This commentary evaluates the study by Liu et al. (2025), which employs deep learning models for large-scale virtual screening of dietary-derived α-glucosidase inhibitors and prediction of nutrient-nutrient synergistic interactions, commending its methodological rigor and advancement toward computational food science while highlighting translational challenges including food matrix effects, dosage feasibility, and gut microbiome influences, thereby providing a significant proof-of-concept for precision nutrition in diabetes management. More >

The commentary critiques Hultgren et al.'s "breadbasket paradox," asserting that limited adaptation in wealthy agricultural regions stems from systemic issues linked to climate coloniality, advocating for a decolonial, justice-focused approach to reframe agricultural adaptation under climate change. More >

To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant a... More >

Presents the inaugural editorial for the journal of Agricultural Science and Food Processing. More >