Trends in Food Science & Technology

Article	Citations
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges	429
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	376
Safety of foods, food supply chain and environment within the COVID-19 pandemic	371
A review of cellulose and its derivatives in biopolymer-based for food packaging application	312
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	302
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	284
Association between chemistry and taste of tea: A review	260
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	238
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	222
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	216
Evolving trends in SERS-based techniques for food quality and safety: A review	215
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods	214
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	213
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge	197
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	193
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	192
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	191
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	186
Novel technologies for the production of bioactive peptides	184
The next protein transition	179
A review of recent progress on high internal-phase Pickering emulsions in food science	175
The development history and recent updates on soy protein-based meat alternatives	170
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures	170
Thirty years of knowledge on sourdough fermentation: A systematic review	169
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	168

Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	166
Food proteins from animals and plants: Differences in the nutritional and functional properties	164
Chemistry, bioactivities, mode of action and industrial applications of essential oils	163
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels	160
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	160
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	159
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	156
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	154
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review	154
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data	153
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	153
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	151
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	151
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	150
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	146
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	145
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	145
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	144
Dairy and plant proteins as natural food emulsifiers	143
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	140
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	140
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	140
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	139
Applications of cyclodextrins in food science. A review	138
State-of-the-art review of dark tea: From chemistry to health benefits	137
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	137
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	137
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	136
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods	136
Pulsed electric field: A potential alternative towards a sustainable food processing	135
Advanced properties of gluten-free cookies, cakes, and crackers: A review	134
Preparation and biological activities of chitosan oligosaccharides	133
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective	132
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	132
Preparation, deproteinization and comparison of bioactive polysaccharides	132
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	130
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	129
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review	128
Finding flexitarians: Current studies on meat eaters and meat reducers	127
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	126
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	126
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	126
Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils	123
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin	122
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	120
A review of recent trends in the development of the microbial safety of fruits and vegetables	120
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins	119
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	116
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	116
Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review	116

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	115
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	114
4D printing: Recent advances and proposals in the food sector	114
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	114
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	114
Oilseed proteins – Properties and application as a food ingredient	113
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	113
Edible polymers: An insight into its application in food, biomedicine and cosmetics	113
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles	112
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review	112
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential	112
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	110
Supercritical fluid extraction of seed oils – A short review of current trends	110
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review	110
Seaweeds polysaccharides in active food packaging: A review of recent progress	109
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	109
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification	109
Formation and fate of Amadori rearrangement products in Maillard reaction	109
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention	108
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality	108
COVID-19 pandemic changes the food consumption patterns	107
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review	106
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends	106
Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health	106
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19	105
Trends in shrimp processing waste utilization: An industrial prospective	104
Bioactive and intelligent starch-based films: A review	104
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review	104
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications	104
Research progress on liposomes: Application in food, digestion behavior and absorption mechanism	104
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties	103
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties	103
Bring some colour to your package: Freshness indicators based on anthocyanin extracts	102
Potential protective mechanisms of green tea polyphenol EGCG against COVID-19	102
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?	101
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications	101
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables	101
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables	101
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods	101
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review	101
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications	101
Chinese oolong tea: An aromatic beverage produced under multiple stresses	101
Processed food classification: Conceptualisation and challenges	100
Metal oxide nanoparticles for safe active and intelligent food packaging	99
Glycemic index of starchy crops and factors affecting its digestibility: A review	99
Plasmonic biosensors for food control	98
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	98
Current status of xylooligosaccharides: Production, characterization, health benefits and food application	98
Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship	98
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce	98
Food by-products and food wastes: are they safe enough for their valorization?	98
Production of pulse protein ingredients and their application in plant-based milk alternatives	97
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	97
A review of active packaging in bakery products: Applications and future trends	97
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	97
Bio-vanillin: Towards a sustainable industrial production	95
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds	95
Molecularly imprinted polymers for food applications: A review	94
A critical review on interplay between dietary fibers and gut microbiota	93
Effect of food matrix on the content and bioavailability of flavonoids	93
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs	93
Reactions of plant polyphenols in foods: Impact of molecular structure	93
Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries	93
Food flavonols: Nutraceuticals with complex health benefits and functionalities	92
Recent advances on the improvement of quercetin bioavailability	92
Control strategies of pyrazines generation from Maillard reaction	92
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review	92
Food frauds: Global incidents and misleading situations	92
Insights into formation, detection and removal of the beany flavor in soybean protein	91
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	90
Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications	90
Physical and mechanical properties of alginate based composite gels	88
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges	88
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	88
Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review	86
Bioactive peptides derived from marine sources: Biological and functional properties	86
Metal organic framework based fluorescence sensor for detection of antibiotics	86
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process	86
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies	85
Seeing the lights for leafy greens in indoor vertical farming	85

Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review	84
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	84
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	84
Ultrasonication - A green technology extraction technique for spices: A review	84
Application of infrared radiation in the drying of food products	84
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals	84
A review of the antibacterial activity and mechanisms of plant polysaccharides	83
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms	83
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils	83
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	82
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry	82
Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils	82
Recent advances to improve curcumin oral bioavailability	81
Extraction, purification and applications of curcumin from plant materials-A comprehensive review	81
Potato peels as sources of functional compounds for the food industry: A review	81
Cottonseed: A sustainable contributor to global protein requirements	80
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review	80
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation	80
Perspectives on sustainable food packaging:– is bio-based plastics a solution?	79
Developmental trend of immunoassays for monitoring hazards in food samples: A review	79
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage	79
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review	79
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods	79
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	78
Review on factors affecting and control of post-acidification in yoghurt and related products	78
Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential	78
Structure, function and advance application of microwave-treated polysaccharide: A review	78
Foodomics: A new approach in food quality and safety	77
Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review	77
Application of food texture to moderate oral processing behaviors and energy intake	77
Rosmarinic acid - From bench to valuable applications in food industry	77
Self-assembled proteins for food applications: A review	77
Recent trends in the application of essential oils: The next generation of food preservation and food packaging	76
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases	76
Ensuring the quality of meat in cold chain logistics: A comprehensive review	75
Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world	75
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging	75
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	75
Extraction/synthesis and biological activities of selenopolysaccharide	74
Sensory development for heavy metal detection: A review on translation from conventional analysis to field-portable sensor	74
Potential processing technologies for developing sorghum-based food products: An update and comprehensive review	74
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	74
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications	73
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review	73
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	73
Transport phenomena and their effect on microstructure of frozen fruits and vegetables	73
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	73
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	73
The use of propolis as a functional food ingredient: A review	73
Bioplastics for food packaging	73
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic	73
Jackfruit starch: Composition, structure, functional properties, modifications and applications	72
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	72
Ferreting out the secrets of industrial hemp protein as emerging functional food ingredients	72
Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review	72
Anti-diabetic effects of natural antioxidants from fruits	72
Designing delivery systems for functional ingredients by protein/polysaccharide interactions	71
Mass spectrometry-based lipidomics as a powerful platform in foodomics research	71
Application of cold plasma technology in the food industry and its combination with other emerging technologies	71
Applications of chitosan-based carrier as an encapsulating agent in food industry	71
Biotechnology advances in β-carotene production by microorganisms	71
Industrial production of spirulina as a protein source for bioactive peptide generation	71
Food processing needs, advantages and misconceptions	70
Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams	70
The NOVA classification system: A critical perspective in food science	70
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies	70
Emerging non-thermal technologies for decontamination of Salmonella in food	70
Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications	70
Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction	70
Liposomes vs. chitosomes: Encapsulating food bioactives	69
Characteristics of starch-based Pickering emulsions from the interface perspective	69
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods	69
High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect	68
Structural features and anti-inflammatory properties of pectic polysaccharides: A review	68
Lysozyme and its modified forms: A critical appraisal of selected properties and potential	68
Extraction methods and activities of natural glucans	68
Deciphering diet-gut microbiota-host interplay: Investigations of pectin	68
Cold plasma treatment of dairy proteins in relation to functionality enhancement	68
Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend	68
Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes	68
Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses	68
The potential and challenge of microalgae as promising future food sources	68
Green strategies for active food packagings: A systematic review on active properties of graphene-based nanomaterials and biodegradable polymers	68
A review of robotics and autonomous systems in the food industry: From the supply chains perspective	67
Electronic nose for volatile organic compounds analysis in rice aging	67
Bridging the gap between the science of cultured meat and public perceptions	67
Effects of prebiotic dietary fibers and probiotics on human health: With special focus on recent advancement in their encapsulated formulations	67
Foodborne bacterial stress responses to exogenous reactive oxygen species (ROS) induced by cold plasma treatments	67
Nutrition, phytochemical profile, bioactivities and applications in food industry of pitaya (Hylocereus spp.) peels: A comprehensive review	67
Digestibility, bioaccessibility and bioactivity of compounds from algae	67
A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties	66
Design future foods using plant protein blends for best nutritional and technological functionality	66
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	66
Probiotic microorganisms from non-dairy traditional fermented foods	66
Cell-based meat: Current ambiguities with nomenclature	66