Trends in Food Science & Technology

Article	Citations
An integrated approach can improve China's food additives security	462
Editorial Board	433
Editorial Board and Contents	249
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	245
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	230
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	227
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	226
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	201
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	195
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	192
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	192
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	191
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	190
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	185
Bacteriophages as additives in edible films and coatings	177
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	175
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	174
Bioactive and intelligent starch-based films: A review	173
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	170
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	164
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	164
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	163
Protein corona of food nanoparticles: Implications for biological responses and future research directions	162
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	157
Rhodoxanthin: The new hit of the natural carotenoids market?	154

The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	154
Progress in the application of spray-type antibacterial coatings for disinfection	153
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	151
Towards effective labelling of foods. An international perspective on safety and nutrition	150
Critical review of cultivated meat from a Nordic perspective	148
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	145
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	143
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	143
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	142
Protein-based grafting modification in the food industry: Technology, applications and prospects	141
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	140
Functional substances and therapeutic potential of kumquat essential oil	139
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	138
Reprint of: Precision nutrition: A review of current approaches and future endeavors	137
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	136
Recent advances in crispness retention of microwaveable frozen pre-fried foods	136
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	134
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	134
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	133
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	133
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	131
The application of virtual reality in food consumer behavior research: A systematic review	131
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	129
Editorial Board	129
Machine learning-powered multi-omics for food microbiology and smarter food safety	129
Trends in smart surface-enhanced Raman scattering sensors for food hazards	128
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	125
Antioxidant dietary fibre: A structure-function journey	123
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	123
A critical review of intrinsic and extrinsic antimicrobial properties of insects	123
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	123
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	123
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	122
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	120
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	120
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	119
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	118
Editorial Board	117
Editorial Board and Contents	115
Editorial Board	115
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	114
Cellular fluorescence imaging technology for food risk and function evaluation	114
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	113
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	112
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	112
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	112
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	111
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	111
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	110
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	110

Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	110
The role of oil forms in extrusion for plant-based meat analog design: A review	108
Causal inference in food safety: Methods, applications, and future prospects	107
Paper-based microfluidics for food safety and quality analysis	107
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	106
Emerging applications of cold plasma technology in cereal grains and products	106
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	106
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	105
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	105
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	105
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	104
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	104
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	104
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	103
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	103
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	103
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	102
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	102
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	102
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	101
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	101
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	101
Editorial Board and Contents	99
Mastering the methods of modifying fish protein: Expanding its application in the food industry	98
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	97
The role of food science and technology in the future partnership sustainable food systems	97
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	96
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	96
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	96
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	96
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	95
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	95
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	95
Edible flowers as a health promoter: An evidence-based review	94
Analytical methods for cinnamon authentication	94
Gelation mechanism of alkali induced heat-set konjac glucomannan gel	93
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	93
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	93
Food modelling strategies and approaches for knowledge transfer	92
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	92
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	91
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	91
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	91
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	91
Tea phenolics as prebiotics	90
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	90
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	89
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	89
Designing healthier bread through the lens of the gut microbiota	89
Different strategies to reinforce the milk protein-based packaging composites	89
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	88
Application of hydrogen-assisted freezing technology: Promises and challenges	87
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	87
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	87
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	87
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	86
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	85
Editorial Board	85
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	85
Digestibility, bioaccessibility and bioactivity of compounds from algae	85
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods	85
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	85
Hybrid plant-based meat alternatives structured via co-extrusion: A review	85
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	84
Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors	84
Innovative application of laccase enzyme in food packaging	84
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	84
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	83
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	83
Fraud in the food system: Critiquing the ‘bad apple’ perspective	83
Antiviral edible coatings and films: A strategy to ensure food safety	82
The dawn of intelligent technologies in tea industry	81
Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries	81
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	81
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	81
Exploring the frontier of bioactive oleogels in recent research	80
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	80
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	80
New light on Grifola frondosa polysaccharides as biological response modifiers	80
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	79

Recent advances in understanding dietary polyphenols protecting against hypertension	79
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	79
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	78
Sustainable food systems science based on physics’ principles	78
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	77
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	77
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	76
Eco-friendly drinking straws: Navigating challenges and innovations	76
Anthocyanin: Potential tool for diabetes management and different delivery aspects	76
Climate-smart Halophyte: The role of Atriplex in future food security	76
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	75
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	75
Advancements in layered double hydroxide-based materials for food safety detection	75
Improved nutritional quality in fruit tree species through traditional and biotechnological approaches	75
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	75
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review	74
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	74
Strategies for upcycling food waste in the food production and supply chain	74
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	73
The effect of non-Saccharomyces yeasts on biogenic amines in wine	73
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	73
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	73
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	73
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	72
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	72
Editorial Board and Contents	72
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	72
Food proteins from animals and plants: Differences in the nutritional and functional properties	72
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	71
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	71
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	71
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review	70
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	70
Comprehensive structural analysis of complex carbohydrates: exemplified by edible mushrooms polysaccharides	70
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	70
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties	70
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	70
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	69
Almond shell utilization in next-generation biocomposite packaging: A review	69
Physical fields assisted frying technologies for reducing oil content of fried food	69
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	69
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	69
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	68
NX toxins: New threat posed by Fusarium graminearum species complex	68
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	68
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	68
Upcycling of food waste and food loss – A sustainable approach in the food sector	68
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	68
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	67
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	67
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	67
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	67
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	66
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	66
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	66
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	66
Sustainable innovations in edible films and coatings: An overview	66
Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables	65
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	65
Raman spectroscopy for virus detection and the implementation of unorthodox food safety	65
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	65
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	65
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	65
Advances and application of efficient physical fields in extrusion based 3D food printing technology	64
Beyond natural aromas: The bioactive and technological potential of monoterpenes	64
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	63
Proteins from blue foods to meet the demand in the food sector: Editorial	63
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	63
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	63
Microbial engineering for Baijiu quality enhancement: Insights and perspectives	63
The potential of ethyl lauroyl arginate (LAE)-based active packaging: current status, technical challenges, and research gaps	62
Toward a new industry 5.0 paradigm for human-centered food manufacturing: AI-enabled digitization of nano-scale smart nutrient carriers	61
Future foods refusal. How our behavioral immune system impedes the sustainable food transition	61
Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits	61
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation	61
Designer lipids -synthesis and application – A review	61
The impact of dietary fat and fatty acid consumption on human health: A comprehensive review of meta-analyses and the Global Burden of Disease study 2021	61
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility	60
Structure, function and advance application of microwave-treated polysaccharide: A review	60
Bio-based smart packaging: Fundamentals and functions in sustainable food systems	60
Properties, preparation methods, and application of sour starches in the food	60
Rapid evaporative ionisation mass spectrometry for food authenticity and beyond – A review of applications over the first decade (2014–2023).	60
Microfluidics at the interface of bacteria and fresh produce	60
Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry	60
Phase change materials in food: Phase change temperature, environmental friendliness, and systematization	60
Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications	60
Erratum to “Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake” [Trends in Food Science & Technology (2025) 105030]	59
Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods	59
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds	59
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	59
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes	59
Food processing: Legacy, significance and challenges	58
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies	58
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications	58
Polysaccharide-based colloids as fat replacers in reduced-fat foods	58