Trends in Food Science & Technology

(The TQCC of Trends in Food Science & Technology is 45. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives437
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges354
Safety of foods, food supply chain and environment within the COVID-19 pandemic353
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review303
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review274
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era255
Edible films/coating with tailored properties for active packaging of meat, fish and derived products248
Plant proteins as high-quality nutritional source for human diet247
A review of cellulose and its derivatives in biopolymer-based for food packaging application241
Casein and pectin: Structures, interactions, and applications209
Association between chemistry and taste of tea: A review201
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety191
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods182
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review182
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions179
Physicochemical characteristics, applications and research trends of edible Pickering emulsions177
Evolving trends in SERS-based techniques for food quality and safety: A review175
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge172
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products166
Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality165
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches164
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications164
Recent advances in subcritical water and supercritical carbon dioxide extraction of bioactive compounds from plant materials163
Scaling up difficulties and commercial aspects of edible films for food packaging: A review163
Food-grade Pickering emulsions for encapsulation and delivery of bioactives163
Composition and functionality of bee pollen: A review160
Advances on the antioxidant peptides from edible plant sources159
The next protein transition157
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects155
Principles and recent advances in electronic nose for quality inspection of agricultural and food products154
Recent advances on toxicity and determination methods of mycotoxins in foodstuffs152
Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications152
A review of recent progress on high internal-phase Pickering emulsions in food science150
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry147
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures143
Novel technologies for the production of bioactive peptides142
Chemistry, bioactivities, mode of action and industrial applications of essential oils141
Advances in umami taste and aroma of edible mushrooms139
The development history and recent updates on soy protein-based meat alternatives139
Ozone as a novel emerging technology for the dissipation of pesticide residues in foods–a review138
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data135
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.135
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods134
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review134
Challenges and possibilities for bio-manufacturing cultured meat133
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels133
Volatile compounds, affecting factors and evaluation methods for rice aroma: A review131
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications128
Current in vitro digestion systems for understanding food digestion in human upper gastrointestinal tract128
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances128
The functional modification of legume proteins by ultrasonication: A review127
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry126
A systematic review of drivers influencing consumer willingness to pay for organic food125
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils124
Bio-sourced polymers as alternatives to conventional food packaging materials: A review123
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review123
Basic principles in starch multi-scale structuration to mitigate digestibility: A review121
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review121
Preparation and biological activities of chitosan oligosaccharides120
Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review119
Dairy and plant proteins as natural food emulsifiers119
Thirty years of knowledge on sourdough fermentation: A systematic review119
Applications of cyclodextrins in food science. A review119
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review117
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry117
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods117
State-of-the-art review of dark tea: From chemistry to health benefits117
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review117
Preparation, deproteinization and comparison of bioactive polysaccharides115
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications115
Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?114
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods114
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products114
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies114
Food proteins from animals and plants: Differences in the nutritional and functional properties113
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective113
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review113
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods112
Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils112
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions110
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review110
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties110
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review110
Channelling eggshell waste to valuable and utilizable products: A comprehensive review109
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices109
Advanced properties of gluten-free cookies, cakes, and crackers: A review108
A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens108
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants108
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews107
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends106
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review106
Pulsed electric field: A potential alternative towards a sustainable food processing106
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example105
Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms105
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future105
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes104
Recent updates on bioaccessibility of phytonutrients104
Latest developments in polyphenol recovery and purification from plant by-products: A review103
Finding flexitarians: Current studies on meat eaters and meat reducers103
Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health103
Edible polymers: An insight into its application in food, biomedicine and cosmetics103
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements102
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges102
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials101
A review of recent trends in the development of the microbial safety of fruits and vegetables100
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin99
Effects of plasma chemistry on the interfacial performance of protein and polysaccharide in emulsion99
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system99
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis99
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles99
Oilseed proteins – Properties and application as a food ingredient97
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives97
COVID-19 pandemic changes the food consumption patterns97
Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism96
4D printing: Recent advances and proposals in the food sector96
Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health96
Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential95
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review95
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention95
Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review95
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential94
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins94
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-1994
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification94
The potentials and challenges of using microalgae as an ingredient to produce meat analogues93
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions92
Recent advances in food colloidal delivery systems for essential oils and their main components92
Seaweeds polysaccharides in active food packaging: A review of recent progress92
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties91
Formation, structure and properties of the starch-polyphenol inclusion complex: A review91
Potential protective mechanisms of green tea polyphenol EGCG against COVID-1990
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review90
Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review89
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality89
Research progress on liposomes: Application in food, digestion behavior and absorption mechanism89
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications89
An overview of intelligent freshness indicator packaging for food quality and safety monitoring89
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review89
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits89
Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations89
Trends in shrimp processing waste utilization: An industrial prospective89
Formation and fate of Amadori rearrangement products in Maillard reaction88
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection86
Impact of food additives on the composition and function of gut microbiota: A review86
Microwave-induced thermal sterilization- A review on history, technical progress, advantages and challenges as compared to the conventional methods86
Processed food classification: Conceptualisation and challenges85
Polysaccharides from Marine Enteromorpha: Structure and function85
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review84
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods84
Extruded snacks from industrial by-products: A review83
Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review83
Chinese oolong tea: An aromatic beverage produced under multiple stresses83
Determining common contributory factors in food safety incidents – A review of global outbreaks and recalls 2008–201883
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview82
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends82
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics82
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce82
Supercritical fluid extraction of seed oils – A short review of current trends82
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?82
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review82
Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality82
Ultrasound-involved emerging strategies for controlling foodborne microbial biofilms81
Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide81
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables81
Current status of xylooligosaccharides: Production, characterization, health benefits and food application81
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review80
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications80
Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries80
Bring some colour to your package: Freshness indicators based on anthocyanin extracts79
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review79
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments79
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions79
Molecularly imprinted polymers for food applications: A review79
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies79
A review of active packaging in bakery products: Applications and future trends79
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review79
Effect of food matrix on the content and bioavailability of flavonoids79
Effects of novel physical processing techniques on the multi-structures of starch78
Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties78
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications77
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges77
Glycemic index of starchy crops and factors affecting its digestibility: A review77
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process77
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors77
Safety considerations on food protein-derived bioactive peptides76
Bioactive and intelligent starch-based films: A review76
Bio-vanillin: Towards a sustainable industrial production76
Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship76
Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications76
Postharvest precooling of fruit and vegetables: A review75
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry75
Food flavonols: Nutraceuticals with complex health benefits and functionalities75
Plasmonic biosensors for food control75
Production of pulse protein ingredients and their application in plant-based milk alternatives74
Dietary fiber-based colon-targeted delivery systems for polyphenols74
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds74
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties74
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals74
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables74
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review74
Metal oxide nanoparticles for safe active and intelligent food packaging74
Reactions of plant polyphenols in foods: Impact of molecular structure73
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils73
Control strategies of pyrazines generation from Maillard reaction72
Recent developments in frying technologies applied to fresh foods72
Potato peels as sources of functional compounds for the food industry: A review71
Feasibility of cold plasma for the control of biofilms in food industry71
Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments71
Food by-products and food wastes: are they safe enough for their valorization?71
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review70
Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils70
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions70
Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review70
Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products70
Rosmarinic acid - From bench to valuable applications in food industry70
The effects of carbohydrate structure on the composition and functionality of the human gut microbiota70
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic70
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review69
Ultrasonication - A green technology extraction technique for spices: A review69
The impact of chitosan on seafood quality and human health: A review69
Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?69
Physical and mechanical properties of alginate based composite gels69
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging69
Recent advances to improve curcumin oral bioavailability69
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods69
Cereal-derived arabinoxylans: Structural features and structure–activity correlations68
Essential oil nanoemulsions: Properties, development, and application in meat and meat products68
Self-assembled proteins for food applications: A review68
Modification of food macromolecules using dynamic high pressure microfluidization: A review68
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms67
Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review67
Extraction/synthesis and biological activities of selenopolysaccharide67
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy67
Food frauds: Global incidents and misleading situations67
Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries67
Seeing the lights for leafy greens in indoor vertical farming66
Perspectives on sustainable food packaging:– is bio-based plastics a solution?65
Application of food texture to moderate oral processing behaviors and energy intake65
Prospects and challenges for cell-cultured fat as a novel food ingredient65
Developmental trend of immunoassays for monitoring hazards in food samples: A review65
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs65
Foodomics: A new approach in food quality and safety65
Insights into formation, detection and removal of the beany flavor in soybean protein65
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies64
Recent advances in imaging techniques for bruise detection in fruits and vegetables64
Jackfruit starch: Composition, structure, functional properties, modifications and applications64
Mass spectrometry-based lipidomics as a powerful platform in foodomics research64
Metal organic framework based fluorescence sensor for detection of antibiotics64
Review on factors affecting and control of post-acidification in yoghurt and related products64
Applications of chitosan-based carrier as an encapsulating agent in food industry64