Annual Review of Food Science and Technology

(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 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
Skin Health from the Inside Out58
Recent Advances in Recombinant Protein Production by Bacillus subtilis58
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
Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms38
Alcohol and Human Health: What Is the Evidence?38
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology38
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
Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality30
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health30
Alternatives to Meat and Dairy29
Cellular Agriculture: Opportunities and Challenges28
Plant-Based Proteins: The Good, Bad, and Ugly28
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality28
Effects of Nondigestible Oligosaccharides on Obesity27
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials26
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification25
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health25
Chitosan and Derivatives: Bioactivities and Application in Foods24
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods23
Insects as an Alternative Protein Source22
Enhancing Efficacy, Performance, and Reliability of Cannabis Edibles: Insights from Lipid Bioavailability Studies21
Physiologically Based Modeling of Food Digestion and Intestinal Microbiota: State of the Art and Future Challenges. An INFOGEST Review20
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins19
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction19
Genetic Differences in Taste Receptors: Implications for the Food Industry19
Molecular Origins of Polymorphism in Cocoa Butter18
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain18
Polyphenol Exposure, Metabolism, and Analysis: A Global Exposomics Perspective16
Gains and Losses of Agricultural Food Production: Implications for the Twenty-First Century15
Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments13
Current Perspectives on Food Oral Processing12
Enzymatic Approaches for Structuring Starch to Improve Functionality11
Opportunities and Challenges for the Introduction of New Food Proteins11
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs10
How Can AI Help Improve Food Safety?9
Dietary Organosulfur-Containing Compounds and Their Health-Promotion Mechanisms9
Diet-Derived Antioxidants: The Special Case of Ergothioneine9
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity9
Next-Generation Genetic and Fermentation Technologies for Safe and Sustainable Production of Food Ingredients: Colors and Flavorings9