Comprehensive Reviews in Food Science and Food Safety

Article	Citations
A Framework for Evaluation of New Processing Technologies in Human Milk Banking	291
Front Cover: Cover Image, Volume 21, Issue 6	232
Giving Credit Where Credit is Due	172
Advances in riboswitch‐based biosensor as food samples detection tool	169
Calcium carbide (CaC 2 ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	148
Additional Cover: Cover Image, Volume 24, Issue 4	146
Additional Cover: Cover Image, Volume 25, Issue 1	145
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	143
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments	141
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables	124
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	116
Organizational unlearning: A risky food safety strategy?	115
Specific surface modification of liposomes for gut targeting of food bioactive agents	113
Prioritization of chemical food safety hazards in the European feed supply chain	113
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	110
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	110
Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications	109
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	109
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	107
Improving food drying performance by cold plasma pretreatment: A systematic review	102
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review	102
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications	99
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	99
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes	98
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	98

Flavor Chemistry and Fidelity in Processed Large Yellow Croaker Products: Multi‐Pathway Mechanisms, Evidence‐Graded Process Guidance, and Transferable Principles for Marine Fish	97
Issue Information	97
Innovations in nondestructive assessment of baked products: Current trends and future prospects	95
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	95
Wheat starch structure–function relationship in breadmaking: A review	94
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	93
Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices	92
Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives	91
Potential implications of oxidative modification on dietary protein nutritional value: A review	90
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	89
Functional microbiome assembly in food environments: addressing sustainable development challenges	88
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	88
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Front Cover: Cover Image, Volume 21, Issue 5	85
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	85
Application of radio frequency energy in processing of fruit and vegetable products	82
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds	82
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	79
Potential of 3D printing in development of foods for special medical purpose: A review	77
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	77
From bytes to bites: Advancing the food industry with three‐dimensional food printing	76
Molecular Hydrogen in Food Packaging and Preservation: Current Advances and Interdisciplinary Perspectives	75
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	75
Smart conducting polymer innovations for sustainable and safe food packaging technologies	75
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	74
Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties	73
Featured Cover: Cover Image, Volume 25, Issue 3	73
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	72
The occurrence, role, and management strategies for phytic acid in foods	72
Antioxidant peptides: Overview of production, properties, and applications in food systems	72
Enhancing traceability of wheat quality through the supply chain	72
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	72
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties	71
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	71
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	70
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	70
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	70
Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption	69
Beyond the Acid–Thermal Method: Efficient Preparation Strategies and Functional Research Progress of Amyloid Fibril	69
Applications, Challenges, and Future Trends in Using Light‐Based Technologies for Low‐Moisture Foods Decontamination—A Review	67
Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization	66
Advances in Ozone Oxidation Technology: Mechanisms, Applications, and Challenges in Postharvest Fruit Preservation	66
Issue Information	66
Strategies for Fresh‐Cut Apple Preservation: Recent Advances and Future Prospects	66
Additional Cover: Cover Image, Volume 25, Issue 1	65
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring	64
2025 Manfred Kroger Outstanding Reviewer Award Winner	64
Composition, processing, and quality control of whole flaxseed products used to fortify foods	63
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	62

Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	62
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment	62
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	61
Extruder Die Innovations for the Texturization of Plant Proteins Applied in Plant‐Based Products	60
Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility	60
Starch‐Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives	59
Mechanisms of Formation and Alleviation of Bitter Taste in Food: A Review From the Perspectives of Metabolite–Habitat Coupling and Material Interaction Relationship	59
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	59
Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	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
Front Cover: Cover Image, Volume 21, Issue 6	57
The need for an integrated multi‐OMICs approach in microbiome science in the food system	57
Issue Information	57
Additional Cover: Cover Image, Volume 22, Issue 6	57
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	57
Front Cover: Cover Image, Volume 22, Issue 3	57
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	57
From Laboratory Exploration to Practice: Applications, Challenges, and Development Trends of Rapid Evaporative Ionization Mass Spectrometry Technology in Food Detection	56
Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production	56
Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications	55
AI‐Driven Farm‐To‐Fork Biofilm Detection and Control in Aquatic Foods: From Industry 4.0 to Industry 5.0	55
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	55
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective	55
Correction to “Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies”	55
Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein	54
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	54
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	53
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A 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	53
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	53
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	53
Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and Adults	53
Decoding Walnut Flavor: From the Formation of Odor and Taste to the Reproduction of Walnut Flavor	52
Tuning and modeling cheese flavor	52
From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	52
Mitigation strategies for excessive cadmium in rice	52
Beyond Tradition: Optimization Strategy for Mechanical Properties of New Generation Biodegradable Packaging Materials	52
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	51
Corrigendum Notice	50
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	50
Issue Information	50
Probiotic Development Strategy Centered on Stability and Regulatory Considerations	50
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review	50
Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review	50
Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry	50
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	49
Issue Information	49
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	48
Annual Reviewer Index: Volume 24	48
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	48
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	47
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	47
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	47
Unlocking the potential of l ‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	47
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface	47
Innovative Applications of High Hydrostatic Pressure in Winemaking	47
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	47
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	46
Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications	46
Recent Advances in Polyvinyl Alcohol–Based Biodegradable Packaging: Preparation, Modification, and Applications in Food Packaging	46
Pleurotus Mushrooms in Nutrition and Health: Clinical and Preclinical Insights for Nutraceutical Development	46
Emerging Nonthermal Technologies for the Production of Postbiotics	46
Keeping Green and Nutritious: A Comprehensive Review on Postharvest Handlings of Broccoli ( Brassica oleracea var. italica	46
Allergenicity of peanut allergens and its dependence on the structure	46
Intrinsic Thermal Stability and Improvement Strategies of Goat Milk: The Roles of Protein Composition and Structure	46
Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review	46
Clean‐Label Trends in Processed Foods: Challenges in Formulation and Consumer Expectations	46
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	45
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	45
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production	45
Safety of edible coatings on fruits and vegetables	45
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications	45
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	45
Eggshell Membrane: Composition, Extraction, Functional Properties, and High‐Value Applications in Functional Foods and Nutraceuticals	45
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	45
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	45
Oxidation and oxidative stability in emulsions	45
The Road to Sustainable Soy Sauce Production and Consumption	44
New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review	44
Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review	44

Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	44
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	44
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	44
Navigating the Challenges of Psychrophilic and Psychrotrophic Bacteria in Dairy Production: Diversity, Hazards, Detection, and Future Strategies	43
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	43
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	43
Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives	43
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	43
Zebrafish as model organisms for toxicological evaluations in the field of food science	43
Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin	42
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	42
Interactions between tea polyphenols and nutrients in food	41
Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review	41
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds	41
Refractance Window Drying: Mechanisms, Quality, and Smart Control	41
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	40
Enabling the Circular Food Economy Through Industry 4.0: A Review of Applications, Challenges, and Policies in the European Union	40
Superheated Steam‐Mediated Multiscale Structural Reconfiguration of Starch: From Granule Architecture to Functional and Digestibility Outcomes	40
Artificial Intelligence Reshaping Non‐Starch Polysaccharides Research: A Comprehensive Review of Intelligent Integration From Extraction Optimization to Functional Design	40
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	40
Dynamic Risk Profiling of Polylactic Acid‐Based Food Packaging: From Migration‐Derived Toxicity Biomarkers to Green Technology‐Driven Safety Optimization	40
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive review	40
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	40
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants	40
Flecking of fat‐filled milk powders	39
N ‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	39
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	39
Issue Information	39
Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies	39
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	39
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	39
Improving the microbiological safety and quality of aquatic products using nonthermal processing	39
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	39
Blockchain implementation for food safety in supply chain: A review	39
Common beans as a source of food ingredients: Techno‐functional and biological potential	38
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Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	38
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	38
Dry fractionation process operations in the production of protein concentrates: A review	38
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications	38
Decoding the Secrets of Odor‐Active Compounds in Dark Tea	38
Reassessment of adipocyte technology for cellular agriculture of alternative fat	38
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	38
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	38
A Systematic Review on the Application of Hyperbaric Storage in Food Products: Principles, Efficiency, and Challenges	38
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	38
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	38
Egg‐Based Materials and Interaction‐Driven Assembly From Components to Functional Systems	38
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	37
Issue Information	37
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells	37
Front Cover: Cover Image, Volume 22, Issue 4	37
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin	37
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	37
Featured Cover: Cover Image, Volume 23, Issue 1	37
Phytonutrients From Edible Oil Refining Waste‐Streams: Recent Advances in Recovery and Valorization Approaches Towards a Zero‐Waste Economy	37
Laser Cavitation Technology for Advanced Sustainable Liquid Food Processing: A Comprehensive Review on Equipment Design, Applications, and Challenges	37
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	36
Challenges to Crustacean Muscle Quality From Environmental and Operational Stresses: Performance, Mechanisms, and Management	36
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems	36
A Comprehensive Review of Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives	36
Optical Sensing Techniques for Nitrite Detection: A Comprehensive Review and Future Perspectives	36
Recent Advances in Gluten‐Based Active and Intelligent Food Packaging: A Review	36
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	36
Correction to “Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates”	35
Processed foods: From their emergence to resilient technologies	35
Correction to “Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and Adults”	35
Model‐Based Active Food Packaging: Materials‐Transport Coupling for State‐Dependent Mobility Maps, Right‐Sized Dosing, and Robust Scale‐Up	35
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	35
Celebrating 25 Years of Comprehensive Reviews in Food Science and Food Safety	35
Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food Systems	35
Fermented soy products: A review of bioactives for health from fermentation to functionality	35
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	34
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	34
Annual Reviewer Index: Volume 23	34
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	34
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins	34
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Multifunctional Metal–Phenolic Networks: A Game‐Changer in Food Preservation Technologies	34
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What contributes to the richness and stability of the sesame flavor?	33
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions	33
Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety	33
Featured Cover: Cover Image, Volume 25, Issue 1	33
A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health	33
Liposomes in Food Preservation: Pioneering a New Era of Freshness and Sustainability	33
Advances in Protein‐Based Delivery Systems: From Structural Design to Smart Responses and Intestinal Microbiome Modulation	33
Happy New Year 2026!	33
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	33
A Systematic Review of Visual Detection Methods for Loop‐Mediated Isothermal Amplification During the Proactive Detection of Seafood Fraud	33
Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	33
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects	32
Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances	32