Current Opinion in Food Science

Article	Citations
Editorial Board	201
Editorial Board	172
Editorial Board	114
Dietary proanthocyanidins for improving gut immune health	105
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	99
Update on emerging sensory methodologies applied to investigating dairy products	89
Edible microbiome and dietary microbiota: bridging two interrelated concepts	87
Whey protein phospholipid concentrates as a tunable lipid–protein system: linking fractionation, lipid analysis, and biological effects	82
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	80
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	80
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	73
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	72
Contemporary bioinformatics and cheminformatics support for food peptidomics	72
Challenges and trends in the industrial production and application of cellooligosaccharides	72
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	72
Editorial Overview: Food microbiology	68
Measurement of food texture: human perspective vs material perspective	67
Safety assessment of botanicals: cutting through complexity	65
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	62
Demystification of fermented foods by omics technologies	60
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	57
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	55
Unconventional sources of vegetable proteins: technological properties	54
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	51
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	50

Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	50
PEF-induced autolytic responses to enhance the recovery of microbial-derived food ingredients	49
Food texture engineering: linking molecular characterization, oral processing, and digestion	49
Sensory research in the post-COVID era — turning challenges into opportunities	46
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	45
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	43
Artificial Intelligence Boosting Food Safety Immunoassays: Technological Advances and Applications	42
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	41
Physical barrier effects of dietary fibers on lowering starch digestibility	40
Taste perception and oral microbiota: recent advances and future perspectives	40
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	39
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	38
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	37
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	37
Can tribology be a tool to help tailor food for elderly population?	36
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	36
From field to fork: the benefits of Trichoderma spp. in food quality and safety	36
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	36
Cereal-derived polyphenols and their bioactive properties	35
Probiotic and microbiota engineering for practical applications	35
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	35
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	35
Supercritical fluid technology for agrifood materials processing	35
Production of food flavor and color by synthetic biology	34
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	34
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	34
The use of biowaste for the production of biodegradable superabsorbent materials	34
Covalent organic frameworks (COFs): revolutionizing the ultra-sensitive detection of foodborne microorganisms and their toxins	33
Fluid mechanics in food engineering	33
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	32
Challenges in the measurement of acrylamide in food by confirmatory methods	32
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	32
Current advances and challenges of mass spectrometry for studying Staphylococcal enterotoxins: a food safety perspective	31
The effect of health-related claims on consumers’ sensory perception	31
Functional cheeses enhanced with native plants: relevance and future perspectives	31
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	30
Recent developments in norovirus interactions with bacteria	30
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	30
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	29
Engineering strategies for food fortification	29
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	29
Impedometric analysis applied to food microbiology	28
What next for mycoprotein?	28
Decoding the visual aesthetics of bubble trains in sparkling drinks	28
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	28
Staphylococcus aureus and S. argenteus in food systems: Toxigenicity, resistance, and surveillance at the animal-human-environmental interface	28
New insights into cross-contamination of fresh-produce	28
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	28
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	27

Emerging alternatives to control fungal contamination	27
Alternative proteins and gut health: balancing sustainability and uncertainty	27
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	27
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	27
A review of the alternative protein industry	27
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	26
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	26
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	26
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	26
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	26
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	25
Target-oriented microbial biotransformation of tea polyphenols: pathway resolution and synthetic biology design strategies	25
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	25
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	24
Use of temporal sensory evaluation methods with consumers: a position paper	24
Associating probiotics and alcohol for the production of fermented alcoholic beverages	24
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	23
Editorial overview: Foodomics focusing on food nutrition and health	23
Editorial Board	23
Crocin-loaded nanocarriers; approaches and applications	22
Plant polysaccharides: sources, structures, and antidiabetic effects	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
The shift from meat to plant-based proteins: consumers and public policy	22
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	22
Morphing foods: recent progress and future innovations	22
Edible insect proteins: how can they be a driver for food innovation?	22
Caenorhabditis elegans: a nature present for advanced food science	22
Ensuring food safety: microbiological risk assessment strategies	22
Insights into protein digestion in plant-based meat analogs	21
Food microbial safety considerations in centralized school catering	21
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	21
What are the main sensory attributes that determine the acceptance of meat alternatives?	21
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	21
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	21
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	21
Functional roles of metal–organic frameworks in smart packaging for fresh produce	21
Dry sanitization in the food industry: a review	21
Mathematical modeling of food thermal processing: current and future challenges	21
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	20
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	20
Indigenous fermented foods: nutritional and safety aspects	20
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes	20
In vitro digestibility of plant proteins: strategies for improvement and health implications	20
Editorial Board	20
Considerations and strategies for optimizing health benefits of resistant starch	20
Staphylococcal enterotoxins and food poisoning: new players in the game	20
Mycotoxins in plant-based fermented products: challenges and perspectives	20
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	20
Progress in separation and detection of foodborne bacteria for food safety	20
Warning labels as a policy tool to encourage healthier eating habits	19
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	19
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	19
Are fermented foods an overlooked reservoir of antimicrobial resistance?	19
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	19
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	19
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	18
Bacterial extracellular vesicles in foodborne pathogen adaptation and persistence: implications for One Health	18
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	18
A review of insect peptides: from extraction and preparation to bioactivities	18
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	18
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods	18
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	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
Fusion of food profiling data from very different analytical techniques	17
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	16
Germination strategies of stress-resistant Aspergillus conidia	16
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects	16
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	16
Enzyme-aided oil and oilseed processing: opportunities and challenges	16
Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products	16
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	16
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	16
Food glycomics in food science: recent advances and future perspectives	16
Recent advances in assessing the effects of mycotoxins using animal models	16
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking	16
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	16
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?	16
Lipidomics in grape and wine research: past, present and future applications	16

Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	15
Are short and ultra-short chain polyfluorinated substances environmental or food contaminants? Reframing exposure pathways across the food system	15
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	15
Pet food safety: emerging bacterial hazards and implications for public health	15
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	15
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	15
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	15
A letter on innovation to those who will study wine after us	15
Cooking in space: current situation, needs, and perspectives	15
Unexpected possible consequences of plastic packaging reuse	15
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	14
Promoting sustainable food behaviour with digital tools: opportunities and challenges	14
Computer-aided chemical engineering research advances in precision fermentation	14
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	14
Machine learning fostering the judicious use of antimicrobials in bovine mastitis control	14
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	14
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	14
The role of probiotic foods in acute pancreatitis: current status and future directions	14
Editorial Board	14
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	14
Two-dimensional liquid chromatography approaches for food authenticity	14
Editorial overview: Food Physics & Materials Science 2023	13
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	13
Multi-omic data integration in food science and analysis	13
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	13
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	13
Revisiting the chemical diversity of organic food crops: metabolomics perspectives	12
Editorial Board	12
Recent advances in synergistic effect of lactoferrin	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
The solution to Listeria monocytogenes problems in the food industry is product stabilization in combination with cleaning and disinfection	12
Innovative approaches to kefir production, challenges, and current remarks	12
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	12
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	12
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	11
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	11
Online consumer research: more attention needs to be given to data quality	11
Closing the gap between instrumental and sensory food analysis	11
Cultured meat: a review on accepting challenges and upcoming possibilities	11
Food-related fake news, misleading information, established misconceptions, and food choice	11
Free Drawing in Food Research: an art-based method for consumer meaning and perception	11
Microbiome metabolic modeling as a tool for innovation in fermented foods	11
Bridging rheology and large-deformation mechanics: emerging frameworks for modelling edible soft matter	11
“Bite ‣ Sip ‣ Swallow ‣ Repeat” — recent scientific advances and innovations in wine and food pairing	11
Food as reservoirs of antimicrobial resistance carried by foodborne pathogens	11
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	10
Fungal biofilms: insights for the food industry	10
Application of omics in food color	10
Bovine milk glycoconjugates: Underutilized modulators of gut microbial communities	10
Trends in food emulsion technology: Pickering, nano-, and double emulsions	10
Impact of thermal processing on dietary flavonoids	10
Sensory and consumer science support for the food sensory preferences of cancer survivors	10
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	10
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	10
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	10
Soft matter physics approaches for creating plant-based meat analogs	10
Editorial overview: Food microbiology	10
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	10
Biofilms in food processing: rethinking disinfection strategies in the era of resistance	10
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	10
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	10
Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry	10
Emerging trends in food hygiene: Innovations and applications of food technology	9
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	9
Recent advances in the microbial production of human milk oligosaccharides	9
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	9
The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: an overview	9
Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion	9
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review	9
Editorial overview: Acrylamide: What is known after two decades	9
Editorial overview: Food emulsions	9
Dimensional reduction of meat structure to create novel applications	9
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	9
Application of inkjet-printing technology in developing indicators/sensors for intelligent packaging systems	9
Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration	9
Mouthfeel assessment of alternative proteins: what we know so far?	9
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	9
Microbial diversity and ecology of bottled water	9
New findings in metabolomics in food mycology	9
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	9
Effects of thermal processing on transformation of polyphenols and flavor quality	9
Confusion of food-date label with food safety — implications for food waste	9
Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning	9