Annual Review of Food Science and Technology

(The H4-Index of Annual Review of Food Science and Technology is 27. 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 2020-01-01 to 2024-01-01.)
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety297
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies90
The Colors of Health: Chemistry, Bioactivity, and Market Demand for Colorful Foods and Natural Food Sources of Colorants69
Alternative Protein Sources as Technofunctional Food Ingredients66
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate 66
Recent Advances in Recombinant Protein Production by Bacillus subtilis58
Skin Health from the Inside Out58
Whole Food–Based Approaches to Modulating Gut Microbiota and Associated Diseases56
Precision (Personalized) Nutrition: Understanding Metabolic Heterogeneity54
Emerging Applications of Machine Learning in Food Safety46
Food Matrix Effects for Modulating Starch Bioavailability46
Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging40
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs39
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses39
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology38
Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms38
Alcohol and Human Health: What Is the Evidence?38
Extraintestinal Foodborne Pathogens36
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake35
Food Matrix and Macronutrient Digestion34
Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations31
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health30
Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality30
Alternatives to Meat and Dairy29
Plant-Based Proteins: The Good, Bad, and Ugly28
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality28
Cellular Agriculture: Opportunities and Challenges28
Effects of Nondigestible Oligosaccharides on Obesity27