Trends in Food Science & Technology

Article	Citations
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges	370
Safety of foods, food supply chain and environment within the COVID-19 pandemic	362
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	331
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	283
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	274
A review of cellulose and its derivatives in biopolymer-based for food packaging application	261
Edible films/coating with tailored properties for active packaging of meat, fish and derived products	259
Association between chemistry and taste of tea: A review	219
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	207
Evolving trends in SERS-based techniques for food quality and safety: A review	196
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	195
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods	194
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	191
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	190
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge	179
Composition and functionality of bee pollen: A review	175
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	174
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches	174
Scaling up difficulties and commercial aspects of edible films for food packaging: A review	173
Food-grade Pickering emulsions for encapsulation and delivery of bioactives	173
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	170
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products	169
Advances on the antioxidant peptides from edible plant sources	168
The next protein transition	168
Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications	161

Principles and recent advances in electronic nose for quality inspection of agricultural and food products	161
A review of recent progress on high internal-phase Pickering emulsions in food science	161
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	159
Novel technologies for the production of bioactive peptides	157
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures	153
Chemistry, bioactivities, mode of action and industrial applications of essential oils	150
The development history and recent updates on soy protein-based meat alternatives	145
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	144
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	144
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	144
The functional modification of legume proteins by ultrasonication: A review	142
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels	142
Thirty years of knowledge on sourdough fermentation: A systematic review	141
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	140
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data	139
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	139
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review	138
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	135
Food proteins from animals and plants: Differences in the nutritional and functional properties	134
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	134
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	133
Dairy and plant proteins as natural food emulsifiers	133
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	132
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	129
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	128
A systematic review of drivers influencing consumer willingness to pay for organic food	128
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	125
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	125
Preparation and biological activities of chitosan oligosaccharides	125
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	123
Applications of cyclodextrins in food science. A review	123
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	123
Preparation, deproteinization and comparison of bioactive polysaccharides	123
State-of-the-art review of dark tea: From chemistry to health benefits	123
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods	122
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	122
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	121
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	121
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products	121
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	120
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies	120
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	119
Pulsed electric field: A potential alternative towards a sustainable food processing	119
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective	119
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	119
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	119
Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils	118
Advanced properties of gluten-free cookies, cakes, and crackers: A review	117
Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?	117
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods	116

Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms	115
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	115
A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens	115
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	114
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	113
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review	112
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	111
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	111
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements	111
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review	110
Finding flexitarians: Current studies on meat eaters and meat reducers	109
Oilseed proteins – Properties and application as a food ingredient	108
A review of recent trends in the development of the microbial safety of fruits and vegetables	108
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	108
Latest developments in polyphenol recovery and purification from plant by-products: A review	107
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	107
Edible polymers: An insight into its application in food, biomedicine and cosmetics	106
4D printing: Recent advances and proposals in the food sector	105
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	105
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	105
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin	104
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles	104
Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review	103
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	103
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	103
Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism	103
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins	102
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification	100
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review	100
COVID-19 pandemic changes the food consumption patterns	100
Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion	100
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential	100
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	99
Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health	99
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	99
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	99
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention	99
Seaweeds polysaccharides in active food packaging: A review of recent progress	98
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19	97
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	97
Research progress on liposomes: Application in food, digestion behavior and absorption mechanism	97
Trends in shrimp processing waste utilization: An industrial prospective	97
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	96
Formation and fate of Amadori rearrangement products in Maillard reaction	96
Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review	96
Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations	96
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties	95
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality	95
Potential protective mechanisms of green tea polyphenol EGCG against COVID-19	94
Impact of food additives on the composition and function of gut microbiota: A review	94
Recent advances in food colloidal delivery systems for essential oils and their main components	93
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends	93
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?	92
Processed food classification: Conceptualisation and challenges	92
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review	92
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	92
Supercritical fluid extraction of seed oils – A short review of current trends	92
Polysaccharides from Marine Enteromorpha: Structure and function	91
Chinese oolong tea: An aromatic beverage produced under multiple stresses	91
Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide	91
Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality	91
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications	90
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods	90
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables	89
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications	89
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce	88
Bioactive and intelligent starch-based films: A review	88
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications	88
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review	88
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review	87
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review	87
Glycemic index of starchy crops and factors affecting its digestibility: A review	87
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview	86
Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship	86
Extruded snacks from industrial by-products: A review	86
Metal oxide nanoparticles for safe active and intelligent food packaging	85
Bring some colour to your package: Freshness indicators based on anthocyanin extracts	85
Molecularly imprinted polymers for food applications: A review	85
A review of active packaging in bakery products: Applications and future trends	85
Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties	85

Plasmonic biosensors for food control	84
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	84
Current status of xylooligosaccharides: Production, characterization, health benefits and food application	84
Effect of food matrix on the content and bioavailability of flavonoids	84
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions	84
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	83
Bio-vanillin: Towards a sustainable industrial production	83
Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries	83
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies	82
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review	82
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges	82
Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications	82
Postharvest precooling of fruit and vegetables: A review	81
Food by-products and food wastes: are they safe enough for their valorization?	81
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables	81
Food flavonols: Nutraceuticals with complex health benefits and functionalities	81
Food frauds: Global incidents and misleading situations	80
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process	80
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties	80
Control strategies of pyrazines generation from Maillard reaction	79
Recent developments in frying technologies applied to fresh foods	79
Production of pulse protein ingredients and their application in plant-based milk alternatives	78
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals	78
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry	78
Potato peels as sources of functional compounds for the food industry: A review	78
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds	78
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	78
Reactions of plant polyphenols in foods: Impact of molecular structure	78
Insights into formation, detection and removal of the beany flavor in soybean protein	77
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils	76
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs	76
Bioactive peptides derived from marine sources: Biological and functional properties	76
Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review	76
Physical and mechanical properties of alginate based composite gels	76
Dietary fiber-based colon-targeted delivery systems for polyphenols	75
Ultrasonication - A green technology extraction technique for spices: A review	75
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review	75
Seeing the lights for leafy greens in indoor vertical farming	75
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	74
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	73
Metal organic framework based fluorescence sensor for detection of antibiotics	73
Feasibility of cold plasma for the control of biofilms in food industry	73
Recent advances to improve curcumin oral bioavailability	72
A critical review on interplay between dietary fibers and gut microbiota	72
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods	72
Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review	72
Recent advances on the improvement of quercetin bioavailability	72
Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries	72
Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils	72
Self-assembled proteins for food applications: A review	72
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions	72
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review	71
Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?	71
Rosmarinic acid - From bench to valuable applications in food industry	71
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms	71
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	71
Structure, function and advance application of microwave-treated polysaccharide: A review	71
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging	71
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic	71
Extraction/synthesis and biological activities of selenopolysaccharide	70
Mass spectrometry-based lipidomics as a powerful platform in foodomics research	70
Developmental trend of immunoassays for monitoring hazards in food samples: A review	70
Recent advances in imaging techniques for bruise detection in fruits and vegetables	69
Prospects and challenges for cell-cultured fat as a novel food ingredient	69
Utilization of wastewater from edible oil industry, turning waste into valuable products: A review	68
Application of food texture to moderate oral processing behaviors and energy intake	68
Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety	68
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	68
Foodomics: A new approach in food quality and safety	68
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review	68
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation	68
Anti-diabetic effects of natural antioxidants from fruits	68
Perspectives on sustainable food packaging:– is bio-based plastics a solution?	68
Application of infrared radiation in the drying of food products	68
Cottonseed: A sustainable contributor to global protein requirements	68
Modification of food macromolecules using dynamic high pressure microfluidization: A review	68
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies	67
Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction	67
Review on factors affecting and control of post-acidification in yoghurt and related products	67
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	67
Extraction, purification and applications of curcumin from plant materials-A comprehensive review	66
Jackfruit starch: Composition, structure, functional properties, modifications and applications	66
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	66
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases	66
Food processing needs, advantages and misconceptions	66
Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world	66
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	66
Potential processing technologies for developing sorghum-based food products: An update and comprehensive review	66
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage	66
A review of the antibacterial activity and mechanisms of plant polysaccharides	66
Applications of chitosan-based carrier as an encapsulating agent in food industry	66
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	65
Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety	65
The role of bioactive components found in peppers	65
Fabrication and application of starch-based aerogel: Technical strategies	65