Annual Review of Food Science and Technology

Papers
(The median citation count of Annual Review of Food Science and Technology is 9. 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 2021-05-01 to 2025-05-01.)
ArticleCitations
87
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents67
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria65
Status and Perspective on Green Pesticide Utilizations and Food Security65
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates48
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences48
44
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values42
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society41
The Rising Incidence of Food Allergies and Infant Food Allergies39
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems36
Strategies to Reduce Fossil Fuel Use in Food Manufacturing34
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods32
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity30
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis27
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies26
Microbubbles in Food Technology26
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction25
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review25
Wheat Sourdough Breadmaking: A Scoping Review24
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?24
Bacteriophages in the Dairy Industry: A Problem Solved?24
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers23
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients22
Life Cycle Assessment on Environmental Sustainability of Food Processing21
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds21
Starter Culture Development and Innovation for Novel Fermented Foods20
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs20
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks19
Mild Fractionation for More Sustainable Food Ingredients19
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications19
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods19
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation18
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain16
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition15
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health15
Engineering Nutritionally Improved Edible Plant Oils13
Current Perspectives on Food Oral Processing12
Solid-State Fermented Plant Foods as New Protein Sources11
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging11
Plant-Based Proteins: The Good, Bad, and Ugly11
Precision Processing for Value-Added Fats and Oils10
Enzymatic Approaches for Structuring Starch to Improve Functionality10
Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health9
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms9
How Can AI Help Improve Food Safety?9
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