Trends in Food Science & Technology

Article	Citations
An integrated approach can improve China's food additives security	439
Editorial Board	381
Editorial Board and Contents	340
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	316
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	290
Protein corona of food nanoparticles: Implications for biological responses and future research directions	246
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	243
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	241
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	235
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	220
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	212
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	208
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	204
Critical review of cultivated meat from a Nordic perspective	191
Processed food classification: Conceptualisation and challenges	190
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	190
Towards effective labelling of foods. An international perspective on safety and nutrition	177
Functional substances and therapeutic potential of kumquat essential oil	174
Bacteriophages as additives in edible films and coatings	168
Rhodoxanthin: The new hit of the natural carotenoids market?	167
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	163
Glycemic index of starchy crops and factors affecting its digestibility: A review	163
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	162
Recent advances in crispness retention of microwaveable frozen pre-fried foods	162
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	157

Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	157
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	157
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	156
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	155
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	154
The application of virtual reality in food consumer behavior research: A systematic review	153
Protein-based grafting modification in the food industry: Technology, applications and prospects	151
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	150
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	147
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	147
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	147
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	147
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	146
Bioactive and intelligent starch-based films: A review	145
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	144
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	144
Reprint of: Precision nutrition: A review of current approaches and future endeavors	143
Smartphones as tools for equitable food quality assessment	142
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	142
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components	142
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients	141
Electrospun antimicrobial materials: Advanced packaging materials for food applications	141
Progress in the application of spray-type antibacterial coatings for disinfection	140
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	140
Emerging applications of cold plasma technology in cereal grains and products	139
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	139
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	138
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	138
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	138
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	137
The role of emergent processing technologies in tailoring plant protein functionality: New insights	137
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	137
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	136
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	136
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	134
Antioxidant dietary fibre: A structure-function journey	133
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	129
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile	129
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	128
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	128
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	128
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	124
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	124
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
Editorial Board	121
Editorial Board	120
Editorial Board and Contents	120
Editorial Board and Contents	119
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	118

Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	118
Causal inference in food safety: Methods, applications, and future prospects	118
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	117
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	117
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	117
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	115
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	115
Cellular fluorescence imaging technology for food risk and function evaluation	114
A critical review of intrinsic and extrinsic antimicrobial properties of insects	114
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	113
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	113
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	112
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	111
Paper-based microfluidics for food safety and quality analysis	110
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	110
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	110
Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients	110
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	109
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	109
Evaluating progress of chestnut quality: A review of recent developments	109
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	109
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients	109
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	108
Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses	108
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	107
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	106
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	104
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	104
Edible flowers as a health promoter: An evidence-based review	103
Current status of solar-assisted greenhouse drying systems for drying industry (food materials and agricultural crops)	102
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	102
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	101
On-site detection of food and waterborne bacteria – Current technologies, challenges, and future directions	100
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	99
Potential of pomegranate peel extract as a natural additive in foods	97
Tea phenolics as prebiotics	97
Different strategies to reinforce the milk protein-based packaging composites	97
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods	96
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	96
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	96
Editorial Board and Contents	95
Editorial Board and Contents	95
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	95
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	94
Mastering the methods of modifying fish protein: Expanding its application in the food industry	94
The role of food science and technology in the future partnership sustainable food systems	93
Food modelling strategies and approaches for knowledge transfer	93
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	93
Application of hydrogen-assisted freezing technology: Promises and challenges	93
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	92
Digestibility, bioaccessibility and bioactivity of compounds from algae	92
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	92
Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature	91
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	91
Analytical methods for cinnamon authentication	91
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	91
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	90
Gelation mechanism of alkali induced heat-set konjac glucomannan gel	89
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	89
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	89
Designing healthier bread through the lens of the gut microbiota	89
Formation and fate of Amadori rearrangement products in Maillard reaction	89
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	88
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	88
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	87
Fraud in the food system: Critiquing the ‘bad apple’ perspective	86
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	86
Editorial Board	86
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	86
Anthocyanin: Potential tool for diabetes management and different delivery aspects	86
New light on Grifola frondosa polysaccharides as biological response modifiers	85
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	84
The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts	83
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	83
Improved nutritional quality in fruit tree species through traditional and biotechnological approaches	83
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	83
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	83
Eco-friendly drinking straws: Navigating challenges and innovations	83
Characteristics and properties of fibres suitable for a low FODMAP diet- an overview	82
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	82

Climate-smart Halophyte: The role of Atriplex in future food security	82
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	82
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	81
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	81
Advancements in Layered Double Hydroxide-Based Materials for Food Safety Detection	81
Exploration of heritage food concept	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
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	80
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	80
Innovative application of laccase enzyme in food packaging	80
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	80
Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review	80
Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi	80
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	80
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	80
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	79
Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review	79
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	79
Recent advances in understanding dietary polyphenols protecting against hypertension	79
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	79
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	79
Strategies for upcycling food waste in the food production and supply chain	78
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	78
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica	78
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	78
Antiviral edible coatings and films: A strategy to ensure food safety	77
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	77
The effect of non-Saccharomyces yeasts on biogenic amines in wine	77
Exploring the frontier of bioactive oleogels in recent research	77
Food proteins from animals and plants: Differences in the nutritional and functional properties	76
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	76
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	76
Sustainable food systems science based on physics’ principles	75
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	75
Application of cold plasma technology in the food industry and its combination with other emerging technologies	75
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	74
The dawn of intelligent technologies in tea industry	74
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	74
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review	74
Editorial Board and Contents	74
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	74
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	73
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	73
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	73
Physical fields assisted frying technologies for reducing oil content of fried food	73
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	73
NX toxins: New threat posed by Fusarium graminearum species complex	72
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	72
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	72
Raman spectroscopy for virus detection and the implementation of unorthodox food safety	71
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	71
Beyond natural aromas: The bioactive and technological potential of monoterpenes	70
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	70
Upcycling of food waste and food loss – A sustainable approach in the food sector	70
Sustainable innovations in edible films and coatings: An overview	70
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	70
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	70
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	70
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	70
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies	70
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	70
Advances and application of efficient physical fields in extrusion based 3D food printing technology	69
Bioprospecting of thraustochytrids for omega-3 fatty acids: A sustainable approach to reduce dependency on animal sources	69
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	69
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	69
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	68
Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review	68
Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables	68
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications	67
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	67
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	67
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	67
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	67
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	67
Eating issues in a time of crisis: Re-thinking the new food trends and challenges in Spain	66
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	66
Rapid evaporative ionisation mass spectrometry for food authenticity and beyond – A review of applications over the first decade (2014–2023).	66
Metabolomics as a tool to evaluate nut quality and safety	66
Oral processing of bread: Implications of designing healthier bread products	66
Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review	66
Proteins from blue foods to meet the demand in the food sector: Editorial	66
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor	66
Microfluidics at the interface of bacteria and fresh produce	66
Dietary prospects of coconut oil for the prevention and treatment of Alzheimer's disease (AD): A review of recent evidences	65
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation	65
Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems	65
Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review	65
Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits	65
A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts	65
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production	64
Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out	64
Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials	64
Rethinking single-use plastics: Innovations, polices, consumer awareness and market shaping biodegradable solutions in the packaging industry	63
Food processing: Legacy, significance and challenges	63
Fatty acids role on obesity induced hypothalamus inflammation: From problem to solution – A review	63