Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Giving Credit Where Credit is Due	238
Organizational unlearning: A risky food safety strategy?	191
Front Cover: Cover Image, Volume 21, Issue 6	172
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	170
Innovations in nondestructive assessment of baked products: Current trends and future prospects	163
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	156
Calcium carbide (CaC2) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	146
Back Cover: Cover Image, Volume 21, Issue 2	145
Additional Cover: Cover Image, Volume 24, Issue 4	142
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	135
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	127
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	125
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables	124
Specific surface modification of liposomes for gut targeting of food bioactive agents	123
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	123
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	119
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	113
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	110
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments	109
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	105
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	103
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	100
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	91
Wheat starch structure–function relationship in breadmaking: A review	91
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	91

Advances in riboswitch‐based biosensor as food samples detection tool	87
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	87
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	87
Potential implications of oxidative modification on dietary protein nutritional value: A review	85
Improving food drying performance by cold plasma pretreatment: A systematic review	84
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	83
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	83
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	83
Prioritization of chemical food safety hazards in the European feed supply chain	82
New year, new journal policies	81
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	80
Potential of 3D printing in development of foods for special medical purpose: A review	79
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	77
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds	77
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	77
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	74
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Smart conducting polymer innovations for sustainable and safe food packaging technologies	73
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	73
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	72
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	71
Enhancing traceability of wheat quality through the supply chain	71
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	69
Functional microbiome assembly in food environments: addressing sustainable development challenges	69
Front Cover: Cover Image, Volume 21, Issue 5	69
From bytes to bites: Advancing the food industry with three‐dimensional food printing	68
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	67
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	67
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	66
Application of radio frequency energy in processing of fruit and vegetable products	66
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	66
Antioxidant peptides: Overview of production, properties, and applications in food systems	66
The occurrence, role, and management strategies for phytic acid in foods	64
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	64
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	64
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	63
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	62
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	61
Issue Information	61
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	61
Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	60
An overview of antimicrobial properties of kombucha	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	58
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	58
The need for an integrated multi‐OMICs approach in microbiome science in the food system	57
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	57
Composition, processing, and quality control of whole flaxseed products used to fortify foods	57
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment	56
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	56

2025 Manfred Kroger Outstanding Reviewer Award Winner	56
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	55
Prospection of the use of encapsulation in food packaging	55
Food safety considerations and research priorities for the cultured meat and seafood industry	55
Our policy on COVID‐19‐related manuscripts	55
Mitigation strategies for excessive cadmium in rice	54
As the number falls, alternatives to the Hagberg–Perten falling number method: A review	53
Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry	53
Shrinkage in frozen desserts	53
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review	53
From Laboratory Exploration to Practice: Applications, Challenges, and Development Trends of Rapid Evaporative Ionization Mass Spectrometry Technology in Food Detection	53
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins	53
Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications	52
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	51
Additional Cover: Cover Image, Volume 22, Issue 6	51
Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review	51
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods	51
Front Cover: Cover Image, Volume 22, Issue 3	51
Phage‐based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review	51
Issue Information	51
Front Cover: Cover Image, Volume 21, Issue 6	51
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	50
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	50
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	50
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	50
The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety	49
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	49
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	49
Corrigendum Notice	48
Tuning and modeling cheese flavor	48
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives	48
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	48
Unlocking the potential of l‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	47
Safety of edible coatings on fruits and vegetables	47
Inside Back Cover: Cover Image, Volume 21, Issue 2	46
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	46
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	46
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	46
Issue Information	46
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	46
Functional bioplastics from food residual: Potentiality and safety issues	46
Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review	45
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications	45
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	45
Issue Information	45
Innovative Applications of High Hydrostatic Pressure in Winemaking	45
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	45
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production	44
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	43
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	43
Research progress in the screening and evaluation of umami peptides	42
Allergenicity of peanut allergens and its dependence on the structure	42
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	42
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	42
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	42
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	41
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface	41
Oxidation and oxidative stability in emulsions	41
New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review	40
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	40
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	40
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	40
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	39
Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	39
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds	39
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	39
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	39
Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review	39
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	39
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants	38
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide	38
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	38
Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives	38
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	37
Zebrafish as model organisms for toxicological evaluations in the field of food science	37
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	37
Issue Information	36
Interactions between tea polyphenols and nutrients in food	36
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive review	36
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	36

Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	35
Decoding the Secrets of Odor‐Active Compounds in Dark Tea	35
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality	35
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications	35
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	35
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Flecking of fat‐filled milk powders	35
Dry fractionation process operations in the production of protein concentrates: A review	34
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	34
Improving the microbiological safety and quality of aquatic products using nonthermal processing	34
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	34
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	34
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	33
Reassessment of adipocyte technology for cellular agriculture of alternative fat	33
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	33
Blockchain implementation for food safety in supply chain: A review	33
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	33
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	33
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	33
Common beans as a source of food ingredients: Techno‐functional and biological potential	33
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	33
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	33
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	32
Front Cover: Cover Image, Volume 22, Issue 4	32
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	32
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	32
Melatonin‐mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta‐analysis	32
Processed foods: From their emergence to resilient technologies	32
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells	32
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review	32
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	32
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	32
Featured Cover: Cover Image, Volume 23, Issue 1	32
Recent Advances in Gluten‐Based Active and Intelligent Food Packaging: A Review	32
Issue Information	32
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	31
Emerging drying techniques for food safety and quality: A review	31
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Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	31
Fermented soy products: A review of bioactives for health from fermentation to functionality	31
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Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	31
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	31
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	31
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Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications	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
What contributes to the richness and stability of the sesame flavor?	30
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	30
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives	30
Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review	30
Intact cells: “Nutritional capsules” in plant foods	29
A comprehensive review of wheat phytochemicals: From farm to fork and beyond	29
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions	29
Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports	29
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films	29
Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances	29
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	29
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	29
Bioproduction of D‐allulose: Properties, applications, purification, and future perspectives	29
An overview of structure engineering to tailor the functionality of monoglyceride oleogels	28
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications	28
Flavor challenges in extruded plant‐based meat alternatives: A review	28
Front Cover: Cover Image, Volume 21, Issue 6	28
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies	28
Inside Front Cover: Cover Image, Volume 21, Issue 2	28
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications	28
Research progress in the application of catalytic infrared technology in fruit and vegetable processing	28
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	28
Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens	27
Underexplored food safety hazards of beekeeping products: Key knowledge gaps and suggestions for future research	27
Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives	27
Antibacterial and antioxidant plant‐derived aldehydes: A new role as cross‐linking agents in biopolymer‐based food packaging films	27
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review	27
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review	27
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	26
Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives	26
Chickpea protein ingredients: A review of composition, functionality, and applications	26
Recent advances in CRISPR‐based systems for the detection of foodborne pathogens	26
Soy protein isolates: A review of their composition, aggregation, and gelation	26
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	26
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	26
Effective approaches for early identification and proactive mitigation of aflatoxins in peanuts: An EU–China perspective	26
Soy Protein Isolate (SPI)‐Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications	26
Melanoidins present in traditional fermented foods and beverages	26
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	26
LSPR‐based colorimetric biosensing for food quality and safety	26
Lipid oxidation and antioxidant delivery systems in muscle food	26
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A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges	25
Glutamine‐derived peptides: Current progress and future directions	25
Food substances alter gut resistome: Mechanisms, health impacts, and food components	25