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	268
Recent progress of DNA walker and its applications in food safety analysis	242
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	182
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	151
Plant based food bioactives: A boon or bane for neurological disorders	130
Amadori compounds: analysis, composition in food and potential health beneficial functions	122
Food processing and processed food intake categories beyond Nova: the PFI classification	117
Food authenticity and the interactions with human health and climate change	115
The triple interactions between gut microbiota, mycobiota and host immunity	108
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	106
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	106
Gelatin based preservation technologies on the quality of food: a comprehensive review	101
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	101
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	99
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	98
A review on polyphenols and their potential application to reduce food allergenicity	94
Bioactive food components for colorectal cancer prevention and treatment: A good match	94
Bioactive compounds: Application of albumin nanocarriers as delivery systems	87
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	86
Exploiting lactic acid bacteria for colorectal cancer: a recent update	84
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	83
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	81
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	80
Nature’s palette: An emerging frontier for coloring dairy products	80
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	80

Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	79
Dietary sialic acids: distribution, structure, and functions	79
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	79
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	79
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	79
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	77
Clean-label techno-functional ingredients for baking products – a review	77
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	76
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	75
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	73
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	73
Gel performance of surimi induced by various thermal technologies: A review	72
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	70
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	70
New definition of resistant starch types from the gut microbiota perspectives – a review	69
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	69
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	68
A comprehensive review on glycation and its potential application to reduce food allergenicity	68
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	68
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	67
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	67
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	67
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	67
Advances in prepared dish processing using efficient physical fields: A review	66
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	65
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	65
Green preparation, safety control and intelligent processing of high-quality tea extract	65
The application of starch-based edible film in food preservation: a comprehensive review	65
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	65
Intestinal organoid technology and applications in probiotics	64
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	64
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	64
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	64
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	62
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	60
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	60
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	59
Can omega-3 fatty acids be beneficial in pediatric NAFLD? A systematic review and meta-analysis	59
(Poly)phenol metabotypes and cardiometabolic health: a systematic review	59
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	59
The emerging roles of next-generation metabolomics in critical care nutrition	57
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	57
Metabolic, proteomic and microbial changes postmortem and during beef aging	56
Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	56
Fucoxanthin from marine microalgae: A promising bioactive compound for industrial production and food application	56
G-quadruplex based biosensors for the detection of food contaminants	56
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	55
Gut microbiome-based strategies for host health and disease	55
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	55
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	54

The potential use of Zymomonas mobilis for the food industry	54
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	54
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	54
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	54
High-amylose starch: Structure, functionality and applications	53
Carotenoid content and composition: A special focus on commercially important fish and shellfish	53
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	53
The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps	53
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	52
Comparative bioavailability of vitamins in human foods sourced from animals and plants	51
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	51
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	50
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	50
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	50
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	50
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	50
Involvement of microRNA modifications in anticancer effects of major polyphenols from green tea, coffee, wine, and curry	49
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	49
Metabolism of phenolics in coffee and plant-based foods by canonical pathways: an assessment of the role of fatty acid β-oxidation to generate biologically-active and -inactive intermediates	49
Papaya ( Carica papaya L.) for cancer prevention: Progress and promise	49
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	49
Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection	49
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	49
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	49
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	48
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	48
Dietary regulation of the SIgA-gut microbiota interaction	48
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	48
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	48
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	48
Optimization of spray drying process parameters for the food bioactive ingredients	48
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	48
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	47
Fat replacement and reduction strategies for plant-based foods	47
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	47
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	47
Contribution of mitochondria to postmortem muscle tenderization: a review	47
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	46
Blood levels of omega-6 fatty acids and coronary heart disease: a systematic review and metaanalysis of observational epidemiology	45
Covalent organic frameworks assisted for food safety analysis	45
Volatilome of fermented and roasted Coffea arabica in Brazil: a systematic review of the influence of microbiota and fermentative processes	45
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	45
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	45
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control	45
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	44
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	44
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	44
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	44
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	44
An update of aurones: food resource, health benefit, biosynthesis and application	44
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	44
Treatment of diabetic complications: do flavonoids holds the keys?	44
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	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
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	44
Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiota	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
Fat replacers in baked products: their impact on rheological properties and final product quality	43
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	43
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	43
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	42
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	42
The effects of dietary supplements and natural products targeting glucose levels: an overview	42
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	42
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	42
The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives	42
Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention	42
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	42
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	42
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	42
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	42
Recent advance in technological innovations of sugar-reduced products	41
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	41
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	41
Pomegranate: historical origins, nutritional composition, health functions and processing development research	41
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years	41
Efficacy of probiotics against dental caries in children: a systematic review and meta-analysis	41
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	40
An appealing review of industrial and nutraceutical applications of pistachio waste	40

Control of residual phage in the evaluation of phage-based food safety applications	40
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	40
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	40
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	40
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	40
Fate of carotenoids in yeasts: synthesis and cleavage	39
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	39
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	39
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	39
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	38
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	38
Improving the biological activities of astaxanthin using targeted delivery systems	38
Nanoarchitectonics of graphene based sensors for food safety monitoring	38
Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical	38
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	38
Postbiotics as the new frontier in food and pharmaceutical research	38
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	38
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	38
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges	37
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	37
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	37
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	37
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	37
Progress in advanced biosensors for authentication of animal-origin food	37
Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis	37
Metabolomics identify landscape of food sensory properties	37
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation	37
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	37
A review of the polyphenols purification from apple products	37
Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	37
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	37
Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease	36
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	36
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	36
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	36
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	36
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	36
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	36
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	36
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	36
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	35
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	35
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	35
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	35
A current insight into Salmonella’s inducible acid resistance	35
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	35
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	35
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	35
Nutrients in rice bran oil and their nutritional functions: a review	35
Ectopic odorant receptors responding to flavor compounds in skin health and disease: Current insights and future perspectives	35
Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management	34
Bacteria from the gut influence the host micronutrient status	34
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	34
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview	34
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	34
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	34
Bioactive peptides from milk proteins: current insights into novel preparation strategies and application prospects	34
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	34
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	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
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	34
The nutritional contribution and relationship with health of bread consumption: a narrative review	34
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review	34
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	34
Exploration on anti-hypoxia properties of peptides: a review	34
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	34
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	34
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	33
Postbiotics versus probiotics in early-onset colorectal cancer	33
The relationship between preoperative weight loss and intra and post-bariatric surgery complications: an appraisal of the current preoperative nutritional strategies	33
Correction	33
Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis	33
Yellow tea: more than turning green leaves to yellow	33
Influence of plant-derived bioactive compounds on iron metabolism: mechanistic insights with translational relevance	33
A comprehensive review on the prevention and regulation of Alzheimer’s disease by tea and its active ingredients	33
Postbiotics for the management of obesity, insulin resistance/type 2 diabetes and NAFLD. Beyond microbial viability	33
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	33
Application of essential oils as natural biopesticides; recent advances	33
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	33
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	33
Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review	33
Superheated steam processing: An emerging technology to improve food quality and safety	33
Navigating the shift toward sustainable diets: the use of protein blends in dairy alternatives	32
The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism	32
Extraction of functional extracts from berries and their high quality processing: a comprehensive review	32
Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry	32
Current and future trends in the biocontrol of postharvest diseases	32
From ocean to table: nutritional value, extraction technologies, and sustainable food applications of brown seaweed proteins	32
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior	32
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives	32
Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties	31
Nitrate, nitrite and nitrosamines in the global food supply	31
X-ray diffraction and its emerging applications in the food industry	31
From concept to reality: current trends in developing tunable biopolymeric materials for food contact applications	31
Natural products derived from medicinal plants and microbes might act as a game-changer in breast cancer: a comprehensive review of preclinical and clinical studies	31