Critical Reviews in Food Science and Nutrition

Article	Citations
Recent progress on quality improvement and detection technologies of special foods used for activities in space and aviation: a review	144
The fate of flaxseed-lignans after oral administration: A comprehensive review on its bioavailability, pharmacokinetics, and food design strategies for optimal application	124
Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities	109
Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application	107
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	104
Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms	94
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”	92
Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications	92
A priori dietary patterns and cardiovascular disease incidence in adult population-based studies: a review of recent evidence	91
Food authenticity and the interactions with human health and climate change	88
The role of dietary polyphenols in alternating DNA methylation in cancer	84
Dietary sinensetin and polymethoxyflavonoids: Bioavailability and potential metabolic syndrome-related bioactivity	81
Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food	79
Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications	79
Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and α-glucosi	72
Recent progress of nondestructive techniques for fruits damage inspection: a review	71
Recent advances in Zizania latifolia : A comprehensive review on phytochemical, health benefits and applications that maximize its value	69
Effects of probiotics on bone mineral density and bone turnover: A systematic review	69
Phytochemicals in breast milk and their benefits for infants	69
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications	69
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa	67
Recent developments for controlling microbial contamination of nuts	64
Gut microbiome responses in the metabolism of human dietary components: Implications in health and homeostasis	64
Shellfish consumption and health: A comprehensive review of human studies and recommendations for enhanced public policy	63
A comprehensive review of medium chain monoglycerides on metabolic pathways, nutritional and functional properties, nanotechnology formulations and applications in food system	61

A perspective on data sharing in digital food safety systems	61
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals	61
Microbial tryptophan catabolism as an actionable target via diet-microbiome interactions	61
Development of nano-delivery systems for loaded bioactive compounds: using molecular dynamics simulations	61
Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection	61
Advances in the study of liver microsomes in the in vitro metabolism and toxicity evaluation of foodborne contaminants	60
Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges	60
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	59
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	59
Gut microbiota modulation: a narrative review on a novel strategy for prevention and alleviation of ovarian aging	59
A review of oleogels applications in dairy foods	59
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology	58
The potential role of yeasts in the mitigation of health issues related to beer consumption	58
Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues	57
Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast	57
Interaction between β-glucans and gut microbiota: a comprehensive review	56
Mycotoxin risk management in maize gluten meal	56
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application	56
Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds	56
Validity of the food frequency questionnaire for adults in nutritional epidemiological studies: A systematic review and meta-analysis	55
Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease	55
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	55
Effects of prebiotics, probiotics, and synbiotics on the infant gut microbiota and other health outcomes: A systematic review	55
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	55
The application of starch-based edible film in food preservation: a comprehensive review	54
Dietary fish and omega-3 polyunsaturated fatty acids intake and cancer survival: A systematic review and meta-analysis	53
Processing contaminants in wheat-based foods – a systematic review, meta-analysis and bibliometric analysis	53
Diet-mediated metaorganismal relay biotransformation: health effects and pathways	53
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor	52
Could partial nonstarch polysaccharides ameliorate cancer by altering m 6 A RNA methylation in hosts through intestinal microbiota?	52
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	52
Unveiling toxicity profile for food risk components: A manually curated toxicological databank of food-relevant chemicals	52
How does a celiac iceberg really float? The relationship between celiac disease and gluten	51
Synthesis, characterization and application of microbial pigments in foods as natural colors	50
The effects of ultrasound on probiotic functionality: an updated review	50
Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review	49
Food matrix-flavonoid interactions and their effect on bioavailability	48
Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges	48
Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects	48
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors	48
Astaxanthin impact on brain: health potential and market perspective	47
Recent advances in enhancing the production of long chain omega-3 fatty acids in microalgae	46
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	46
The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application	46
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	46
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 studies	45
Antioxidant and anticancer potentials of edible flowers: where do we stand?	45
Recent advances in industrial applications of seaweeds	45
Enterolignans: from natural origins to cardiometabolic significance, including chemistry, dietary sources, bioavailability, and activity	45
Sulfur compounds: From plants to humans and their role in chronic disease prevention	44

Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	44
Radical species generating technologies for decontamination of Listeria species in food: a recent review report	44
Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development	44
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 pe	44
Progress in biological activities and biosynthesis of edible fungi terpenoids	44
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	43
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	43
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties	43
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	43
Chemical food safety hazards in circular food systems: a review	42
Delivery systems for fucoxanthin: Research progress, applications and future prospects	42
Relationship between caffeine intake and small for gestational age and preterm birth: a dose-response meta-analysis	42
Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk	42
Cold-tolerance mechanisms in foodborne pathogens: Escherichia coli and Listeria monocytogenes as examples	42
Health benefits of flaxseed and its peptides (linusorbs)	42
Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends	42
Nanotechnological interventions in bacteriocin formulations – advances, and scope for challenging food spoilage bacteria and drug-resistant foodborne pathogens	41
E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review	41
Leptin pathway is a crucial target for anthocyanins to protect against metabolic syndrome	41
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes	41
Dietary supplementation of transient receptor potential vanilloid-1 channel agonists reduces serum total cholesterol level: a meta-analysis of controlled human trials	41
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	41
Dietary determinants of healthy/unhealthy metabolic phenotype in individuals with normal weight or overweight/obesity: a systematic review	40
Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus	40
Cultured meat - a patentometric analysis	40
Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides	39
The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability	39
Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review	39
Plant based food bioactives: A boon or bane for neurological disorders	39
Associations of abdominal obesity with different types of bone fractures in adults: A systematic review and dose-response meta-analysis of prospective cohort studies	39
Benefits, toxicity and current market of cannabidiol in edibles	39
Difructose anhydride III: a 50-year perspective on its production and physiological functions	39
Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges	38
Lactobacillus group and arterial hypertension: A broad review on effects and proposed mechanisms	38
Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis	38
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?	38
Recent progress of Lycium barbarum polysaccharides on intestinal microbiota, microbial metabolites and health: a review	38
Omnifarious fruit polyphenols: an omnipotent strategy to prevent and intervene diabetes and related complication?	38
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	37
Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging	37
A comprehensive review on the properties, production, and applications of functional glucobioses	37
Influence of key component interactions in flour on the quality of fried flour products	37
The potential of dietary fiber in building immunity against gastrointestinal and respiratory disorders	37
Microbial collagenases: an updated review on their characterization, degradation mechanisms, and current applications	36
Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications	36
Dairy products and constituents: a review of their effects on obesity and related metabolic diseases	36
Targeting different signaling pathways for food allergy regulation and potential therapy: a review	36
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels	36
Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase -mediated li	36
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	36
A comprehensive review on glycation and its potential application to reduce food allergenicity	36
Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides	36
Conversion of α-linolenic acid into n-3 long-chain polyunsaturated fatty acids: bioavailability and dietary regulation	35
Exploration of walnut components and their association with health effects	35
Recent progress in determination of ochratoxin a in foods by chromatographic and mass spectrometry methods	35
New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries	35
The effect of complementary foods on the colonic microbiota of weaning infants: a systematic review	35
Patulin and Trichothecene: characteristics, occurrence, toxic effects and detection capabilities via clinical, analytical and nanostructured electrochemical sensing/biosensing assays in foodstuffs	35
Amadori compounds: analysis, composition in food and potential health beneficial functions	35
Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review	35
Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis	35
The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations	35
Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect	35
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds	35
Methods, principles, challenges, and perspectives of determining chloropropanols and their esters	34
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	34
Exploiting lactic acid bacteria for colorectal cancer: a recent update	34
The role of fiber in modulating plant protein-induced metabolic responses	34
Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance	34
Gelatin based preservation technologies on the quality of food: a comprehensive review	34
Effects of polyphenol on motor function in mice with Parkinson’s disease: a systematic review and meta-analysis	33
Bioactive food components for colorectal cancer prevention and treatment: A good match	33
Opportunities and challenges of polyphenols and polysaccharides for type 1 diabetes intervention	33
Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection	33
FADS1 and FADS2 as biomarkers of Zn status – a systematic review and meta-analysis	33
Common pregnancy complications and polyphenols intake: an overview	33
MicroRNA sensing and regulating microbiota-host crosstalk via diet motivation	32
Clinical and nutritional management of very-low-calorie ketogenic diet (VLCKD) in patients with psoriasis and obesity: a practical guide for the nutritionist	32
Tau-aggregation inhibition: promising role of nanoencapsulated dietary molecules in the management of Alzheimer’s disease	32
Two decades of research in dietary acrylamide: What do we know today	32

The beneficial effects of cinnamon among patients with metabolic diseases: A systematic review and dose-response meta-analysis of randomized-controlled trials	32
The role of cereal soluble fiber in the beneficial modulation of glycometabolic gastrointestinal hormones	32
β-Galactosidase: a traditional enzyme given multiple roles through protein engineering	32
Ultra-processed food consumption and human health: an umbrella review of systematic reviews with meta-analyses	32
Healthy values and de novo domestication of sand rice (Agriophyllum squarrosum), a comparative view against Chenopodium quinoa	32
Therapeutic implications of functional tea ingredients for ameliorating inflammatory bowel disease: a focused review	32
Microbial antagonists to biologically control postharvest decay and preserve fruit quality	31
Stilbenes: Characterization, bioactivity, encapsulation and structural modifications. A review of their current limitations and promising approaches	31
Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods	31
Recent advances in biosynthesis of mycotoxin-degrading enzymes and their applications in food and feed	31
Commercial probiotic products in public health: current status and potential limitations	31
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives	31
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	31
Molecular and cellular regulatory roles of sirtuin protein	31
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods	31
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy	31
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-DNJ	30
Electrostatic field as an emergent technology in refining crude oils: a review	30
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	30
Clean-label techno-functional ingredients for baking products – a review	30
Biological functions of active ingredients in quinoa bran: Advance and prospective	30
Association between vitamin D status and risk of covid-19 in-hospital mortality: A systematic review and meta-analysis of observational studies	30
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties	30
Cold plasma technology: does it have a place in food processing?	30
Prevalence of food insecurity in people with major depression, bipolar disorder, and schizophrenia and related psychoses: A systematic review and meta-analysis	30
Effects of green tea polyphenol extract and epigallocatechin-3-O-gallate on diabetes mellitus and diabetic complications: Recent advances	30
Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies	30
A review of controlled release from cyclodextrins: release methods, release systems and application	30
Exploring resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles’ heel to target?	29
Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets	29
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 trials	29
Antioxidants and neurodegenerative eye disease	29
Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review	29
Unveiling the antibacterial potential of anthocyanins – a comprehensive review on this natural plant extract	29
Emerging pre-clinical safety assessments for potential probiotic strains: a review	29
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	29
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities	28
Exploring the health benefits of food bioactive compounds from a perspective of NLRP3 inflammasome activation: an insight review	28
Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective	28
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	28
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism	28
Biocolorants in food: Sources, extraction, applications and future prospects	28
D-allulose, a versatile rare sugar: recent biotechnological advances and challenges	28
Advances in prepared dish processing using efficient physical fields: A review	28
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	28
Recognition elements based on the molecular biological techniques for detecting pesticides in food: A review	28
Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review	28
Effective alternatives for dietary interventions for necrotizing enterocolitis: a systematic review of in vivo studies	27
Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage	27
N-3 PUFA as an ergogenic supplement modulating muscle hypertrophy and strength: a systematic review	27
New definition of resistant starch types from the gut microbiota perspectives – a review	27
Recent insights on tea metabolites, their biosynthesis and chemo-preventing effects: A review	27
Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food	27
Novel insights on extraction and encapsulation techniques of elderberry bioactive compounds	27
Muscle hypertrophy induced by N-3 PUFA supplementation in absence of exercise: a systematic review of randomized controlled trials	27
Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer’s disease	27
Versatile wheat gluten: functional properties and application in the food-related industry	27
Seed gum-based delivery systems and their application in encapsulation of bioactive molecules	27
Emerging role of nutritional short-chain fatty acids (SCFAs) against cancer via modulation of hematopoiesis	27
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	27
Bioactive compounds: Application of albumin nanocarriers as delivery systems	26
Micro/nanomotor technology: the new era for food safety control	26
Sources, purification, immobilization and industrial applications of microbial lipases: An overview	26
Maternal caffeine consumption during pregnancy and risk of low birth weight: a dose–response meta-analysis of cohort studies	26
Enzymatic preparation and potential applications of agar oligosaccharides: a review	26
Vitamin D in respiratory viral infections: a key immune modulator?	26
Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications	26
Bioavailability and conversion of plant based sources of omega-3 fatty acids – a scoping review to update supplementation options for vegetarians and vegans	26
Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application	26
Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies	26
Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability	26
Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials	26
Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review	25
Targeting NF-κB pathway by dietary lignans in inflammation: expanding roles of gut microbiota and metabolites	25
Recent progress on the heavy metals ameliorating potential of engineered nanomaterials in rice paddy: a comprehensive outlook on global food safety with nanotoxicitiy issues	25
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	25
Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition	25
Exploring the role of polyphenols in rheumatoid arthritis	25
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-regression	25
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 overview	25
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review	25
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods	25
Regulation of biosynthesis of the main flavor-contributing metabolites in tea plant ( Camellia sinensis ): A review	25
Zinc nutrition and dietary zinc supplements	25
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	25
Effect of zinc supplementation in the management of type 2 diabetes: A grading of recommendations assessment, development, and evaluation-assessed, dose-response meta-analysis of randomized controlled	25
Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review	25
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	25
The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life	24
The role of curcumin in the liver-gut system diseases: from mechanisms to clinical therapeutic perspective	24
Dietary sialic acids: distribution, structure, and functions	24
Inflammatory, oxidative and DNA damage status in vegetarians: is the future of human diet green?	24
The mixed biofilm formed by Listeria monocytogenes and other bacteria: Formation, interaction and control strategies	24
Selenium nanoparticles: Enhanced nutrition and beyond	24
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	24