Annual Review of Food Science and Technology

Papers
(The TQCC of Annual Review of Food Science and Technology is 28. 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 2020-11-01 to 2024-11-01.)
ArticleCitations
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies145
Alternative Protein Sources as Technofunctional Food Ingredients103
Emerging Applications of Machine Learning in Food Safety80
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate 78
Food Matrix Effects for Modulating Starch Bioavailability63
Cellular Agriculture: Opportunities and Challenges57
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health57
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs55
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology55
Plant-Based Proteins: The Good, Bad, and Ugly53
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake52
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses48
Food Matrix and Macronutrient Digestion44
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction41
Alternatives to Meat and Dairy41
Insects as an Alternative Protein Source40
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality37
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials37
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods33
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health32
Chitosan and Derivatives: Bioactivities and Application in Foods30
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain29
Diet-Derived Antioxidants: The Special Case of Ergothioneine28
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins28
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification28
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