Current Opinion in Food Science

Article	Citations
Editorial Board	193
Editorial Board	166
Editorial Board	154
Edible microbiome and dietary microbiota: bridging two interrelated concepts	107
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	104
Challenges and trends in the industrial production and application of cellooligosaccharides	95
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	86
Dietary proanthocyanidins for improving gut immune health	75
Contemporary bioinformatics and cheminformatics support for food peptidomics	75
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	75
Update on emerging sensory methodologies applied to investigating dairy products	71
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	70
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	69
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	66
Demystification of fermented foods by omics technologies	64
Editorial Overview: Food microbiology	64
Safety assessment of botanicals: cutting through complexity	63
Unconventional sources of vegetable proteins: technological properties	58
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	57
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	56
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	56
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	54
Measurement of food texture: human perspective vs material perspective	53
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	48
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	48

Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	47
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	46
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	46
Sensory research in the post-COVID era — turning challenges into opportunities	46
Food texture engineering: linking molecular characterization, oral processing, and digestion	45
Physical barrier effects of dietary fibers on lowering starch digestibility	42
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	40
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	39
Taste perception and oral microbiota: recent advances and future perspectives	39
Cereal-derived polyphenols and their bioactive properties	38
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	37
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	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?	37
From field to fork: the benefits of Trichoderma spp. in food quality and safety	35
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	35
Supercritical fluid technology for agrifood materials processing	35
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	35
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	34
The effect of health-related claims on consumers’ sensory perception	34
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	34
Functional cheeses enhanced with native plants: relevance and future perspectives	34
Challenges in the measurement of acrylamide in food by confirmatory methods	34
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	33
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	32
Fluid mechanics in food engineering	32
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	32
The use of biowaste for the production of biodegradable superabsorbent materials	32
Probiotic and microbiota engineering for practical applications	32
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	31
Current advances and challenges of mass spectrometry for studying Staphylococcal enterotoxins: a food safety perspective	31
Recent developments in norovirus interactions with bacteria	30
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	30
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	30
Production of food flavor and color by synthetic biology	30
Decoding the visual aesthetics of bubble trains in sparkling drinks	30
Engineering strategies for food fortification	29
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	29
What next for mycoprotein?	28
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	28
Formation of acrylamide in coffee	28
Impedometric analysis applied to food microbiology	28
New insights into cross-contamination of fresh-produce	27
Staphylococcus aureus and S. argenteus in Food Systems: Toxigenicity, Resistance, and Surveillance at the Animal-Human-Environmental Interface	27
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	27
A review of the alternative protein industry	27
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	26
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	26
Emerging alternatives to control fungal contamination	26
Acrylamide in sugar products	26

Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	26
Use of temporal sensory evaluation methods with consumers: a position paper	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	25
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	25
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	25
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	25
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
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	24
Associating probiotics and alcohol for the production of fermented alcoholic beverages	23
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	23
Mathematical modeling of food thermal processing: current and future challenges	23
Editorial Board	23
Micro- and nanoplastics, metagenomics, and food systems: toward an integrated perspective	22
Editorial overview: Foodomics focusing on food nutrition and health	22
Morphing foods: recent progress and future innovations	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
Crocin-loaded nanocarriers; approaches and applications	21
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	21
Ensuring food safety: microbiological risk assessment strategies	21
Caenorhabditis elegans: a nature present for advanced food science	21
Edible insect proteins: how can they be a driver for food innovation?	21
Plant polysaccharides: sources, structures, and antidiabetic effects	20
Dry sanitization in the food industry: a review	20
In vitro digestibility of plant proteins: strategies for improvement and health implications	20
Multiomics technology approaches in blue foods	20
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	20
Insights into protein digestion in plant-based meat analogs	20
The shift from meat to plant-based proteins: consumers and public policy	20
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	20
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	20
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	20
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	19
What are the main sensory attributes that determine the acceptance of meat alternatives?	19
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	19
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	19
Mycotoxins in plant-based fermented products: challenges and perspectives	19
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
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	18
Staphylococcal enterotoxins and food poisoning: new players in the game	18
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	18
Editorial Board	18
Progress in separation and detection of foodborne bacteria for food safety	18
Indigenous fermented foods: nutritional and safety aspects	18
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	18
Warning labels as a policy tool to encourage healthier eating habits	18
Considerations and strategies for optimizing health benefits of resistant starch	18
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	18
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	18
Selected challenges to modeling the kinetics of microbial inactivation and chemical reactions during food preservation	18
Are fermented foods an overlooked reservoir of antimicrobial resistance?	18
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	17
Fusion of food profiling data from very different analytical techniques	17
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects	16
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	16
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking	16
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	16
Application of -omic technologies in postharvest pathology: recent advances and perspectives	16
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods	16
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	16
Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities	16
Recent advances in assessing the effects of mycotoxins using animal models	16
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	16
Bacterial extracellular vesicles in foodborne pathogen adaptation and persistence: implications for One Health	16
A review of insect peptides: from extraction and preparation to bioactivities	16
Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products	16
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	15
Germination strategies of stress-resistant Aspergillus conidia	15
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	15
Enzyme-aided oil and oilseed processing: opportunities and challenges	15
Ecophysiology of OTA-producing fungi and its relevance in cured meat products	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
Food glycomics in food science: recent advances and future perspectives	15
Lipidomics in grape and wine research: past, present and future applications	15
Protein physical state in meat analogue processing	15
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	15

Pet food safety: emerging bacterial hazards and implications for public health	15
A letter on innovation to those who will study wine after us	15
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	14
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	14
The role of probiotic foods in acute pancreatitis: current status and future directions	14
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	14
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	14
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	14
Are short and ultra-short chain polyfluorinated substances environmental or food contaminants? Reframing exposure pathways across the food system	14
Cooking in space: current situation, needs, and perspectives	14
Unexpected possible consequences of plastic packaging reuse	14
Editorial Board	14
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	14
Promoting sustainable food behaviour with digital tools: opportunities and challenges	13
Two-dimensional liquid chromatography approaches for food authenticity	13
Multi-omic data integration in food science and analysis	13
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	13
Editorial Board	13
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	13
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	13
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	13
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	13
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	13
Innovative approaches to kefir production, challenges, and current remarks	13
Computer-aided chemical engineering research advances in precision fermentation	13
Editorial overview: Food Physics & Materials Science 2023	13
Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316]	12
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	12
Cultured meat: a review on accepting challenges and upcoming possibilities	12
Editorial Board	12
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	12
The solution to Listeria monocytogenes problems in the food industry is product stabilization in combination with cleaning and disinfection	12
Recent advances in synergistic effect of lactoferrin	12
Revisiting the chemical diversity of organic food crops: metabolomics perspectives	12
Towards resource-efficient and cost-efficient cultured meat	12
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	12
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
Food as reservoirs of antimicrobial resistance carried by foodborne pathogens	11
Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry	11
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	11
Food-related fake news, misleading information, established misconceptions, and food choice	11
Online consumer research: more attention needs to be given to data quality	11
“Bite ‣ Sip ‣ Swallow ‣ Repeat” — recent scientific advances and innovations in wine and food pairing	11
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	10
Soft matter physics approaches for creating plant-based meat analogs	10
Editorial Board	10
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	10
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	10
Editorial overview: Food microbiology	10
Impact of thermal processing on dietary flavonoids	10
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	10
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	10
Trends in food emulsion technology: Pickering, nano-, and double emulsions	10
Application of omics in food color	10
Sensory and consumer science support for the food sensory preferences of cancer survivors	10
Editorial overview: Food emulsions	9
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	9
Fungal biofilms: insights for the food industry	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
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review	9
Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning	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
Dimensional reduction of meat structure to create novel applications	9
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	9
Biofilms in food processing: rethinking disinfection strategies in the era of resistance	9
Recent advances in the microbial production of human milk oligosaccharides	9
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	9
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities	9
Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review	9
Editorial overview: Acrylamide: What is known after two decades	9
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	9
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	9
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	9
New findings in metabolomics in food mycology	9
Microbial diversity and ecology of bottled water	9
Confusion of food-date label with food safety — implications for food waste	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
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	9
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	9