Trends in Food Science & Technology

Article	Citations
Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying	483
Essential oils in vapour phase as antifungal agents in the cereal processing chain	377
Can edible sprouts be the element of effective chemopreventive strategy? - A systematic review of in vitro and in vivo study	308
Chicanery in the food supply chain! Food fraud, mitigation, and research needs in low-income countries	277
Machine learning-enhanced electrochemical sensors for food safety: Applications and perspectives	274
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review	258
Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12	249
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	227
From lab to table: The path of recombinant milk proteins in transforming dairy production.	218
Grouping illuminants by aggregation-induced emission (AIE) mechanisms for designing sensing platforms for food quality and safety inspection	215
Chemistry of formation and elimination of formaldehyde in foods	210
Global food recalls and alerts associated with labelling errors and its contributory factors	209
Modern techniques efficacy on tofu processing: A review	204
Reprint of: Precision nutrition: A review of current approaches and future endeavors	202
Electronic nose for volatile organic compounds analysis in rice aging	199
Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review	196
Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality	188
Progress in the application of spray-type antibacterial coatings for disinfection	186
Vitamin K in human health and metabolism: A nutri-genomics review	185
Quantitative microbiological risk assessment in dairy products: Concepts and applications	182
Farm to fork impacts of super-shedders and high-event periods on food safety	182
New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review	182
Quantum dot: Lightning invisible foodborne pathogens	178
Refer to Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis by Monteiro et al. (2021)	177
Editorial Board and Contents	177

Editorial Board and Contents	176
Protein corona of food nanoparticles: Implications for biological responses and future research directions	171
EFFoST: An information powerhouse on European food science and technology	170
Editorial Board and Contents	169
Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois	169
Advanced in situ analytical techniques: Opening the door for the structural analysis of starch and its food applications	165
Extracellular vesicle miRNAs as key mediators in diet-gut microbiome-host interplay	161
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	159
Editorial Board	156
Editorial Board and Contents	155
New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review	152
CRISPR-based nucleic acid assays for food authentication	151
Detection and absolute quantification biosensing tools for food authentication: CRISPR/Cas, digital CRISPR and beyond	149
Gas sensor technologies and mathematical modelling for quality sensing in fruit and vegetable cold chains: A review	147
Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution	143
Advancements and challenges in phytochemical-mediated silver nanoparticles for food packaging: Recent review (2021–2023)	141
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications	141
Recent insights into the hepatoprotective effects of lactic acid bacteria in alcoholic liver disease	140
Satiety from healthier and functional foods	136
Rhodoxanthin: The new hit of the natural carotenoids market?	135
The International Malnutrition Task Force: A model for the future?	135
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications	134
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	134
Advancements in recyclable photocatalytic semiconductor substrates for SERS detection in food safety applications	133
The use of soluble gas stabilization technology on food – A review	132
Functional substances and therapeutic potential of kumquat essential oil	131
Self-emulsifying formulations to augment therapeutic efficacy of nutraceuticals: From concepts to clinic	130
Electrospun antimicrobial materials: Advanced packaging materials for food applications	129
Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review	128
Nanozyme-enabled microfluidic biosensors: A promising tool for on-site food safety analysis	128
Recent advances in polymer-metallic composites for food packaging applications	127
Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable?	127
The application of systematic steps for interventions towards meat-reduced diets	127
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods	126
Comprehensive research on mango by-products applications in food industry	125
Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds	123
Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing	123
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks	123
Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis	122
Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions	121
Functional foods and intestinal homeostasis: The perspective of in vivo evidence	121
An update of prenylated phenolics: Food sources, chemistry and health benefits	121
The strategy food waste in restaurants: A systematic literature review	120
Recent advances in chemosensors based on transition metal phosphides for food safety detection	120
From value chains to food webs: The quest for lasting food systems	119
The fate of dietary polysaccharides in the digestive tract	119
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges	118
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	118
Research progress on improving the freeze-drying resistance of probiotics: A review	118
Special chemical reactions combined with SERS techniques for improving detection of trace and Raman-inactive food contaminants: Principles and applications	117

Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems	117
Dairy products authentication with biomarkers: A comprehensive critical review	116
A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane	116
The food by-products bioprocess wheel: a guidance tool for the food industry	115
Valorization of poultry slaughter wastes via extraction of three structural proteins (gelatin, collagen and keratin): A sustainable approach for circular economy	114
Editorial Board	114
Recent advances in shellfish toxin biosensing technologies: Micro/nano molecule- and cell-based biosensors	114
Stingless bee honey: Nutraceutical properties and urgent call for proposed global standards	113
From plate to palate: Sustainable solutions for upcycling food waste in restaurants and catering	113
Advancement of pesticides fluorescence detection: From sensing strategies to application prospect	113
Insights into formation, detection and removal of the beany flavor in soybean protein	112
Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities	112
Food flavonols: Nutraceuticals with complex health benefits and functionalities	111
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	111
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	111
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health	111
The polysaccharides of winemaking: From grape to wine	109
Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review	108
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	108
Thirty years of knowledge on sourdough fermentation: A systematic review	108
Advances in EPA-GPLs: Structural features, mechanisms of nutritional functions and sources	106
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods	105
Potential protective mechanisms of green tea polyphenol EGCG against COVID-19	105
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions	104
Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects	103
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	103
Thermochemical transformation of biowaste for encapsulation technology and enabling a circular economy	103
Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols	102
Advances in microfluidic systems for the delivery of nutraceutical ingredients	102
Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review	102
Application of surface-enhanced Raman spectroscopy using silver and gold nanoparticles for the detection of pesticides in fruit and fruit juice	102
Smartphones as tools for equitable food quality assessment	101
Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries	100
Circular food supply chains – Impact on value addition and safety	100
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	100
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	100
Millet starch-based film: A review	99
Emerging algal nanotechnology for high-value compounds: A direction to future food production	99
Cold chain break detection and analysis: Can machine learning help?	99
Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications	99
Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties	99
Anti-diabetic effects of natural antioxidants from fruits	98
Protein-based grafting modification in the food industry: Technology, applications and prospects	98
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective	97
Current food processing methods for obtaining umami peptides from protein-rich foods: A review	97
Food intervention strategy for oral microbiome: A review	97
Microalgae-derived carotenoids: Digestive fate and interplay with gut microbiota	97
Response from the authors Vilas-Franquesa et al.	97
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	96
Microfiltration retentate co-product from whey protein isolate production - Composition, processing, applications and potential for value addition	96
Letter to the Editor: Refer to the review article on the food by-products bioprocess wheel: A guidance tool for the food industry by Vilas-Franquesa et al., (2024)	96
Effects of microwave treatment on vegetable oil quality & biological activities	96
The application of virtual reality in food consumer behavior research: A systematic review	95
Intelligent manufacturing challenges and directions of the baijiu starter culture-daqu industry: Microbiome and engineering perspectives	95
Extraordinary composition of Actinidia arguta by-products as skin ingredients: A new challenge for cosmetic and medical skincare industries	94
Climate change and its implications for food safety and spoilage	93
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	93
Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis	92
Current challenges in the application of the UV-LED technology for food decontamination	92
Applications of chitosan-based carrier as an encapsulating agent in food industry	91
Lupin proteins: Structure, isolation and application	91
Bioactive and intelligent starch-based films: A review	90
A mechanistic review on machine learning-supported detection and analysis of volatile organic compounds for food quality and safety	89
Polysaccharide-catechin conjugates: Synthesis methods, structural characteristics, physicochemical properties, bioactivities and potential applications in food industry	88
Processing technology, principle, and nutritional characteristics of preserved eggs: A review	88
Critical review of cultivated meat from a Nordic perspective	88
Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications	88
Spirulina application in food packaging: Gaps of knowledge and future trends	87
Are alternative proteins increasing food allergies? Trends, drivers and future perspectives	87
The concerning food safety issue of pyrrolizidine alkaloids: An overview	87
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	87
Emerging non-thermal technologies for decontamination of Salmonella in food	87
Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study	86
Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge	86
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish	85
Emerging trends in the application of riboflavin-mediated photodynamic inactivation for food preservation	85
Application of deep eutectic solvents in the extraction of anthocyanins: Stability, bioavailability, and antioxidant property	85
Bioactive peptides derived from marine sources: Biological and functional properties	85
State of the art review of Big Data and web-based Decision Support Systems (DSS) for food safety risk assessment with respect to climate change	84
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits	84

Current approaches in water-assisted systems for foodborne microbial inactivation: A review	84
Augmented/mixed reality technologies for food: A review	84
Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review	83
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	83
Future of antimicrobial peptides derived from plants in food application – A focus on synthetic peptides	82
A review on vision-based analysis for automatic dietary assessment	82
Strategies to mitigate food safety risk while minimizing environmental impacts in the era of climate change	82
Lycopene: From tomato to its nutraceutical use and its association with nanotechnology	82
New insights of fig (Ficus carica L.) as a potential function food	82
Extraction methods and activities of natural glucans	82
Natural compounds lower uric acid levels and hyperuricemia: Molecular mechanisms and prospective	82
Propolis: Encapsulation and application in the food and pharmaceutical industries	81
Potential food safety risk factors in plant-based foods: Source, occurrence, and detection methods	80
Dietary management for healthier batter formulations	80
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	80
Towards effective labelling of foods. An international perspective on safety and nutrition	80
Physicochemical properties and structure of starch ester/copolymer/complex synthesized by combination of microwave and acid (anhydride): A review	80
Understanding the effect of plastic food packaging materials on food flavor: A critical review	80
Emerging processing technologies for improved digestibility of muscle proteins	79
Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability	79
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	78
The application of pretreatments for producing low-fat fried foods: A review	78
Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review	77
Artificial Intelligence technology in food safety: A behavioral approach	77
Is there a systematic hidden 'hot spot' in refrigerated containers filled with fresh food in ventilated packaging?	77
Processed food classification: Conceptualisation and challenges	77
Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?	77
Glycemic index of starchy crops and factors affecting its digestibility: A review	76
3D printing: Development of animal products and special foods	75
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components	75
Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives	75
Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review	74
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges	74
Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion	74
Recent advances in crispness retention of microwaveable frozen pre-fried foods	74
Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects	74
The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review	74
Factors affecting frozen cooked noodle quality: A review	73
Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people	73
How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?	73
The role and impact on quality of exogenous and endogenous lipids during sponge cake making	73
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review	73
Rational food design and food microstructure	73
Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials	73
A comprehensive review on upcycling of food waste into value added products towards a circular economy: Holistic approaches and life cycle assessments	73
Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables	72
A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application	72
Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applications	72
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	72
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	72
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	72
The natural substances with anti-allergic properties in food allergy	72
Milk somatic cell count: From conventional microscope method to new biosensor-based method	72
Rosmarinic acid - From bench to valuable applications in food industry	70
How does germinated rice impact starch structure, products and nutrional evidences? – A review	70
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	70
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	70
A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea	70
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	70
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	69
Application of micro/nano-fluidics for encapsulation of food bioactive compounds - principles, applications, and challenges	69
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	68
Sous vide, a culinary technique for improving quality of food products: A review	68
Targeting gut microbiota and metabolism as the major probiotic mechanism - An evidence-based review	68
Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products	68
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	68
Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota	67
Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages	67
Antimicrobial peptides and their application in food packaging	67
Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise	67
Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films	67
Feature construction methods for processing and analysing spectral images and their applications in food quality inspection	66
Cell culture medium cycling in cultured meat: Key factors and potential strategies	66
Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): A review	66
Recent understanding of stress response on muscle quality of fish: From the perspective of industrial chain	66
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review	66
Effective strategies for elevating the techno-functional properties of milk protein concentrate	66
Effect of steam explosion on phenolics and antioxidant activity in plants: A review	65
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	65
Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties	65
Artificial intelligence and ethics within the food sector: Developing a common language for technology adoption across the supply chain	65
A review of the antibacterial activity and mechanisms of plant polysaccharides	65
Environmentally benign bioderived, biocompatible, thermally stable MOFs suitable for food contact applications	65
Milk biomarkers in relation to inherent and external factors based on metabolomics	64
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	64
Oak trees (Quercus spp.) as a source of extracts with biological activities: A narrative review	64
Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits	64
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	64
Effect of yeasts on food quality and safety and possibilities of their inhibition	63
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	63
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends	63
Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams	63
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases	63
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	62
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	62