Comprehensive Reviews in Food Science and Food Safety

Papers
(The TQCC of Comprehensive Reviews in Food Science and Food Safety is 29. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes246
Electrospinning of nanofibers: Potentials and perspectives for active food packaging241
Progress in microencapsulation of probiotics: A review226
Starch–lipid and starch–lipid–protein complexes: A comprehensive review216
Modification of plant proteins for improved functionality: A review205
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs193
Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions160
Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems152
Multilayer packaging: Advances in preparation techniques and emerging food applications135
Postbiotics produced by lactic acid bacteria: The next frontier in food safety134
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications133
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties132
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives132
Natural phenolic antioxidants electrochemistry: Towards a new food science methodology130
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies127
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry124
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review123
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods116
Mycotoxin exposure and human cancer risk: A systematic review of epidemiological studies115
The primary, secondary, and structures of higher levels of pectin polysaccharides114
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure111
Utilization of text mining as a big data analysis tool for food science and nutrition106
Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods104
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development104
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications101
Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review101
Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models100
Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review100
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications100
Microbial detection and identification methods: Bench top assays to omics approaches100
Pulsed electric field‐assisted extraction of valuable compounds from microorganisms97
Application of ozone for degradation of mycotoxins in food: A review96
Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods95
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies95
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control94
Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties92
Biosensors for rapid detection of Salmonella in food: A review91
Coenzyme Q10 supplementation: Efficacy, safety, and formulation challenges88
Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action87
Reviewing the world's edible mushroom species: A new evidence‐based classification system85
A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods85
Recent advances in processing food powders by using superfine grinding techniques: A review83
Microbial quality and safety of milk and milk products in the 21st century83
Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms81
Occurrence and preventive strategies to control mycotoxins in cereal‐based food80
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review77
Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review76
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends75
High‐pressure processing of meat: Molecular impacts and industrial applications74
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality74
Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism72
Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biore71
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection71
Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses70
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety70
Bacillus cereus food intoxication and toxicoinfection69
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends69
Phytosterols and their derivatives: Potential health‐promoting uses against lipid metabolism and associated diseases, mechanism, and safety issues67
Extraction of protein from food waste: An overview of current status and opportunities66
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing66
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color66
Understanding whole‐wheat flour and its effect in breads: A review64
Probiotics in the dairy industry—Advances and opportunities64
Synthesis, physicochemical properties, and health aspects of structured lipids: A review64
Comparative review and the recent progress in detection technologies of meat product adulteration64
Meat analogs: Protein restructuring during thermomechanical processing63
Trends and challenges of biopolymer‐based nanocomposites in food packaging63
Muscle stem cell isolation and in vitro culture for meat production: A methodological review62
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides62
Considerations for the development of cost‐effective cell culture media for cultivated meat production62
Craft beer: An overview62
Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies62
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions62
Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review61
Smart monitoring of gas/temperature changes within food packaging based on natural colorants61
Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review61
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety60
Nanomaterial‐based biosensors for sensing key foodborne pathogens: Advances from recent decades60
Flavor challenges in extruded plant‐based meat alternatives: A review60
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization60
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability60
Functional implications of bound phenolic compounds and phenolics–food interaction: A review60
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications59
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques59
Molecular basis and regulation of pathogenicity and patulin biosynthesis in Penicillium expansum59
Thermal processing implications on the digestibility of meat, fish and seafood proteins57
Food safety considerations and research priorities for the cultured meat and seafood industry57
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures56
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha56
Potential of grape byproducts as functional ingredients in baked goods and pasta55
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review54
The sensory properties and metabolic impact of natural and synthetic sweeteners54
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation53
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review53
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins53
Marine‐polysaccharide degrading enzymes: Status and prospects53
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products53
Botanical origin authentication of dietary supplements by DNA‐based approaches53
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples51
Antimicrobial‐coated films as food packaging: A review51
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging51
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications51
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review50
Mining maize diversity and improving its nutritional aspects within agro‐food systems50
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus49
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria49
Chickpea protein ingredients: A review of composition, functionality, and applications49
An insight into curcumin‐based photosensitization as a promising and green food preservation technology49
An overview of the perception and mitigation of astringency associated with phenolic compounds49
Detection of toxins involved in foodborne diseases caused by Gram‐positive bacteria49
Why for feed and not for human consumption? The black soldier fly larvae48
Soy protein isolates: A review of their composition, aggregation, and gelation48
Alternaria toxins—Still emerging?48
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions48
Hydroxycinnamic acids on gut microbiota and health47
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review47
Techniques, perspectives, and challenges of bioactive peptide generation: A comprehensive systematic review47
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives46
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation46
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions46
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids45
Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components45
Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review45
CRISPR‐Cas‐based detection for food safety problems: Current status, challenges, and opportunities45
Strategies and novel technologies to control Campylobacter in the poultry chain: A review45
Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review45
Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review45
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation45
Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods44
Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review44
Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review44
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes44
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods44
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques43
Metal–organic framework for the extraction and detection of pesticides from food commodities43
Lipid oxidation and antioxidant delivery systems in muscle food43
Antivirulence properties and related mechanisms of spice essential oils: A comprehensive review43
Food‐grade carrageenans and their implications in health and disease42
Tofu products: A review of their raw materials, processing conditions, and packaging42
Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review42
Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities41
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics40
Determination of antibiotics in meat samples using analytical methodologies: A review40
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties40
Arcobacter butzleri: Up‐to‐date taxonomy, ecology, and pathogenicity of an emerging pathogen40
Effects of protein posttranslational modifications on meat quality: A review39
Cold plasma for the preservation of aquatic food products: An overview39
Metaproteomics insights into traditional fermented foods and beverages39
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods39
Future trends of processed meat products concerning perceived healthiness: A review39
Application of machine learning to the monitoring and prediction of food safety: A review38
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications38
The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety38
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices38
Recent progress in mycotoxins detection based on surface‐enhanced Raman spectroscopy38
Emerging nondestructive approaches for meat quality and safety evaluation—A review38
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products37
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review37
Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors36
Citrus flavonoids and the intestinal barrier: Interactions and effects36
NMR spectroscopy in wine authentication: An official control perspective36
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health36
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides36
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review36
Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency35
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review35
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review35
Dietary pectic substances enhance gut health by its polycomponent: A review35
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review35
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review35
AIEgens: An emerging fluorescent sensing tool to aid food safety and quality control35
Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure35
Aptasensors for mycotoxins in foods: Recent advances and future trends34
Residues of glyphosate in food and dietary exposure34
What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices34
Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota34
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material34
Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest34
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials34
Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes34
Effect of processing technologies on the digestibility of egg proteins33
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition33
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality32
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization32
Insights on the use of alternative solvents and technologies to recover bio‐based food pigments32
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review32
Disinfestation techniques for major cereals: A status report31
Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review31
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations31
Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry31
Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases31
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment31
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications31
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics31
Prolamin‐based complexes: Structure design and food‐related applications31
Biotechnological approaches for the production of designer cheese with improved functionality30
Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications30
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives29
Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects29
Ethylene‐removing packaging: Basis for development and latest advances29
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights29
Destructuring and restructuring of foods during gastric digestion29
Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods29
The interactions between anthocyanin and whey protein: A review29
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety29
The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects29
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