Trends in Food Science & Technology

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	301
Editorial Board	298
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	264
Functional substances and therapeutic potential of kumquat essential oil	234
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	213
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	208
Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention	205
From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems	201
Protein corona of food nanoparticles: Implications for biological responses and future research directions	197
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	197
Protein-based grafting modification in the food industry: Technology, applications and prospects	192
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	185
Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages	178
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	174
Progress in the application of spray-type antibacterial coatings for disinfection	159
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	159
An integrated approach can improve China's food additives security	158
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	157
Fostering a global regulatory consensus on organoids and organ-on-a-chip for food science	154
Analyzing technology-driven innovations in Ophiopogon japonicus quality control: From chemical composition analysis to precision quality evaluation	153
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	152
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	152
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	149
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	147
Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	147

The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	147
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	144
Critical review of cultivated meat from a Nordic perspective	142
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	137
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	137
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	136
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	135
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	133
Reprint of: Precision nutrition: A review of current approaches and future endeavors	133
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	133
On-site, intelligent, and integrated monitoring of cereal safety: A review of advances in pathogens and toxins detection (2015-2025)	133
Rhodoxanthin: The new hit of the natural carotenoids market?	132
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	131
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	129
Bacteriophages as additives in edible films and coatings	128
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	127
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	126
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	126
Recent advances in crispness retention of microwaveable frozen pre-fried foods	123
Knowledge graph and large language model synergy for food safety: Approaches and perspectives	123
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	122
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	119
Information interaction modes in the design of intelligent food packaging: From simple visual inspection to advanced real-time digital monitoring	118
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	118
Application of synthetic biology in the cultured meat production	117
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	117
Editorial Board	115
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	115
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	112
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	110
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	110
Editorial Board and Contents	109
Editorial Board	109
AI-driven precision protease engineering for the food industry	109
Editorial Board	109
Antioxidant dietary fibre: A structure-function journey	107
Editorial Board	107
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	106
The role of oil forms in extrusion for plant-based meat analog design: A review	105
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	103
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	103
Microorganisms achieve the transformation of sulforaphane through active the synergistic action of myrosinase-like enzyme systems and transport networks	102
Cellular agriculture in Asia: Exploring its status, scope and challenges in a diverse multi-ethno-religious context	102
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	102
Advancing food science through molecular docking: Methods, applications, and future perspectives	102
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	100
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	100
Causal inference in food safety: Methods, applications, and future prospects	97
Cellular fluorescence imaging technology for food risk and function evaluation	97
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	96

Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	96
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	96
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	95
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	95
Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy	95
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	94
Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies	94
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	94
Emerging applications of cold plasma technology in cereal grains and products	94
Deciphering the competitive mechanisms of gelation and phase transition in bigels: From interfacial thermodynamics to precision structural control	91
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	91
Trends in smart surface-enhanced Raman scattering sensors for food hazards	91
Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies	91
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	90
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	90
Cellulose nanofiber-stabilized Pickering emulsions for active food packaging: A review	90
Non-destructive diagnostics and early-warning systems for Penicillium rot in fresh produce: A review of emerging technologies	89
Rational design of Whey protein–polysaccharide delivery systems: Synergistic mechanisms and advanced applications	89
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	89
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	88
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	87
Knowledge graphs in food and nutrition: Applications, challenges, and future directions	87
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	87
Mechanism-driven artificial intelligence for food cold-chain control and governance	87
Machine learning-powered multi-omics for food microbiology and smarter food safety	87
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	87
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	86
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	86
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	86
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	86
Bile salt hydrolase: A key target for developing high-performance probiotics	85
Artificial intelligence in alternative proteins: Integrating the structure–process–property framework across the value chain	85
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	84
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	83
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	83
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	83
The “Bridge” between hydrophobic active substances and hydrophilic biopolymers: The role of cyclodextrins in enhancing the properties of food packaging films	82
Mastering the methods of modifying fish protein: Expanding its application in the food industry	82
Multipurpose liposome-based food active packaging: Carrier characteristics, preparation methods, and applications in freshness preservation	82
The role of food science and technology in the future partnership sustainable food systems	82
Tea phenolics as prebiotics	82
Smart cold chain logistics for fresh agricultural products: key technologies, challenges, and future trends	81
Editorial Board and Contents	81
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	81
Advances in plant-based superoxide dismutase extraction: Insights into sources, extraction methods, purification systems, machine-learning optimization, and future directions	80
Editorial Board	80
The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review	79
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	79
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	78
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	78
Unravelling the chemistry of PFAS transfer from packaging to food	78
Designing healthier bread through the lens of the gut microbiota	77
AI-driven vibrational spectroscopic methods for evaluating antioxidant activity in food systems	77
A systematic review of food business operators' perceptions regarding food fraud	76
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	76
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	76
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	76
Camellia sinensis-polyphenols as functional modulators of carbohydrate-based packaging: Mechanistic insights, functional properties, and industrial translation	75
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	75
An emerging biorefinery of mycelial food products from sustainable feedstocks	74
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	74
Recent advances and strategies in cultured satellite cell cultivation for efficient cultured meat production: A review	74
Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications	73
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	73
Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications	73
Analytical methods for cinnamon authentication	73
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	73
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	72
Application of hydrogen-assisted freezing technology: Promises and challenges	72
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	72
Food-derived amyloid fibrils: Precision characterization strategies for source diversity and functional complexity	72
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	71
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s	71
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	71
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	71
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	71
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	70
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	70
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	70
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	70

Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	70
Phytosterol intestinal absorption fate: The critical modulatory role of dietary fatty acids by multi-model evaluation	69
Response to the letter to the editor by Vinderola et al. (2025) Trends in Food Science & Technology 165, 105289	69
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds	69
Editorial Board	69
Editorial Board	69
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	69
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	68
Fraud in the food system: Critiquing the ‘bad apple’ perspective	68
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	68
Climate-smart Halophyte: The role of Atriplex in future food security	67
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	66
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	66
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	66
Antiviral edible coatings and films: A strategy to ensure food safety	66
Anthocyanin: Potential tool for diabetes management and different delivery aspects	66
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	66
Advancements in layered double hydroxide-based materials for food safety detection	66
Strategies for upcycling food waste in the food production and supply chain	65
Variations in truffle aroma during processing and storage: From aroma degradation to emerging encapsulation strategies	65
Functionalized metal-organic frameworks in smart packaging: synthesis and application in perishable foods	65
Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation	65
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	65
Innovative application of laccase enzyme in food packaging	64
The unseen risks of dairyborne disease: Disease burden, economic impact, and regulatory trends in raw milk and cheese in the US, 2000-2020	64
Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries	64
Research progress in microbial synthesis of D-allulose using metabolically engineered microbes	64
AI-driven exploration of microbial resources in fermented foods	64
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	64
Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors	63
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	63
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	63
Exploring the frontier of bioactive oleogels in recent research	62
Hybrid plant-based meat alternatives structured via co-extrusion: A review	62
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	62
Unlocking the potential of fruit and vegetable waste: Sustainable biomanufacturing strategies for synergistic nutrient recovery and high-value bioproduct synthesis	62
Gut microbiota-derived metabolites as systemic messengers: mechanisms of gut-organ communication and translational opportunities	62
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	62
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	61
Recent advances in understanding dietary polyphenols protecting against hypertension	61
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	61
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	61
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	61
The dawn of intelligent technologies in tea industry	61
Eco-friendly drinking straws: Navigating challenges and innovations	61
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	61
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	60
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	60
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	60
Nanotechnology combined with photothermal technology: Latest advancements in food sterilization and preservation research	60
Editorial Board and Contents	60
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	60
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	60
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques	60
Trends in honey spray drying: A comprehensive analysis of drying conditions, process optimization, physicochemical properties, honey powder enrichment and industrial applications	59
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	59
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	59
Electric field-based technologies for functional modification of food biopolymers: Recent advances and trends in proteins, dietary fibers and starches	59
Comprehensive structural analysis of complex carbohydrates: exemplified by edible mushrooms polysaccharides	59
Next generation nutraceuticals from Torreya grandis bioactive peptides enabled by green extraction and biotechnological innovation toward future applications	58
Beyond natural aromas: The bioactive and technological potential of monoterpenes	58
Indices for food classification systems: A perspective from food technology, nutrition, and beyond	58
Valorization of hemp biomass through green methods: A sustainable approach for next-generation food packaging	58
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	58
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	58
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties	58
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	57
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	57
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	57
Almond shell utilization in next-generation biocomposite packaging: A review	57
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	57
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	57
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	56
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	56
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	56
Future-proof frameworks for allergenicity assessment of novel foods: Bridging immunology and bioengineering	56
Advances in oleogel technology for sustainable and intelligent food packaging strategies	56
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	55
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	55
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	55
Structural regulation of protein-pectin composite carriers for enhanced oral bioavailability of curcumin: A critical review	55
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	55
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review	55
Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques	54
Sustainable innovations in edible films and coatings: An overview	54
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	54
Upcycling of food waste and food loss – A sustainable approach in the food sector	54
Physical fields assisted frying technologies for reducing oil content of fried food	54
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	54
Proteins from blue foods to meet the demand in the food sector: Editorial	53
Rice grain germination: A review of its impact on technological properties and development of new food products	53
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	53
Advances and application of efficient physical fields in extrusion based 3D food printing technology	53
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	53
Future foods refusal. How our behavioral immune system impedes the sustainable food transition	53