Critical Reviews in Food Science and Nutrition

Article	Citations
Plant based food bioactives: A boon or bane for neurological disorders	188
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	160
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	157
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	128
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	117
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	113
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals	110
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	109
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	107
The application of starch-based edible film in food preservation: a comprehensive review	99
Food authenticity and the interactions with human health and climate change	94
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	89
A review on polyphenols and their potential application to reduce food allergenicity	88
A comprehensive review on glycation and its potential application to reduce food allergenicity	86
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	85
The effect of guar gum consumption on the lipid profile in type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials	82
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	82
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	82
Exploiting lactic acid bacteria for colorectal cancer: a recent update	81
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	80
Bioactive compounds: Application of albumin nanocarriers as delivery systems	79
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	79
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	78
Gelatin based preservation technologies on the quality of food: a comprehensive review	78
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology	78

Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	76
Gel performance of surimi induced by various thermal technologies: A review	76
Green preparation, safety control and intelligent processing of high-quality tea extract	75
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	74
Amadori compounds: analysis, composition in food and potential health beneficial functions	73
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	72
Nature’s palette: An emerging frontier for coloring dairy products	72
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	71
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	71
The triple interactions between gut microbiota, mycobiota and host immunity	71
Dietary sialic acids: distribution, structure, and functions	70
Bioactive food components for colorectal cancer prevention and treatment: A good match	70
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	69
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	68
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	65
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	62
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	62
Advances in prepared dish processing using efficient physical fields: A review	62
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	61
Clean-label techno-functional ingredients for baking products – a review	61
New definition of resistant starch types from the gut microbiota perspectives – a review	61
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	60
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	59
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	58
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	58
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	58
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	58
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	57
Effects of probiotics on bone mineral density and bone turnover: A systematic review	57
G-quadruplex based biosensors for the detection of food contaminants	56
The opioid excess theory in autism spectrum disorders - is it worth investigating further?	56
Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70	56
Gut microbiome-based strategies for host health and disease	55
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	55
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	54
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	54
The emerging roles of next-generation metabolomics in critical care nutrition	54
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	54
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	54
Comparative bioavailability of vitamins in human foods sourced from animals and plants	54
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	54
Dietary phytochemicals as modulators of human pregnane X receptor	54
Effects and mechanisms of natural products on Alzheimer’s disease	53
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	53
The potential use of Zymomonas mobilis for the food industry	52
Can omega-3 fatty acids be beneficial in pediatric NAFLD? A systematic review and meta-analysis	52
Intestinal organoid technology and applications in probiotics	52
Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010–2021)	52
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	52
Phenolic compounds in Nordic berry species and their application as potential natural food preservatives	51

The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	51
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	50
Fucoxanthin from marine microalgae: A promising bioactive compound for industrial production and food application	50
Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments	50
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	50
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	50
Metabolic, proteomic and microbial changes postmortem and during beef aging	50
Recent advances in marine algae oligosaccharides: structure, analysis, and potential prebiotic activities	50
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	50
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	50
The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps	50
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	50
High-amylose starch: Structure, functionality and applications	50
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	50
Role of prebiotics in enhancing the function of next-generation probiotics in gut microbiota	50
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	49
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	49
Flavonoids as potential anti-platelet aggregation agents: from biochemistry to health promoting abilities	49
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	49
Carotenoid content and composition: A special focus on commercially important fish and shellfish	49
Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	48
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	48
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	47
Blood levels of omega-6 fatty acids and coronary heart disease: a systematic review and metaanalysis of observational epidemiology	47
The future is bright: Biofortification of common foods can improve vitamin D status	46
Application of polysaccharide biopolymers as natural adsorbent in sample preparation	46
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	46
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	46
Involvement of microRNA modifications in anticancer effects of major polyphenols from green tea, coffee, wine, and curry	46
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	45
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	45
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	45
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	45
Covalent organic frameworks assisted for food safety analysis	45
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	45
An update of aurones: food resource, health benefit, biosynthesis and application	45
Treatment of diabetic complications: do flavonoids holds the keys?	45
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	45
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	44
Phytosterols as bioactive food components against nonalcoholic fatty liver disease	44
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	44
Association of physical activity and nutrition with telomere length, a marker of cellular aging: A comprehensive review	44
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	43
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	43
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	43
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	43
Compendium of naringenin: potential sources, analytical aspects, chemistry, nutraceutical potentials and pharmacological profile	43
Wheat consumption and prevalence of celiac disease: Correlation from a multilevel analysis	43
Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiota	43
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	43
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	43
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	42
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	42
Dietary regulation of the SIgA-gut microbiota interaction	42
Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review	42
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	42
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	41
Contribution of mitochondria to postmortem muscle tenderization: a review	41
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	41
The addition of exercise to a weight loss diet on inflammatory markers: a systematic review and Meta-analysis of controlled clinical trials	40
Optimization of spray drying process parameters for the food bioactive ingredients	40
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	40
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	40
Iron intake and multiple health outcomes: Umbrella review	40
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	40
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	40
The effect of probiotic, prebiotic and gut microbiota on ASD: A review and future perspectives	40
Recent developments in citrus bioflavonoid encapsulation to reinforce controlled antioxidant delivery and generate therapeutic uses: Review	40
Papaya ( Carica papaya L.) for cancer prevention: Progress and promise	40
Recent advances on food-grade oleogels: Fabrication, application and research trends	39
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	39
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	39
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	39
Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)	39
Meat and mental health: A meta-analysis of meat consumption, depression, and anxiety	39
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	39
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	39
Fat replacers in baked products: their impact on rheological properties and final product quality	38
A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties	38

Alkaloids from lotus (Nelumbo nucifera): recent advances in biosynthesis, pharmacokinetics, bioactivity, safety, and industrial applications	38
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	38
Antihypertensive activity of orally consumed ACE-I inhibitory peptides	37
Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical	37
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	37
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	37
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	37
The effects of dietary supplements and natural products targeting glucose levels: an overview	37
Efficacy of probiotics against dental caries in children: a systematic review and meta-analysis	37
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	37
Improving the biological activities of astaxanthin using targeted delivery systems	37
Comprehensive review on signaling pathways of dietary saponins in cancer cells suppression	37
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	37
Control of residual phage in the evaluation of phage-based food safety applications	36
Non-thermal processing has an impact on the digestibility of the muscle proteins	36
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	36
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years	36
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	36
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	36
The effect of zinc supplementation in children with attention deficit hyperactivity disorder: A systematic review and dose-response meta‑analysis of randomized clinical trials	36
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	36
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	36
Metabolomics identify landscape of food sensory properties	35
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	35
A review of the polyphenols purification from apple products	35
Nanoarchitectonics of graphene based sensors for food safety monitoring	35
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	35
Serum vitamin D levels in relation to type-2 diabetes and prediabetes in adults: a systematic review and dose–response meta-analysis of epidemiologic studies	35
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	35
Fate of carotenoids in yeasts: synthesis and cleavage	35
Halophytes as source of bioactive phenolic compounds and their potential applications	34
Essential oils as natural antimicrobials applied in meat and meat products—a review	34
An appealing review of industrial and nutraceutical applications of pistachio waste	34
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	34
Recent advance in technological innovations of sugar-reduced products	34
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	34
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	34
Recent advances in Penicillium expansum infection mechanisms and current methods in controlling P. expansum in postharvest apples	34
Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis	34
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	34
Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	34
Latest developments in food-grade delivery systems for probiotics: A systematic review	34
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	34
Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review	34
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	34
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	34
Postbiotics as the new frontier in food and pharmaceutical research	34
A current insight into Salmonella’s inducible acid resistance	33
Bacteria from the gut influence the host micronutrient status	33
Ectopic odorant receptors responding to flavor compounds in skin health and disease: Current insights and future perspectives	33
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	33
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	33
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview	33
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	33
The nutritional contribution and relationship with health of bread consumption: a narrative review	33
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	33
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	33
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	32
Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms	32
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	32
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	32
Branched chain amino acids—friend or foe in the control of energy substrate turnover and insulin sensitivity?	32
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	32
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	32
Nutritional and technological potential of cactus fruits for insertion in human food	32
Whole-plant foods and their macromolecules: untapped approaches to modulate neuroinflammation in Alzheimer’s disease	32
Structure and biological activities of glycoproteins and their metabolites in maintaining intestinal health	32
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	31
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	31
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	31
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	31
Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management	31
Toward more rigorous and informative nutritional epidemiology: The rational space between dismissal and defense of the status quo	31
Zinc in cereal grains: Concentration, distribution, speciation, bioavailability, and barriers to transport from roots to grains in wheat	31
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	31
Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products	31
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	31
Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation	30
Application of essential oils as natural biopesticides; recent advances	30
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	30
Nutrients in rice bran oil and their nutritional functions: a review	30
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	30
Exploration on anti-hypoxia properties of peptides: a review	30
Wheat bran, as the resource of dietary fiber: a review	30
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	30
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	30
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	30
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications	30
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	30
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	30
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	30
Superheated steam processing: An emerging technology to improve food quality and safety	30
Emerging roles of brassinosteroids and light in anthocyanin biosynthesis and ripeness of climacteric and non-climacteric fruits	30
Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry	29
Emerging perspectives on analytical techniques and machine learning for food metabolomics in the era of industry 4.0: a systematic review	29