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npj Science of Food is a peer-reviewed journal published by Springer Nature, covering Gut microbiota and health, Probiotics and Fermented Foods, Meat and Animal Product Quality. Over its lifetime it has published 929 papers, which have received 14,063 citations.
| Publisher | Springer Nature |
|---|---|
| Reference style | Superscript numbered (Nature) Superscript — small raised numerals in the text 1. Smith, A., Jones, B. & Lee, C. A representative article title. npj Science of Food 12, 45–58 (2023).
Formats any DOI in npj Science of Food style. No sign-up. |
| Publishes research in | Gut microbiota and health Probiotics and Fermented Foods Meat and Animal Product Quality Agriculture Sustainability and Environmental Impact Biochemical Analysis and Sensing Techniques |
| ISSN | 2396-8370 |
| Citation impact (2-yr) | 5.72 |
| h-index | 52 |
| i10-index | 293 |
| Article processing charge | $2,190 |
| Open access | Yes — indexed in DOAJ |
| Top institutions publishing here | Ministry of Agriculture and Rural Affairs |
| Journal website | www.nature.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation…
The construction of high capacity data sharing networks to support increasing government and commercial data exchange has highlighted a key roadblock: the content of existing Internet-connected information remains siloed due to a multiplicity of local languages and data dictionaries. This lack of a digital lingua franca is obvious in the domain of human food as…
We need to feed an estimated population in excess of 9 billion by 2050 with diminishing natural resources, whilst ensuring the health of people and the planet. Herein we connect the future global food demand to the role of agricultural and food science in producing and stabilising foods to meet the global food demand. We…
People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand, including meat, fish, egg, milk, cheese, and yogurt analogs. The main challenge in this area…
More than one-third of American adults are obese and statistics are similar worldwide. Caloric intake and diet composition have large and lasting effects on cognition and emotion, especially during critical periods in development, but the neural mechanisms for these effects are not well understood. A clear understanding of the cognitive-emotional processes underpinning desires to over-consume…
