Trends in Food Science & Technology

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	278
Editorial Board	276
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	249
Functional substances and therapeutic potential of kumquat essential oil	239
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	220
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	209
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	193
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	184
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	182
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	176
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	176
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	171
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	166
Protein-based grafting modification in the food industry: Technology, applications and prospects	160
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	160
Critical review of cultivated meat from a Nordic perspective	155
Progress in the application of spray-type antibacterial coatings for disinfection	150
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	150
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	148
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	146
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	145
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	139
Reprint of: Precision nutrition: A review of current approaches and future endeavors	139
Knowledge graph and large language model synergy for food safety: Approaches and perspectives	139

Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	137
Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages	137
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	137
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	135
Rhodoxanthin: The new hit of the natural carotenoids market?	130
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	128
Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention	128
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	127
Application of synthetic biology in the cultured meat production	125
Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	124
Recent advances in crispness retention of microwaveable frozen pre-fried foods	122
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	122
Bacteriophages as additives in edible films and coatings	120
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	120
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	119
On-site, intelligent, and integrated monitoring of cereal safety: A review of advances in pathogens and toxins detection (2015-2025)	119
An integrated approach can improve China's food additives security	119
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	119
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	118
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	118
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	117
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	117
Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy	116
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	116
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	116
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	114
Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies	112
Editorial Board	111
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	111
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	110
The role of oil forms in extrusion for plant-based meat analog design: A review	110
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	108
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	107
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	107
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	106
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	106
Deciphering the competitive mechanisms of gelation and phase transition in bigels: From interfacial thermodynamics to precision structural control	105
Bile salt hydrolase: A key target for developing high-performance probiotics	105
Trends in smart surface-enhanced Raman scattering sensors for food hazards	105
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	103
Cellular agriculture in Asia: Exploring its status, scope and challenges in a diverse multi-ethno-religious context	103
Editorial Board	102
Editorial Board and Contents	101
Editorial Board	101
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	100
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	100
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	99
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	99
Cellulose nanofiber-stabilized Pickering emulsions for active food packaging: A review	98
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	97

From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	97
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	97
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	97
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	96
Emerging applications of cold plasma technology in cereal grains and products	96
Rational design of Whey protein–polysaccharide delivery systems: Synergistic mechanisms and advanced applications	96
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	96
Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies	95
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	94
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	93
AI-driven precision protease engineering for the food industry	92
Microorganisms achieve the transformation of sulforaphane through active the synergistic action of myrosinase-like enzyme systems and transport networks	92
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	91
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	90
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	90
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	90
Cellular fluorescence imaging technology for food risk and function evaluation	90
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	90
Antioxidant dietary fibre: A structure-function journey	89
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	89
Machine learning-powered multi-omics for food microbiology and smarter food safety	88
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	87
Causal inference in food safety: Methods, applications, and future prospects	87
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	87
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	86
Editorial Board and Contents	86
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	86
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	86
Editorial Board	86
Multipurpose liposome-based food active packaging: Carrier characteristics, preparation methods, and applications in freshness preservation	85
Application of hydrogen-assisted freezing technology: Promises and challenges	85
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	85
Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications	84
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	84
The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review	83
AI-driven vibrational spectroscopic methods for evaluating antioxidant activity in food systems	82
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	82
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	82
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	82
Camellia sinensis-polyphenols as functional modulators of carbohydrate-based packaging: Mechanistic insights, functional properties, and industrial translation	82
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	81
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	81
Recent advances and strategies in cultured satellite cell cultivation for efficient cultured meat production: A review	81
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	79
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	79
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	79
Mastering the methods of modifying fish protein: Expanding its application in the food industry	78
An emerging biorefinery of mycelial food products from sustainable feedstocks	78
Smart cold chain logistics for fresh agricultural products: key technologies, challenges, and future trends	78
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	77
Designing healthier bread through the lens of the gut microbiota	77
Advances in plant-based superoxide dismutase extraction: Insights into sources, extraction methods, purification systems, machine-learning optimization, and future directions	76
Analytical methods for cinnamon authentication	76
A systematic review of food business operators' perceptions regarding food fraud	76
The “Bridge” between hydrophobic active substances and hydrophilic biopolymers: The role of cyclodextrins in enhancing the properties of food packaging films	76
The role of food science and technology in the future partnership sustainable food systems	76
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	75
Food-derived amyloid fibrils: Precision characterization strategies for source diversity and functional complexity	75
Unravelling the chemistry of PFAS transfer from packaging to food	75
Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications	74
Tea phenolics as prebiotics	74
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	73
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s	73
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	73
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	72
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	71
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	71
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	71
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	71
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	71
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	71
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	70
Editorial Board	70
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	70
Anthocyanin: Potential tool for diabetes management and different delivery aspects	69
Response to the letter to the editor by Vinderola et al. (2025) Trends in Food Science & Technology 165, 105289	69
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
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	68
Editorial Board	68

The unseen risks of dairyborne disease: Disease burden, economic impact, and regulatory trends in raw milk and cheese in the US, 2000-2020	67
Research progress in microbial synthesis of D-allulose using metabolically engineered microbes	67
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds	67
Antiviral edible coatings and films: A strategy to ensure food safety	67
Variations in truffle aroma during processing and storage: From aroma degradation to emerging encapsulation strategies	67
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	67
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	67
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	66
Recent advances in understanding dietary polyphenols protecting against hypertension	66
Eco-friendly drinking straws: Navigating challenges and innovations	66
Strategies for upcycling food waste in the food production and supply chain	66
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	66
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	65
Phytosterol intestinal absorption fate: The critical modulatory role of dietary fatty acids by multi-model evaluation	65
Exploring the frontier of bioactive oleogels in recent research	65
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	65
Advancements in layered double hydroxide-based materials for food safety detection	65
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	64
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	64
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	64
Unlocking the potential of fruit and vegetable waste: Sustainable biomanufacturing strategies for synergistic nutrient recovery and high-value bioproduct synthesis	63
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	63
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	63
AI-driven exploration of microbial resources in fermented foods	63
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	63
Hybrid plant-based meat alternatives structured via co-extrusion: A review	63
The dawn of intelligent technologies in tea industry	63
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	63
Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors	63
Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries	62
Climate-smart Halophyte: The role of Atriplex in future food security	62
Functionalized metal-organic frameworks in smart packaging: synthesis and application in perishable foods	62
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	62
Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation	62
Innovative application of laccase enzyme in food packaging	62
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	62
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	62
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	61
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	61
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	61
Advances in oleogel technology for sustainable and intelligent food packaging strategies	60
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	60
Editorial Board and Contents	60
Future-proof frameworks for allergenicity assessment of novel foods: Bridging immunology and bioengineering	59
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques	59
Beyond natural aromas: The bioactive and technological potential of monoterpenes	59
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	59
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties	59
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	58
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	58
Advances and application of efficient physical fields in extrusion based 3D food printing technology	58
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	58
Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques	58
Structural regulation of protein-pectin composite carriers for enhanced oral bioavailability of curcumin: A critical review	57
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	57
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	57
Trends in honey spray drying: A comprehensive analysis of drying conditions, process optimization, physicochemical properties, honey powder enrichment and industrial applications	57
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	57
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	57
Electric field-based technologies for functional modification of food biopolymers: Recent advances and trends in proteins, dietary fibers and starches	57
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	57
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	57
Next generation nutraceuticals from Torreya grandis bioactive peptides enabled by green extraction and biotechnological innovation toward future applications	57
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	57
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	56
Almond shell utilization in next-generation biocomposite packaging: A review	56
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	56
Indices for food classification systems: A perspective from food technology, nutrition, and beyond	56
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	55
Valorization of hemp biomass through green methods: A sustainable approach for next-generation food packaging	55
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	55
Physical fields assisted frying technologies for reducing oil content of fried food	55
Upcycling of food waste and food loss – A sustainable approach in the food sector	55
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	55
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	55
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	55
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	55
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	54
Sustainable innovations in edible films and coatings: An overview	54
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	54
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review	54
Comprehensive structural analysis of complex carbohydrates: exemplified by edible mushrooms polysaccharides	53
Tailored β-glucan assemblies for precision delivery of bioactives in inflammatory bowel disease	53
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	53
Rapid evaporative ionisation mass spectrometry for food authenticity and beyond – A review of applications over the first decade (2014–2023).	53
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	53
Rational design of fermented mustard tuber quality: Transitioning from empirical processing to precision control via texture-flavor synergy and targeted fermentation strategies	53
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production	52
The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions	52
Metabolomics as a tool to evaluate nut quality and safety	52
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications	52
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds	52
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	52
Proteins from blue foods to meet the demand in the food sector: Editorial	52
Novel foods/feeds and novel frauds: The case of edible insects	51