Annual Review of Food Science and Technology

Papers
(The TQCC of Annual Review of Food Science and Technology is 25. 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 2020-07-01 to 2024-07-01.)
ArticleCitations
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies134
Alternative Protein Sources as Technofunctional Food Ingredients91
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate 74
Emerging Applications of Machine Learning in Food Safety67
Food Matrix Effects for Modulating Starch Bioavailability59
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology49
Cellular Agriculture: Opportunities and Challenges49
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health48
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake47
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs47
Plant-Based Proteins: The Good, Bad, and Ugly47
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses42
Food Matrix and Macronutrient Digestion40
Insects as an Alternative Protein Source37
Alternatives to Meat and Dairy36
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction35
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality35
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials35
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health29
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods27
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification26
Diet-Derived Antioxidants: The Special Case of Ergothioneine26
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain25
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins25
Chitosan and Derivatives: Bioactivities and Application in Foods25
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