Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Giving Credit Where Credit is Due	358
Issue Information	202
Back Cover: Cover Image, Volume 21, Issue 2	201
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	164
Front Cover: Cover Image, Volume 21, Issue 6	143
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	142
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	140
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	140
Organizational unlearning: A risky food safety strategy?	134
Advances in riboswitch‐based biosensor as food samples detection tool	130
Prioritization of chemical food safety hazards in the European feed supply chain	125
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	122
Calcium carbide (CaC2) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	121
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	119
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	116
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	112
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	108
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	107
Wheat starch structure–function relationship in breadmaking: A review	106
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes	102
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	101
Improving food drying performance by cold plasma pretreatment: A systematic review	100
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	99
Specific surface modification of liposomes for gut targeting of food bioactive agents	97
Innovations in nondestructive assessment of baked products: Current trends and future prospects	97

A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	92
Potential implications of oxidative modification on dietary protein nutritional value: A review	90
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	89
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	88
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	88
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	87
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	87
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	85
New year, new journal policies	83
Front Cover: Cover Image, Volume 21, Issue 5	81
Functional microbiome assembly in food environments: addressing sustainable development challenges	78
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	76
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	75
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	75
Enhancing traceability of wheat quality through the supply chain	75
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	74
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	74
From bytes to bites: Advancing the food industry with three‐dimensional food printing	72
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	72
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	71
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	68
Potential of 3D printing in development of foods for special medical purpose: A review	68
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Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	68
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	66
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	66
The occurrence, role, and management strategies for phytic acid in foods	66
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	65
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	64
Antioxidant peptides: Overview of production, properties, and applications in food systems	64
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	64
Application of radio frequency energy in processing of fruit and vegetable products	63
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	63
Smart conducting polymer innovations for sustainable and safe food packaging technologies	63
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	63
Issue Information	62
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	62
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	61
Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten	60
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	60
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	60
Composition, processing, and quality control of whole flaxseed products used to fortify foods	60
An overview of antimicrobial properties of kombucha	60
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	59
An overview of research of essential oils by self‐organizing maps: A novel approach for meta‐analysis study	59
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves	59
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment	58
Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?	58
Prospection of the use of encapsulation in food packaging	57

Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	57
Food safety considerations and research priorities for the cultured meat and seafood industry	57
Effect of processing technologies on the digestibility of egg proteins	56
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	56
The need for an integrated multi‐OMICs approach in microbiome science in the food system	56
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment	56
Our policy on COVID‐19‐related manuscripts	55
Front Cover: Cover Image, Volume 21, Issue 6	55
Additional Cover: Cover Image, Volume 22, Issue 6	55
Front Cover: Cover Image, Volume 22, Issue 3	54
Mitigation strategies for excessive cadmium in rice	54
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	54
Issue Information	54
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	53
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	53
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	53
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins	52
Shrinkage in frozen desserts	52
Tuning and modeling cheese flavor	52
Phage‐based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review	52
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	52
As the number falls, alternatives to the Hagberg–Perten falling number method: A review	51
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	51
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods	51
The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety	51
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	51
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review	50
Sensory evaluation of fresh/frozen mackerel products: A review	50
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	49
Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review	49
Inside Back Cover: Cover Image, Volume 21, Issue 2	48
Safety of edible coatings on fruits and vegetables	48
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	48
Unlocking the potential of l‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	47
Issue Information	46
Corrigendum Notice	45
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	45
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	45
Functional bioplastics from food residual: Potentiality and safety issues	44
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	44
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	44
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	43
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives	43
Allergenicity of peanut allergens and its dependence on the structure	43
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	43
Research progress in the screening and evaluation of umami peptides	43
Oxidation and oxidative stability in emulsions	43
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	43
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	43
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	42
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	42
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	41
Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives	41
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	41
Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review	41
Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	41
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	41
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	41
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	40
Zebrafish as model organisms for toxicological evaluations in the field of food science	40
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants	40
Practical in‐storage interventions to control foodborne pathogens on fresh produce	40
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide	40
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	39
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	39
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	39
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	39
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive review	39
Issue Information	39
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	39
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	39
New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review	39
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	39
Interactions between tea polyphenols and nutrients in food	39
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Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	38
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	38
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	37
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	37
Flecking of fat‐filled milk powders	37

Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	37
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	37
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	37
Common beans as a source of food ingredients: Techno‐functional and biological potential	36
Reassessment of adipocyte technology for cellular agriculture of alternative fat	36
Improving the microbiological safety and quality of aquatic products using nonthermal processing	36
Dry fractionation process operations in the production of protein concentrates: A review	36
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	36
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	36
Blockchain implementation for food safety in supply chain: A review	36
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	36
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality	36
Front Cover: Cover Image, Volume 22, Issue 4	35
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	35
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	35
Featured Cover: Cover Image, Volume 23, Issue 1	35
Issue Information	35
Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination	34
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells	34
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	34
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review	34
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	33
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	33
Processed foods: From their emergence to resilient technologies	33
Fermented soy products: A review of bioactives for health from fermentation to functionality	33
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	33
Phages and their lysins: Toolkits in the battle against foodborne pathogens in the postantibiotic era	33
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	33
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	33
Emerging drying techniques for food safety and quality: A review	32
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	32
Melatonin‐mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta‐analysis	32
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	32
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Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	32
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Research progress in the application of catalytic infrared technology in fruit and vegetable processing	31
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What contributes to the richness and stability of the sesame flavor?	30
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects	30
A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health	30
Annual Reviewer Index: Volume 23	30
Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	30
Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances	30
Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports	30
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications	29
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	29
A comprehensive review of wheat phytochemicals: From farm to fork and beyond	29
Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review	29
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films	29
Bioproduction of D‐allulose: Properties, applications, purification, and future perspectives	29
Flavor challenges in extruded plant‐based meat alternatives: A review	28
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	28
Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives	28
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications	28
Whey allergens: Influence of nonthermal processing treatments and their detection methods	28
Inside Front Cover: Cover Image, Volume 21, Issue 2	28
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	28
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies	28
Intact cells: “Nutritional capsules” in plant foods	28
Front Cover: Cover Image, Volume 21, Issue 6	28
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques	27
Soy Protein Isolate (SPI)‐Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications	27
Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effe	27
An overview of structure engineering to tailor the functionality of monoglyceride oleogels	27
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications	27
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review	27
Underexplored food safety hazards of beekeeping products: Key knowledge gaps and suggestions for future research	27
Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens	27
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review	27
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions	26
Antibacterial and antioxidant plant‐derived aldehydes: A new role as cross‐linking agents in biopolymer‐based food packaging films	26
Soy protein isolates: A review of their composition, aggregation, and gelation	26
Cover Image, Volume 23, Issue 2	26
A systematic review/meta‐analysis of xenobiotics in apple products highlights lack of compliance with European Food Safety Authority Regulation	26
A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges	26
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	26
Melanoidins present in traditional fermented foods and beverages	26
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	26
Lipid oxidation and antioxidant delivery systems in muscle food	26
Food substances alter gut resistome: Mechanisms, health impacts, and food components	26
Membrane technology for vegetable oil processing—Current status and future prospects	26
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	26
Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives	26
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	26
Chickpea protein ingredients: A review of composition, functionality, and applications	26
Advanced application of alkaline/basic electrolyzed water in the food and agriculture industry as cleaning, processing, preserving, and functional agents	26
Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis	26
Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application	25
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Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU–China perspective	25
A comprehensive review on sustainable strategies for valorization of pepper waste and their potential application	25
Recent advances in CRISPR‐based systems for the detection of foodborne pathogens	25
Risks of foodborne pathogens associated with animal contamination of raw‐agricultural commodities: A review	25