Trends in Food Science & Technology

Article	Citations
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	430
A review of cellulose and its derivatives in biopolymer-based for food packaging application	336
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	328
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	293
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	267
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	251
Evolving trends in SERS-based techniques for food quality and safety: A review	244
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	242
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	233
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	232
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	226
Food proteins from animals and plants: Differences in the nutritional and functional properties	222
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	212
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	207
Novel technologies for the production of bioactive peptides	202
The next protein transition	200
A review of recent progress on high internal-phase Pickering emulsions in food science	192
The development history and recent updates on soy protein-based meat alternatives	188
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	188
Thirty years of knowledge on sourdough fermentation: A systematic review	185
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	184
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	180
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	179
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	172
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	170

Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	168
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	168
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	166
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	165
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	162
Dairy and plant proteins as natural food emulsifiers	159
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	159
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	159
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	158
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	156
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	155
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	154
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	153
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	153
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	152
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	152
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	151
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	147
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	145
Pulsed electric field: A potential alternative towards a sustainable food processing	144
State-of-the-art review of dark tea: From chemistry to health benefits	142
Preparation and biological activities of chitosan oligosaccharides	141
Preparation, deproteinization and comparison of bioactive polysaccharides	140
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	139
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	138
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	136
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	134
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	134
Finding flexitarians: Current studies on meat eaters and meat reducers	133
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	131
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review	130
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	129
4D printing: Recent advances and proposals in the food sector	125
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification	123
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	123
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	123
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review	121
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	121
Supercritical fluid extraction of seed oils – A short review of current trends	121
Oilseed proteins – Properties and application as a food ingredient	121
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	120
Formation and fate of Amadori rearrangement products in Maillard reaction	119
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	119
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications	118
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality	118
Seaweeds polysaccharides in active food packaging: A review of recent progress	116
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications	116
Bioactive and intelligent starch-based films: A review	116
Bring some colour to your package: Freshness indicators based on anthocyanin extracts	115
Food by-products and food wastes: are they safe enough for their valorization?	115

Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods	115
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications	113
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review	113
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	113
Food frauds: Global incidents and misleading situations	113
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review	113
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties	112
Plasmonic biosensors for food control	112
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends	112
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties	111
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19	111
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	111
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce	110
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review	110
Recent advances on the improvement of quercetin bioavailability	110
Chinese oolong tea: An aromatic beverage produced under multiple stresses	110
Metal oxide nanoparticles for safe active and intelligent food packaging	110
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	110
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables	109
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables	109
A critical review on interplay between dietary fibers and gut microbiota	109
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?	109
Processed food classification: Conceptualisation and challenges	109
Glycemic index of starchy crops and factors affecting its digestibility: A review	108
Molecularly imprinted polymers for food applications: A review	108
Insights into formation, detection and removal of the beany flavor in soybean protein	108
A review of active packaging in bakery products: Applications and future trends	107
Current status of xylooligosaccharides: Production, characterization, health benefits and food application	107
Control strategies of pyrazines generation from Maillard reaction	106
Bioactive peptides derived from marine sources: Biological and functional properties	105
Production of pulse protein ingredients and their application in plant-based milk alternatives	105
Physical and mechanical properties of alginate based composite gels	105
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds	104
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	104
Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries	104
Potential protective mechanisms of green tea polyphenol EGCG against COVID-19	104
Seeing the lights for leafy greens in indoor vertical farming	103
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs	103
Reactions of plant polyphenols in foods: Impact of molecular structure	103
Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship	102
Bio-vanillin: Towards a sustainable industrial production	102
Effect of food matrix on the content and bioavailability of flavonoids	101
Ultrasonication - A green technology extraction technique for spices: A review	99
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	98
Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review	98
Application of infrared radiation in the drying of food products	97
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	97
Recent advances to improve curcumin oral bioavailability	95
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms	94
Food flavonols: Nutraceuticals with complex health benefits and functionalities	94
Metal organic framework based fluorescence sensor for detection of antibiotics	94
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	94
Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications	94
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges	93
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process	93
Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review	93
Recent trends in the application of essential oils: The next generation of food preservation and food packaging	91
Extraction, purification and applications of curcumin from plant materials-A comprehensive review	91
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals	91
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	90
A review of the antibacterial activity and mechanisms of plant polysaccharides	90
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	88
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage	88
Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential	88
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies	88
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	88
Cottonseed: A sustainable contributor to global protein requirements	88
Perspectives on sustainable food packaging:– is bio-based plastics a solution?	88
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review	88
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	87
Bioplastics for food packaging	87
Structure, function and advance application of microwave-treated polysaccharide: A review	86
Developmental trend of immunoassays for monitoring hazards in food samples: A review	85
Rosmarinic acid - From bench to valuable applications in food industry	85
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications	85
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry	85
The potential and challenge of microalgae as promising future food sources	85
Foodomics: A new approach in food quality and safety	84
Sensory development for heavy metal detection: A review on translation from conventional analysis to field-portable sensor	84
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation	84

Tannic acid: A green crosslinker for biopolymer-based food packaging films	84
Application of food texture to moderate oral processing behaviors and energy intake	84
Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review	84
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review	84
Ensuring the quality of meat in cold chain logistics: A comprehensive review	84
Review on factors affecting and control of post-acidification in yoghurt and related products	84
Potential processing technologies for developing sorghum-based food products: An update and comprehensive review	83
A review of robotics and autonomous systems in the food industry: From the supply chains perspective	83
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	82
Characteristics of starch-based Pickering emulsions from the interface perspective	82
Application of cold plasma technology in the food industry and its combination with other emerging technologies	82
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging	81
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases	81
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods	81
Industrial production of spirulina as a protein source for bioactive peptide generation	80
Applications of chitosan-based carrier as an encapsulating agent in food industry	80
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	80
Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review	80
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	80
Seaweed products for the future: Using current tools to develop a sustainable food industry	79
Designing delivery systems for functional ingredients by protein/polysaccharide interactions	79
Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend	79
CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety	79
Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients	79
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect	78
Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review	78
Jackfruit starch: Composition, structure, functional properties, modifications and applications	78
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	78
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability	78
Emerging non-thermal technologies for decontamination of Salmonella in food	78
Anti-diabetic effects of natural antioxidants from fruits	77
Shellac: A promising natural polymer in the food industry	77
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	77
Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams	77
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review	77
Electronic nose for volatile organic compounds analysis in rice aging	77
The use of propolis as a functional food ingredient: A review	77
Extraction/synthesis and biological activities of selenopolysaccharide	77
Carob bean (Ceratonia siliqua L.): A new perspective for functional food	76
Mass spectrometry-based lipidomics as a powerful platform in foodomics research	76
Structural features and anti-inflammatory properties of pectic polysaccharides: A review	76
Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis	76
The NOVA classification system: A critical perspective in food science	76
Potential of pomegranate peel extract as a natural additive in foods	76
Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes	75
Postbiotics: Metabolites and mechanisms involved in microbiota-host interactions	75
Food processing needs, advantages and misconceptions	75
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	75
A concise review on food quality assessment using digital image processing	75
Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review	74
Design future foods using plant protein blends for best nutritional and technological functionality	74
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic	74
Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies	73
Food packaging wastes amid the COVID-19 pandemic: Trends and challenges	73
Biotechnology advances in β-carotene production by microorganisms	73
Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree	73
Probiotic microorganisms from non-dairy traditional fermented foods	73
Effect of processing on storage stability of millet flour: A review	73
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods	73
Liposomes vs. chitosomes: Encapsulating food bioactives	73
Effect of processing on soybean allergens and their allergenicity	72
Extraction methods and activities of natural glucans	72
Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications	72
Digestibility, bioaccessibility and bioactivity of compounds from algae	72
Red seaweed: A promising alternative protein source for global food sustainability	72
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties	72
Deciphering diet-gut microbiota-host interplay: Investigations of pectin	71
Recent advances in the composition, extraction and food applications of plant-derived oleosomes	71
Lysozyme and its modified forms: A critical appraisal of selected properties and potential	71
Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases	70
Aquafaba, a new plant-based rheological additive for food applications	70
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review	70
Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods	70
Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries	70
A review: Research progress of SERS-based sensors for agricultural applications	69
Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits	69
Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)	69
Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry	69
WHEY - The waste-stream that became more valuable than the food product	69
Residual antimicrobial agents in food originating from animals	68
Advances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds	68
Nano spray drying of food ingredients; materials, processing and applications	68
Biological activities of kombucha beverages: The need of clinical evidence	68
Buckwheat proteins and peptides: Biological functions and food applications	68
Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety	67
Recent advances in the improvement of carboxymethyl cellulose-based edible films	67
On the foaming properties of plant proteins: Current status and future opportunities	67
Electrical gas sensors for meat freshness assessment and quality monitoring: A review	67
From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread	67
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly	66
Pomegranate seed oil in food industry: Extraction, characterization, and applications	66
Formulation of secondary compounds as additives of biopolymer-based food packaging: A review	66
Circular food supply chains – Impact on value addition and safety	66
Antimicrobial peptides and their application in food packaging	65
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health	65