Critical Reviews in Food Science and Nutrition

Article	Citations
Anthocyanin food colorant and its application in pH-responsive color change indicator films	253
Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future	223
Vitamin D deficiency aggravates COVID-19: systematic review and meta-analysis	222
The role of short-chain fatty acids in immunity, inflammation and metabolism	220
Recent advances in the application of metabolomics for food safety control and food quality analyses	186
A review of drying methods for improving the quality of dried herbs	139
Microalgae proteins: production, separation, isolation, quantification, and application in food and feed	137
Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications	135
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs	126
A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods	120
A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging	115
A review on techniques utilized for design of controlled release food active packaging	115
Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications	103
A review on recent advances and applications of fish collagen	98
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review	94
Obesity as a risk factor for COVID-19: an overview	92
Polysaccharides: bowel health and gut microbiota	88
Absorption, metabolism and bioavailability of flavonoids: a review	88
3D Printing of cultured meat products	87
The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies	87
Potential implications of polyphenols on aging considering oxidative stress, inflammation, autophagy, and gut microbiota	85
Starch modification through environmentally friendly alternatives: a review	83
Biopolymer-based nanocomposite films and coatings: recent advances in shelf-life improvement of fruits and vegetables	82
Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials	80
Nutrition and immune system: from the Mediterranean diet to dietary supplementary through the microbiota	80

Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities	79
DNA functionalized metal and metal oxide nanoparticles: principles and recent advances in food safety detection	77
Encapsulation of bioactive compounds by “extrusion” technologies: a review	74
Superoxide dismutase: an updated review on its health benefits and industrial applications	74
Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment	74
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking	73
Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications	72
Microwave applications in the food industry: an overview of recent developments	71
Canola/rapeseed protein – nutritional value, functionality and food application: a review	70
Potential health benefits of edible insects	70
Fortification of edible films with bioactive agents: a review of their formation, properties, and application in food preservation	69
Preservation of aquatic food using edible films and coatings containing essential oils: a review	69
Exploring the potentials of underutilized grain amaranth (Amaranthus spp.) along the value chain for food and nutrition security: A review	68
Carbon dots based ratiometric fluorescent sensing platform for food safety	68
A review on recent advances in plasma-activated water for food safety: current applications and future trends	67
Citrus flavonoids and their antioxidant evaluation	67
Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications	67
More than sugar in the milk: human milk oligosaccharides as essential bioactive molecules in breast milk and current insight in beneficial effects	66
The anticancer potential of the dietary polyphenol rutin: Current status, challenges, and perspectives	66
Flavonoids as potential agents in the management of type 2 diabetes through the modulation of α-amylase and α-glucosidase activity: a review	66
Synthesis, characterization, and biological activity of selenium nanoparticles conjugated with polysaccharides	65
High-fat or high-sugar diets as trigger inflammation in the microbiota-gut-brain axis	64
Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review	64
Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical	64
Roles of intestinal bacteroides in human health and diseases	64
DNA barcode markers applied to seafood authentication: an updated review	63
Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish	63
Endocrine disrupting chemicals and breast cancer: a systematic review of epidemiological studies	62
Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review	62
Detection of adulteration in food based on nondestructive analysis techniques: a review	61
Freshness monitoring technology of fish products in intelligent packaging	61
Smart traceability for food safety	61
Recent advances in extracting phenolic compounds from food and their use in disease prevention and as cosmetics	60
Probiotics, prebiotics, and synbiotics for the improvement of metabolic profiles in patients with chronic kidney disease: A systematic review and meta-analysis of randomized controlled trials	59
Recent advances in understanding the control of disinfectant-resistant biofilms by hurdle technology in the food industry	59
Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures	58
Advancements in 3D food printing: a comprehensive overview of properties and opportunities	58
Effects and mechanisms of edible and medicinal plants on obesity: an updated review	58
Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review	58
Recent advances in the therapeutic application of short-chain fatty acids (SCFAs): An updated review	57
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review	57
Advances and prospects in the food applications of pectin hydrogels	57
Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review	57
Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action	57
Gut microbiota and aging	57
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases	56
Comprehensive study on applications of artificial neural network in food process modeling	54
Could fruits be a reliable source of food colorants? Pros and cons of these natural additives	54
Recent developments in Raman spectral analysis of microbial single cells: Techniques and applications	54
Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals	54

The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	53
Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)	53
Food additives: From functions to analytical methods	53
Recent advances on food-grade oleogels: Fabrication, application and research trends	52
Smart agriculture for food quality: facing climate change in the 21st century	52
Structural and functional modification of food proteins by high power ultrasound and its application in meat processing	52
Dietary nutrients shape gut microbes and intestinal mucosa via epigenetic modifications	52
Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance	52
Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review	51
Dietary habits, lipoprotein metabolism and cardiovascular disease: From individual foods to dietary patterns	51
Inhibition of fruit softening by cold plasma treatments: affecting factors and applications	51
Mango (Mangifera indicaL.): a magnificent plant with cancer preventive and anticancer therapeutic potential	51
Sweet tea (Lithocarpus polystachyus rehd.) as a new natural source of bioactive dihydrochalcones with multiple health benefits	51
Antibiotic-induced gut dysbiosis and barrier disruption and the potential protective strategies	50
Research progress on antimicrobial materials for food packaging	50
RETRACTED ARTICLE: Solutions for the sustainability of the food production and consumption system	49
Recent advances on 2′-fucosyllactose: physiological properties, applications, and production approaches	49
Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products	49
Recent advances in Surface Plasmon Resonance (SPR) biosensors for food analysis: a review	49
Bio-functional properties of probiotic Lactobacillus: current applications and research perspectives	49
Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis	49
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives	49
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes	48
Biological control of postharvest fungal decays in citrus: a review	48
Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages	48
Traceability in food processing: problems, methods, and performance evaluations—a review	48
New insight into melanin for food packaging and biotechnology applications	48
Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives	48
Effects of α-linolenic acid intake on blood lipid profiles：a systematic review and meta-analysis of randomized controlled trials	48
Synergistic interactions of plant essential oils with antimicrobial agents: a new antimicrobial therapy	48
High efficient freeze-drying technology in food industry	48
Meat and mental health: a systematic review of meat abstention and depression, anxiety, and related phenomena	47
Minerals in edible seaweed: health benefits and food safety issues	47
Trends and applications of intelligent packaging in dairy products: a review	47
Probiotics supplementation improves hyperglycemia, hypercholesterolemia, and hypertension in type 2 diabetes mellitus: An update of meta-analysis	47
Technological roles of microorganisms in fish fermentation: a review	47
A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective	46
Modification and improvement of biodegradable packaging films by cold plasma; a critical review	46
Essential oils as natural antimicrobials applied in meat and meat products—a review	46
Selenium in plant foods: speciation analysis, bioavailability, and factors affecting composition	46
Application of cyclodextrin in food industry	46
Research progress of black tea thearubigins: a review	46
The glucosinolates and their bioactive derivatives inBrassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organ	46
Nutritional and health beneficial properties of saffron (Crocus sativusL): a comprehensive review	45
Betanin as a multipath oxidative stress and inflammation modulator: a beetroot pigment with protective effects on cardiovascular disease pathogenesis	45
Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products	45
Association between overweight/obesity with depression, anxiety, low self-esteem, and body dissatisfaction in children and adolescents: a systematic review and meta-analysis of observational studies	45
Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond	45
Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review	44
Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review	44
Current trends in sample preparation by solid-phase extraction techniques for the determination of antibiotic residues in foodstuffs: a review	44
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges	44
Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health	44
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products	44
Intestinal dysbiosis in nonalcoholic fatty liver disease (NAFLD): focusing on the gut–liver axis	44
Nanocellulose: a promising green treasure from food wastes to available food materials	44
Dietary astaxanthin: an excellent carotenoid with multiple health benefits	43
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients	43
Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis	43
Food-derived bioactive compounds with anti-aging potential for nutricosmetic and cosmeceutical products	43
Patulin and Trichothecene: characteristics, occurrence, toxic effects and detection capabilities via clinical, analytical and nanostructured electrochemical sensing/biosensing assays in foodstuffs	43
Fruit seeds and their oils as promising sources of value-added lipids from agro-industrial byproducts: oil content, lipid composition, lipid analysis, biological activity and potential biotechnologica	42
Progress in 4D/5D/6D printing of foods: applications and R&D opportunities	42
Kaempferol: A flavonoid with wider biological activities and its applications	42
Selenium status in the body and cardiovascular disease: a systematic review and meta-analysis	42
Sucrose fatty acid esters: synthesis, emulsifying capacities, biological activities and structure-property profiles	42
Application of blockchain technology in food safety control：current trends and future prospects	42
Short-chain fatty acids-producing probiotics: A novel source of psychobiotics	41
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review	41
Immobilized microbial lipases in the food industry: a systematic literature review	41
Migration of endocrine-disrupting chemicals into food from plastic packaging materials: an overview of chemical risk assessment, techniques to monitor migration, and international regulations	41
Microbial detoxification of mycotoxins in food and feed	41
Metabolic and functional interplay between gut microbiota and fat-soluble vitamins	41
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	41
Electrospun nanofibers food packaging: trends and applications in food systems	41
Dietary fiber in the prevention of obesity and obesity-related chronic diseases: From epidemiological evidence to potential molecular mechanisms	40
Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review	40
Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties	40
Recent developments in enzyme immobilization technology for high-throughput processing in food industries	40
Bioactive compounds, health benefits and functional food products of sea buckthorn: a review	40

Nutraceutical nanodelivery; an insight into the bioaccessibility/bioavailability of different bioactive compounds loaded within nanocarriers	40
Mechanisms, physiology, and recent research progress of gastric emptying	40
Enhancement of bioavailability and bioactivity of diet-derived flavonoids by application of nanotechnology: a review	40
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	40
Current developments on the application of microbial carotenoids as an alternative to synthetic pigments	40
Toward a sustainable metric and indicators for the goal of sustainability in agricultural and food production	40
The effects of probiotic/synbiotic supplementation compared to placebo on biomarkers of oxidative stress in adults: a systematic review and meta-analysis of randomized controlled trials	39
Time-restricted eating and circadian rhythms: the biological clock is ticking	39
Impact of dietary intake of resistant starch on obesity and associated metabolic profiles in human: a systematic review of the literature	39
Membrane separation processes for the extraction and purification of steviol glycosides: an overview	39
Halophytes as source of bioactive phenolic compounds and their potential applications	39
A systematic review of synthetic tyrosinase inhibitors and their structure-activity relationship	39
GEMs: genetically engineered microorganisms and the regulatory oversight of their uses in modern food production	39
Glycosidically bound aroma precursors in fruits: A comprehensive review	39
Novel findings of the association between gut microbiota–derived metabolite trimethylamine N-oxide and inflammation: results from a systematic review and dose-response meta-analysis	39
Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications – a review	38
X-ray fluorescence application in food, feed, and agricultural science: a critical review	38
Pseudocereals: a novel source of biologically active peptides	38
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review	38
Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties	38
Milk fat: opportunities, challenges and innovation	38
Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review	38
A review on bioactive compounds of beet (Beta vulgaris L. subsp. vulgaris) with special emphasis on their beneficial effects on gut microbiota and gastrointestinal health	37
The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations	37
Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review	37
Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry	37
Targeting epigenetics in cancer: therapeutic potential of flavonoids	37
Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products	36
Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review	36
Advanced glycation end products in food and their effects on intestinal tract	36
MIND diet and cognitive performance in older adults: a systematic review	36
Psyllium: a useful functional ingredient in food systems	36
An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications	36
Novel evaluation technology for the demand characteristics of 3D food printing materials: a review	36
Glycemic index of pulses and pulse-based products: a review	36
Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)	36
Chemical food contaminants during food processing: sources and control	36
Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels	35
A review of micronutrient deficiencies and analysis of maize contribution to nutrient requirements of women and children in Eastern and Southern Africa	35
The benefits and risks of beetroot juice consumption: a systematic review	35
The fate of flavonoids after oral administration: a comprehensive overview of its bioavailability	35
Neither soyfoods nor isoflavones warrant classification as endocrine disruptors: a technical review of the observational and clinical data	35
High animal protein diet and gut microbiota in human health	35
Edible films and coatings for shelf life extension of mango: a review	35
Could ketogenic diet “starve” cancer? Emerging evidence	35
The recent advances of near-infrared spectroscopy in dairy production—a review	35
A review on chemical and physical modifications of phytosterols and their influence on bioavailability and safety	35
Contribution of foods prepared away from home to intakes of energy and nutrients of public health concern in adults: a systematic review	35
Postbiotics as the new frontier in food and pharmaceutical research	35
Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues	34
Using the rapid alert system for food and feed: potential benefits and problems on data interpretation	34
Recent advances in food products fortification with anthocyanins	34
Unexplored nutritive potential of tomato to combat global malnutrition	34
Advances in the application of chitosan as a sustainable bioactive material in food preservation	34
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	34
Social and cultural influences on food choices: A review	34
Akkermansia muciniphila : from its critical role in human health to strategies for promoting its abundance in human gut microbiome	34
Recent development of innovative methods for efficient frying technology	33
Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review	33
Sorghum in foods: Functionality and potential in innovative products	33
Exploring the role of polyphenols in rheumatoid arthritis	33
Wheat bran, as the resource of dietary fiber: a review	33
Current advances in the anti-inflammatory effects and mechanisms of natural polysaccharides	33
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	33
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review	33
Precision release systems of food bioactive compounds based on metal-organic frameworks: synthesis, mechanisms and recent applications	33
Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features	33
Human milk oligosaccharides as bioactive compounds in infant formula: recent advances and trends in synthetic methods	33
Predictive capacity of triglyceride-glucose (TyG) index for insulin resistance and cardiometabolic risk in children and adolescents: a systematic review	32
The impact of essential oils on antibiotic use in animal production regarding antimicrobial resistance – a review	32
Dairy intake and bone health across the lifespan: a systematic review and expert narrative	32
In vitro gastrointestinal digestion and fermentation models and their applications in food carbohydrates	32
Modification methods toward the production of porous starch: a review	32
Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production	32
Current progress in kokumi-active peptides, evaluation and preparation methods: a review	32
Recent advances in industrial applications of seaweeds	32
Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals	32
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications	32
Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research	32
Recent advances in alleviating food allergenicity through fermentation	32
The fourth industrial revolution in the food industry—part II: Emerging food trends	32
Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review	31
Quercetin: an effective polyphenol in alleviating diabetes and diabetic complications	31
Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields	31
Recent progress of nondestructive techniques for fruits damage inspection: a review	31
Mediterranean diet as medical prescription in menopausal women with obesity: a practical guide for nutritionists	31
Isoflavones derived from plant raw materials: bioavailability, anti-cancer, anti-aging potentials, and microbiome modulation	31
Plant extracts in prevention of obesity	31
Current insights into epigenetics, noncoding RNA interactome and clinical pharmacokinetics of dietary polyphenols in cancer chemoprevention	31
How does tea (Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review	31
The biological activities of postbiotics in gastrointestinal disorders	31
Applications of machine learning techniques for enhancing nondestructive food quality and safety detection	31
Cereal beta-glucans: an underutilized health endorsing food ingredient	31
Natural products targeting into cancer hallmarks: An update on caffeine, theobromine, and (+)-catechin	31
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review	31