Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	314
Issue Information	203
Strategies for the identification and sensory evaluation of volatile constituents in wine	180
The clean label trend: An ineffective heuristic that disserves both consumers and the food industry?	173
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies	169
Advancements and greenification potential of magnetic molecularly imprinted polymers for chromatographic analysis of veterinary drug residues in milk	155
Biodegradable active materials containing phenolic acids for food packaging applications	141
Extraction of protein from food waste: An overview of current status and opportunities	122
Applications of bioactive compounds extracted from olive industry wastes: A review	119
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Front Cover: Cover Image, Volume 21, Issue 6	117
Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning	110
Issue Information	109
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Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety	102
Progress in micellar casein concentrate: Production and applications	102
Organizational unlearning: A risky food safety strategy?	102
Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress	101
Back Cover: Cover Image, Volume 21, Issue 2	97
Front Cover: Cover Image, Volume 21, Issue 5	93
Front Cover: Cover Image, Volume 22, Issue 3	92
Giving Credit Where Credit is Due	92
Fostering Success	92
Animal‐derived food allergen: A review on the available crystal structure and new insights into structural epitope	91

Additional Cover: Cover Image, Volume 23, Issue 3	90
Improving the microbiological safety and quality of aquatic products using nonthermal processing	89
Upconversion nanoparticles‐modified aptasensors for highly sensitive mycotoxin detection for food quality and safety	87
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices	87
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	86
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation	84
Mycoproteins and their health‐promoting properties: Fusarium species and beyond	82
Food‐grade carrageenans and their implications in health and disease	81
Analytical strategies for the determination of biogenic amines in dairy products	80
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Wrapping up the 22nd year of Comprehensive Reviews	77
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N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	75
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications	75
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	75
Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review	73
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	71
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	71
Comparison of requirements for using health claims on foods in the European Union, the USA, Canada, and Australia/New Zealand	71
Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studies	70
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends	69
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	67
Pulse‐based snacks as functional foods: Processing challenges and biological potential	66
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review	65
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	64
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes	64
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	63
Peptide hydrogels: Synthesis, properties, and applications in food science	62
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	62
Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties	62
Effects of the consumption of guarana on human health: A narrative review	61
The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review	58
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	58
Role of encapsulation on the bioavailability of omega‐3 fatty acids	58
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	57
Plant leaf proteins for food applications: Opportunities and challenges	57
Formation and biological effects of protein corona for food‐related nanoparticles	56
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods	55
Chemical antifouling strategies in sensors for food analysis: A review	54
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review	54
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	54
The underlying mechanism of bacterial spore germination: An update review	54
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	54
Improving food drying performance by cold plasma pretreatment: A systematic review	53
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	53
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing	52
Common beans as a source of food ingredients: Techno‐functional and biological potential	52
Advances in strawberry postharvest preservation and packaging: A comprehensive review	51
Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety	51
Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation	50

Potential implications of oxidative modification on dietary protein nutritional value: A review	50
Advances in riboswitch‐based biosensor as food samples detection tool	50
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	49
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis	49
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review	49
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	49
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	48
Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides	48
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects	48
Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review	48
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	48
Dry fractionation process operations in the production of protein concentrates: A review	48
Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review	48
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	47
Wheat starch structure–function relationship in breadmaking: A review	46
Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism	46
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	46
Designing healthier and more sustainable ultraprocessed foods	46
Reassessment of adipocyte technology for cellular agriculture of alternative fat	45
Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy	45
Non‐permanent primary food packaging materials assessment: Identification, migration, toxicity, and consumption of substances	45
Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts	45
Packaging 4.0: The threshold of an intelligent approach	45
Specific surface modification of liposomes for gut targeting of food bioactive agents	45
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	44
Electrochemical nucleic acid‐based sensors for detection of Escherichia coli and Shiga toxin‐producing E. coli—Review of the recent developments	44
Trends in maintaining postharvest freshness and quality of Rubus berries	44
Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review	44
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	43
Roles of stress response‐related signaling and its contribution to the toxicity of zearalenone in mammals	43
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	43
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality	43
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review	42
Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine	42
Residues of glyphosate in food and dietary exposure	42
Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement	42
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	40
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	40
Single‐chain fragment variable produced by phage display technology: Construction, selection, mutation, expression, and recent applications in food safety	40
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications	39
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety	39
Securing fruit production: Opportunities from the elucidation of the molecular mechanisms of postharvest fungal infections	39
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	39
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging	39
Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives	38
Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review	38
Rhamnolipids: A biosurfactant for the development of lipid‐based nanosystems for food applications	38
Probiotics in the dairy industry—Advances and opportunities	38
Innovations in nondestructive assessment of baked products: Current trends and future prospects	37
Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review	37
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	37
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	37
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies	36
Prioritization of chemical food safety hazards in the European feed supply chain	36
Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material	36
Rethinking the classification of non‐digestible carbohydrates: Perspectives from the gut microbiome	36
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Microplastics from face masks: Unraveling combined toxicity with environmental hazards and their impacts on food safety	36
Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review	36
Innovative food supply chain through spatial computing technologies: A review	36
Zinc oxide nanomaterials: Safeguarding food quality and sustainability	35
Managing the microbiological safety of tilapia from farm to consumer	35
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	35
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	35
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	35
A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification	35
Blockchain implementation for food safety in supply chain: A review	35
Cannabis‐infused foods: Phytonutrients, health, and safe product innovations	35
Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors	35
Electrospinning‐based sensing technologies: Opportunities for food applications	35
An overview of food lipids toward food lipidomics	35
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non‐thermal sterilization approaches	34
Gut microbiota: A key role for human milk oligosaccharides in regulating host health early in life	34
Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization	34
Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices	34
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities	34
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review	33
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	33
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods	33
Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods	33

Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	33
The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration	33
Date palm (Phoenix dactylifera) bioactive constituents and their applications as natural multifunctional ingredients in health‐promoting foods and nutraceuticals: A comprehensive review	33
Issue Information	32
Issue Information	32
Current overview and perspectives in environmentally friendly microextractions of carbamates and dithiocarbamates	32
Non‐destructive characterization of pulse flours—A review	32
Engineering modeling frameworks for microbial food safety at various scales	31
Cover Image	31
New year, new journal policies	31
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review	31
Recent progress on graphene quantum dots‐based fluorescence sensors for food safety and quality assessment applications	30
Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods	30
Sono‐activation of food enzymes: From principles to practice	30
How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility	30
Vitamins in wine: Which, what for, and how much?	30
Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)	29
Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps	29
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review	29
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	29
Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications	29
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods	29
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications	29
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	29
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	29
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety	29
Electrohydrodynamic drying: Can we scale‐up the technology to make dried fruits and vegetables more nutritious and appealing?	29
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	29
Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods	29
Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products	29
A systematized review and qualitative synthesis of potential risk factors associated with the occurrence of non‐O157 Shiga toxin‐producing Escherichia coli (STEC) in the primary production of c	28
Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters	28
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	28
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review	28
Issue Information	28
Featured Cover: Cover Image, Volume 23, Issue 3	28
A review on the safety of growth factors commonly used in cultivated meat production	28
How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties	28
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	28
The application of systematic accident analysis tools to investigate food safety incidents	28
Front Cover: Cover Image, Volume 22, Issue 3	27
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	27
Application of surface‐modified functional packaging in food storage: A comprehensive review	27
Front Cover: Cover Image, Volume 21, Issue 5	27
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Front Cover: Cover Image, Volume 22, Issue 4	27
Application of bacteriophages in biopolymer‐based functional food packaging films	27
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	26
Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review	26
Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri‐food products: A review	26
Understanding the oral processing of solid foods: Insights from food structure	26
Antioxidant peptides: Overview of production, properties, and applications in food systems	26
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction	26
Tenebrio molitoras a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects	26
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review	25
A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications	25
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	25
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects	25
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry	24
Annual Reviewer Index: Volume 22	24
Phages and their lysins: Toolkits in the battle against foodborne pathogens in the postantibiotic era	24
Processed foods: From their emergence to resilient technologies	24
Issue Information	24
Featured Cover: Cover Image, Volume 23, Issue 1	24
Fortification by design: A rational approach to designing vitamin D delivery systems for foods and beverages	24
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes	24
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	24
Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination	24
Aquatic food animals in the United States: Status quo and challenges	23
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	23
Announcing the 2024 Manfred Kroger Award winner for Comprehensive Reviews in Food Science and Food Safety	23
Essential oils: An eco‐friendly alternative for controlling toxigenic fungi in cereal grains	23
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	23
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The complex world of kefir: Structural insights and symbiotic relationships	23
Melatonin‐mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta‐analysis	23
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	23
The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues	23
Early‐life risk factors for food allergy: Dietary and environmental factors revisited	22
Emerging challenges in maintaining marine food‐fish availability and food safety	22
Plasma‐activated liquids for mitigating biofilms on food and food contact surfaces	22
Food inauthenticity: Authority activities, guidance for food operators, and mitigation tools	22
Issue Information	22
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	22
Food and beverage can coatings: A review on chemical analysis, migration, and risk assessment	22
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	22
Vitamin A fortification: Recent advances in encapsulation technologies	22
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review	22
Nanozyme‐encoded luminescent detection for food safety analysis: An overview of mechanisms and recent applications	22
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	22
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review	22
Mild processing of seafood—A review	21
Emerging drying techniques for food safety and quality: A review	21
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	21
Enzymatic crosslinking and food allergenicity: A comprehensive review	21