Annual Review of Food Science and Technology

(The TQCC of Annual Review of Food Science and Technology is 23. 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 2020-04-01 to 2024-04-01.)
Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies111
Alternative Protein Sources as Technofunctional Food Ingredients72
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate 71
Emerging Applications of Machine Learning in Food Safety53
Food Matrix Effects for Modulating Starch Bioavailability50
Gut Colonization Mechanisms of Lactobacillus and Bifidobacterium: An Argument for Personalized Designs42
Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology42
Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses41
Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake41
Cellular Agriculture: Opportunities and Challenges40
Food Matrix and Macronutrient Digestion39
Polyphenol–Polysaccharide Complex: Preparation, Characterization, and Potential Utilization in Food and Health38
Plant-Based Proteins: The Good, Bad, and Ugly38
Nonlinear (Large-Amplitude Oscillatory Shear) Rheological Properties and Their Impact on Food Processing and Quality34
Current Understanding of Modes of Action of Multicomponent Bioactive Phytochemicals: Potential for Nutraceuticals and Antimicrobials33
Alternatives to Meat and Dairy29
Insects as an Alternative Protein Source29
Hormesis Mediates Acquired Resilience: Using Plant-Derived Chemicals to Enhance Health26
Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification25
Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods25
Chitosan and Derivatives: Bioactivities and Application in Foods25
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction23
Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins23