Critical Reviews in Food Science and Nutrition

Article	Citations
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	253
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	234
Bioactive food components for colorectal cancer prevention and treatment: A good match	170
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	144
Amadori compounds: analysis, composition in food and potential health beneficial functions	123
Food processing and processed food intake categories beyond Nova: the PFI classification	114
Recent progress of DNA walker and its applications in food safety analysis	107
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	107
Exploiting lactic acid bacteria for colorectal cancer: a recent update	106
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	105
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	101
A comprehensive review on glycation and its potential application to reduce food allergenicity	97
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	96
Plant based food bioactives: A boon or bane for neurological disorders	95
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	95
Bioactive compounds: Application of albumin nanocarriers as delivery systems	92
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	90
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	87
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	83
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	81
Food authenticity and the interactions with human health and climate change	79
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	78
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	78
The triple interactions between gut microbiota, mycobiota and host immunity	78
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	76

The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	76
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	76
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	76
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	75
Green preparation, safety control and intelligent processing of high-quality tea extract	75
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	75
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	74
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	74
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	74
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	74
Gel performance of surimi induced by various thermal technologies: A review	72
New definition of resistant starch types from the gut microbiota perspectives – a review	71
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	70
Clean-label techno-functional ingredients for baking products – a review	70
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	70
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	69
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	67
Nature’s palette: An emerging frontier for coloring dairy products	67
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	67
Advances in prepared dish processing using efficient physical fields: A review	66
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	66
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	65
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	64
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	64
A review on polyphenols and their potential application to reduce food allergenicity	64
Dietary sialic acids: distribution, structure, and functions	64
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	63
The application of starch-based edible film in food preservation: a comprehensive review	62
Gut microbiome-based strategies for host health and disease	62
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	62
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	62
Intestinal organoid technology and applications in probiotics	62
Gelatin based preservation technologies on the quality of food: a comprehensive review	62
The emerging roles of next-generation metabolomics in critical care nutrition	62
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	61
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	60
The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps	60
Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70	60
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	59
The potential use of Zymomonas mobilis for the food industry	58
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	57
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	57
(Poly)phenol metabotypes and cardiometabolic health: a systematic review	56
Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	56
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	56
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	56
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	55
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	54
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	54
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	53

New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	53
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	53
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	53
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	52
Comparative bioavailability of vitamins in human foods sourced from animals and plants	52
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	52
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	51
Metabolic, proteomic and microbial changes postmortem and during beef aging	51
Fucoxanthin from marine microalgae: A promising bioactive compound for industrial production and food application	51
G-quadruplex based biosensors for the detection of food contaminants	51
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	51
Can omega-3 fatty acids be beneficial in pediatric NAFLD? A systematic review and meta-analysis	51
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	51
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	51
High-amylose starch: Structure, functionality and applications	50
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	50
Carotenoid content and composition: A special focus on commercially important fish and shellfish	50
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control	49
Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection	48
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	48
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	48
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	48
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
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	47
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	47
Phytosterols as bioactive food components against nonalcoholic fatty liver disease	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
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	46
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	46
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	46
Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiota	46
Volatilome of fermented and roasted Coffea arabica in Brazil: a systematic review of the influence of microbiota and fermentative processes	46
Compendium of naringenin: potential sources, analytical aspects, chemistry, nutraceutical potentials and pharmacological profile	46
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	45
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	45
Optimization of spray drying process parameters for the food bioactive ingredients	45
Treatment of diabetic complications: do flavonoids holds the keys?	45
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	45
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	45
Involvement of microRNA modifications in anticancer effects of major polyphenols from green tea, coffee, wine, and curry	44
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	44
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	44
A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties	44
Papaya ( Carica papaya L.) for cancer prevention: Progress and promise	44
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	44
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	44
An update of aurones: food resource, health benefit, biosynthesis and application	43
Contribution of mitochondria to postmortem muscle tenderization: a review	43
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	43
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	43
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	42
Dietary regulation of the SIgA-gut microbiota interaction	42
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	42
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	42
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	42
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	42
Covalent organic frameworks assisted for food safety analysis	42
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	42
Fat replacers in baked products: their impact on rheological properties and final product quality	42
Blood levels of omega-6 fatty acids and coronary heart disease: a systematic review and metaanalysis of observational epidemiology	42
A cross talk based critical analysis of solvent free microwave extraction to accentuate it as the new normal for extraction of essential oil: an attempt to overhaul the science of distillation through	42
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	41
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	41
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	41
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	41
The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives	41
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation	41
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	41
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	41
The effects of dietary supplements and natural products targeting glucose levels: an overview	40
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	40
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	40
Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis	40
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	40
Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention	40
Control of residual phage in the evaluation of phage-based food safety applications	40
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	40
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	39
Fate of carotenoids in yeasts: synthesis and cleavage	39
Efficacy of probiotics against dental caries in children: a systematic review and meta-analysis	39

Nanoarchitectonics of graphene based sensors for food safety monitoring	39
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	39
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	39
An appealing review of industrial and nutraceutical applications of pistachio waste	39
A review of the polyphenols purification from apple products	39
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	39
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	39
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	39
Pomegranate: historical origins, nutritional composition, health functions and processing development research	39
Postbiotics as the new frontier in food and pharmaceutical research	39
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	39
Metabolomics identify landscape of food sensory properties	38
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	38
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	38
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	37
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	37
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	37
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	37
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	37
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years	37
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	37
Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical	37
Recent advance in technological innovations of sugar-reduced products	37
Improving the biological activities of astaxanthin using targeted delivery systems	37
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	37
Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	37
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	36
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview	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
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	36
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	36
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	36
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	36
Bacteria from the gut influence the host micronutrient status	36
Progress in advanced biosensors for authentication of animal-origin food	35
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	35
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation	35
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	35
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	35
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges	35
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	35
Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis	35
A current insight into Salmonella’s inducible acid resistance	35
Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease	34
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	34
Research progress and future study on physicochemical, nutritional, and structural characteristics of canola and rapeseed feedstocks and co-products from bio-oil processing and nutrient modeling evalu	34
Ectopic odorant receptors responding to flavor compounds in skin health and disease: Current insights and future perspectives	34
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	34
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	34
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	34
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	34
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	34
The nutritional contribution and relationship with health of bread consumption: a narrative review	33
Exploration on anti-hypoxia properties of peptides: a review	33
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	33
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	33
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	33
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	33
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	33
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	33
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	33
Nutrients in rice bran oil and their nutritional functions: a review	33
Superheated steam processing: An emerging technology to improve food quality and safety	33
Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation	33
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	33
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	33
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	33
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	33
Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management	33
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	33
Yellow tea: more than turning green leaves to yellow	33
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	32
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	32
5’AMP-activated protein kinase: an emerging target of phytochemicals to treat chronic inflammatory diseases	32
Correction	32
Application of essential oils as natural biopesticides; recent advances	32
Postbiotics versus probiotics in early-onset colorectal cancer	32
Influence of plant-derived bioactive compounds on iron metabolism: mechanistic insights with translational relevance	32
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications	32
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	32
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing	32
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	31
Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives	31
Impact of processing on the oxidative stability of oil bodies	31
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior	31
Progress on aptamer-based SERS sensors for food safety and quality assessment: methodology, current applications and future trends	31
Effects of acute caffeine intake on combat sports performance: A systematic review and meta-analysis	31
Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils	31
The relationship between preoperative weight loss and intra and post-bariatric surgery complications: an appraisal of the current preoperative nutritional strategies	31
New insights of flavonoid glycosidases and their application in food industry	31
A systematic review on potential microbial carbohydrases: current and future perspectives	31
Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications	31
A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to application	31
Extraction of functional extracts from berries and their high quality processing: a comprehensive review	31
An overview of tea saponin as a surfactant in food applications	31