DHA and EPA alleviate atherosclerosis by synergistically regulating the aorta-liver axis via miRNA networks [0.03%]
DHA和EPA通过协同调节主动脉-肝脏轴的miRNA网络来缓解动脉粥样硬化
Junli Feng,Yiran Jin,Yu Zhang et al.
Junli Feng et al.
The anti-atherosclerotic effects of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are well-documented, yet the underlying molecular mechanisms, particularly via cross-organ crosstalk, remain unclear. Here, a high-fat diet-induc...
Unraveling material characteristics of different pork belly cuts from raw to dish: a comparative study of texture and flavor [0.03%]
猪肉不同部位肉皮从原料到成品的质地和风味特征研究——以五花肉为例
Mi Tang,Yong Yu,Weijie Hu et al.
Mi Tang et al.
Pork belly is widely favored for its alternating fat-lean layers, yet the raw material characteristics of different cuts-upper (UPB), middle (MPB), lower (LPB), and second-knife meat (SKM)-remain unclear. This study selected twice-cooked po...
A regional framework for defining and translating healthy dietary patterns in China [0.03%]
在中国定义和转化健康膳食模式的区域框架
Yuzhe Pan,Guopeng Chen,Fuling Zhou
Yuzhe Pan
This Comment examines a translation gap in Chinese dietary guidance: national guidelines define shared principles of healthy eating, but regional food systems shape whether those principles are affordable, acceptable, and usable. We argue t...
Urea supplementation is associated with holistic changes in suprathreshold non-volatile flavour perception through oral microbiome carbon metabolism [0.03%]
尿素补充通过口腔微生物碳代谢与超阈值非挥发性风味感知的整体变化相关联
Shuyuan Zhang,Adrien Le Guennec,Saeed Shoaie et al.
Shuyuan Zhang et al.
Urea is a small inorganic compound, readily available in saliva, that can be metabolised by the oral microbiome. We hypothesised that dietary supplementation with urea would increase salivary levels, alter microbial metabolism and, potentia...
Chloroplast genome comparison and chemical profiling support InDel based identification across cinnamon plants [0.03%]
基于InDel识别肉桂属植物的叶绿体基因组比较和化学特征分析
Chia-Chen Wu,Ying-Ju Chen,Jung-Min Chang et al.
Chia-Chen Wu et al.
Cinnamomum osmophloeum, an endemic edible species in Taiwan, is frequently misidentified as the invasive C. burmannii in commercial products. This study developed a DNA-based identification system using chloroplast insertion/deletion (indel...
Circling the sandwich: measuring food waste and its drivers in UK prepared sandwich manufacture [0.03%]
环绕三明治而行：测量英国加工三明夹心食品浪费及其驱动因素
Alexander Moores,Dimitris Charalampopoulos,Adrian Williams et al.
Alexander Moores et al.
Food waste reduction and reutilisation is paramount to meeting national Waste Directives and achieving the Sustainable Development agenda. Implementing Circular Economy principles provides opportunities for cost savings, new revenue streams...
Generative artificial intelligence creates delicious, sustainable, and nutritious burgers [0.03%]
生成式人工智能打造美味、可持续和营养的汉堡包
Vahidullah Tac,Christopher D Gardner,Ellen Kuhl
Vahidullah Tac
Food choices shape both human and planetary health; yet, designing foods that are delicious, nutritious, and sustainable remains challenging. Here we show that generative artificial intelligence can learn the structure of the human palate d...
Publisher Correction: Deep learning enable precision authentication of seasonal and processing signatures in tieguanyin tea [0.03%]
出版更正：深度学习使铁观音茶的季节性和加工特征精确诊断成为可能
Chao Zheng,Xiaohe Zhou,Ningning Shao et al.
Chao Zheng et al.
Published Erratum
NPJ science of food. 2026 Jun 26;10(1):201. DOI:10.1038/s41538-026-00928-y 2026
Underlying export characteristics and projected country positions in the agri-food trade: A global system analysis [0.03%]
全球系统下的农产品贸易特征及各国地位预测分析
Amirhosein Ghozatfar,Tina Sardashti,Deniz Berfin Karakoc
Amirhosein Ghozatfar
The global agriculture and food trade plays a critical role in ensuring food security and economic stability. A country's agri-food export share is contingent upon various social, economic, and physical factors, and it defines its position ...
Alexandra Steuer,Francesco Ferri,Laura Eckrich et al.
Alexandra Steuer et al.
Bitter taste is a critical quality determinant in food systems, particularly those using sustainable protein hydrolysates, where the unpredictable formation of bitter peptides severely limits consumer acceptance. Achieving predictive contro...