Current Opinion in Food Science

Article	Citations
Editorial Board	169
Editorial overview: Food microbiology	166
Editorial Board	137
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	124
Dietary proanthocyanidins for improving gut immune health	118
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	99
Editorial Board	98
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	98
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	92
Contemporary bioinformatics and cheminformatics support for food peptidomics	90
Update on emerging sensory methodologies applied to investigating dairy products	89
Challenges and trends in the industrial production and application of cellooligosaccharides	85
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	83
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	83
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	82
Editorial Overview: Food microbiology	73
Foods to deliver immune-supporting nutrients	72
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	72
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	72
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	71
Unconventional sources of vegetable proteins: technological properties	68
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	64
Demystification of fermented foods by omics technologies	63
Recent progress in the application of plasma-activated water (PAW) for food decontamination	61
Safety assessment of botanicals: cutting through complexity	61

Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	58
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	57
Sensory research in the post-COVID era — turning challenges into opportunities	55
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	55
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	54
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	52
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	52
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	52
Elemental metabolomics: food elemental assessment could reveal geographical origin	52
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	51
Taste perception and oral microbiota: recent advances and future perspectives	51
Physical barrier effects of dietary fibers on lowering starch digestibility	50
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	48
Supercritical fluid technology for agrifood materials processing	48
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	48
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	48
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	47
Can tribology be a tool to help tailor food for elderly population?	45
Cereal-derived polyphenols and their bioactive properties	45
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	45
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	44
Last decade studies on mycotoxins’ fate during food processing: an overview	43
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	43
Editorial Board	42
From field to fork: the benefits of Trichoderma spp. in food quality and safety	42
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	42
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	41
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	41
Challenges in the measurement of acrylamide in food by confirmatory methods	41
Fluid mechanics in food engineering	41
The effect of health-related claims on consumers’ sensory perception	40
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	40
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	39
The use of biowaste for the production of biodegradable superabsorbent materials	39
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	38
Production of meat alternatives using live cells, cultures and plant proteins	38
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	36
Probiotic and microbiota engineering for practical applications	34
Production of food flavor and color by synthetic biology	34
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	33
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	32
Engineering strategies for food fortification	32
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	32
Impedometric analysis applied to food microbiology	31
New insights into cross-contamination of fresh-produce	31
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	31
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	31
Recent developments in norovirus interactions with bacteria	31
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	30

Formation of acrylamide in coffee	30
Emerging alternatives to control fungal contamination	30
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	29
What next for mycoprotein?	29
Improving food safety practices in the foodservice industry	29
Fouling in membrane filtration for juice processing	28
A review of the alternative protein industry	28
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	28
Editorial Board	28
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	28
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	27
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	26
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	26
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	26
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	26
Use of temporal sensory evaluation methods with consumers: a position paper	25
Acrylamide in sugar products	25
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	25
Glycerolysis structured oils as natural fat replacements	24
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	24
Editorial overview: Foodomics focusing on food nutrition and health	24
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	24
Editorial overview: From mechanisms and phenomena description, to design of new processes for different needs and environments: Engineering and Processing as strategies to enhance food products	24
Crocin-loaded nanocarriers; approaches and applications	23
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	23
Ensuring food safety: microbiological risk assessment strategies	23
Mathematical modeling of food thermal processing: current and future challenges	23
Editorial Board	23
The shift from meat to plant-based proteins: consumers and public policy	22
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	22
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	22
Edible insect proteins: how can they be a driver for food innovation?	22
Plant polysaccharides: sources, structures, and antidiabetic effects	22
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	22
Caenorhabditis elegans: a nature present for advanced food science	22
Sustainable oil-based ingredients with health benefits for food colloids and products	21
Novel functional properties and applications of steviol glycosides in foods	21
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	21
Dry sanitization in the food industry: a review	21
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	21
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	21
Multiomics technology approaches in blue foods	21
In vitro digestibility of plant proteins: strategies for improvement and health implications	20
Delivery of curcumin through colloidal systems and its applications in functional foods	20
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	20
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	20
What are the main sensory attributes that determine the acceptance of meat alternatives?	20
Insights into protein digestion in plant-based meat analogs	20
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	19
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	19
Editorial Board	19
Indigenous fermented foods: nutritional and safety aspects	19
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	19
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	19
Progress in separation and detection of foodborne bacteria for food safety	18
Are fermented foods an overlooked reservoir of antimicrobial resistance?	18
Bioavailability of nutrients from edible insects	18
Considerations and strategies for optimizing health benefits of resistant starch	18
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	18
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes	18
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	18
Fusion of food profiling data from very different analytical techniques	17
Selected challenges to modeling the kinetics of microbial inactivation and chemical reactions during food preservation	17
Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities	17
Fish intended for human consumption: from DNA barcoding to a next-generation sequencing (NGS)-based approach	17
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking	17
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods	17
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	17
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	17
Warning labels as a policy tool to encourage healthier eating habits	17
Recent advances in assessing the effects of mycotoxins using animal models	16
Application of -omic technologies in postharvest pathology: recent advances and perspectives	16
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	16
Ecophysiology of OTA-producing fungi and its relevance in cured meat products	16
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	16
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects	16
Protein physical state in meat analogue processing	16
A review of insect peptides: from extraction and preparation to bioactivities	16
Germination strategies of stress-resistant Aspergillus conidia	16
Electrochemical biosensors for food bioprocess monitoring	16

Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	16
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	16
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	16
Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products	15
Lipidomics in grape and wine research: past, present and future applications	15
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	15
The role of probiotic foods in acute pancreatitis: current status and future directions	15
Pet food safety: emerging bacterial hazards and implications for public health	15
Food glycomics in food science: recent advances and future perspectives	15
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	15
Recent advances in dietary flavonoids for management of type 2 diabetes	15
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	15
Cooking in space: current situation, needs, and perspectives	15
Enzyme-aided oil and oilseed processing: opportunities and challenges	15
Strain-level identification of bacteria persisting in food and in food processing facilities: when do two isolates represent the same strain and which tools identify a strain?	15
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	15
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	15
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	15
Unexpected possible consequences of plastic packaging reuse	14
Two-dimensional liquid chromatography approaches for food authenticity	14
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	14
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	14
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	14
Editorial Board	14
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	14
In vitro and in vivo methods to predict carbohydrate bioaccessibility	14
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery	14
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	14
Predicting global diet-disease relationships at the atomic level: a COVID-19 case study	14
Promoting sustainable food behaviour with digital tools: opportunities and challenges	13
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	13
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	13
Computer-aided chemical engineering research advances in precision fermentation	13
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	13
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	13
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	13
Multi-omic data integration in food science and analysis	13
Update of the interaction between polyphenols and amyloid fibrils	13
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	12
Editorial overview: Food Physics & Materials Science 2023	12
Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316]	12
Bacterial microcompartments in food-related microbes	12
Towards resource-efficient and cost-efficient cultured meat	12
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products	12
Editorial Board	12
Editorial Board	12
Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?	12
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	12
Recent advances in synergistic effect of lactoferrin	12
Revisiting the chemical diversity of organic food crops: metabolomics perspectives	12
Impact of thermal processing on dietary flavonoids	12
New software solutions for microbiological food safety assessment and management	12
Editorial Board	12
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	12
Innovative approaches to kefir production, challenges, and current remarks	12
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	12
Editorial overview: Sensory science and consumer perception: holistic approach to sensory science to better understand consumer perception, acceptance, and behavior toward foods	12
Trends in food emulsion technology: Pickering, nano-, and double emulsions	12
Online consumer research: more attention needs to be given to data quality	11
Editorial overview: Food microbiology	11
Cultured meat: a review on accepting challenges and upcoming possibilities	11
What makes a foodborne virus: comparing coronaviruses with human noroviruses	11
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	11
Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry	11
Food-related fake news, misleading information, established misconceptions, and food choice	11
Editorial Board	11
Spoilage yeasts in beer and beer products	11
Soft matter physics approaches for creating plant-based meat analogs	11
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	10
Application of omics in food color	10
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	10
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	10
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	10
Sensory and consumer science support for the food sensory preferences of cancer survivors	10
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	10
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties	10
New findings in metabolomics in food mycology	10
Fungal biofilms: insights for the food industry	10
Transcriptomic responses of foodborne pathogens to the food matrix	10
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	10
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	10
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	10
Editorial overview: Acrylamide: What is known after two decades	9
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	9
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	9
Microbial diversity and ecology of bottled water	9
Dimensional reduction of meat structure to create novel applications	9
Editorial overview: Food emulsions	9
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	9
Advances in bacteriophage-mediated control strategies to reduce bacterial virulence	9
Biodegradable packaging reinforced with plant-based food waste and by-products	8
Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review	8
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities	8
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review	8
Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration	8