Current Opinion in Food Science

Article	Citations
Editorial Board	249
Editorial overview: Food microbiology	176
Editorial Board	156
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	153
Contemporary bioinformatics and cheminformatics support for food peptidomics	137
An overview of mycotoxin biomarker application in exposome-health studies	136
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	134
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	126
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	116
Dietary proanthocyanidins for improving gut immune health	114
Update on emerging sensory methodologies applied to investigating dairy products	109
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	100
Current and future challenges in starch research	100
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	92
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	92
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	87
Editorial Overview: Food microbiology	87
Unconventional sources of vegetable proteins: technological properties	84
Foods to deliver immune-supporting nutrients	83
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	83
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	82
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	78
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	77
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	75
Demystification of fermented foods by omics technologies	73

Recent progress in the application of plasma-activated water (PAW) for food decontamination	72
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	70
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	68
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	67
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	66
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	63
Elemental metabolomics: food elemental assessment could reveal geographical origin	63
Recent developments in in-vitro assessment of advanced glycation end products	62
Application of innovative technologies to produce activated safe ice	61
Editorial Board	61
Sensory research in the post-COVID era — turning challenges into opportunities	60
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	60
Physical barrier effects of dietary fibers on lowering starch digestibility	59
Taste perception and oral microbiota: recent advances and future perspectives	59
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	57
Microplastics in shellfish and implications for food safety	55
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	53
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	52
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	52
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	51
Last decade studies on mycotoxins’ fate during food processing: an overview	50
Supercritical fluid technology for agrifood materials processing	50
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	48
Can tribology be a tool to help tailor food for elderly population?	48
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	46
Editorial Board	46
Probiotic and microbiota engineering for practical applications	46
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	46
Cereal-derived polyphenols and their bioactive properties	46
Fluid mechanics in food engineering	45
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	45
The effect of health-related claims on consumers’ sensory perception	45
Production of food flavor and color by synthetic biology	45
The use of biowaste for the production of biodegradable superabsorbent materials	45
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	45
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview	44
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	44
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	44
Production of meat alternatives using live cells, cultures and plant proteins	43
Challenges in the measurement of acrylamide in food by confirmatory methods	43
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	43
Recent developments in norovirus interactions with bacteria	42
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	41
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	40
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	39
Engineering strategies for food fortification	39
Impedometric analysis applied to food microbiology	38
Fouling in membrane filtration for juice processing	37
New insights into cross-contamination of fresh-produce	37
A review of the alternative protein industry	37

Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	37
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	36
Formation of acrylamide in coffee	36
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	36
Emerging alternatives to control fungal contamination	35
Improving food safety practices in the foodservice industry	35
What next for mycoprotein?	35
Recent advances in predictive microbiology: theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process	34
Editorial Board	34
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	33
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	33
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	33
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	32
Acrylamide in sugar products	32
Use of temporal sensory evaluation methods with consumers: a position paper	32
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	30
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	30
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	29
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	29
Glycerolysis structured oils as natural fat replacements	28
Editorial overview: Foodomics focusing on food nutrition and health	27
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	27
Crocin-loaded nanocarriers; approaches and applications	27
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	27
Ensuring food safety: microbiological risk assessment strategies	26
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	26
Editorial Board	26
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	26
Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks	26
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	26
The shift from meat to plant-based proteins: consumers and public policy	25
Peptidomics: new trends in food science	25
Novel functional properties and applications of steviol glycosides in foods	25
Mathematical modeling of food thermal processing: current and future challenges	25
Caenorhabditis elegans: a nature present for advanced food science	25
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	24
Edible insect proteins: how can they be a driver for food innovation?	24
Plant polysaccharides: sources, structures, and antidiabetic effects	24
Delivery of curcumin through colloidal systems and its applications in functional foods	23
Sustainable oil-based ingredients with health benefits for food colloids and products	23
Insights into protein digestion in plant-based meat analogs	23
Multiomics technology approaches in blue foods	23
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	22
What are the main sensory attributes that determine the acceptance of meat alternatives?	22
In vitro digestibility of plant proteins: strategies for improvement and health implications	22
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	22
Dry sanitization in the food industry: a review	22
Are fermented foods an overlooked reservoir of antimicrobial resistance?	21
Impact of phenolic compounds in the digestion and absorption of carotenoids	21
Progress in separation and detection of foodborne bacteria for food safety	21
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	21
Editorial Board	21
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	21
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	20
Considerations and strategies for optimizing health benefits of resistant starch	20
Bioavailability of nutrients from edible insects	20
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	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
Indigenous fermented foods: nutritional and safety aspects	20
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	20
Bio-inspired mechano-bactericidal nanostructures: a promising strategy for eliminating surface foodborne bacteria	20
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	20
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	20
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	20
Fish intended for human consumption: from DNA barcoding to a next-generation sequencing (NGS)-based approach	19
Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities	19
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	19
Use of sensory science for the development of healthier processed meat products: a critical opinion	19
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking	19
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	19
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	19
Selected challenges to modeling the kinetics of microbial inactivation and chemical reactions during food preservation	19
Fusion of food profiling data from very different analytical techniques	19
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	19
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	19
Warning labels as a policy tool to encourage healthier eating habits	18
Germination strategies of stress-resistant Aspergillus conidia	18
Electrochemical biosensors for food bioprocess monitoring	18
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods	18
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	18

Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products	17
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry	17
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	17
Application of -omic technologies in postharvest pathology: recent advances and perspectives	17
Ecophysiology of OTA-producing fungi and its relevance in cured meat products	16
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	16
Thermal technologies to enhance starch performance and starchy products	16
Burden of foodborne diseases: think global, act local	16
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	16
Recent advances in assessing the effects of mycotoxins using animal models	16
Protein physical state in meat analogue processing	16
Lipidomics in grape and wine research: past, present and future applications	16
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	15
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	15
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	15
Pet food safety: emerging bacterial hazards and implications for public health	15
Cooking in space: current situation, needs, and perspectives	15
The role of probiotic foods in acute pancreatitis: current status and future directions	15
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	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
Enzyme-aided oil and oilseed processing: opportunities and challenges	15
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	15
Unexpected possible consequences of plastic packaging reuse	15
Food glycomics in food science: recent advances and future perspectives	15
In vitro and in vivo methods to predict carbohydrate bioaccessibility	14
Editorial Board	14
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery	14
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	14
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	14
Two-dimensional liquid chromatography approaches for food authenticity	14
Update of the interaction between polyphenols and amyloid fibrils	14
Recent advances in dietary flavonoids for management of type 2 diabetes	14
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	14
Predicting global diet-disease relationships at the atomic level: a COVID-19 case study	14
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	14
Editorial overview: Food safety	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
New software solutions for microbiological food safety assessment and management	13
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	13
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	13
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	13
Editorial Board	13
Innovative approaches to kefir production, challenges, and current remarks	13
Influence of environmental and genetic factors on food protein quality: current knowledge and future directions	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
Editorial overview: Food Physics & Materials Science 2023	12
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	12
Towards resource-efficient and cost-efficient cultured meat	12
Bacterial microcompartments in food-related microbes	12
Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?	12
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	12
Food and omics: unraveling the role of food in breast cancer development	12
Editorial Board	12
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	12
New perspective approaches in controlling fungi and mycotoxins in food using emerging and green technologies	12
Editorial overview: Sensory science and consumer perception: holistic approach to sensory science to better understand consumer perception, acceptance, and behavior toward foods	12
Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry	11
Soft matter physics approaches for creating plant-based meat analogs	11
What makes a foodborne virus: comparing coronaviruses with human noroviruses	11
Application of omics in food color	11
Spoilage yeasts in beer and beer products	11
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	11
Trends in food emulsion technology: Pickering, nano-, and double emulsions	11
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products	11
Cultured meat: a review on accepting challenges and upcoming possibilities	11
Omics applications in the fight against abuse of anabolic substances in cattle: challenges, perspectives and opportunities	11
Current concepts and prospects of mulberry fruits for nutraceutical and medicinal benefits	11
Impact of thermal processing on dietary flavonoids	11
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	10
New findings in metabolomics in food mycology	10
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	10
Factors influencing consumer perception and acceptability of insect-based foods	10
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	10
Editorial overview: Acrylamide: What is known after two decades	10
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	10
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	10
Whole genome sequencing of Campylobacter in agri-food surveillance	10
Editorial overview: Food microbiology	10
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	10
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	10
Sensory and consumer science support for the food sensory preferences of cancer survivors	10
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	10
Editorial overview: Food emulsions	10
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties	10
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	10
Editorial Board	10
Fungal biofilms: insights for the food industry	10
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	10
Transcriptomic responses of foodborne pathogens to the food matrix	10
Microbial diversity and ecology of bottled water	10
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	10
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	10