Critical Reviews in Food Science and Nutrition

Article	Citations
The role of short-chain fatty acids in immunity, inflammation and metabolism	313
Vitamin D deficiency aggravates COVID-19: systematic review and meta-analysis	240
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs	140
A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging	137
Absorption, metabolism and bioavailability of flavonoids: a review	128
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review	126
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies	124
Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables	110
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking	103
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities	101
Citrus flavonoids and their antioxidant evaluation	100
Gut microbiota and aging	98
Superoxide dismutase: an updated review on its health benefits and industrial applications	95
Microwave applications in the food industry: an overview of recent developments	94
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	93
Flavonoids as potential agents in the management of type 2 diabetes through the modulation of α-amylase and α-glucosidase activity: a review	91
Potential health benefits of edible insects	89
A review on recent advances in plasma-activated water for food safety: current applications and future trends	88
Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation	85
Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action	84
Endocrine disrupting chemicals and breast cancer: a systematic review of epidemiological studies	82
Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review	81
Recent advances in the therapeutic application of short-chain fatty acids (SCFAs): An updated review	81
Advancements in 3D food printing: a comprehensive overview of properties and opportunities	79
Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications	78

Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	78
Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review	78
Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)	73
Antibiotic-induced gut dysbiosis and barrier disruption and the potential protective strategies	73
Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products	73
Advances and prospects in the food applications of pectin hydrogels	72
Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages	72
Comprehensive study on applications of artificial neural network in food process modeling	72
Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review	72
Recent advances on food-grade oleogels: Fabrication, application and research trends	71
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review	71
Food additives: From functions to analytical methods	69
Research progress on antimicrobial materials for food packaging	68
Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: a review	67
High efficient freeze-drying technology in food industry	65
Synergistic interactions of plant essential oils with antimicrobial agents: a new antimicrobial therapy	65
Intestinal dysbiosis in nonalcoholic fatty liver disease (NAFLD): focusing on the gut–liver axis	64
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients	63
Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review	63
Nutritional and health beneficial properties of saffron (Crocus sativusL): a comprehensive review	62
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases	61
Recent developments in Raman spectral analysis of microbial single cells: Techniques and applications	61
Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products	61
Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis	61
Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review	60
A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective	60
Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review	59
Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond	59
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products	59
Kaempferol: A flavonoid with wider biological activities and its applications	58
Minerals in edible seaweed: health benefits and food safety issues	58
Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance	58
Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives	57
The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations	56
Short-chain fatty acids-producing probiotics: A novel source of psychobiotics	56
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives	56
Postbiotics as the new frontier in food and pharmaceutical research	56
Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties	55
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes	54
Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications – a review	54
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges	54
Application of cyclodextrin in food industry	54
Africa and the Nexus of poverty, malnutrition and diseases	54
RETRACTED ARTICLE: Solutions for the sustainability of the food production and consumption system	54
Recent advances on 2′-fucosyllactose: physiological properties, applications, and production approaches	54
Microbial detoxification of mycotoxins in food and feed	54
Electrospun nanofibers food packaging: trends and applications in food systems	53
Bioactive compounds, health benefits and functional food products of sea buckthorn: a review	53
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products	52
Modification and improvement of biodegradable packaging films by cold plasma; a critical review	52

Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review	52
A systematic review of synthetic tyrosinase inhibitors and their structure-activity relationship	52
Application of blockchain technology in food safety control：current trends and future prospects	52
Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry	51
Essential oils as natural antimicrobials applied in meat and meat products—a review	51
New insight into melanin for food packaging and biotechnology applications	51
Applications of machine learning techniques for enhancing nondestructive food quality and safety detection	51
A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety	50
Patulin and Trichothecene: characteristics, occurrence, toxic effects and detection capabilities via clinical, analytical and nanostructured electrochemical sensing/biosensing assays in foodstuffs	50
Current advances in the anti-inflammatory effects and mechanisms of natural polysaccharides	50
MIND diet and cognitive performance in older adults: a systematic review	50
Dietary astaxanthin: an excellent carotenoid with multiple health benefits	50
Sorghum in foods: Functionality and potential in innovative products	49
A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa	49
The fourth industrial revolution in the food industry—part II: Emerging food trends	48
Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels	48
Current developments on the application of microbial carotenoids as an alternative to synthetic pigments	48
Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties	48
Social and cultural influences on food choices: A review	48
The fate of flavonoids after oral administration: a comprehensive overview of its bioavailability	47
Advanced glycation end products in food and their effects on intestinal tract	47
Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms	47
Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 diabetes	47
How does tea (Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review	47
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review	47
Progress in 4D/5D/6D printing of foods: applications and R&D opportunities	47
Quercetin: an effective polyphenol in alleviating diabetes and diabetic complications	46
Novel evaluation technology for the demand characteristics of 3D food printing materials: a review	46
Recent perspective on cow’s milk allergy and dairy nutrition	46
Advances in the application of chitosan as a sustainable bioactive material in food preservation	46
Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis	45
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications	45
Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review	45
3D food printing: Applications of plant-based materials in extrusion-based food printing	45
Could ketogenic diet “starve” cancer? Emerging evidence	44
Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition	44
A review on chemical and physical modifications of phytosterols and their influence on bioavailability and safety	44
Wheat bran, as the resource of dietary fiber: a review	44
Edible films and coatings for shelf life extension of mango: a review	44
Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production	43
High animal protein diet and gut microbiota in human health	43
Recent advances in food products fortification with anthocyanins	43
Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021)	42
D-allulose, a versatile rare sugar: recent biotechnological advances and challenges	42
Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation	42
Gels as fat replacers in bakery products: a review	42
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	42
Precision release systems of food bioactive compounds based on metal-organic frameworks: synthesis, mechanisms and recent applications	42
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review	42
Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues	41
Recent advances in industrial applications of seaweeds	41
Plant-based diets and risk of disease mortality: a systematic review and meta-analysis of cohort studies	41
Iron supplementation and iron-fortified foods: a review	41
In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates	41
Exploring the role of polyphenols in rheumatoid arthritis	41
Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides)	40
Contribution of foods prepared away from home to intakes of energy and nutrients of public health concern in adults: a systematic review	40
Recent progress of nondestructive techniques for fruits damage inspection: a review	40
Health benefits of edible mushroom polysaccharides and associated gut microbiota regulation	40
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features	40
Food irradiation: a promising technology to produce hypoallergenic food with high quality	40
Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria	40
Overview of strategies for developing high thermostability industrial enzymes: Discovery, mechanism, modification and challenges	40
Exploration of walnut components and their association with health effects	40
Iturin: cyclic lipopeptide with multifunction biological potential	39
Protection and controlled release of vitamin C by different micro/nanocarriers	39
Galacto-oligosaccharides as infant prebiotics: production, application, bioactive activities and future perspectives	39
Application of essential oils as natural biopesticides; recent advances	39
The biological activities of postbiotics in gastrointestinal disorders	39
Molecular forces governing protein-protein interaction: Structure-function relationship of complexes protein in the food industry	39
Ellagic acid and intestinal microflora metabolite urolithin A: A review on its sources, metabolic distribution, health benefits, and biotransformation	39
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives	39
Natural products targeting into cancer hallmarks: An update on caffeine, theobromine, and (+)-catechin	39
Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists	38
Role of prebiotics in enhancing the function of next-generation probiotics in gut microbiota	38
Isoflavones derived from plant raw materials: bioavailability, anti-cancer, anti-aging potentials, and microbiome modulation	38
Neither soyfoods nor isoflavones warrant classification as endocrine disruptors: a technical review of the observational and clinical data	38
Advances in infrared spectroscopy combined with artificial neural network for the authentication and traceability of food	38
Recent development in Se-enriched yeast, lactic acid bacteria and bifidobacteria	38
Plant extracts in prevention of obesity	38

Akkermansia muciniphila : from its critical role in human health to strategies for promoting its abundance in human gut microbiome	38
Anti-diabetic effects of bioactive peptides: recent advances and clinical implications	37
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research	37
An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization process	37
Halophytes as source of bioactive phenolic compounds and their potential applications	37
An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications	37
Mycotoxins in food and feed: toxicity, preventive challenges, and advanced detection techniques for associated diseases	37
Flavonoids as potential anti-platelet aggregation agents: from biochemistry to health promoting abilities	37
The role of alcohol consumption in pathogenesis of gout	36
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review	36
Citrus processing by-products: an overlooked repository of bioactive compounds	36
Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues	36
Tea polyphenols (TP): a promising natural additive for the manufacture of multifunctional active food packaging films	36
Current insights into epigenetics, noncoding RNA interactome and clinical pharmacokinetics of dietary polyphenols in cancer chemoprevention	36
Systematic evidence on migrating and extractable food contact chemicals: Most chemicals detected in food contact materials are not listed for use	36
Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits	35
Challenges and opportunities of the fourth revolution: a brief insight into the future of food	35
Recent advances in alleviating food allergenicity through fermentation	35
Chemico-biological aspects of (−)- epigallocatechin- 3 -gallate (EGCG) to improve its stability, bioavailability and membrane permeability	35
High prevalence of vitamin D deficiency in Asia: A systematic review and meta-analysis	35
Cereal beta-glucans: an underutilized health endorsing food ingredient	35
Phytochemistry of ginsenosides: Recent advancements and emerging roles	35
The place of neglected and underutilized legumes in human nutrition and protein security in Nigeria	35
Natural antioxidants in diabetes treatment and management: prospects of astaxanthin	35
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	35
Mechanisms of umami taste perception: From molecular level to brain imaging	35
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	35
Freezing-induced denaturation of myofibrillar proteins in frozen meat	34
Alternative proteins for meat and dairy replacers: Food safety and future trends	34
Whole grain cereals: the potential roles of functional components in human health	34
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	34
Impact of high-pressure treatment on casein micelles, whey proteins, fat globules and enzymes activity in dairy products: a review	34
Extrusion cooking of protein-based products: potentials and challenges	34
The impact of essential oils on antibiotic use in animal production regarding antimicrobial resistance – a review	34
Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends	34
A comprehensive review of calcium and ferrous ions chelating peptides: Preparation, structure and transport pathways	34
Variation in milk fat globule size and composition: A source of bioactives for human health	34
Underutilized green leafy vegetables: frontier in fortified food development and nutrition	34
Sustainable food drying technologies based on renewable energy sources	33
New insights in improving sustainability in meat production: opportunities and challenges	33
Carotenoids supplementation and inflammation: a systematic review and meta-analysis of randomized clinical trials	33
Polyphenols and neurodegenerative diseases: focus on neuronal regeneration	33
An overview of nanoemulsion characterization via atomic force microscopy	33
Functionality of bovine milk proteins and other factors in foaming properties of milk: a review	32
Practical considerations will ensure the continued success of pre-harvest biocontrol using non-aflatoxigenic Aspergillus flavus strains	32
Minor tropical fruits as a potential source of bioactive and functional foods	32
Food and human safety: the impact of microplastics	32
Latest developments in food-grade delivery systems for probiotics: A systematic review	32
Association of soft drink and 100% fruit juice consumption with all-cause mortality, cardiovascular diseases mortality, and cancer mortality: A systematic review and dose-response meta-analysis of pro	32
Current extraction, purification, and identification techniques of tea polyphenols: An updated review	32
A review of nondairy kefir products: their characteristics and potential human health benefits	32
The toxicity mechanisms of DON to humans and animals and potential biological treatment strategies	32
The impact of the micronutrient iodine in health and diseases	32
Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review	32
Guidelines on reporting treatment conditions for emerging technologies in food processing	32
Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review	32
Short-chain fatty acid: An updated review on signaling, metabolism, and therapeutic effects	31
Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects	31
Current knowledge of anthocyanin metabolism in the digestive tract: absorption, distribution, degradation, and interconversion	31
Process and applications of alginate oligosaccharides with emphasis on health beneficial perspectives	31
Starch granule size: Does it matter?	31
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables	31
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing	31
Toward improvements for enhancement the productivity and color value of Monascus pigments: a critical review with recent updates	30
Innovation in precision fermentation for food ingredients	30
Hesperetin’s health potential: moving from preclinical to clinical evidence and bioavailability issues, to upcoming strategies to overcome current limitations	30
Can pseudocereals modulate microbiota by functioning as probiotics or prebiotics?	30
Effects and mechanisms of tea on obesity	30
Plant-derived proteins as a sustainable source of bioactive peptides: recent research updates on emerging production methods, bioactivities, and potential application	30
Recent development in biological activities and safety concerns of perillaldehyde from perilla plants: A review	30
The regulative effect and repercussion of probiotics and prebiotics on osteoporosis: involvement of brain-gut-bone axis	30
Zinc nutrition and dietary zinc supplements	30
Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles	30
Omega-3 supplementation and diabetes: A systematic review and meta-analysis	29
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends	29
Eco-friendly management of postharvest fungal decays in kiwifruit	29
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications	29
A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers	29
Surmounting the off-flavor challenge in plant-based foods	29
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	29
Anti-obesity properties and mechanism of action of flavonoids: A review	29
Emerging approaches to determine maturity of citrus fruit	29
Functional foods and bioactive ingredients harnessed from the ocean: current status and future perspectives	29
Health-promoting properties of Saccharomyces cerevisiae var. boulardii as a probiotic; characteristics, isolation, and applications in dairy products	29
Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties	28
An overview of recent advances and applications of FT-IR spectroscopy for quality, authenticity, and adulteration detection in edible oils	28
Nutritional guidelines for the management of insulin resistance	28
Current trends in polymerase chain reaction based detection of three major human pathogenic vibrios	28
Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources	28
Review of technology and materials for the development of cultured meat	28
Prevalence and approaches to manage iron deficiency anemia (IDA)	28
Dietary sources, health benefits, and risks of caffeine	28
Dietary phytochemicals as modulators of human pregnane X receptor	28
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application	28
Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food	27