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Generative artificial intelligence creates delicious, sustainable, and nutritious burgers
npj Science of Food
2026-07-01
Number and type of food additives in plant-based vs animal-based products: an analysis of a UK supermarket range
Food Additives and Contaminants Part A-Chemistry Analysis Control Expo
2026-06-24
Building resilient food safety systems through a One Health approach to prepare for the next pandemic
npj Science of Food
2026-07-06
Combination of Dietary Fibers From Different Food Origins as a Treatment for Adults With Functional Constipation: A Randomized Clinical Trial
Food Science & Nutrition
2026-06-30
Adherence to Mediterranean diet: a public health paradox
International Journal of Food Sciences and Nutrition
2026-06-28
Standardized Artemisia argyi Extract Alleviates Scopolamine-Induced Memory Impairment in Mice
Journal of Medicinal Food
2026-06-23
A Review on the Bioavailability, Bioefficacies, and Delivery Systems for Sanshools, the Main Numbing Substances in Zanthoxylum bun
Journal of Agricultural and Food Chemistry
2026-06-26
Summary of the Safety Assessment Data of the Most Common Organogermanium Food Ingredient, Asaigermanium (Poly‐ trans
Journal of Food Science
2026-06-26
Identification and Functional Characterization of the Mungbean Yellow Mosaic India Virus Resistant Gene VrADH
Journal of Agricultural and Food Chemistry
2026-07-01
Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea
Food Chemistry-X
2026-06-25
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