Springer Nature SDG Programme

SDG 2: Zero Hunger

Read More Recent Publications Highlighted for You

Bacterial-fungal interactions under agricultural settings: from physical to chemical interactions

Stress Biology

Springer 20 px © Springer Nature 2020

Processes for the valorization of food and agricultural wastes to value-added products: recent practices and perspectives

Systems Microbiology and Biomanufacturing

Springer 20 px © Springer Nature 2020

Fine-mapping and association analysis of candidate genes for papilla number in sea cucumber, Apostichopus japonicus

Marine Life Science & Technology

Springer 20 px © Springer Nature 2020

Leaf senescence: progression, regulation, and application

Molecular Horticulture

BMC Logo 20 px © Springer Nature 2020

The genetic editing of GS3 via CRISPR/Cas9 accelerates the breeding of three-line hybrid rice with superior yield and grain quality

Molecular Breeding

Springer 20 px © Springer Nature 2020

Advances in understanding the soil-borne viruses of wheat: from the laboratory bench to strategies for disease control in the field

Phytopathology Research

BMC Logo 20 px © Springer Nature 2020

Molecular basis of pathogenesis of postharvest pathogenic Fungi and control strategy in fruits: progress and prospect

Molecular Horticulture

BMC Logo 20 px © Springer Nature 2020


Recent advances in CRISPR/Cas9 and applications for wheat functional genomics and breeding

aBIOTECH​​​​​​

Springer 20 px © Springer Nature 2020

Attributing changes in food insecurity to a changing climate

Scientific Reports

Nature Research 25 px © Springer Nature 2020

Is nutrition science ready for the twenty-first century? Moving towards transdisciplinary impacts in a changing world

European Journal of Nutrition

Springer 20 px © Springer Nature 2020

A candidate effector protein PstCFEM1 contributes to virulence of stripe rust fungus and impairs wheat immunity

Stress Biology

Springer 20 px © Springer Nature 2020

Plant food anti-nutritional factors and their reduction strategies: an overview

Food Production, Processing and Nutrition

BMC Logo 20 px © Springer Nature 2020

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Systems Microbiology and Biomanufacturing

Springer 20 px © Springer Nature 2020

Potential of sea buckthorn-based ingredients for the food and feed industry – a review

Food Production, Processing and Nutrition

BMC Logo 20 px © Springer Nature 2020

Genetic dissection of maize disease resistance and its applications in molecular breeding

Molecular Breeding

Springer 20 px © Springer Nature 2020

Efficacy of germination and probiotic fermentation on underutilized cereal and millet grains

Food Production, Processing and Nutrition

BMC Logo 20 px © Springer Nature 2020

Global distribution and management of peach diseases

Phytopathology Research

BMC Logo 20 px © Springer Nature 2020

Towards food systems transformation—five paradigm shifts for healthy, inclusive and sustainable food systems

Food Security

Springer 20 px © Springer Nature 2020

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

Discover Food

Springer 20 px © Springer Nature 2020

Ferocactus herrerae Fruits: Nutritional Significance, Phytochemical Profiling, and Biological Potentials

Plant Foods for Human Nutrition

Springer 20 px © Springer Nature 2020

Back to the top page