Cystofilobasidium ferigula co-production of lipids and carotenoids using crude glycerol [0.03%]
粗甘油培养产脂产胡萝卜素的新月暗色球拟酵母(Cystofilobasidium ferigula)
Andreísa Teixeira de Castro,Angélica Cristina de Souza,Taís Teixeira das Neves et al.
Andreísa Teixeira de Castro et al.
This research optimized culture conditions to enhance the concurrent synthesis of lipids and carotenoids by Cystofilobasidium ferigula CCMA 1623 using crude glycerol as a low-cost substrate. Despite limited biotechnological studies on this ...
Comprehensive multi-omics analysis of Mengding bud yellow tea in the intangible cultural heritage: insights into taste formation [0.03%]
四川省非物质文化遗产名茶蒙顶黄芽风味品质形成机制的多组学解析
Jingyi Xu,Peida Luo,Mingji Xie et al.
Jingyi Xu et al.
Mengding bud yellow tea (MDBYT) is a renowned Chinese yellow tea characterized by its mellow, umami, and sweet taste. This study integrated flavoromics and metabolomics to investigate dynamic changes in non-volatile metabolites and sensory ...
Author Correction: 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives [0.03%]
作者更正：用于肉类替代品支架的高通量生产的3D生物屏幕打印
Robin Maatz,Philipp Karnop,Ryan Sylvia et al.
Robin Maatz et al.
Published Erratum
NPJ science of food. 2026 Jun 11;10(1):187. DOI:10.1038/s41538-026-00927-z 2026
Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation [0.03%]
面向工业标准的传统发酵食品微生态研究：多维度表征及人工调控
Mengqin Wu,Jiayao Wang,Yu Wang et al.
Mengqin Wu et al.
Fermented food microbial ecosystems are dynamic and shaped by microbes, substrates, and environments, but traditional spontaneous fermentation causes variability in quality and safety, limiting standardization. This review highlighted multi...
Floor van Meer,Masami Takeuchi,Phillis E Ochieng et al.
Floor van Meer et al.
Artificial Intelligence (AI) is revolutionizing many fields including food safety. In food safety, the available data generated within the agrifood systems can potentially feed into AI applications. This review presents an overview of the u...
Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production [0.03%]
变性鸭蛋液蛋白副产品生产仿真腌制咸蛋的可持续技术
Wen-Chang Chang,Chia-Hui Li,Ping-Hsiu Huang
Wen-Chang Chang
The increasing use of salted egg yolks (SEY) from salted duck eggs (SEs) in the food industry has drawn attention to the byproduct, liquid albumin (LA). This study addressed the high cholesterol in salted duck egg yolks by developing a plan...
Green valorization of melon and prickly pear byproducts for functional use in minced beef [0.03%]
瓜和仙人掌副产物的绿色转化在绞肉中的功能性应用研究
Nehal Ibrahim,Shaimaa Fayez,Salma H Katary et al.
Nehal Ibrahim et al.
Upcycling agro-waste in sustainable meat preservation supports clean-label standards and SDG12. Herein, we explore an eco-friendly preservation strategy of minced beef which extends product shelf-life and ensures microbial, physicochemical,...
Yeast mitochondrial adaptation to freeze thaw stress depends on pre freeze fermentation state [0.03%]
酵母线粒体对冻融胁迫的适应性取决于预冷冻发酵状态
Dongdong Xie,Xing Li,Jiaxin Zheng et al.
Dongdong Xie et al.
During frozen dough production, transportation, and processing, temperature fluctuations expose yeast to freeze-thaw (FT) stress, causing yeast cellular damage. This study investigated the effects of FT cycles on mitochondrial structure and...
Functional and flavour-enhancing properties of Staphylococcus sp. from Napham [0.03%]
纳帕姆中的芽孢杆菌的功能和增香特性研究
Debashree Borthakur,Bipin Kumar Sharma,Twesigye Duncan
Debashree Borthakur
Napham, traditional fermented food of the Bodo community in Assam, is produced from tender shoots of Colocasia esculenta and dried fish, and was recently granted Geographical Indication (GI) status. Despite its cultural and nutritional sign...
Anti-obesity mechanisms of adzuki bean saponin: a multi-omics and experimental study [0.03%]
从多组学及实验研究角度探究赤小豆皂苷的减肥机制
Jinhai Luo,Jincan Luo,Yingzi Wu et al.
Jinhai Luo et al.
Adzuki bean saponin (ABS) has shown therapeutic potential in improving obesity, but its underlying mechanism and active saponin components are still unknown. This research estimated the anti-obesity effect of ABS in obesity using a mouse mo...