Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Modification of plant proteins for improved functionality: A review	322
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs	301
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties	200
The primary, secondary, and structures of higher levels of pectin polysaccharides	190
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications	180
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review	165
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies	156
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	155
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques	137
Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review	120
Reviewing the world's edible mushroom species: A new evidence‐based classification system	119
Bacillus cereus food intoxication and toxicoinfection	117
Functional implications of bound phenolic compounds and phenolics–food interaction: A review	114
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications	110
Flavor challenges in extruded plant‐based meat alternatives: A review	105
Probiotics in the dairy industry—Advances and opportunities	104
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety	103
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications	102
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends	102
Chickpea protein ingredients: A review of composition, functionality, and applications	101
Soy protein isolates: A review of their composition, aggregation, and gelation	101
Considerations for the development of cost‐effective cell culture media for cultivated meat production	97
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability	97
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color	96
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety	93

Food safety considerations and research priorities for the cultured meat and seafood industry	92
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization	91
Thermal processing implications on the digestibility of meat, fish and seafood proteins	90
Extraction of protein from food waste: An overview of current status and opportunities	90
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing	89
Trends and challenges of biopolymer‐based nanocomposites in food packaging	87
Meat analogs: Protein restructuring during thermomechanical processing	85
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation	84
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides	83
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review	82
Application of machine learning to the monitoring and prediction of food safety: A review	82
Craft beer: An overview	80
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples	79
An overview of the perception and mitigation of astringency associated with phenolic compounds	77
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products	77
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging	77
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization	75
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives	75
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	74
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	74
Lipid oxidation and antioxidant delivery systems in muscle food	73
Antimicrobial‐coated films as food packaging: A review	73
CRISPR‐Cas‐based detection for food safety problems: Current status, challenges, and opportunities	71
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins	71
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health	70
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus	67
The sensory properties and metabolic impact of natural and synthetic sweeteners	66
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	65
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation	64
Alternaria toxins—Still emerging?	64
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications	62
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions	62
Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components	62
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	61
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics	60
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	60
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions	59
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review	59
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation	58
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes	58
Food‐grade carrageenans and their implications in health and disease	58
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products	58
Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review	57
Cold plasma for the preservation of aquatic food products: An overview	56
Emerging nondestructive approaches for meat quality and safety evaluation—A review	55
Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency	54
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate	54
Future trends of processed meat products concerning perceived healthiness: A review	54
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods	54
Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review	53

Prolamin‐based complexes: Structure design and food‐related applications	53
Research progress in the screening and evaluation of umami peptides	53
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review	52
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques	52
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment	51
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	51
Nondestructive testing methods for pesticide residue in food commodities: A review	51
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties	50
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	50
Aptasensors for mycotoxins in foods: Recent advances and future trends	50
NMR spectroscopy in wine authentication: An official control perspective	49
Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets	49
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review	49
Tenebrio molitoras a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects	49
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material	49
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	48
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects	48
Effect of protein–starch interactions on starch retrogradation and implications for food product quality	48
Residues of glyphosate in food and dietary exposure	48
Modification methods and applications of egg protein gel properties: A review	48
Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review	48
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	47
Recent progress in mycotoxins detection based on surface‐enhanced Raman spectroscopy	47
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety	47
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics	47
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	46
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality	46
Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants	46
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review	45
Wine phenolic profile altered by yeast: Mechanisms and influences	45
Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry	45
Trehalose and its applications in the food industry	45
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	45
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins	44
Determination of antibiotics in meat samples using analytical methodologies: A review	44
The interactions between anthocyanin and whey protein: A review	44
Machine learning‐based modeling in food processing applications: State of the art	44
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes	44
Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors	43
Dietary pectic substances enhance gut health by its polycomponent: A review	43
Research progress on quality deterioration mechanism and control technology of frozen muscle foods	43
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations	43
Gastrointestinal fate of food allergens and its relationship with allergenicity	43
Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases	42
Effect of processing technologies on the digestibility of egg proteins	42
Advances in surface‐enhanced Raman spectroscopy technology for detection of foodborne pathogens	42
Control of ice crystal nucleation and growth during the food freezing process	42
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review	41
Insights on the use of alternative solvents and technologies to recover bio‐based food pigments	41
Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review	40
Biotechnological approaches for the production of designer cheese with improved functionality	39
Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota	39
Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses	39
Copper‐based nanoparticles for biopolymer‐based functional films in food packaging applications	39
Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review	39
Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food	39
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides	39
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review	38
Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities	38
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights	38
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review	38
An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications	38
Biodegradable active materials containing phenolic acids for food packaging applications	37
Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships	37
Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review	37
Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives	36
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	36
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	36
Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety	36
Antioxidant peptides: Overview of production, properties, and applications in food systems	36
Medium chain triglycerides (MCT): State‐of‐the‐art on chemistry, synthesis, health benefits and applications in food industry	36
Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors	36
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	35
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	35
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	35
Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review	35
Rapid point‐of‐need detection of bacteria and their toxins in food using gold nanoparticles	35
Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri‐food products: A review	35
Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy	35
Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu, a mixed‐culture starter	35

A comprehensive review of wheat phytochemicals: From farm to fork and beyond	35
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	35
The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects	35
Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms	34
Emerging drying techniques for food safety and quality: A review	34
Multiplex optical bioassays for food safety analysis: Toward on‐site detection	34
Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties	34
Selenium in cereals: Insight into species of the element from total amount	34
Emerging forward osmosis and membrane distillation for liquid food concentration: A review	34
Progress in micellar casein concentrate: Production and applications	33
A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges	33
Recent progress on graphene quantum dots‐based fluorescence sensors for food safety and quality assessment applications	33
Authentication of berries and berry‐based food products	33
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	33
Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review	33
Intact cells: “Nutritional capsules” in plant foods	33
Validation of process technologies for enhancing the safety of low‐moisture foods: A review	32
Bacterial spores in spices and dried herbs: The risks for processed food	32
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products	32
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	32
Bioproduction of D‐allulose: Properties, applications, purification, and future perspectives	32
Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review	31
Advances in magnetic nanoparticles for the separation of foodborne pathogens: Recognition, separation strategy, and application	31
The aflatoxin situation in Africa: Systematic literature review	31
Resistant starch—An accessible fiber ingredient acceptable to the Western palate	30
Naked‐eye detection strategies coupled with isothermal nucleic acid amplification techniques for the detection of human pathogens	30
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	30
Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation	30
Understanding the oral processing of solid foods: Insights from food structure	30
Securing fruit production: Opportunities from the elucidation of the molecular mechanisms of postharvest fungal infections	30
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses	30
Vitamins in wine: Which, what for, and how much?	30
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel	29
Meat color and iridescence: Origin, analysis, and approaches to modulation	29
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review	29
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review	29
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	29
Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects	29
The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration	29
Improving food drying performance by cold plasma pretreatment: A systematic review	29
High pressure processing combined with selected hurdles: Enhancement in the inactivation of vegetative microorganisms	29
Silk fibroin‐based films in food packaging applications: A review	29
Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review	29
Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives	29
Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication	28
Asian carp: A threat to American lakes, a feast on Chinese tables	28
Polysaccharide‐based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities	28
Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook	28
An updated review on food‐derived bioactive peptides: Focus on the regulatory requirements, safety, and bioavailability	28
Simulating human gastrointestinal motility in dynamic in vitro models	28
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	28
Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides	28
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide	28
A look beyond dietary (poly)phenols: The low molecular weight phenolic metabolites and their concentrations in human circulation	28
An overview of antimicrobial properties of kombucha	28
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction	28
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	27
Recent advances in shelf life prediction models for monitoring food quality	27
Oxidation and oxidative stability in emulsions	27
LSPR‐based colorimetric biosensing for food quality and safety	27
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	27
Recent advances in CRISPR‐based systems for the detection of foodborne pathogens	27
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	27