npj Science of Food

npj Science of Food, Published online: 22 June 2026; doi:10.1038/s41538-026-00960-y Reframing diet assessment for geroscience: development and preliminary validation of an anti-aging dietary score

npj Science of Food, Published online: 20 June 2026; doi:10.1038/s41538-026-00949-7 Bacillus amyloliquefaciens MU2 fermentation enhances protein extraction and sensory quality of Chlorella pyrenoidosa

npj Science of Food, Published online: 21 June 2026; doi:10.1038/s41538-026-00929-x Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning

npj Science of Food, Published online: 19 June 2026; doi:10.1038/s41538-026-00938-w Riboswitch-targeted improvement of lysine production in Bacillus and Priestia species

npj Science of Food, Published online: 19 June 2026; doi:10.1038/s41538-025-00627-0 Modelling the odor profile of fungal Solid-State Fermentation

npj Science of Food, Published online: 22 June 2026; doi:10.1038/s41538-026-00931-3 Dietary yacon concentrate reshapes microbial-metabolite crosstalk to inhibit colorectal cancer

npj Science of Food, Published online: 22 June 2026; doi:10.1038/s41538-026-00945-x Multi-omics insights into floral–fruity aroma formation during Pu’er tea fermentation inoculated with a synthetic fungal community

npj Science of Food, Published online: 20 June 2026; doi:10.1038/s41538-026-00956-8 Rice bran protein peptide PVLWGVPKG alleviate gastric mucosal damage induced by Helicobacter pylori infection

npj Science of Food, Published online: 05 June 2026; doi:10.1038/s41538-026-00923-3 Anti-obesity mechanisms of adzuki bean saponin: a multi-omics and experimental study

npj Science of Food, Published online: 05 June 2026; doi:10.1038/s41538-026-00884-7 RTD-YOLO: a precise quality detection and grading model for rose tea

npj Science of Food, Published online: 06 June 2026; doi:10.1038/s41538-026-00885-6 Functional and flavour-enhancing properties of Staphylococcus sp. from Napham

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00919-z Plant-based diet quality and risk of age-related eye diseases: evidence from multi-cohorts with multi-omics insights

npj Science of Food, Published online: 09 June 2026; doi:10.1038/s41538-026-00921-5 Yeast mitochondrial adaptation to freeze thaw stress depends on pre freeze fermentation state

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00914-4 Green tea catechin EGCG attenuates hippocampal atrophy and cognitive impairment in obesity via autophagy signaling

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00879-4 Evaluating the hydration efficiency of bottle gourd peel powder and its nutritional impact on food formulations

npj Science of Food, Published online: 04 June 2026; doi:10.1038/s41538-026-00915-3 Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity Models

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00899-0 Lacticaseibacillus casei Zhang modulates iron homeostasis in iron-overloaded mice via an IL-22-dependent pathways

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00876-7 Eubacterium rectale Mitigates Inflammatory Bowel Disease via Modulation of Glutamine Metabolism Through the GLS2 and NF-κB Pathway

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00898-1 Establishment and validation of NQICD: a new nutrient profiling model for evaluating Chinese dishes

npj Science of Food, Published online: 26 May 2026; doi:10.1038/s41538-026-00904-6 Integrated transcriptomic analysis identifies liver aging-driven fibrosis signatures and reveals therapeutic strategies based on medicine-food homology