Critical Reviews in Food Science and Nutrition

Papers
(The H4-Index of Critical Reviews in Food Science and Nutrition is 57. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
The role of short-chain fatty acids in immunity, inflammation and metabolism313
Vitamin D deficiency aggravates COVID-19: systematic review and meta-analysis240
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs140
A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging137
Absorption, metabolism and bioavailability of flavonoids: a review128
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review126
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies124
Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables110
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking103
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities101
Citrus flavonoids and their antioxidant evaluation100
Gut microbiota and aging98
Superoxide dismutase: an updated review on its health benefits and industrial applications95
Microwave applications in the food industry: an overview of recent developments94
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies93
Flavonoids as potential agents in the management of type 2 diabetes through the modulation of α-amylase and α-glucosidase activity: a review91
Potential health benefits of edible insects89
A review on recent advances in plasma-activated water for food safety: current applications and future trends88
Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation85
Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action84
Endocrine disrupting chemicals and breast cancer: a systematic review of epidemiological studies82
Recent advances in the therapeutic application of short-chain fatty acids (SCFAs): An updated review81
Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review81
Advancements in 3D food printing: a comprehensive overview of properties and opportunities79
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis78
Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review78
Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications78
Antibiotic-induced gut dysbiosis and barrier disruption and the potential protective strategies73
Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products73
Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)73
Comprehensive study on applications of artificial neural network in food process modeling72
Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review72
Advances and prospects in the food applications of pectin hydrogels72
Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages72
Recent advances on food-grade oleogels: Fabrication, application and research trends71
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review71
Food additives: From functions to analytical methods69
Research progress on antimicrobial materials for food packaging68
Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: a review67
Synergistic interactions of plant essential oils with antimicrobial agents: a new antimicrobial therapy65
High efficient freeze-drying technology in food industry65
Intestinal dysbiosis in nonalcoholic fatty liver disease (NAFLD): focusing on the gut–liver axis64
Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review63
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients63
Nutritional and health beneficial properties of saffron (Crocus sativusL): a comprehensive review62
Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis61
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases61
Recent developments in Raman spectral analysis of microbial single cells: Techniques and applications61
Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products61
A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective60
Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review60
Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond59
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products59
Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review59
Minerals in edible seaweed: health benefits and food safety issues58
Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance58
Kaempferol: A flavonoid with wider biological activities and its applications58
Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives57
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