Current Opinion in Food Science

Article	Citations
Conventional versus green extraction techniques — a comparative perspective	174
Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation	131
Recent advances in meat color research	129
Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects	126
Crystalline structures of the main components of starch	123
Novel strategy for developing healthy meat products replacing saturated fat with oleogels	117
In vivo bioactivities of food protein-derived peptides – a current review	112
Burden of foodborne diseases: think global, act local	107
Pathways of human exposure to microplastics, and estimation of the total burden	105
Plant-based milk substitutes as emerging probiotic carriers	95
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	95
Starch-based biodegradable plastics: methods of production, challenges and future perspectives	91
Bioavailability of nutrients from edible insects	90
Biodegradation of microplastics in food and agriculture	89
Big Data in food safety- A review	87
Mycotoxins in food, recent development in food analysis and future challenges; a review	79
Bioethanol production from food wastes rich in carbohydrates	78
Factors influencing consumer perception and acceptability of insect-based foods	78
Understanding barriers to consumption of plant-based foods and beverages: insights from sensory and consumer science	78
The use of bacteriophages for food safety	76
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products	76
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry	72
Micro(nano)plastic contaminations from soils to plants: human food risks	71
Recent advances in protein–polyphenol interactions focusing on structural properties related to antioxidant activities	68
Recent applications of regenerated cellulose films and hydrogels in food packaging	65

3D printing as novel tool for fruit-based functional food production	65
Metallic-based salt substitutes to reduce sodium content in meat products	65
Edible mushrooms as a novel trend in the development of healthier meat products	65
Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence	62
Bioaccessibility of bioactive peptides: recent advances and perspectives	62
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	61
Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products	61
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging	61
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	60
Emerging technologies to enhance starch performance	59
Environmental microbiome mapping as a strategy to improve quality and safety in the food industry	59
Inclusion of seaweeds as healthy approach to formulate new low-salt meat products	58
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	57
Microplastics in the atmospheric compartment: a comprehensive review on methods, results on their occurrence and determining factors	57
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota	57
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product	56
Recent advances on research of electrolyzed water and its applications	54
Microplastics in drinking water? Present state of knowledge and open questions	54
Production of meat alternatives using live cells, cultures and plant proteins	53
Consumer perceptions towards healthier meat products	53
Ultrasound effect on salt reduction in meat products: a review	52
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	51
Application of metabolomics to assess milk quality and traceability	50
Enzymatic production of prebiotic oligosaccharides	49
Food enzymes immobilization: novel carriers, techniques and applications	48
Towards resource-efficient and cost-efficient cultured meat	48
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products	48
Non-conventional starch sources	48
Impact of diet on gut microbiota	48
Foodomics in meat quality	47
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins	46
Fermented protein hydrolysates: biological activities and applications	46
Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function	44
Recent advances in the microbial and enzymatic production of aroma compounds	44
Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives	43
Microplastics in shellfish and implications for food safety	41
Use of sensory science for the development of healthier processed meat products: a critical opinion	41
Peptidomics: new trends in food science	40
Artificial meat tenderization using plant cysteine proteases	40
Recent advances in fabrication of edible polymer oleogels for food applications	40
Microalgae in the meat processing chain: feed for animal production or source of techno-functional ingredients	39
Improving food safety practices in the foodservice industry	39
Microbial diversity of seafood	38
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	38
Sustainability-oriented research and innovation in ‘farm to fork’ value chains	38
Impact of drinking alcohol on gut microbiota: recent perspectives on ethanol and alcoholic beverage	38
Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t	37
Biological activity and toxicity of plant nutraceuticals: an overview	37
Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms	37
Occurrence and fate of mycotoxins in cereals and cereal-based products: a narrative review of systematic reviews and meta-analyses studies	36

Recent progress in the application of plasma-activated water (PAW) for food decontamination	36
Biodegradable packaging reinforced with plant-based food waste and by-products	36
New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies	36
Precision fermentation to advance fungal food fermentations	36
Food allergenic protein conjugation with plant polyphenols for allergenicity reduction	36
Nutritional quality and nutrient bioaccessibility in sourdough bread	36
Considerations of the use of the electronic tongue in sensory science	35
What makes a foodborne virus: comparing coronaviruses with human noroviruses	35
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii	35
Food applications of bioactive marine gelatin films	34
Fouling in membrane filtration for juice processing	34
Encapsulation of bioactive polyphenols by starch and their impacts on gut microbiota	34
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products	34
Plastic waste as the potential carriers of pathogens	34
A review of the alternative protein industry	34
An insight into the mechanism of interactions between mushroom polysaccharides and starch	33
Emerging technologies in food processing: impacts on sensory characteristics and consumer perception	33
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	33
Innovative modifications in food processing to reduce the levels of mycotoxins	33
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta	33
Use of olive oil as fat replacer in meat emulsions	32
Data mining/machine learning methods in foodomics	32
Novel lipid materials based on gelling procedures as fat analogues in the development of healthier meat products	32
Electrochemical biosensors for food bioprocess monitoring	31
Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts	31
Economics applied to food safety	31
Cyclodextrin-metal-organic frameworks (CD-MOFs): main aspects and perspectives in food applications	30
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	30
Novel digital technologies implemented in sensory science and consumer perception	30
Advances in typing and identification of foodborne pathogens	30
Influence of lactic acid bacteria metabolites on physical and chemical food properties	29
Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review	29
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	27
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	27
The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects	26
Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization	26
What are the main sensory attributes that determine the acceptance of meat alternatives?	26
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties	26
Advances and emerging trends in cultivation substrates for growing sprouts and microgreens toward safe and sustainable agriculture	26
Last decade studies on mycotoxins’ fate during food processing: an overview	25
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks	25
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	25
All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist	25
Process development of high pressure-based technologies for food: research advances and future perspectives	25
Recent advances in dietary flavonoids for management of type 2 diabetes	24
Spore-forming bacteria in insect-based foods	24
Current and future challenges in starch research	24
Physical barrier effects of dietary fibers on lowering starch digestibility	24
Factors contributing to Listeria monocytogenes transmission and impact on food safety	23
The (gradual) development of emotion measurement for food	23
Mesoscale structuring of gluten-free bread with starch	23
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	23
Use of probiotic microorganisms in the formulation of healthy meat products	22
Validation of in vitro bioaccessibility assays — a key aspect in the rational design of functional foods towards tailored bioavailability	22
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	22
Meat substitutes: current status, potential benefits, and remaining challenges	22
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	22
Trends in food emulsion technology: Pickering, nano-, and double emulsions	22
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	22
Starch nutritional quality: beyond intraluminal digestion in response to current trends	22
Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation	21
An updated view of acrylamide in cereal products	21
Rethinking sugar reduction in processed foods	21
Current concepts and prospects of mulberry fruits for nutraceutical and medicinal benefits	20
Applications of synthetic microbial consortia in biological control of mycotoxins and fungi	20
Risk-benefit analysis in food safety and nutrition	20
Green fractionation of 2G and 3G feedstocks for ethanol production: advances, incentives and barriers	20
Current perspectives in the biotechnological production of sweetening syrups and polyols	20
Oxysterols — how much do we know about food occurrence, dietary intake and absorption?	19
Effects of thermal processing on transformation of polyphenols and flavor quality	19
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	19
Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome	19
Microbial quality, safety and storage of eggs	19
Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products	19
Raman spectroscopy for food quality assurance and safety monitoring: a review	18
Insights into metabolomics in quality attributes of postharvest fruit	18
Metabolic syndrome and synbiotic targeting of the gut microbiome	18
New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation	18
Delivery of curcumin through colloidal systems and its applications in functional foods	18
Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits	18

Protein physical state in meat analogue processing	17
Effect of β-glucan on metabolic diseases: a review from the gut microbiota perspective	17
The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food	17
Transcriptomic responses of foodborne pathogens to the food matrix	17
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	17
Recent update on the mechanism of hydrogen sulfide improving the preservation of postharvest fruits and vegetables	17
Elemental metabolomics: food elemental assessment could reveal geographical origin	17
Advances in yeast preservation: physiological aspects for cell perpetuation	17
Effect of hydrolysis on the emulsification and antioxidant properties of plant-sourced proteins	16
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications	16
Healthy food innovation in sustainable food system 4.0: integration of entrepreneurship, research, and education	16
Intestinal cell models for investigating the uptake, metabolism and absorption of dietary nutrients and bioactive compounds	16
Trends in nanozymes development versus traditional enzymes in food science	16
Spoilage yeasts in beer and beer products	16
Demystification of fermented foods by omics technologies	16
Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks	15
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	15
Application of bacteriophage in rapid detection of Escherichia coli in foods	15
Flavor interactions with proteins	15
Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment	15
Omics applications in the fight against abuse of anabolic substances in cattle: challenges, perspectives and opportunities	15
The need for capacity building to accelerate food system transformation	15
Recent advances in anti-adhesion mechanism of natural antimicrobial agents on fresh produce	15
Review paper on the future of the food sector through education, capacity building, knowledge translation and open innovation	15
Microbial diversity and ecology of crustaceans: influencing factors and future perspectives	14
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	14
Use of nanocellulose in meat products	14
New insights into cross-contamination of fresh-produce	14
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	14
Impact of phenolic compounds in the digestion and absorption of carotenoids	14
Use and limitations of genome-scale metabolic models in food microbiology	14
Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation	14
Silkworm pupae as a future food with nutritional and medicinal benefits	14
Bacteriophage ecology of fermented foods: anything new under the sun?	14
Impact of thermal processing on dietary flavonoids	13
Update of the interaction between polyphenols and amyloid fibrils	13
Microplastics in edible salt: a literature review focusing on uncertainty related with measured minimum cutoff sizes	13
Foodomics: a new perspective on gut probiotics nutrition and health research	13
Recent advances in assessing the effects of mycotoxins using animal models	13
Health concerns associated with biogenic amines in food and interaction with amine oxidase drugs	13
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery	13
Liquid microbial lipase — recent applications and expanded use through immobilization	13
Thermal technologies to enhance starch performance and starchy products	13
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	13
New software solutions for microbiological food safety assessment and management	13
Cruciferous vegetables as sources of nitrate in meat products	13
Formation of acrylamide in coffee	12
Aluminium in infant foods: toxicology, total content and bioaccessibility	12
Acrylamide exposure of infants and toddlers through baby foods and current progress on regulations	12
Ultrasound processing to enhance the functionality of plant-based beverages and proteins	12
Eating behavior in autism: senses as a window towards food acceptance	12
Influence of environmental and genetic factors on food protein quality: current knowledge and future directions	12
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	12
Fish intended for human consumption: from DNA barcoding to a next-generation sequencing (NGS)-based approach	12
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	12
Application of inkjet-printing technology in developing indicators/sensors for intelligent packaging systems	12
Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?	11
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	11
Novel functional properties and applications of steviol glycosides in foods	11
Persistence of SARS-CoV-2 on surfaces and relevance to the food industry	11
Challenges and opportunities related to the use of innovative modelling approaches and tools for microbiological food safety management	11
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	11
Advances in research on brain processing of food odors using different neuroimaging techniques	11
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	11
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	11
Can tribology be a tool to help tailor food for elderly population?	11
Artificial intelligence in sensory and consumer studies of food products	11
Plant polysaccharides: sources, structures, and antidiabetic effects	11
Genetic variation in sensation affects food liking and intake	11
Bio-inspired mechano-bactericidal nanostructures: a promising strategy for eliminating surface foodborne bacteria	10
Iron compounds and their organoleptic properties in salt fortification with iron and iodine: an overview	10
Rheology of wheat flour dough at mixing	10
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	10
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	10
Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions	10
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	10
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	10
Mycotoxin bioaccessibility in baby food through in vitro digestion: an overview focusing on risk assessment	10
Sustainable food choices as an impression management strategy	10
Foods to deliver immune-supporting nutrients	10
Biotechnological production of non-volatile flavor compounds	10
Recent advances in the effects of dietary polyphenols on inflammation in vivo: potential molecular mechanisms, receptor targets, safety issues, and uses of nanodelivery system and polyphenol polymers	10
Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products	9
Nanoencapsulated essential oils as novel green preservatives against fungal and mycotoxin contamination of food commodities	9
Recent advances in Grifola frondosa polysaccharides: production, properties, and bioactivities	9
Towards valorisation of indigenous traditional fermented milk: mabisi as a model	9
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	9
Recent advances on water-in-water emulsions in segregative systems of two water-soluble polymers	9
Application of innovative technologies to produce activated safe ice	9
Glycerolysis structured oils as natural fat replacements	9
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	9
Application of mathematical models to validate emerging processing technologies in food	9
Supercritical fluid technology for agrifood materials processing	9
Yeast domestication in fermented food and beverages: past research and new avenues	9
Acrylamide in sugar products	9