npj Science of Food

Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients

Siyuan Sheng
Erin M. Silva
James R. Claus

Brief Communication 25 August 2025

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npj Science of Food has a 2-year impact factor of 7.8 (2024), article downloads of 823,169 (2024) and 19 days from submission to first editorial decision (2024).
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Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients

Announcements

npj Science of Food Journal Metrics

Call for papers - Alternative fats

Call for papers - Future of palm oil

Browse articles

Exploring the potentials of neglected underutilized crops (NUCs): an integrative review for developing a sustainable food system model

Fructophilic Apilactobacillus kunkeei alleviates high-fructose diet-induced lipid accumulation by modulating gut microbiota and intestinal barrier function in mice

Flexible value coding in the mesolimbic dopamine system depending on internal water and sodium balance

Tracing the botanical origins of UK heather honey by relative quantification of plant DNA

In vitro and in vivo investigation of the capacity of mulberroside A to inhibit senescence

Reassessing fatty acid divergence: climatic and geographic constraints on origin traceability in global oil crops

Potential health benefits of insect bioactive metabolites and consumer attitudes towards edible insects

Prunella vulgaris seed oil alleviates cancer related fatigue through hypothalamic inflammation and CRH regulation

Protein extraction from Buckwheat, Chondrus crispus, and Spelt and assessment of nutritional benefits and limitations in vitro

Trending - Altmetric

Science jobs

Education Focused Academics (Sydney Horizon Educators) Faculty of Medicine and Health

Education Focused Academics (Sydney Horizon Educators) Faculty of Science

Apply for Excellent Young Scientists Fund (Overseas) via China CDC (CAPE)

Open Rank, Tenure Track Position – Metabolic Physiology

Master’s Internship Position in Nutrition Sciences

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