Trends in Food Science & Technology

Article	Citations
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	464
A review of cellulose and its derivatives in biopolymer-based for food packaging application	366
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	304
Evolving trends in SERS-based techniques for food quality and safety: A review	262
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	259
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	259
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	240
Food proteins from animals and plants: Differences in the nutritional and functional properties	239
Novel technologies for the production of bioactive peptides	218
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	218
The development history and recent updates on soy protein-based meat alternatives	204
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	198
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	196
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	193
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	192
A review of recent progress on high internal-phase Pickering emulsions in food science	192
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	185
Thirty years of knowledge on sourdough fermentation: A systematic review	185
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	182
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	182
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	182
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	180
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	178
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	178
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	177

A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	174
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	170
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	170
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	169
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	165
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	164
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	162
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	161
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	159
Pulsed electric field: A potential alternative towards a sustainable food processing	159
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	158
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	158
State-of-the-art review of dark tea: From chemistry to health benefits	155
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	153
Preparation, deproteinization and comparison of bioactive polysaccharides	151
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	149
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	148
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	141
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	141
Preparation and biological activities of chitosan oligosaccharides	141
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review	140
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	138
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	136
Supercritical fluid extraction of seed oils – A short review of current trends	135
4D printing: Recent advances and proposals in the food sector	134
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	134
Finding flexitarians: Current studies on meat eaters and meat reducers	133
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality	133
Food by-products and food wastes: are they safe enough for their valorization?	132
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	132
Formation and fate of Amadori rearrangement products in Maillard reaction	131
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review	129
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties	128
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications	128
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	127
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications	125
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	124
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification	123
Seaweeds polysaccharides in active food packaging: A review of recent progress	123
A critical review on interplay between dietary fibers and gut microbiota	122
Bioactive and intelligent starch-based films: A review	122
Bring some colour to your package: Freshness indicators based on anthocyanin extracts	121
Recent advances on the improvement of quercetin bioavailability	121
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	121
Oilseed proteins – Properties and application as a food ingredient	121
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends	120
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review	120
Metal oxide nanoparticles for safe active and intelligent food packaging	119
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	119
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	118

Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications	118
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables	117
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce	117
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?	117
Production of pulse protein ingredients and their application in plant-based milk alternatives	117
Plasmonic biosensors for food control	116
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables	116
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods	115
Reactions of plant polyphenols in foods: Impact of molecular structure	115
A review of active packaging in bakery products: Applications and future trends	114
Potential protective mechanisms of green tea polyphenol EGCG against COVID-19	114
Current status of xylooligosaccharides: Production, characterization, health benefits and food application	114
Food frauds: Global incidents and misleading situations	113
Chinese oolong tea: An aromatic beverage produced under multiple stresses	113
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review	113
Insights into formation, detection and removal of the beany flavor in soybean protein	112
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	112
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	112
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties	111
Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries	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
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds	111
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs	109
Processed food classification: Conceptualisation and challenges	109
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	108
Molecularly imprinted polymers for food applications: A review	108
Glycemic index of starchy crops and factors affecting its digestibility: A review	108
Metal organic framework based fluorescence sensor for detection of antibiotics	107
Ultrasonication - A green technology extraction technique for spices: A review	107
Control strategies of pyrazines generation from Maillard reaction	106
Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship	105
Physical and mechanical properties of alginate based composite gels	105
Bioactive peptides derived from marine sources: Biological and functional properties	105
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process	104
Seeing the lights for leafy greens in indoor vertical farming	103
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	103
Effect of food matrix on the content and bioavailability of flavonoids	103
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms	102
Bio-vanillin: Towards a sustainable industrial production	102
Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review	101
Recent advances to improve curcumin oral bioavailability	100
Food flavonols: Nutraceuticals with complex health benefits and functionalities	100
Tannic acid: A green crosslinker for biopolymer-based food packaging films	100
Cottonseed: A sustainable contributor to global protein requirements	99
Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications	99
Review on factors affecting and control of post-acidification in yoghurt and related products	99
Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review	98
Application of infrared radiation in the drying of food products	97
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	97
Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential	97
Perspectives on sustainable food packaging:– is bio-based plastics a solution?	97
A review of the antibacterial activity and mechanisms of plant polysaccharides	97
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals	96
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	96
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	96
Developmental trend of immunoassays for monitoring hazards in food samples: A review	96
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review	96
Structure, function and advance application of microwave-treated polysaccharide: A review	96
The potential and challenge of microalgae as promising future food sources	95
Bioplastics for food packaging	95
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage	95
Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review	94
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications	93
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges	93
Applications of chitosan-based carrier as an encapsulating agent in food industry	93
Rosmarinic acid - From bench to valuable applications in food industry	92
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
A review of robotics and autonomous systems in the food industry: From the supply chains perspective	90
Application of cold plasma technology in the food industry and its combination with other emerging technologies	90
Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend	90
Potential processing technologies for developing sorghum-based food products: An update and comprehensive review	89
Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis	89
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	88
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies	88
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review	87
Seaweed products for the future: Using current tools to develop a sustainable food industry	87
Foodomics: A new approach in food quality and safety	87
Sensory development for heavy metal detection: A review on translation from conventional analysis to field-portable sensor	86
Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams	85

Ensuring the quality of meat in cold chain logistics: A comprehensive review	84
CRISPR/Cas12a-based technology: A powerful tool for biosensing in food safety	84
Application of food texture to moderate oral processing behaviors and energy intake	84
Designing delivery systems for functional ingredients by protein/polysaccharide interactions	84
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation	84
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	83
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	82
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases	82
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties	82
Emerging non-thermal technologies for decontamination of Salmonella in food	82
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	82
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	82
A concise review on food quality assessment using digital image processing	81
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods	81
On the foaming properties of plant proteins: Current status and future opportunities	80
Mass spectrometry-based lipidomics as a powerful platform in foodomics research	80
Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications	80
Potential of pomegranate peel extract as a natural additive in foods	80
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	80
Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry	80
Industrial production of spirulina as a protein source for bioactive peptide generation	80
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	80
Targeting gut microbiota and metabolism as the major probiotic mechanism - An evidence-based review	80
Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes	80
WHEY - The waste-stream that became more valuable than the food product	79
Food processing needs, advantages and misconceptions	79
Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients	79
Lysozyme and its modified forms: A critical appraisal of selected properties and potential	79
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect	78
Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck)	78
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	78
Carob bean (Ceratonia siliqua L.): A new perspective for functional food	78
Jackfruit starch: Composition, structure, functional properties, modifications and applications	78
Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability	78
Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review	78
Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review	78
Shellac: A promising natural polymer in the food industry	77
Anti-diabetic effects of natural antioxidants from fruits	77
Extraction/synthesis and biological activities of selenopolysaccharide	77
Electronic nose for volatile organic compounds analysis in rice aging	77
The use of propolis as a functional food ingredient: A review	77
Effect of processing on soybean allergens and their allergenicity	77
A review: Research progress of SERS-based sensors for agricultural applications	76
Structural features and anti-inflammatory properties of pectic polysaccharides: A review	76
The NOVA classification system: A critical perspective in food science	76
Deciphering diet-gut microbiota-host interplay: Investigations of pectin	75
Postbiotics: Metabolites and mechanisms involved in microbiota-host interactions	75
Advances in pre-treatment techniques and green extraction technologies for bioactives from seaweeds	74
Design future foods using plant protein blends for best nutritional and technological functionality	74
Aquafaba, a new plant-based rheological additive for food applications	74
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic	74
Biotechnology advances in β-carotene production by microorganisms	73
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
Antimicrobial peptides and their application in food packaging	73
Effect of processing on storage stability of millet flour: A review	73
Bioactive procyanidins from dietary sources: The relationship between bioactivity and polymerization degree	73
Probiotic microorganisms from non-dairy traditional fermented foods	73
Recent advances in the improvement of carboxymethyl cellulose-based edible films	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
Residual antimicrobial agents in food originating from animals	72
Digestibility, bioaccessibility and bioactivity of compounds from algae	72
Red seaweed: A promising alternative protein source for global food sustainability	72
Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits	72
Formulation of secondary compounds as additives of biopolymer-based food packaging: A review	72
Futuristic food fortification with a balanced ratio of dietary ω-3/ω-6 omega fatty acids for the prevention of lifestyle diseases	72
Extraction methods and activities of natural glucans	72
Recent advances in the composition, extraction and food applications of plant-derived oleosomes	71
Role of structural properties of bioactive peptides in their stability during simulated gastrointestinal digestion: A systematic review	70
Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review	70
Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries	70
Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods	70
Aflatoxin M1 in milk: A global occurrence, intake, & exposure assessment	70
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges	70
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review	70
Pectin-based films and coatings with plant extracts as natural preservatives: A systematic review	69
Digitalisation and Artificial Intelligence for sustainable food systems	69
Buckwheat proteins and peptides: Biological functions and food applications	68
A comprehensive review on natural bioactive films with controlled release characteristics and their applications in foods and pharmaceuticals	68
Compositional, structural design and nutritional aspects of texture-modified foods for the elderly	68
Advances in vacuum microwave drying (VMD) systems for food products	68
Nano spray drying of food ingredients; materials, processing and applications	68
Advances in the activity evaluation and cellular regulation pathways of food-derived antioxidant peptides	68
Screening, identification, and application of nucleic acid aptamers applied in food safety biosensing	68
Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies	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
A critical review of key odorants in green tea: Identification and biochemical formation pathway	67
Enzymatic and chemical modification of zein for food application	66
Circular food supply chains – Impact on value addition and safety	66
Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability	66
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health	66
Novel food packaging materials including plant-based byproducts: A review	66
Protective effects of anthocyanins on neurodegenerative diseases	66