Current Opinion in Food Science

Article	Citations
Editorial Board	180
Editorial Board	163
Editorial Board	148
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	103
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	100
Edible microbiome and dietary microbiota: bridging two interrelated concepts	94
Update on emerging sensory methodologies applied to investigating dairy products	79
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	74
Dietary proanthocyanidins for improving gut immune health	73
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	70
Contemporary bioinformatics and cheminformatics support for food peptidomics	69
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	69
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	68
Challenges and trends in the industrial production and application of cellooligosaccharides	65
Demystification of fermented foods by omics technologies	63
Editorial Overview: Food microbiology	63
Safety assessment of botanicals: cutting through complexity	61
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	57
Unconventional sources of vegetable proteins: technological properties	55
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	55
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	55
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	52
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	50
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	47
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	46

Physical barrier effects of dietary fibers on lowering starch digestibility	45
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	45
Taste perception and oral microbiota: recent advances and future perspectives	44
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	44
Sensory research in the post-COVID era — turning challenges into opportunities	41
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	40
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	39
Supercritical fluid technology for agrifood materials processing	39
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Cereal-derived polyphenols and their bioactive properties	38
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	37
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	36
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	35
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	35
From field to fork: the benefits of Trichoderma spp. in food quality and safety	35
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	34
Challenges in the measurement of acrylamide in food by confirmatory methods	34
Production of food flavor and color by synthetic biology	34
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	34
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	34
Can tribology be a tool to help tailor food for elderly population?	34
Fluid mechanics in food engineering	32
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	32
The effect of health-related claims on consumers’ sensory perception	32
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	31
The use of biowaste for the production of biodegradable superabsorbent materials	31
Current Advances and Challenges of Mass Spectrometry for Studying Staphylococcal Enterotoxins: a Food Safety Perspective	31
Probiotic and microbiota engineering for practical applications	31
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	31
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	30
Decoding the visual aesthetics of bubble trains in sparkling drinks	30
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	29
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	29
Recent developments in norovirus interactions with bacteria	29
Engineering strategies for food fortification	29
Impedometric analysis applied to food microbiology	28
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	28
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	28
Formation of acrylamide in coffee	28
A review of the alternative protein industry	27
What next for mycoprotein?	27
Emerging alternatives to control fungal contamination	27
New insights into cross-contamination of fresh-produce	26
Use of temporal sensory evaluation methods with consumers: a position paper	26
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	26
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	26
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	25
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25
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	25
Acrylamide in sugar products	25

Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	25
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	24
Associating probiotics and alcohol for the production of fermented alcoholic beverages	24
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	24
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	24
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	24
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	24
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	24
Alternative proteins and gut health: balancing sustainability and uncertainty	24
Morphing foods: recent progress and future innovations	23
Mathematical modeling of food thermal processing: current and future challenges	23
Editorial Board	23
Plant polysaccharides: sources, structures, and antidiabetic effects	22
Editorial overview: Foodomics focusing on food nutrition and health	22
Micro- and nanoplastics, metagenomics, and food systems: toward an integrated perspective	22
Bacteriophage-assisted nonthermal processing of foods: challenges and innovative concepts to inactivate microbial pathogens	22
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	21
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	21
Caenorhabditis elegans: a nature present for advanced food science	21
Dry sanitization in the food industry: a review	20
The shift from meat to plant-based proteins: consumers and public policy	20
Crocin-loaded nanocarriers; approaches and applications	20
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	20
Edible insect proteins: how can they be a driver for food innovation?	20
Multiomics technology approaches in blue foods	20
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	20
Ensuring food safety: microbiological risk assessment strategies	20
Insights into protein digestion in plant-based meat analogs	19
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	19
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	19
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	19
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	19
What are the main sensory attributes that determine the acceptance of meat alternatives?	19
Mycotoxins in Plant-Based fermented products: challenges and perspectives	19
In vitro digestibility of plant proteins: strategies for improvement and health implications	18
Indigenous fermented foods: nutritional and safety aspects	18
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	18
Editorial Board	18
Are fermented foods an overlooked reservoir of antimicrobial resistance?	18
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	18
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	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
Progress in separation and detection of foodborne bacteria for food safety	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
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	17
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	17
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	17
Selected challenges to modeling the kinetics of microbial inactivation and chemical reactions during food preservation	17
Considerations and strategies for optimizing health benefits of resistant starch	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
Warning labels as a policy tool to encourage healthier eating habits	16
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	16
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	16
Recent advances in assessing the effects of mycotoxins using animal models	16
A review of insect peptides: from extraction and preparation to bioactivities	16
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	16
Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities	16
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	15
Enzyme-aided oil and oilseed processing: opportunities and challenges	15
Germination strategies of stress-resistant Aspergillus conidia	15
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
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects	15
Protein physical state in meat analogue processing	15
Application of -omic technologies in postharvest pathology: recent advances and perspectives	15
Food glycomics in food science: recent advances and future perspectives	15
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	15
Ecophysiology of OTA-producing fungi and its relevance in cured meat products	15
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	14
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	14
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	14
Cooking in space: current situation, needs, and perspectives	14
Editorial Board	14
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?	14
Pet food safety: emerging bacterial hazards and implications for public health	14
Unexpected possible consequences of plastic packaging reuse	14
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	14
The role of probiotic foods in acute pancreatitis: current status and future directions	14

How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	14
A Letter on Innovation to Those Who Will Study Wine After Us	14
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	14
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	14
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	14
Multi-omic data integration in food science and analysis	13
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	13
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	13
Editorial overview: Food Physics & Materials Science 2023	13
Two-dimensional liquid chromatography approaches for food authenticity	13
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	13
Promoting sustainable food behaviour with digital tools: opportunities and challenges	13
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	13
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	13
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	13
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	13
Computer-aided chemical engineering research advances in precision fermentation	13
Recent advances in synergistic effect of lactoferrin	13
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	13
Revisiting the chemical diversity of organic food crops: metabolomics perspectives	12
Innovative approaches to kefir production, challenges, and current remarks	12
Soft matter physics approaches for creating plant-based meat analogs	12
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	12
Editorial Board	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
Towards resource-efficient and cost-efficient cultured meat	12
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	12
Editorial Board	12
Online consumer research: more attention needs to be given to data quality	12
Cultured meat: a review on accepting challenges and upcoming possibilities	11
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	11
Application of omics in food color	11
Microbiome metabolic modeling as a tool for innovation in fermented foods	11
Trends in food emulsion technology: Pickering, nano-, and double emulsions	11
Editorial overview: Food microbiology	11
Impact of thermal processing on dietary flavonoids	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
Fungal biofilms: insights for the food industry	10
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	10
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	10
Editorial Board	10
New findings in metabolomics in food mycology	10
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	10
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	10
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	10
Sensory and consumer science support for the food sensory preferences of cancer survivors	10
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	10
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	10
Advancements in texturization processes for the development of plant-based meat analogs: a review	9
Dimensional reduction of meat structure to create novel applications	9
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	9
Recent advances in the microbial production of human milk oligosaccharides	9
Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning	9
Application of inkjet-printing technology in developing indicators/sensors for intelligent packaging systems	9
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities	9
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	9
Editorial overview: Acrylamide: What is known after two decades	9
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	9
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	9
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification	9
Confusion of food-date label with food safety — implications for food waste	9
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	9
Editorial overview: Food emulsions	9
Microbial diversity and ecology of bottled water	9
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	9
Emerging trends in food hygiene: Innovations and applications of food technology	9
Yeast domestication in fermented food and beverages: past research and new avenues	9