Trends in Food Science & Technology

Article	Citations
An integrated approach can improve China's food additives security	436
Editorial Board	418
Editorial Board and Contents	288
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	280
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	244
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	240
Protein corona of food nanoparticles: Implications for biological responses and future research directions	226
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	216
Rhodoxanthin: The new hit of the natural carotenoids market?	212
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	211
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	193
Protein-based grafting modification in the food industry: Technology, applications and prospects	185
Towards effective labelling of foods. An international perspective on safety and nutrition	184
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	183
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	183
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	182
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	181
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	179
Critical review of cultivated meat from a Nordic perspective	174
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	172
Functional substances and therapeutic potential of kumquat essential oil	170
Bacteriophages as additives in edible films and coatings	169
Progress in the application of spray-type antibacterial coatings for disinfection	162
Reprint of: Precision nutrition: A review of current approaches and future endeavors	161
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	160

Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	156
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	156
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	150
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	150
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	148
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	146
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	145
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	145
Bioactive and intelligent starch-based films: A review	144
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	139
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	138
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	137
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	137
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	137
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	136
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	136
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	135
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	134
The application of virtual reality in food consumer behavior research: A systematic review	132
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	131
Recent advances in crispness retention of microwaveable frozen pre-fried foods	131
Editorial Board	130
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	127
Machine learning-powered multi-omics for food microbiology and smarter food safety	126
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	126
Trends in smart surface-enhanced Raman scattering sensors for food hazards	124
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	124
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	123
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	122
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	122
Editorial Board	121
Editorial Board and Contents	121
Editorial Board and Contents	120
Editorial Board	120
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	120
Cellular fluorescence imaging technology for food risk and function evaluation	119
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	118
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	118
Antioxidant dietary fibre: A structure-function journey	117
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	116
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	116
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	114
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	114
A critical review of intrinsic and extrinsic antimicrobial properties of insects	112
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	111
Paper-based microfluidics for food safety and quality analysis	110
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	110
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	109
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	109
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	109

Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	109
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	107
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	106
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	106
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	105
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	105
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	104
Emerging applications of cold plasma technology in cereal grains and products	104
Causal inference in food safety: Methods, applications, and future prospects	103
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	102
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	102
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	102
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	102
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	101
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	101
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	101
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	101
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	100
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	100
Mastering the methods of modifying fish protein: Expanding its application in the food industry	99
Editorial Board and Contents	99
The role of food science and technology in the future partnership sustainable food systems	98
Food modelling strategies and approaches for knowledge transfer	98
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	96
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	95
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	95
Analytical methods for cinnamon authentication	95
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	95
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	95
Application of hydrogen-assisted freezing technology: Promises and challenges	94
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	93
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	93
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	93
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	93
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	93
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	93
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	92
Potential of pomegranate peel extract as a natural additive in foods	92
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	91
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	91
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	90
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods	90
Digestibility, bioaccessibility and bioactivity of compounds from algae	90
Tea phenolics as prebiotics	89
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	89
Different strategies to reinforce the milk protein-based packaging composites	89
Gelation mechanism of alkali induced heat-set konjac glucomannan gel	89
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	89
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	88
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	88
Designing healthier bread through the lens of the gut microbiota	87
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	86
Edible flowers as a health promoter: An evidence-based review	86
Formation and fate of Amadori rearrangement products in Maillard reaction	84
On-site detection of food and waterborne bacteria – Current technologies, challenges, and future directions	84
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	83
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	83
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	83
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	83
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	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	82
Editorial Board	82
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	81
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	81
Advancements in layered double hydroxide-based materials for food safety detection	81
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	81
Hybrid plant-based meat alternatives structured via co-extrusion: A review	81
Fraud in the food system: Critiquing the ‘bad apple’ perspective	81
Antiviral edible coatings and films: A strategy to ensure food safety	81
Sustainable food systems science based on physics’ principles	81
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	81
Anthocyanin: Potential tool for diabetes management and different delivery aspects	81
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	80
Recent advances in understanding dietary polyphenols protecting against hypertension	79
Climate-smart Halophyte: The role of Atriplex in future food security	79
Eco-friendly drinking straws: Navigating challenges and innovations	79
New light on Grifola frondosa polysaccharides as biological response modifiers	79
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	78
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	78
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	77

Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	77
The effect of non-Saccharomyces yeasts on biogenic amines in wine	77
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	77
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	77
Improved nutritional quality in fruit tree species through traditional and biotechnological approaches	76
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	76
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	76
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	75
The dawn of intelligent technologies in tea industry	75
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review	75
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	74
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	74
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	73
Strategies for upcycling food waste in the food production and supply chain	73
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	73
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica	73
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	72
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	72
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	72
Exploring the frontier of bioactive oleogels in recent research	72
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	72
Innovative application of laccase enzyme in food packaging	71
Food proteins from animals and plants: Differences in the nutritional and functional properties	71
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	71
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	70
Editorial Board and Contents	70
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	70
Advances and application of efficient physical fields in extrusion based 3D food printing technology	70
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	70
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	70
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	70
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	69
NX toxins: New threat posed by Fusarium graminearum species complex	69
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	69
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	69
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	69
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	69
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	69
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	69
Physical fields assisted frying technologies for reducing oil content of fried food	68
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	68
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	67
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
Beyond natural aromas: The bioactive and technological potential of monoterpenes	67
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	67
Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables	67
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	66
Sustainable innovations in edible films and coatings: An overview	66
Upcycling of food waste and food loss – A sustainable approach in the food sector	66
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	66
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	66
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	66
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	66
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	66
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	66
Analysis of complex carbohydrates: a comprehensive structure analysis approach exemplified by edible mushrooms polysaccharides	65
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	65
Unraveling the Health Contributions of Five Key Bioactives in Virgin Olive Oil: A Dose-Based Comparative Review	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
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	65
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	65
Proteins from blue foods to meet the demand in the food sector: Editorial	64
Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review	64
Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems	64
Bioprospecting of thraustochytrids for omega-3 fatty acids: A sustainable approach to reduce dependency on animal sources	64
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	64
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	64
Phase change materials in food: Phase change temperature, environmental friendliness, and systematization	63
Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers	63
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review	63
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]	63
Dietary anthocyanins as natural phytochemicals for regulating hyperuricemia: Proposed intestinal flora, key enzyme activity, and anti-inflammatory pathways	63
Left-censored data and where to find them: Current implications in mycotoxin-related risk assessment, legislative and economic impacts	62
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	61
Microfluidics at the interface of bacteria and fresh produce	61
Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review	61
Oxidative stability in edible insects: Where is the knowledge frontier?	61
Novel foods/feeds and novel frauds: The case of edible insects	60
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes	60
Pulsed Electric Fields (PEF) applications in the inactivation of parasites in food	60
MIP-based extraction techniques for the determination of antibiotic residues in edible meat samples: Design, performance & recent developments	60
Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods	60
Designer lipids -synthesis and application – A review	60
Eating issues in a time of crisis: Re-thinking the new food trends and challenges in Spain	60
Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out	59
The potential of ethyl lauroyl arginate (LAE)-based active packaging: current status, technical challenges, and research gaps	59
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	59
Advancing food safety behavior with AI: Innovations and opportunities in the food manufacturing sector	59
Microbial engineering for Baijiu quality enhancement: Insights and perspectives	59
A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts	59
Future foods refusal. How our behavioral immune system impedes the sustainable food transition	59
Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry	59
Polysaccharide-based colloids as fat replacers in reduced-fat foods	58
Properties, preparation methods, and application of sour starches in the food	58