Food Science and Technology at PeerJ
Latest articles
10 May 2021
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
The chemical composition of free-range and conventionally-farmed eggs available to Canadians in rural Nova Scotia
Effects of extraction methods on protein properties obtained from paddy rice and germinated paddy rice
Widely read
The microbes we eat: abundance and taxonomy of microbes consumed in a day’s worth of meals for three diet types
20,848 views · 2,671 downloads
What’s for dinner? Undescribed species of porcini in a commercial packet
19,068 views · 1,181 downloads
Associations between the human intestinal microbiota, Lactobacillus rhamnosus GG and serum lipids indicated by integrated analysis of high-throughput profiling data
11,962 views · 3,392 downloads
Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem
8,116 views · 4,415 downloads
Editors' picks
This Food Science and Technology Overlay is a subset of the peer-reviewed articles and rapid preprints found in PeerJ and PeerJ Preprints, respectively.
Subject pages or "Overlays" are like filtered subject journals helping you discover your community within the wider multi-disciplinary PeerJ venues.
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