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	155
Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities	124
Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application	109
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	107
Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications	104
Construction of lipid-biomacromolecular compounds for loading and delivery of carotenoids: Preparation methods, structural properties, and absorption-enhancing mechanisms	104
Response to letter to the editor: “comment on effect of carbohydrate mouth rinse on muscle strength and muscular endurance: a systematic review with meta-analysis”	93
Food authenticity and the interactions with human health and climate change	92
A priori dietary patterns and cardiovascular disease incidence in adult population-based studies: a review of recent evidence	92
The role of dietary polyphenols in alternating DNA methylation in cancer	88
Dietary sinensetin and polymethoxyflavonoids: Bioavailability and potential metabolic syndrome-related bioactivity	85
Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food	84
Preparation, structural properties, and in vitro and in vivo activities of peptides against dipeptidyl peptidase IV (DPP-IV) and α-glucosi	81
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications	79
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa	77
Gut microbiome responses in the metabolism of human dietary components: Implications in health and homeostasis	75
Recent developments for controlling microbial contamination of nuts	75
A systematic review and meta-analysis: Effects of protein hydrolysate supplementation on fat-free mass and strength in resistance-trained individuals	74
Recent advances and applications of laser-based imaging techniques in food crops and products: a critical review	73
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review	72
Resistance to β-lactams in Enterobacteriaceae isolated from vegetables: a review	70
Correction	69
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	69
Development of nano-delivery systems for loaded bioactive compounds: using molecular dynamics simulations	68
Microbial tryptophan catabolism as an actionable target via diet-microbiome interactions	67

A comprehensive review of medium chain monoglycerides on metabolic pathways, nutritional and functional properties, nanotechnology formulations and applications in food system	67
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	67
A review of oleogels applications in dairy foods	66
Recent advances in biosynthesis of mycotoxin-degrading enzymes and their applications in food and feed	65
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	64
Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology	63
The potential role of yeasts in the mitigation of health issues related to beer consumption	62
Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast	62
Mycotoxin risk management in maize gluten meal	61
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	61
Interaction between β-glucans and gut microbiota: a comprehensive review	61
Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease	61
The application of starch-based edible film in food preservation: a comprehensive review	60
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	59
Unveiling toxicity profile for food risk components: A manually curated toxicological databank of food-relevant chemicals	59
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	59
Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor	58
The effects of ultrasound on probiotic functionality: an updated review	57
Synthesis, characterization and application of microbial pigments in foods as natural colors	57
Astaxanthin impact on brain: health potential and market perspective	56
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors	56
Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review	56
Enterolignans: from natural origins to cardiometabolic significance, including chemistry, dietary sources, bioavailability, and activity	55
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	55
Antioxidant and anticancer potentials of edible flowers: where do we stand?	54
Total, dietary, and supplemental calcium intake and risk of all-cause cardiovascular, and cancer mortality: a systematic review and dose-response meta-analysis of prospective cohort studies	54
Recent advances in industrial applications of seaweeds	53
Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development	53
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	52
Radical species generating technologies for decontamination of Listeria species in food: a recent review report	51
Applications of capsaicin in food industry: functionality, utilization and stabilization	51
Effects of probiotics on bone mineral density and bone turnover: A systematic review	50
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	50
Gut microbiota modulation: a narrative review on a novel strategy for prevention and alleviation of ovarian aging	50
Nanotechnological interventions in bacteriocin formulations – advances, and scope for challenging food spoilage bacteria and drug-resistant foodborne pathogens	50
Healthy values and de novo domestication of sand rice ( Agriophyllum squarrosum ), a comparative view against Chenopodium q	49
Chemical food safety hazards in circular food systems: a review	49
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	49
Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends	48
Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk	48
Cold-tolerance mechanisms in foodborne pathogens: Escherichia coli and Listeria monocytogenes as examples	48
Relationship between caffeine intake and small for gestational age and preterm birth: a dose-response meta-analysis	48
β-Galactosidase: a traditional enzyme given multiple roles through protein engineering	47
Food-grade titanium dioxide exposure between age groups and in global regions: a systematic review and meta-analysis	47
Structure-function effects of different pectin chemistries and its impact on the gastrointestinal immune barrier system	46
Leptin pathway is a crucial target for anthocyanins to protect against metabolic syndrome	46
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	45
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes	45
Dietary supplementation of transient receptor potential vanilloid-1 channel agonists reduces serum total cholesterol level: a meta-analysis of controlled human trials	45
Plant based food bioactives: A boon or bane for neurological disorders	44

Cultured meat - a patentometric analysis	44
The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability	44
Dietary determinants of healthy/unhealthy metabolic phenotype in individuals with normal weight or overweight/obesity: a systematic review	44
Benefits, toxicity and current market of cannabidiol in edibles	44
Emerging production techniques and potential health promoting properties of plant and animal protein-derived bioactive peptides	44
Lactobacillus group and arterial hypertension: A broad review on effects and proposed mechanisms	43
Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review	43
Empirico-inductive and/or hypothetico-deductive methods in food science and nutrition research: which one to favor for a better global health?	43
Associations of abdominal obesity with different types of bone fractures in adults: A systematic review and dose-response meta-analysis of prospective cohort studies	43
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	42
Targeting different signaling pathways for food allergy regulation and potential therapy: a review	42
Influence of key component interactions in flour on the quality of fried flour products	42
Electrospun nanofibers fabricated by natural biopolymers for intelligent food packaging	42
The potential of dietary fiber in building immunity against gastrointestinal and respiratory disorders	42
Microbial collagenases: an updated review on their characterization, degradation mechanisms, and current applications	41
Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis	41
A comprehensive review on glycation and its potential application to reduce food allergenicity	41
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	41
The effect of complementary foods on the colonic microbiota of weaning infants: a systematic review	41
Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels	41
Conversion of α-linolenic acid into n-3 long-chain polyunsaturated fatty acids: bioavailability and dietary regulation	41
Gelatin based preservation technologies on the quality of food: a comprehensive review	40
Lactoferrin: an overview of its main functions, immunomodulatory and antimicrobial role, and clinical significance	40
New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries	40
The role of fiber in modulating plant protein-induced metabolic responses	40
Amadori compounds: analysis, composition in food and potential health beneficial functions	40
Bioactive food components for colorectal cancer prevention and treatment: A good match	39
Common pregnancy complications and polyphenols intake: an overview	39
FADS1 and FADS2 as biomarkers of Zn status – a systematic review and meta-analysis	39
Effects of polyphenol on motor function in mice with Parkinson’s disease: a systematic review and meta-analysis	39
Molecular and cellular regulatory roles of sirtuin protein	38
The beneficial effects of cinnamon among patients with metabolic diseases: A systematic review and dose-response meta-analysis of randomized-controlled trials	38
Two decades of research in dietary acrylamide: What do we know today	38
Commercial probiotic products in public health: current status and potential limitations	38
Clinical and nutritional management of very-low-calorie ketogenic diet (VLCKD) in patients with psoriasis and obesity: a practical guide for the nutritionist	38
The role of cereal soluble fiber in the beneficial modulation of glycometabolic gastrointestinal hormones	38
Stilbenes: Characterization, bioactivity, encapsulation and structural modifications. A review of their current limitations and promising approaches	38
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods	38
Ultra-processed food consumption and human health: an umbrella review of systematic reviews with meta-analyses	38
Critical review and recent advances of 2D materials-Based gas sensors for food spoilage detection	38
Association between vitamin D status and risk of covid-19 in-hospital mortality: A systematic review and meta-analysis of observational studies	37
Prevalence of food insecurity in people with major depression, bipolar disorder, and schizophrenia and related psychoses: A systematic review and meta-analysis	37
Antioxidants and neurodegenerative eye disease	37
Cold plasma technology: does it have a place in food processing?	37
Effects of green tea polyphenol extract and epigallocatechin-3-O-gallate on diabetes mellitus and diabetic complications: Recent advances	37
Exploring resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles’ heel to target?	37
Unveiling the antibacterial potential of anthocyanins – a comprehensive review on this natural plant extract	37
Biological functions of active ingredients in quinoa bran: Advance and prospective	37
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	37
Emerging pre-clinical safety assessments for potential probiotic strains: a review	37
Overview—gold nanoparticles-based sensitive nanosensors in mycotoxins detection	36
Bioactive compounds: Application of albumin nanocarriers as delivery systems	36
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	36
A review of controlled release from cyclodextrins: release methods, release systems and application	36
Split aptamer acquisition mechanisms and current application in antibiotics detection: a short review	36
Microbial antagonists to biologically control postharvest decay and preserve fruit quality	36
Production, purification, and functional properties of microbial fibrinolytic enzymes produced by microorganism obtained from soy-based fermented foods: developments and challenges	35
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy	35
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	35
The fate of flaxseed-lignans after oral administration: A comprehensive review on its bioavailability, pharmacokinetics, and food design strategies for optimal application	35
Recent progress of Lycium barbarum polysaccharides on intestinal microbiota, microbial metabolites and health: a review	35
D-allulose, a versatile rare sugar: recent biotechnological advances and challenges	35
A perspective on data sharing in digital food safety systems	35
Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer’s disease	35
Encapsulation and delivery of bioactive citrus pomace polyphenols: a review	35
Unraveling the bioactive interplay: seaweed polysaccharide, polyphenol and their gut modulation effect	35
Could partial nonstarch polysaccharides ameliorate cancer by altering m 6 A RNA methylation in hosts through intestinal microbiota?	34
Potential micro-/nano-encapsulation systems for improving stability and bioavailability of anthocyanins: An updated review	34
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing	34
Overview of advanced technologies for volatile organic compounds measurement in food quality and safety	34
How does a celiac iceberg really float? The relationship between celiac disease and gluten	34
Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review	34
Sulfur compounds: From plants to humans and their role in chronic disease prevention	34
Progress in 4D/5D/6D printing of foods: applications and R&D opportunities	34
Vitamin D as therapeutic modulator in cerebrovascular diseases: a mechanistic perspectives	33
Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review	33
Dietary fish and omega-3 polyunsaturated fatty acids intake and cancer survival: A systematic review and meta-analysis	33
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	33
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	33
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications	33

Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability	32
Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition	32
Diet-mediated metaorganismal relay biotransformation: health effects and pathways	32
Phytochemicals in breast milk and their benefits for infants	32
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	32
Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review	32
Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection	32
Recent progress in fish oil-based emulsions by various food-grade stabilizers: Fabrication strategy, interfacial stability mechanism and potential application	32
Structure/function relationships of bean polysaccharides: A review	32
Clean-label techno-functional ingredients for baking products – a review	31
Gel performance of surimi induced by various thermal technologies: A review	31
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	31
MicroRNA sensing and regulating microbiota-host crosstalk via diet motivation	31
Versatile wheat gluten: functional properties and application in the food-related industry	31
Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods	31
Health benefits of flaxseed and its peptides (linusorbs)	31
The effect of tomato and lycopene on clinical characteristics and molecular markers of UV-induced skin deterioration: A systematic review and meta-analysis of intervention trials	31
Progress in biological activities and biosynthesis of edible fungi terpenoids	31
Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application	31
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties	31
Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges	31
Processing contaminants in wheat-based foods – a systematic review, meta-analysis and bibliometric analysis	30
Validity of the food frequency questionnaire for adults in nutritional epidemiological studies: A systematic review and meta-analysis	30
Exploiting lactic acid bacteria for colorectal cancer: a recent update	30
Zinc nutrition and dietary zinc supplements	30
Advances in the study of liver microsomes in the in vitro metabolism and toxicity evaluation of foodborne contaminants	30
New definition of resistant starch types from the gut microbiota perspectives – a review	30
Association of maternal pre-pregnancy dietary intake with adverse maternal and neonatal outcomes: A systematic review and meta-analysis of prospective studies	30
Natural products targeting into cancer hallmarks: An update on caffeine, theobromine, and (+)-catechin	30
Methods, principles, challenges, and perspectives of determining chloropropanols and their esters	29
Mycotoxins along the tea supply chain: A dark side of an ancient and high valued aromatic beverage	29
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	29
Tau-aggregation inhibition: promising role of nanoencapsulated dietary molecules in the management of Alzheimer’s disease	29
Strategy for anthocyanins production: From efficient green extraction to novel microbial biosynthesis	29
The control of fungi and mycotoxins by food active packaging: a review	29
Recent advances in Zizania latifolia : A comprehensive review on phytochemical, health benefits and applications that maximize its value	28
The role of curcumin in the liver-gut system diseases: from mechanisms to clinical therapeutic perspective	28
Enzymatic preparation and potential applications of agar oligosaccharides: a review	28
Antifungal mechanism of essential oil against foodborne fungi and its application in the preservation of baked food	28
Opportunities and challenges of polyphenols and polysaccharides for type 1 diabetes intervention	28
Gut dysbiosis during early life: causes, health outcomes, and amelioration via dietary intervention	28
E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review	28
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	28
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	28
Delivery systems for fucoxanthin: Research progress, applications and future prospects	28
Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects	28
Kaempferol and atherosclerosis: From mechanism to medicine	28
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives	28
Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues	28
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	28
The hepatoprotective effects of plant-based foods based on the “gut–liver axis”: a prospective review	28
Regulation of biosynthesis of the main flavor-contributing metabolites in tea plant ( Camellia sinensis ): A review	28
Difructose anhydride III: a 50-year perspective on its production and physiological functions	28
Effects of prebiotics, probiotics, and synbiotics on the infant gut microbiota and other health outcomes: A systematic review	27
Dairy products and constituents: a review of their effects on obesity and related metabolic diseases	27
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	27
The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application	27
Dehydration–rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges	27
Chemico-biological aspects of (−)- epigallocatechin- 3 -gallate (EGCG) to improve its stability, bioavailability and membrane permeability	27
Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides	27
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	27
Recent advances in enhancing the production of long chain omega-3 fatty acids in microalgae	27
Omnifarious fruit polyphenols: an omnipotent strategy to prevent and intervene diabetes and related complication?	27
Classification, application, multifarious activities and production improvement of lipopeptides produced by Bacillus	27
Nervonic acid and its sphingolipids: Biological functions and potential food applications	27
Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications	27
Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets	26
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities	26
Dietary sialic acids: distribution, structure, and functions	26
Green preparation, safety control and intelligent processing of high-quality tea extract	26
Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications	26
Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects	26
A comprehensive review on the properties, production, and applications of functional glucobioses	26
Advances in prepared dish processing using efficient physical fields: A review	26
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	26
Food matrix-flavonoid interactions and their effect on bioavailability	26
The digestive behavior of pectin in human gastrointestinal tract: a review on fermentation characteristics and degradation mechanism	26
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds	26
Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies	26
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	26
Biocolorants in food: Sources, extraction, applications and future prospects	26
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	26
Predominance of non-covalent interactions of polyphenols with milk proteins and their health promoting properties	26
Electrostatic field as an emergent technology in refining crude oils: a review	26
Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds	26
Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on cytidine diphosphate-diacylglycerol synthase -mediated li	26
Vitamin D in respiratory viral infections: a key immune modulator?	25
Recent progress in using zein nanoparticles-loaded nanocomposites for food packaging applications	25
Targeting NF-κB pathway by dietary lignans in inflammation: expanding roles of gut microbiota and metabolites	25
Sesame as a source of food allergens: clinical relevance, molecular characterization, cross-reactivity, stability toward processing and detection strategies	25
Maternal caffeine consumption during pregnancy and risk of low birth weight: a dose–response meta-analysis of cohort studies	25
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	25
Sources, purification, immobilization and industrial applications of microbial lipases: An overview	25
Whole grain intake, compared to refined grain, improves postprandial glycemia and insulinemia: a systematic review and meta-analysis of randomized controlled trials	25
Micro/nanomotor technology: the new era for food safety control	25