Trends in Food Science & Technology

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	475
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	450
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	260
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	255
Application of synthetic biology in the cultured meat production	237
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	235
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	209
Protein corona of food nanoparticles: Implications for biological responses and future research directions	205
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	204
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	198
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	197
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	197
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	181
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	180
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	179
Bacteriophages as additives in edible films and coatings	176
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	172
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	165
Recent advances in crispness retention of microwaveable frozen pre-fried foods	164
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	160
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	160
Protein-based grafting modification in the food industry: Technology, applications and prospects	156
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	155
Functional substances and therapeutic potential of kumquat essential oil	149
Rhodoxanthin: The new hit of the natural carotenoids market?	147

Reprint of: Precision nutrition: A review of current approaches and future endeavors	147
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	146
Editorial Board and Contents	144
Editorial Board	144
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	142
An integrated approach can improve China's food additives security	141
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	140
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	140
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	139
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	139
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	138
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	137
Critical review of cultivated meat from a Nordic perspective	135
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	135
Towards effective labelling of foods. An international perspective on safety and nutrition	135
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	134
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	132
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	131
Progress in the application of spray-type antibacterial coatings for disinfection	131
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	130
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	126
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	126
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	125
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	125
Trends in smart surface-enhanced Raman scattering sensors for food hazards	122
Machine learning-powered multi-omics for food microbiology and smarter food safety	122
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	121
Editorial Board	121
The role of oil forms in extrusion for plant-based meat analog design: A review	120
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	120
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	120
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	119
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	118
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	117
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	116
Editorial Board	114
Antioxidant dietary fibre: A structure-function journey	114
Editorial Board and Contents	114
Editorial Board	114
Cellular fluorescence imaging technology for food risk and function evaluation	113
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	112
Causal inference in food safety: Methods, applications, and future prospects	111
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	111
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	111
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	109
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	109
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	108
Emerging applications of cold plasma technology in cereal grains and products	107
Paper-based microfluidics for food safety and quality analysis	107
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	107

Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	106
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	106
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	105
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	105
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	105
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	105
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	103
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	101
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	101
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	101
A critical review of intrinsic and extrinsic antimicrobial properties of insects	100
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	99
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	98
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	98
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	98
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	98
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	97
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	97
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	97
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	96
Review of edible Australian flora for colour and flavour additives: Appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth	95
Application of hydrogen-assisted freezing technology: Promises and challenges	95
Food modelling strategies and approaches for knowledge transfer	95
Editorial Board and Contents	95
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	94
Mastering the methods of modifying fish protein: Expanding its application in the food industry	94
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	93
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	92
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	91
Analytical methods for cinnamon authentication	91
Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications	90
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	90
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s	90
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	90
Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications	90
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	89
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	88
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	87
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	87
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	87
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	86
The role of food science and technology in the future partnership sustainable food systems	86
Edible flowers as a health promoter: An evidence-based review	86
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	86
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	85
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	85
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	85
Designing healthier bread through the lens of the gut microbiota	85
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	85
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	84
Tea phenolics as prebiotics	84
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	84
Digestibility, bioaccessibility and bioactivity of compounds from algae	84
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	83
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods	83
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	82
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	81
Editorial Board	81
Different strategies to reinforce the milk protein-based packaging composites	81
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	80
Advancements in layered double hydroxide-based materials for food safety detection	80
Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors	80
Eco-friendly drinking straws: Navigating challenges and innovations	80
Climate-smart Halophyte: The role of Atriplex in future food security	79
New light on Grifola frondosa polysaccharides as biological response modifiers	79
Innovative application of laccase enzyme in food packaging	79
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	79
Recent advances in understanding dietary polyphenols protecting against hypertension	79
Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries	78
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	78
Unlocking the potential of fruit and vegetable waste: Sustainable biomanufacturing strategies for synergistic nutrient recovery and high-value bioproduct synthesis	77
Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes	77
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	76
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	76
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	75
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	75
Fraud in the food system: Critiquing the ‘bad apple’ perspective	75
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	74
Improved nutritional quality in fruit tree species through traditional and biotechnological approaches	74
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	74

The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	74
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	74
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	74
Anthocyanin: Potential tool for diabetes management and different delivery aspects	73
Strategies for upcycling food waste in the food production and supply chain	73
Hybrid plant-based meat alternatives structured via co-extrusion: A review	72
Sustainable food systems science based on physics’ principles	71
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	71
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	71
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	71
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	71
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	70
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	70
The dawn of intelligent technologies in tea industry	70
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	70
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	70
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	69
Antiviral edible coatings and films: A strategy to ensure food safety	69
Exploring the frontier of bioactive oleogels in recent research	69
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	69
Food proteins from animals and plants: Differences in the nutritional and functional properties	69
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	68
Physical fields assisted frying technologies for reducing oil content of fried food	68
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	68
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	68
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	68
Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptanc	68
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	68
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	68
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	67
Beyond natural aromas: The bioactive and technological potential of monoterpenes	67
Sustainable innovations in edible films and coatings: An overview	66
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	66
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	66
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	66
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	66
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	65
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	65
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	65
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	64
Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques	64
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	63
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	63
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties	63
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	63
Almond shell utilization in next-generation biocomposite packaging: A review	63
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	63
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	63
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review	63
Comprehensive structural analysis of complex carbohydrates: exemplified by edible mushrooms polysaccharides	63
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	62
Valorization of hemp biomass through green methods: A sustainable approach for next-generation food packaging	62
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	62
Editorial Board and Contents	62
NX toxins: New threat posed by Fusarium graminearum species complex	62
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	62
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	61
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	61
Advances in oleogel technology for sustainable and intelligent food packaging strategies	61
Future foods refusal. How our behavioral immune system impedes the sustainable food transition	60
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	60
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	60
Advances and application of efficient physical fields in extrusion based 3D food printing technology	60
Upcycling of food waste and food loss – A sustainable approach in the food sector	60
Proteins from blue foods to meet the demand in the food sector: Editorial	59
Microbial engineering for Baijiu quality enhancement: Insights and perspectives	59
Advances in optical sensor visualization: Enabling rapid mycotoxin detection	59
The potential of ethyl lauroyl arginate (LAE)-based active packaging: current status, technical challenges, and research gaps	59
Metal-organic frameworks-based photoelectrochemical Biosensors: From material design to intelligent detection	59
Structural characteristics and immunomodulatory effects of polysaccharides extracted from plant seeds: A review	58
Erratum to “Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake” [Trends in Food Science & Technology (2025) 105030]	58
Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications	58
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	58
The impact of dietary fat and fatty acid consumption on human health: A comprehensive review of meta-analyses and the Global Burden of Disease study 2021	58
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes	57
Current scenario and global perspectives of citrus fruit waste as a valuable resource for the development of food packaging film	57
A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts	57
Microfluidics at the interface of bacteria and fresh produce	57
Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry	57
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility	57
Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods	57
Oxidative stability in edible insects: Where is the knowledge frontier?	57
Left-censored data and where to find them: Current implications in mycotoxin-related risk assessment, legislative and economic impacts	56
Structure, function and advance application of microwave-treated polysaccharide: A review	56
Novel foods/feeds and novel frauds: The case of edible insects	56
A review on smart active packaging systems for food preservation: Applications and future trends	56
Bio-based smart packaging: Fundamentals and functions in sustainable food systems	56
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies	56
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds	56
Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review	55
Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out	55
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation	55
Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations	55
Application of amino acid-based natural deep eutectic solvents in extraction of different analytes: A review study	55
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production	55