Critical Reviews in Food Science and Nutrition

Papers
(The TQCC of Critical Reviews in Food Science and Nutrition is 16. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-03-01 to 2025-03-01.)
ArticleCitations
Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review155
Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities124
Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application109
The effect of guar gum consumption on the lipid profile in type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials107
Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications104
Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms104
Response to letter to the editor: “comment on effect of carbohydrate mouth rinse on muscle strength and muscular endurance: a systematic review with meta-analysis”93
Food authenticity and the interactions with human health and climate change92
A priori dietary patterns and cardiovascular disease incidence in adult population-based studies: a review of recent evidence92
The role of dietary polyphenols in alternating DNA methylation in cancer88
Dietary sinensetin and polymethoxyflavonoids: Bioavailability and potential metabolic syndrome-related bioactivity85
Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food84
Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and α-glucosi81
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications79
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa77
Gut microbiome responses in the metabolism of human dietary components: Implications in health and homeostasis75
Recent developments for controlling microbial contamination of nuts75
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals74
Recent advances and applications of laser-based imaging techniques in food crops and products: a critical review73
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review72
Resistance to β-lactams in Enterobacteriaceae isolated from vegetables: a review70
Correction69
Improving potential strategies for biological activities of phlorotannins derived from seaweeds69
Development of nano-delivery systems for loaded bioactive compounds: using molecular dynamics simulations68
Microbial tryptophan catabolism as an actionable target via diet-microbiome interactions67
A comprehensive review of medium chain monoglycerides on metabolic pathways, nutritional and functional properties, nanotechnology formulations and applications in food system67
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry67
A review of oleogels applications in dairy foods66
Recent advances in biosynthesis of mycotoxin-degrading enzymes and their applications in food and feed65
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?64
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology63
The potential role of yeasts in the mitigation of health issues related to beer consumption62
Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast62
Mycotoxin risk management in maize gluten meal61
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise61
Interaction between β-glucans and gut microbiota: a comprehensive review61
Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease61
The application of starch-based edible film in food preservation: a comprehensive review60
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications59
Unveiling toxicity profile for food risk components: A manually curated toxicological databank of food-relevant chemicals59
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review59
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor58
The effects of ultrasound on probiotic functionality: an updated review57
Synthesis, characterization and application of microbial pigments in foods as natural colors57
Astaxanthin impact on brain: health potential and market perspective56
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors56
Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review56
Enterolignans: from natural origins to cardiometabolic significance, including chemistry, dietary sources, bioavailability, and activity55
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries55
Antioxidant and anticancer potentials of edible flowers: where do we stand?54
Total, dietary, and supplemental calcium intake and risk of all-cause cardiovascular, and cancer mortality: a systematic review and dose-response meta-analysis of prospective cohort studies54
Recent advances in industrial applications of seaweeds53
Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development53
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory pe52
Radical species generating technologies for decontamination of Listeria species in food: a recent review report51
Applications of capsaicin in food industry: functionality, utilization and stabilization51
Effects of probiotics on bone mineral density and bone turnover: A systematic review50
A comprehensive review on the production, pharmacokinetics and health benefits of mulberry leaf iminosugars: Main focus on 1-deoxynojirimycin, d-fagomine, and 2-O-ɑ-d-galactopyranosyl-DNJ50
Gut microbiota modulation: a narrative review on a novel strategy for prevention and alleviation of ovarian aging50
Nanotechnological interventions in bacteriocin formulations – advances, and scope for challenging food spoilage bacteria and drug-resistant foodborne pathogens50
Healthy values and de novo domestication of sand rice ( Agriophyllum squarrosum ), a comparative view against Chenopodium q49
Chemical food safety hazards in circular food systems: a review49
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives49
Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends48
Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk48
Cold-tolerance mechanisms in foodborne pathogens: Escherichia coli and Listeria monocytogenes as examples48
Relationship between caffeine intake and small for gestational age and preterm birth: a dose-response meta-analysis48
β-Galactosidase: a traditional enzyme given multiple roles through protein engineering47
Food-grade titanium dioxide exposure between age groups and in global regions: a systematic review and meta-analysis47
Structure-function effects of different pectin chemistries and its impact on the gastrointestinal immune barrier system46
Leptin pathway is a crucial target for anthocyanins to protect against metabolic syndrome46
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes45
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes45
Dietary supplementation of transient receptor potential vanilloid-1 channel agonists reduces serum total cholesterol level: a meta-analysis of controlled human trials45
Plant based food bioactives: A boon or bane for neurological disorders44
Cultured meat - a patentometric analysis44
The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability44
Dietary determinants of healthy/unhealthy metabolic phenotype in individuals with normal weight or overweight/obesity: a systematic review44
Benefits, toxicity and current market of cannabidiol in edibles44
Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides44
Lactobacillus group and arterial hypertension: A broad review on effects and proposed mechanisms43
Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review43
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?43
Associations of abdominal obesity with different types of bone fractures in adults: A systematic review and dose-response meta-analysis of prospective cohort studies43
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review42
Targeting different signaling pathways for food allergy regulation and potential therapy: a review42
Influence of key component interactions in flour on the quality of fried flour products42
Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging42
The potential of dietary fiber in building immunity against gastrointestinal and respiratory disorders42
Microbial collagenases: an updated review on their characterization, degradation mechanisms, and current applications41
Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis41
A comprehensive review on glycation and its potential application to reduce food allergenicity41
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications41
The effect of complementary foods on the colonic microbiota of weaning infants: a systematic review41
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels41
Conversion of α-linolenic acid into n-3 long-chain polyunsaturated fatty acids: bioavailability and dietary regulation41
Gelatin based preservation technologies on the quality of food: a comprehensive review40
Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance40
New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries40
The role of fiber in modulating plant protein-induced metabolic responses40
Amadori compounds: analysis, composition in food and potential health beneficial functions40
Bioactive food components for colorectal cancer prevention and treatment: A good match39
Common pregnancy complications and polyphenols intake: an overview39
FADS1 and FADS2 as biomarkers of Zn status – a systematic review and meta-analysis39
Effects of polyphenol on motor function in mice with Parkinson’s disease: a systematic review and meta-analysis39
Molecular and cellular regulatory roles of sirtuin protein38
The beneficial effects of cinnamon among patients with metabolic diseases: A systematic review and dose-response meta-analysis of randomized-controlled trials38
Two decades of research in dietary acrylamide: What do we know today38
Commercial probiotic products in public health: current status and potential limitations38
Clinical and nutritional management of very-low-calorie ketogenic diet (VLCKD) in patients with psoriasis and obesity: a practical guide for the nutritionist38
The role of cereal soluble fiber in the beneficial modulation of glycometabolic gastrointestinal hormones38
Stilbenes: Characterization, bioactivity, encapsulation and structural modifications. A review of their current limitations and promising approaches38
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods38
Ultra-processed food consumption and human health: an umbrella review of systematic reviews with meta-analyses38
Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection38
Association between vitamin D status and risk of covid-19 in-hospital mortality: A systematic review and meta-analysis of observational studies37
Prevalence of food insecurity in people with major depression, bipolar disorder, and schizophrenia and related psychoses: A systematic review and meta-analysis37
Antioxidants and neurodegenerative eye disease37
Cold plasma technology: does it have a place in food processing?37
Effects of green tea polyphenol extract and epigallocatechin-3-O-gallate on diabetes mellitus and diabetic complications: Recent advances37
Exploring resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles’ heel to target?37
Unveiling the antibacterial potential of anthocyanins – a comprehensive review on this natural plant extract37
Biological functions of active ingredients in quinoa bran: Advance and prospective37
The effect of brown rice compared to white rice on adiposity indices, lipid profile, and glycemic markers: a systematic review and meta-analysis of randomized controlled trials37
Emerging pre-clinical safety assessments for potential probiotic strains: a review37
Overview—gold nanoparticles-based sensitive nanosensors in mycotoxins detection36
Bioactive compounds: Application of albumin nanocarriers as delivery systems36
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes36
A review of controlled release from cyclodextrins: release methods, release systems and application36
Split aptamer acquisition mechanisms and current application in antibiotics detection: a short review36
Microbial antagonists to biologically control postharvest decay and preserve fruit quality36
Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges35
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy35
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods35
The fate of flaxseed-lignans after oral administration: A comprehensive review on its bioavailability, pharmacokinetics, and food design strategies for optimal application35
Recent progress of Lycium barbarum polysaccharides on intestinal microbiota, microbial metabolites and health: a review35
D-allulose, a versatile rare sugar: recent biotechnological advances and challenges35
A perspective on data sharing in digital food safety systems35
Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer’s disease35
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review35
Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect35
Could partial nonstarch polysaccharides ameliorate cancer by altering m 6 A RNA methylation in hosts through intestinal microbiota?34
Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review34
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing34
Overview of advanced technologies for volatile organic compounds measurement in food quality and safety34
How does a celiac iceberg really float? The relationship between celiac disease and gluten34
Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review34
Sulfur compounds: From plants to humans and their role in chronic disease prevention34
Progress in 4D/5D/6D printing of foods: applications and R&D opportunities34
Vitamin D as therapeutic modulator in cerebrovascular diseases: a mechanistic perspectives33
Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review33
Dietary fish and omega-3 polyunsaturated fatty acids intake and cancer survival: A systematic review and meta-analysis33
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability33
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies33
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications33
Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability32
Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition32
Diet-mediated metaorganismal relay biotransformation: health effects and pathways32
Phytochemicals in breast milk and their benefits for infants32
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review32
Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review32
Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection32
Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application32
Structure/function relationships of bean polysaccharides: A review32
Clean-label techno-functional ingredients for baking products – a review31
Gel performance of surimi induced by various thermal technologies: A review31
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects31
MicroRNA sensing and regulating microbiota-host crosstalk via diet motivation31
Versatile wheat gluten: functional properties and application in the food-related industry31
Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods31
Health benefits of flaxseed and its peptides (linusorbs)31
The effect of tomato and lycopene on clinical characteristics and molecular markers of UV-induced skin deterioration: A systematic review and meta-analysis of intervention trials31
Progress in biological activities and biosynthesis of edible fungi terpenoids31
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application31
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties31
Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges31
Processing contaminants in wheat-based foods – a systematic review, meta-analysis and bibliometric analysis30
Validity of the food frequency questionnaire for adults in nutritional epidemiological studies: A systematic review and meta-analysis30
Exploiting lactic acid bacteria for colorectal cancer: a recent update30
Zinc nutrition and dietary zinc supplements30
Advances in the study of liver microsomes in the in vitro metabolism and toxicity evaluation of foodborne contaminants30
New definition of resistant starch types from the gut microbiota perspectives – a review30
Association of maternal pre-pregnancy dietary intake with adverse maternal and neonatal outcomes: A systematic review and meta-analysis of prospective studies30
Natural products targeting into cancer hallmarks: An update on caffeine, theobromine, and (+)-catechin30
Methods, principles, challenges, and perspectives of determining chloropropanols and their esters29
Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage29
The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview29
Tau-aggregation inhibition: promising role of nanoencapsulated dietary molecules in the management of Alzheimer’s disease29
Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis29
The control of fungi and mycotoxins by food active packaging: a review29
Recent advances in Zizania latifolia : A comprehensive review on phytochemical, health benefits and applications that maximize its value28
The role of curcumin in the liver-gut system diseases: from mechanisms to clinical therapeutic perspective28
Enzymatic preparation and potential applications of agar oligosaccharides: a review28
Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food28
Opportunities and challenges of polyphenols and polysaccharides for type 1 diabetes intervention28
Gut dysbiosis during early life: causes, health outcomes, and amelioration via dietary intervention28
E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review28
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review28
Effects of the ketogenic diet on performance and body composition in athletes and trained adults: a systematic review and Bayesian multivariate multilevel meta-analysis and meta-regression28
Delivery systems for fucoxanthin: Research progress, applications and future prospects28
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects28
Kaempferol and atherosclerosis: From mechanism to medicine28
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives28
Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues28
Potential role of selenium in alleviating obesity-related iron dyshomeostasis28
The hepatoprotective effects of plant-based foods based on the “gut–liver axis”: a prospective review28
Regulation of biosynthesis of the main flavor-contributing metabolites in tea plant ( Camellia sinensis ): A review28
Difructose anhydride III: a 50-year perspective on its production and physiological functions28
Effects of prebiotics, probiotics, and synbiotics on the infant gut microbiota and other health outcomes: A systematic review27
Dairy products and constituents: a review of their effects on obesity and related metabolic diseases27
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review27
The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application27
Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges27
Chemico-biological aspects of (−)- epigallocatechin- 3 -gallate (EGCG) to improve its stability, bioavailability and membrane permeability27
Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides27
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism27
Recent advances in enhancing the production of long chain omega-3 fatty acids in microalgae27
Omnifarious fruit polyphenols: an omnipotent strategy to prevent and intervene diabetes and related complication?27
Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus27
Nervonic acid and its sphingolipids: Biological functions and potential food applications27
Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications27
Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets26
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities26
Dietary sialic acids: distribution, structure, and functions26
Green preparation, safety control and intelligent processing of high-quality tea extract26
Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications26
Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects26
A comprehensive review on the properties, production, and applications of functional glucobioses26
Advances in prepared dish processing using efficient physical fields: A review26
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception26
Food matrix-flavonoid interactions and their effect on bioavailability26
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism26
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds26
Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies26
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies26
Biocolorants in food: Sources, extraction, applications and future prospects26
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food26
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties26
Electrostatic field as an emergent technology in refining crude oils: a review26
Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds26
Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase -mediated li26
Vitamin D in respiratory viral infections: a key immune modulator?25
Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications25
Targeting NF-κB pathway by dietary lignans in inflammation: expanding roles of gut microbiota and metabolites25
Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies25
Maternal caffeine consumption during pregnancy and risk of low birth weight: a dose–response meta-analysis of cohort studies25
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review25
Sources, purification, immobilization and industrial applications of microbial lipases: An overview25
Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials25
Micro/nanomotor technology: the new era for food safety control25
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