Comprehensive Reviews in Food Science and Food Safety

(The TQCC of Comprehensive Reviews in Food Science and Food Safety is 77. The table below lists those papers that are above that threshold based on CrossRef citation counts. The publications cover those that have been published in the past four years, i.e., from 2019-03-01 to 2023-03-01.)
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review193
Application of Deep Learning in Food: A Review186
Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities179
Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review159
A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin154
Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications154
Edible Insects Processing: Traditional and Innovative Technologies147
Nutraceutical Potential of Seaweed Polysaccharides: Structure, Bioactivity, Safety, and Toxicity141
Dietary Amino Acids and the Gut-Microbiome-Immune Axis: Physiological Metabolism and Therapeutic Prospects135
High-Amylose Starches to Bridge the “Fiber Gap”: Development, Structure, and Nutritional Functionality133
Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance130
Alginate Oligosaccharides: Production, Biological Activities, and Potential Applications125
Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review122
A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging115
Bovine Milk Allergens: A Comprehensive Review113
Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications103
Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies102
Processing, Nutrition, and Functionality of Hempseed Protein: A Review98
Hempseed in food industry: Nutritional value, health benefits, and industrial applications98
Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging97
Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota94
Cold Plasma‐Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments94
Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms93
Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health93
Applications and Perceptions of Date Labeling of Food91
Microbial Contamination of Fresh Produce: What, Where, and How?91
Stress Effects on Meat Quality: A Mechanistic Perspective91
Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability88
Development of Nanozymes for Food Quality and Safety Detection: Principles and Recent Applications87
Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes87
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities84
Chia Seed (Salvia hispanicaL.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review84
Application of extrusion technology in plant food processing byproducts: An overview84
Gluten‐Free Breads: The Gap Between Research and Commercial Reality83
Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives81
Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications80
A Review of the Alleged Health Hazards of Monosodium Glutamate79
Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques78
Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods77
Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety77
Self‐Assembled Carbohydrate Polymers for Food Applications: A Review77
Model Building and Slicing in Food 3D Printing Processes: A Review77