Annual Review of Food Science and Technology

Papers
(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 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
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review25
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction25
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?24
Bacteriophages in the Dairy Industry: A Problem Solved?24
Wheat Sourdough Breadmaking: A Scoping Review24
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers23
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