Comprehensive Reviews in Food Science and Food Safety

Article	Citations
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes	309
Modification of plant proteins for improved functionality: A review	270
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs	243
Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions	196
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties	169
The primary, secondary, and structures of higher levels of pectin polysaccharides	161
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications	156
Postbiotics produced by lactic acid bacteria: The next frontier in food safety	156
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry	152
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review	146
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies	145
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods	143
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure	131
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	129
Microbial detection and identification methods: Bench top assays to omics approaches	127
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development	125
Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review	119
Biosensors for rapid detection of Salmonella in food: A review	118
Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review	115
Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models	115
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies	114
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications	114
Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties	105
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques	104
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends	99

Reviewing the world's edible mushroom species: A new evidence‐based classification system	96
Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms	93
Bacillus cereus food intoxication and toxicoinfection	91
High‐pressure processing of meat: Molecular impacts and industrial applications	91
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety	90
Flavor challenges in extruded plant‐based meat alternatives: A review	89
Functional implications of bound phenolic compounds and phenolics–food interaction: A review	88
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review	86
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends	84
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection	84
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality	84
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications	82
Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism	81
Extraction of protein from food waste: An overview of current status and opportunities	81
Smart monitoring of gas/temperature changes within food packaging based on natural colorants	81
Probiotics in the dairy industry—Advances and opportunities	81
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing	81
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color	80
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications	79
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization	79
Meat analogs: Protein restructuring during thermomechanical processing	79
Muscle stem cell isolation and in vitro culture for meat production: A methodological review	77
Understanding whole‐wheat flour and its effect in breads: A review	77
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety	77
Considerations for the development of cost‐effective cell culture media for cultivated meat production	77
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability	76
Food safety considerations and research priorities for the cultured meat and seafood industry	76
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples	75
Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review	75
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation	74
Thermal processing implications on the digestibility of meat, fish and seafood proteins	74
Trends and challenges of biopolymer‐based nanocomposites in food packaging	73
Chickpea protein ingredients: A review of composition, functionality, and applications	73
Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review	72
Molecular basis and regulation of pathogenicity and patulin biosynthesis in Penicillium expansum	71
Craft beer: An overview	71
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides	70
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review	70
Soy protein isolates: A review of their composition, aggregation, and gelation	70
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products	68
Antimicrobial‐coated films as food packaging: A review	66
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging	66
Marine‐polysaccharide degrading enzymes: Status and prospects	65
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	64
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review	64
The sensory properties and metabolic impact of natural and synthetic sweeteners	63
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus	62
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins	62
CRISPR‐Cas‐based detection for food safety problems: Current status, challenges, and opportunities	62
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures	62

An overview of the perception and mitigation of astringency associated with phenolic compounds	62
Application of machine learning to the monitoring and prediction of food safety: A review	62
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	62
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions	61
Potential of grape byproducts as functional ingredients in baked goods and pasta	61
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review	61
Lipid oxidation and antioxidant delivery systems in muscle food	61
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives	60
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health	58
Why for feed and not for human consumption? The black soldier fly larvae	58
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation	58
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	58
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions	57
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes	56
Alternaria toxins—Still emerging?	56
Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review	55
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization	55
Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components	55
Food‐grade carrageenans and their implications in health and disease	53
Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review	53
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation	53
Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review	52
Cold plasma for the preservation of aquatic food products: An overview	52
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications	51
Future trends of processed meat products concerning perceived healthiness: A review	50
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods	50
Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods	50
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	50
Metal–organic framework for the extraction and detection of pesticides from food commodities	50
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids	50
Hydroxycinnamic acids on gut microbiota and health	50
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics	49
Tofu products: A review of their raw materials, processing conditions, and packaging	49
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques	48
Emerging nondestructive approaches for meat quality and safety evaluation—A review	48
Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review	48
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review	48
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review	47
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	47
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties	47
Effects of protein posttranslational modifications on meat quality: A review	46
NMR spectroscopy in wine authentication: An official control perspective	45
Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review	45
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides	45
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review	45
Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities	45
Aptasensors for mycotoxins in foods: Recent advances and future trends	44
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products	44
Metaproteomics insights into traditional fermented foods and beverages	44
Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency	44
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	43
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	43
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	43
Determination of antibiotics in meat samples using analytical methodologies: A review	42
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate	42
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment	42
Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects	42
Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors	42
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review	42
Prolamin‐based complexes: Structure design and food‐related applications	42
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review	42
Research progress in the screening and evaluation of umami peptides	42
Recent progress in mycotoxins detection based on surface‐enhanced Raman spectroscopy	42
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality	42
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review	41
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review	41
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics	41
Effect of processing technologies on the digestibility of egg proteins	41
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material	40
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects	40
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	40
Dietary pectic substances enhance gut health by its polycomponent: A review	40
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety	40
Residues of glyphosate in food and dietary exposure	40
Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest	39
Citrus flavonoids and the intestinal barrier: Interactions and effects	39
Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets	39
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations	39
Modification methods and applications of egg protein gel properties: A review	38
What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices	38

Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases	38
Insights on the use of alternative solvents and technologies to recover bio‐based food pigments	38
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	38
Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry	37
Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications	37
The interactions between anthocyanin and whey protein: A review	37
Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants	37
Wax‐based delivery systems: Preparation, characterization, and food applications	36
Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota	36
Ethylene‐removing packaging: Basis for development and latest advances	36
Biotechnological approaches for the production of designer cheese with improved functionality	35
Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review	35
Machine learning‐based modeling in food processing applications: State of the art	34
Wine phenolic profile altered by yeast: Mechanisms and influences	34
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides	33
Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities	33
The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects	33
Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy	32
Selenium in cereals: Insight into species of the element from total amount	32
Fluorescence‐based quantitative platform for ultrasensitive food allergen detection: From immunoassays to DNA sensors	32
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review	32
Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives	32
Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties	32
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	32
Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review	32
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights	32
Gastrointestinal fate of food allergens and its relationship with allergenicity	32
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example	31
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	31
Control of ice crystal nucleation and growth during the food freezing process	31
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes	31
Biodegradable active materials containing phenolic acids for food packaging applications	31
Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses	31
Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships	31
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?	31
Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds	31
Emerging techniques for determining the quality and safety of tea products: A review	31
Lupine allergens: Clinical relevance, molecular characterization, cross‐reactivity, and detection strategies	31
Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach	31
Recent progress on graphene quantum dots‐based fluorescence sensors for food safety and quality assessment applications	31
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review	31
Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food	30
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	30
An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications	30
Rapid point‐of‐need detection of bacteria and their toxins in food using gold nanoparticles	30
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	30
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives	30
Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review	30
Advances in magnetic nanoparticles for the separation of foodborne pathogens: Recognition, separation strategy, and application	29
The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration	29
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses	29
Medium chain triglycerides (MCT): State‐of‐the‐art on chemistry, synthesis, health benefits and applications in food industry	29
Bacterial spores in spices and dried herbs: The risks for processed food	29
Validation of process technologies for enhancing the safety of low‐moisture foods: A review	29
Trehalose and its applications in the food industry	29
Emerging forward osmosis and membrane distillation for liquid food concentration: A review	29
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins	29