Critical Reviews in Food Science and Nutrition

Article	Citations
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	197
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	196
Dietary sialic acids: distribution, structure, and functions	150
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	141
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	141
Plant based food bioactives: A boon or bane for neurological disorders	134
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	133
Exploiting lactic acid bacteria for colorectal cancer: a recent update	130
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	120
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	117
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	107
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	105
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	104
Targeting gut microbiota and bile acid metabolism: dual regulatory strategies of dietary polyphenols against atherosclerosis	104
Recent progress of DNA walker and its applications in food safety analysis	102
Determinants of potentially toxic element concentrations in human milk: a scoping review	99
Nature’s palette: An emerging frontier for coloring dairy products	95
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	94
A comprehensive review on glycation and its potential application to reduce food allergenicity	93
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	92
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	90
Food authenticity and the interactions with human health and climate change	89
Wastes in the stone fruit supply chain—a review of sources, causes, and sustainable transformation opportunities	86
Amadori compounds: analysis, composition in food and potential health beneficial functions	86
Bridging epidemiological evidence and dietary health impact models: a structured approach for selecting risk-outcome pairs	86

The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	84
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	79
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	79
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	79
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	78
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	76
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	75
The application of starch-based edible film in food preservation: a comprehensive review	73
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	71
The industrial formulation fallacy: a critical appraisal of the Nova classification system	71
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	70
Gelatin based preservation technologies on the quality of food: a comprehensive review	70
Food processing and processed food intake categories beyond Nova: the PFI classification	70
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	69
Gel performance of surimi induced by various thermal technologies: A review	69
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	68
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	68
Green preparation, safety control and intelligent processing of high-quality tea extract	67
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	67
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	67
Advances in prepared dish processing using efficient physical fields: A review	67
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	67
Intestinal organoid technology and applications in probiotics	66
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	66
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	65
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	65
Polysaccharides from edible macroalgae: their extraction, purification, and therapeutic potentials in inflammation and oxidative stress-related diseases	65
The impact of exercise and probiotic supplementation on the gut microbiota and management of gestational diabetes mellitus: a critical review	65
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	64
Gut microbiome-based strategies for host health and disease	64
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	63
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	63
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	62
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	61
Natural polysaccharides as multifunctional regulators of energy metabolism: mechanisms, structure-activity relationships, and cross-disease applications	61
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	61
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	60
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	60
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	60
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	60
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	60
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	60
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	59
Metabolic, proteomic and microbial changes postmortem and during beef aging	58
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	58
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	58
Advances in oral delivery systems for alpha-linolenic acid: mechanisms, bioavailability, and applications in functional foods	58
Comparative bioavailability of vitamins in human foods sourced from animals and plants	58
Fungal protein for meat analogues: a review of nutritional, safety, and technological aspects	58
The potential use of Zymomonas mobilis for the food industry	57

(Poly)phenol metabotypes and cardiometabolic health: a systematic review	57
The emerging roles of next-generation metabolomics in critical care nutrition	57
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control	56
Carotenoid content and composition: A special focus on commercially important fish and shellfish	56
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	55
Covalent organic frameworks assisted for food safety analysis	55
Contribution of mitochondria to postmortem muscle tenderization: a review	55
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	54
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	54
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	54
From fermentation to function: a critical review of lactic acid bacteria redesign for functional foods and precision nutrition	54
Upcycling of flaxseed meal from waste into functional ingredients toward zero-waste biorefinery concept: a comprehensive review for maximizing food and nutritional applications	53
Making table olives more sustainable: processing methods and green intensifying technologies	53
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	52
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	52
Volatilome of fermented and roasted Coffea arabica in Brazil: a systematic review of the influence of microbiota and fermentative processes	52
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	51
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	51
An update of aurones: food resource, health benefit, biosynthesis and application	51
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	50
Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection	49
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	49
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	49
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	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
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	49
A comprehensive review of phage immobilization and encapsulation for the application in food safety	48
Treatment of diabetic complications: do flavonoids holds the keys?	48
Is the experimental evidence on ultra-processed food and obesity reliable?	48
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	48
Fat replacement and reduction strategies for plant-based foods	48
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	48
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	47
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	47
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	47
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	47
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	47
The role of artificial intelligence in combating food fraud: a systematic literature review	46
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	46
Optimization of spray drying process parameters for the food bioactive ingredients	46
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	46
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	46
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	46
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation	46
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	46
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	45
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	45
Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis	45
Recent advance in technological innovations of sugar-reduced products	45
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	45
An in-depth analysis of the core microbiota of Tenebrio molitor : a comprehensive evaluation of its influences and significance for food safety	45
Improving the biological activities of astaxanthin using targeted delivery systems	44
The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives	44
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	44
Self-selected dietary intake and association with achieved caloric restriction in CALERIE ™ 2	44
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	44
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	44
Control of residual phage in the evaluation of phage-based food safety applications	43
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	43
An appealing review of industrial and nutraceutical applications of pistachio waste	43
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	43
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	43
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	43
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	43
Strategies for cell-based meat production based on 3D-printed scaffolds	43
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	43
A comparative analysis of regulatory frameworks and their market impacts on health functional foods: perspectives from South Korea, Canada, the United States, and China	43
A review of the polyphenols purification from apple products	43
Pomegranate: historical origins, nutritional composition, health functions and processing development research	42
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	42
Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention	42
A comprehensive review of coffee melanoidins: from structural characterization to biological activity	42
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	42
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	42
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	42
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	42
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	42
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	42
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	41
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	41

Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	41
Exploration on anti-hypoxia properties of peptides: a review	41
Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis	41
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	41
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	41
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	41
A current insight into Salmonella’s inducible acid resistance	41
Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease	41
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	41
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	41
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	40
Recent advances in plasma-activated liquids (PALs) for food safety	40
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	40
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review	40
Adsorbents and biosorbents applied in the mitigation of mycotoxins in food: a systematic review	40
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	40
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	40
Bioactive peptides from milk proteins: current insights into novel preparation strategies and application prospects	40
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	40
Progress in advanced biosensors for authentication of animal-origin food	40
Circulating metabolites and fatty acids associated with ultra-processed food consumption: results from the EPIC study	40
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	39
The nutritional contribution and relationship with health of bread consumption: a narrative review	39
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	39
Bacteria from the gut influence the host micronutrient status	39
Yellow tea: more than turning green leaves to yellow	39
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	39
Effect of plant sterols on intestinal health: a comprehensive review of biological activity in targeting cancer and inflammation pathways	39
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges	38
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	38
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	38
Nutrients in rice bran oil and their nutritional functions: a review	38
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	38
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	38
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation	38
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	38
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	38
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	38
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	38
Application of essential oils as natural biopesticides; recent advances	38
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	38
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	38
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	38
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	38
Bioactivities and mechanisms of dietary proanthocyanidins on blood pressure lowering: A critical review of in vivo and clinical studies	37
Orthosilicic acid in functional foods: bioavailability, metabolism, and potential in degenerative disease prevention	37
X-ray diffraction and its emerging applications in the food industry	37
Ganoderma formosanum— advances in biotechnological fermentation, bioactive metabolites, and health-promoting applications: a critical review (2017–2025)	37
Correction	37
Probiotics and biofilm interaction in aquaculture for sustainable food security: A review and bibliometric analysis	37
Tea and digestive system health: integrating gut microbiota-involved ADME and personalized nutrition for gastrointestinal disorders intervention	37
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing	37
Impact of processing on the oxidative stability of oil bodies	37
Navigating the shift toward sustainable diets: the use of protein blends in dairy alternatives	37
Influence of plant-derived bioactive compounds on iron metabolism: mechanistic insights with translational relevance	37
A systematic review on potential microbial carbohydrases: current and future perspectives	36
Postbiotics versus probiotics in early-onset colorectal cancer	36
From ocean to table: nutritional value, extraction technologies, and sustainable food applications of brown seaweed proteins	36
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives	36
Indigenous underutilized fruits in Bangladesh as future resilient foods: insight into the nutritional value, bioactive compounds, and health benefits	36
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	36
Progress on aptamer-based SERS sensors for food safety and quality assessment: methodology, current applications and future trends	36
5’AMP-activated protein kinase: an emerging target of phytochemicals to treat chronic inflammatory diseases	36
Omega-9 monounsaturated fatty acids: a review of current scientific evidence of sources, metabolism, benefits, recommended intake, and edible safety	36
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective	36
A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry	36
The fourth industrial revolution in the food industry—part II: Emerging food trends	36
Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry	36
Nitrate, nitrite and nitrosamines in the global food supply	36
From concept to reality: current trends in developing tunable biopolymeric materials for food contact applications	35
Postbiotics for the management of obesity, insulin resistance/type 2 diabetes and NAFLD. Beyond microbial viability	35
New insights of flavonoid glycosidases and their application in food industry	35
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits	35
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior	35
CRISPR/Cas and Argonaute-powered lateral flow assay for pathogens detection	35
Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods	35
Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives	35
Cannabis sativa in beverages: incorporation methods, bioactive stability and sensory impact – a critical review	35
Current and future trends in the biocontrol of postharvest diseases	35
Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety	34
Lipid-based nanocarriers and their potential for incorporation into active edible films/coatings: highlighting nanocochleates as novel and promising nanocarriers	34
Review of the valorization initiatives of brewing and distilling by-products	34
Influence of key component interactions in flour on the quality of fried flour products	34
Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications	34
The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism	34
Precisely engineering transglycosidases as robust biocatalysts toward glycoside reformation for innovative food processing	34
Emerging perspectives on analytical techniques and machine learning for food metabolomics in the era of industry 4.0: a systematic review	34
An overview of tea saponin as a surfactant in food applications	34
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins	34
Lactobacillus group and arterial hypertension: A broad review on effects and proposed mechanisms	34
MicroRNA sensing and regulating microbiota-host crosstalk via diet motivation	34
Opportunities and challenges of polyphenols and polysaccharides for type 1 diabetes intervention	33
Fish meat quality and its improvement: integrative molecular, nutritional, and environmental perspectives	33
Organic agriculture and foods: advancing process-product integrations	33
Health benefits of flaxseed and its peptides (linusorbs)	33