Critical Reviews in Food Science and Nutrition

Article	Citations
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	324
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	178
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	160
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	136
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	126
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	119
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	117
Gel performance of surimi induced by various thermal technologies: A review	117
Amadori compounds: analysis, composition in food and potential health beneficial functions	116
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	114
The industrial formulation fallacy: a critical appraisal of the Nova classification system	107
Food authenticity and the interactions with human health and climate change	101
A comprehensive review on glycation and its potential application to reduce food allergenicity	100
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	99
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	98
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	94
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	92
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	91
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	91
The application of starch-based edible film in food preservation: a comprehensive review	90
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	88
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	88
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	86
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	85
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	84

A review on polyphenols and their potential application to reduce food allergenicity	84
Advances in prepared dish processing using efficient physical fields: A review	83
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	82
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	82
Plant based food bioactives: A boon or bane for neurological disorders	81
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	81
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	80
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	79
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	79
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	77
Bridging epidemiological evidence and dietary health impact models: a structured approach for selecting risk-outcome pairs	76
Exploiting lactic acid bacteria for colorectal cancer: a recent update	75
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	74
The triple interactions between gut microbiota, mycobiota and host immunity	74
Nature’s palette: An emerging frontier for coloring dairy products	73
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	73
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	73
Recent progress of DNA walker and its applications in food safety analysis	72
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	72
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	70
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	69
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	68
Green preparation, safety control and intelligent processing of high-quality tea extract	68
Gelatin based preservation technologies on the quality of food: a comprehensive review	66
Food processing and processed food intake categories beyond Nova: the PFI classification	66
Dietary sialic acids: distribution, structure, and functions	66
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	65
The potential use of Zymomonas mobilis for the food industry	65
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	64
(Poly)phenol metabotypes and cardiometabolic health: a systematic review	64
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	63
Carotenoid content and composition: A special focus on commercially important fish and shellfish	63
Fungal protein for meat analogues: a review of nutritional, safety, and technological aspects	63
Intestinal organoid technology and applications in probiotics	63
Natural polysaccharides as multifunctional regulators of energy metabolism: mechanisms, structure-activity relationships, and cross-disease applications	62
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	62
Metabolic, proteomic and microbial changes postmortem and during beef aging	62
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	61
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	61
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	61
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	60
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	60
The emerging roles of next-generation metabolomics in critical care nutrition	59
Gut microbiome-based strategies for host health and disease	59
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	59
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	59
Polysaccharides from edible macroalgae: their extraction, purification, and therapeutic potentials in inflammation and oxidative stress-related diseases	58
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	57
Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	57
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	56

Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	56
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	56
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	55
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	55
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	54
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	54
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	54
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	53
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	53
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	53
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	53
Comparative bioavailability of vitamins in human foods sourced from animals and plants	53
Treatment of diabetic complications: do flavonoids holds the keys?	52
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	52
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	51
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	51
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	51
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	50
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	50
Papaya ( Carica papaya L.) for cancer prevention: Progress and promise	50
Fat replacement and reduction strategies for plant-based foods	50
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	50
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	50
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	50
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	49
Metabolism of phenolics in coffee and plant-based foods by canonical pathways: an assessment of the role of fatty acid β-oxidation to generate biologically-active and -inactive intermediates	48
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control	48
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	48
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	48
Covalent organic frameworks assisted for food safety analysis	48
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	48
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	47
Amelioration impact of gut-brain communication on obesity control by regulating gut microbiota composition through the ingestion of animal-plant-derived peptides and dietary fiber: can food reward eff	47
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	47
From fermentation to function: a critical review of lactic acid bacteria redesign for functional foods and precision nutrition	47
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	47
An update of aurones: food resource, health benefit, biosynthesis and application	47
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	46
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	46
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	46
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	46
Optimization of spray drying process parameters for the food bioactive ingredients	46
Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection	46
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	45
The role of artificial intelligence in combating food fraud: a systematic literature review	45
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	45
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation	44
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	44
Volatilome of fermented and roasted Coffea arabica in Brazil: a systematic review of the influence of microbiota and fermentative processes	44
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	44
Contribution of mitochondria to postmortem muscle tenderization: a review	44
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	44
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	44
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	43
Control of residual phage in the evaluation of phage-based food safety applications	43
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	43
Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis	43
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	43
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	43
A review of the polyphenols purification from apple products	43
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	42
An appealing review of industrial and nutraceutical applications of pistachio waste	42
Efficacy of probiotics against dental caries in children: a systematic review and meta-analysis	42
Nanoarchitectonics of graphene based sensors for food safety monitoring	42
A comparative analysis of regulatory frameworks and their market impacts on health functional foods: perspectives from South Korea, Canada, the United States, and China	42
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	42
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	42
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	41
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	41
Improving the biological activities of astaxanthin using targeted delivery systems	41
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	41
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	41
The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives	41
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	41
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	41
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	40
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	40
Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention	40
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	40
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	40

Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	39
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	39
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	39
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	39
Pomegranate: historical origins, nutritional composition, health functions and processing development research	39
Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	39
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	39
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review	39
Recent advance in technological innovations of sugar-reduced products	39
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	39
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	39
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	38
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	38
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	38
Bacteria from the gut influence the host micronutrient status	38
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	38
Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management	38
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	38
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation	38
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	38
Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease	38
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges	38
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	38
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	38
Exploration on anti-hypoxia properties of peptides: a review	38
A current insight into Salmonella’s inducible acid resistance	38
Yellow tea: more than turning green leaves to yellow	37
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	37
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	37
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	37
Bioactive peptides from milk proteins: current insights into novel preparation strategies and application prospects	37
Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis	37
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	37
Application of essential oils as natural biopesticides; recent advances	37
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	37
Nutrients in rice bran oil and their nutritional functions: a review	37
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	37
Effect of plant sterols on intestinal health: a comprehensive review of biological activity in targeting cancer and inflammation pathways	36
The nutritional contribution and relationship with health of bread consumption: a narrative review	36
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	36
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	36
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	36
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	36
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	36
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	36
Red meat intake and its influences on inflammation and immune function biomarkers in human adults: a systematic review and meta-analysis of randomized controlled trials and observational studies	36
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	36
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	36
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	36
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	36
Progress in advanced biosensors for authentication of animal-origin food	36
Navigating the shift toward sustainable diets: the use of protein blends in dairy alternatives	35
Unraveling the sustainable developing future of natural microalgae resource in the food field: from systemic health-promoting research to emerging applications in modern food industry	35
Emerging perspectives on analytical techniques and machine learning for food metabolomics in the era of industry 4.0: a systematic review	35
The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism	35
A comprehensive review on the prevention and regulation of Alzheimer’s disease by tea and its active ingredients	35
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective	35
New insights of flavonoid glycosidases and their application in food industry	35
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	35
Postbiotics for the management of obesity, insulin resistance/type 2 diabetes and NAFLD. Beyond microbial viability	35
Cannabis sativa in beverages: incorporation methods, bioactive stability and sensory impact – a critical review	35
Current and future trends in the biocontrol of postharvest diseases	35
Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives	35
5’AMP-activated protein kinase: an emerging target of phytochemicals to treat chronic inflammatory diseases	35
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior	35
Influence of plant-derived bioactive compounds on iron metabolism: mechanistic insights with translational relevance	35
Lipid-based nanocarriers and their potential for incorporation into active edible films/coatings: highlighting nanocochleates as novel and promising nanocarriers	35
Bioactivities and mechanisms of dietary proanthocyanidins on blood pressure lowering: A critical review of in vivo and clinical studies	35
Correction	35
Progress on aptamer-based SERS sensors for food safety and quality assessment: methodology, current applications and future trends	34
Review of the valorization initiatives of brewing and distilling by-products	34
From ocean to table: nutritional value, extraction technologies, and sustainable food applications of brown seaweed proteins	34
Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety	34
Probiotics and biofilm interaction in aquaculture for sustainable food security: A review and bibliometric analysis	34
A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry	34
An overview of tea saponin as a surfactant in food applications	34
From concept to reality: current trends in developing tunable biopolymeric materials for food contact applications	34
X-ray diffraction and its emerging applications in the food industry	34
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	34
Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties	34
The relationship between preoperative weight loss and intra and post-bariatric surgery complications: an appraisal of the current preoperative nutritional strategies	34
Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry	34
Nitrate, nitrite and nitrosamines in the global food supply	34
Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods	34
Omega-9 monounsaturated fatty acids: a review of current scientific evidence of sources, metabolism, benefits, recommended intake, and edible safety	33
Impact of processing on the oxidative stability of oil bodies	33
CRISPR/Cas and Argonaute-powered lateral flow assay for pathogens detection	33
Detoxification of mycotoxins in agricultural products by non-thermal physical technologies: a review of the past five years	33
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins	33
Postbiotics versus probiotics in early-onset colorectal cancer	33
Dietary polyphenols: regulate the advanced glycation end products-RAGE axis and the microbiota-gut-brain axis to prevent neurodegenerative diseases	33
Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications	33
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing	33
A systematic review on potential microbial carbohydrases: current and future perspectives	33
Gut microbiota modulation: a narrative review on a novel strategy for prevention and alleviation of ovarian aging	32