacks: effects of information provision psychological and cognitive traits

npj Science of Food, Published online: 08 April 2026; doi:10.1038/s41538-026-00823-6 Lactobacillus salivarius li01 alleviates premature ovarian insufficiency via gut microbiota-mediated modulation of tryptophan metabolism

npj Science of Food, Published online: 08 April 2026; doi:10.1038/s41538-026-00830-7 Genomic diversity, functional differentiation and prophage dynamics in Lactiplantibacillus paraplantarum

npj Science of Food, Published online: 06 April 2026; doi:10.1038/s41538-026-00804-9 Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars