Current Opinion in Food Science

Article	Citations
Challenges and opportunities for sensory and consumer science in new cultivar development and fresh produce marketing	198
Recent advances in the microbial production of human milk oligosaccharides	140
Editorial Board	140
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	135
Lipidomics in grape and wine research: past, present and future applications	135
Editorial overview: Food emulsions	117
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	114
Editorial overview: Acrylamide: What is known after two decades	114
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	107
Editorial Board	104
Aqueous biphasic systems as a key tool for food processing	102
Editorial Board	95
Editorial overview: Food microbiology	91
Acrylamide in sugar products	90
Editorial Board	86
Enhancing the bioavailability of encapsulated hydrophobic nutraceuticals: Insights from in vitro, in vivo, and clinical studies	86
Editorial Board	82
Editorial overview: Food bioprocessing: challenges and perspectives	80
Trends in nanozymes development versus traditional enzymes in food science	79
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	79
External application of RNA interference (RNAi): an innovative tool for controlling fungi during food storage	78
Editorial Board	77
Enzyme-aided oil and oilseed processing: opportunities and challenges	73
A quick look to the use of time domain nuclear magnetic resonance relaxometry and magnetic resonance imaging for food quality applications	71
Acrylamide: perspectives from international, national, and regional exposure assessments	68

The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food	67
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	65
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	65
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	65
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	65
Akkermansia muciniphila, an important link between dietary fiber and host health	64
All food processes have a residual risk, some are small, some very small and some are extremely small: zero risk does not exist	64
Editorial Board	63
Rheology of wheat flour dough at mixing	62
Metabolic syndrome and synbiotic targeting of the gut microbiome	61
Foodomics: a new perspective on gut probiotics nutrition and health research	61
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	61
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	59
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	57
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	57
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	57
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	55
Towards valorisation of indigenous traditional fermented milk: mabisi as a model	55
Microplastics in drinking water? Present state of knowledge and open questions	54
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	54
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	53
Genetic variation in sensation affects food liking and intake	53
Recent advances in predictive microbiology: theory and application of conversion from population dynamics to individual cell heterogeneity during inactivation process	53
Bacillus spp. as a strategy to control fungi and mycotoxins in food	52
Pet food safety: emerging bacterial hazards and implications for public health	52
Update on emerging sensory methodologies applied to investigating dairy products	51
Persistence of SARS-CoV-2 on surfaces and relevance to the food industry	50
Use and limitations of genome-scale metabolic models in food microbiology	50
Recent advances in the health benefits of pea protein (Pisum sativum): bioactive peptides and the interaction with the gut microbiome	48
Current and future challenges in starch research	48
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks	47
Yeast viruses and their implications in fermented foods and beverages	47
Influence of nut structure and processing on lipid bioaccessibility and absorption	46
Consumer perceptions towards healthier meat products	45
Fortifying foods with synbiotic and postbiotic preparations of the probiotic yeast, Saccharomyces boulardii	44
Use of temporal sensory evaluation methods with consumers: a position paper	44
Liquid microbial lipase — recent applications and expanded use through immobilization	43
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	43
Biodegradation of microplastics in food and agriculture	42
Conventional versus green extraction techniques — a comparative perspective	41
Recent advances in meat color research	41
The (gradual) development of emotion measurement for food	40
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	40
Advances in typing and identification of foodborne pathogens	40
Dietary proanthocyanidins for improving gut immune health	40
An overview of mycotoxin biomarker application in exposome-health studies	39
Static and semi-dynamic in vitro digestion methods: state of the art and recent achievements towards standardization	39
Glycerolysis structured oils as natural fat replacements	38
Advances in yeast preservation: physiological aspects for cell perpetuation	38
Cruciferous vegetables as sources of nitrate in meat products	38

Microbially produced short-chain carboxylic acids are ancient food biopreservatives with complex mode of action	37
Latest development in low-pressure osmotic-based membrane separation for liquid food concentration: a review	37
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	37
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	37
The global overview of the occurrence of mycotoxins in cereals: a three-year survey	36
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	36
Advances in bacteriophage-mediated control strategies to reduce bacterial virulence	36
Impact of diet on gut microbiota	36
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	36
Starch nutritional quality: beyond intraluminal digestion in response to current trends	36
Food glycomics in food science: recent advances and future perspectives	36
Advances in smartphone-based biosensors for food testing	35
Contemporary bioinformatics and cheminformatics support for food peptidomics	35
Potential in microwave combined with hot air for home cooking	35
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	34
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	34
Dimensional reduction of meat structure to create novel applications	33
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?	33
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	33
Microbial diversity and ecology of bottled water	33
Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms	32
Caenorhabditis elegans: a nature present for advanced food science	32
Recent research advances of lactic acid bacteria in sourdough: origin, diversity, and function	32
Microbial diversity of seafood	31
Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation	31
Use of nanocellulose in meat products	30
Microplastics in edible salt: a literature review focusing on uncertainty related with measured minimum cutoff sizes	30
Foods to deliver immune-supporting nutrients	29
Recent advances in Grifola frondosa polysaccharides: production, properties, and bioactivities	29
Microencapsulation of healthier oils: an efficient strategy to improve the lipid profile of meat products	29
Health-promoting benefits of plant-based by-product extracts obtained by innovative technologies	28
Protein-stabilized interfaces in multiphase food: comparing structure-function relations of plant-based and animal-based proteins	28
Bioethanol production from food wastes rich in carbohydrates	27
Fermented protein hydrolysates: biological activities and applications	27
Recent advances in dietary flavonoids for management of type 2 diabetes	27
Bacteriophage ecology of fermented foods: anything new under the sun?	26
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	26
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review	26
Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t	26
Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks	26
Innovative modifications in food processing to reduce the levels of mycotoxins	26
May phenolics mitigate the antimicrobial resistance in foodborne pathogens?	25
Traditional and novel approaches to derive health-based guidance values for pesticides	25
Editorial Board	25
Editorial Overview: Food microbiology	25
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	24
Crocin-loaded nanocarriers; approaches and applications	24
Recent progress on nano-carriers fabrication for food applications with special reference to olive oil-based systems	24
Editorial overview: Food bioprocessing	23
Editorial overview: Foodomics focusing on food nutrition and health	23
Confusion of food-date label with food safety — implications for food waste	23
Towards efficient use of data, models and tools in food microbiology	23
In vitro and in vivo methods to predict carbohydrate bioaccessibility	23
Editorial overview: Mycotoxins in food products: current challenges and perspectives	23
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	22
Design of shear-based microfluidic channels for production and stability assessment of food emulsions	22
Designing polymeric interactions toward smart particles	22
Editorial overview — Food engineering and processing 2022	22
Foodomics in meat quality	22
Cooking in space: current situation, needs, and perspectives	22
Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment	21
Biological activity and toxicity of plant nutraceuticals: an overview	21
Schizophyllum commune (Fries) mushroom: a review on its nutritional components, antioxidative, and anti-inflammatory properties	21
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification	21
Recent advances in anti-adhesion mechanism of natural antimicrobial agents on fresh produce	20
Biodegradable packaging reinforced with plant-based food waste and by-products	20
Improving the utility of surrogates intended for foodborne pathogen preventive control validations	20
Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion	20
Does Mediterranean diet could have a role on age at menopause and in the management of vasomotor menopausal symptoms? The viewpoint of the endocrinological nutritionist	20
Innovative technologies in tea-beverage processing for quality improvement	20
Yeast domestication in fermented food and beverages: past research and new avenues	20
Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	19
Advancements in texturization processes for the development of plant-based meat analogs: a review	19
Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats	19
Edible insect proteins: how can they be a driver for food innovation?	19
The shift from meat to plant-based proteins: consumers and public policy	19
Precision fermentation to advance fungal food fermentations	18
Expanded metabolic diversity of Propionibacterium freudenreichii potentiates novel applications in food biotechnology	18
Application of inkjet-printing technology in developing indicators/sensors for intelligent packaging systems	18
Advances and emerging trends in cultivation substrates for growing sprouts and microgreens toward safe and sustainable agriculture	18

Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	18
Demystification of fermented foods by omics technologies	17
Mathematical modeling of food thermal processing: current and future challenges	17
Applications of synthetic microbial consortia in biological control of mycotoxins and fungi	17
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	17
Gaps and solutions for large scale production of cultured meat: a review on last findings	17
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	17
Recent progress in the application of plasma-activated water (PAW) for food decontamination	17
Genomic insights into probiotic metabolism of dietary carbohydrates, proteins, and fats	17
Nutritional quality and nutrient bioaccessibility in sourdough bread	16
Application of metabolomics to assess milk quality and traceability	16
Toward nutrient cycling from organic waste streams for soilless cultivation	16
Unconventional sources of vegetable proteins: technological properties	16
Microbial diversity and ecology of biofilms in food industry environments associated with Listeria monocytogenes persistence	16
Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review	16
Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products	16
Peptidomics: new trends in food science	16
Process development of high pressure-based technologies for food: research advances and future perspectives	15
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	15
Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration	15
Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review	15
Bioaccessibility of bioactive peptides: recent advances and perspectives	15
The role of probiotic foods in acute pancreatitis: current status and future directions	15
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	15
Low resolution food fingerprinting: vibrational spectroscopic methods for nondestructive food authentication	15
How to think about the future of food? Speculative design and design fiction applied to consumer research	15
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	14
Immobilization of oils using hydrogels as strategy to replace animal fats and improve the healthiness of meat products	14
Environmental microbiome mapping as a strategy to improve quality and safety in the food industry	14
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	14
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	14
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	14
In vivo bioactivities of food protein-derived peptides – a current review	14
Unexpected possible consequences of plastic packaging reuse	14
The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: an overview	14
Nanoencapsulated essential oils as a sustainable approach for control of fungal and mycotoxin contamination of food commodities	14
Novel functional properties and applications of steviol glycosides in foods	14
Sustainability-oriented research and innovation in ‘farm to fork’ value chains	14
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	14
Plant polysaccharides: sources, structures, and antidiabetic effects	14
Raman spectroscopy for food quality assurance and safety monitoring: a review	13
Synthetic antimicrobial peptides for controlling fungi in foods	13
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	13
Effects of thermal processing on transformation of polyphenols and flavor quality	13
Soluble epoxide hydrolase: an emerging target for nutraceuticals against inflammation and oxidative stress	13
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	13
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery	13
Comparison of fatty acid characteristics in human milk, bovine milk, and infant formula for better emulation	13
Application of (multi-)omics approaches for advancing food allergy: an updated review	13
Multi-omic data integration in food science and analysis	12
Plant-based milk substitutes as emerging probiotic carriers	12
Current perspectives in the biotechnological production of sweetening syrups and polyols	12
Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives	12
Two-dimensional liquid chromatography approaches for food authenticity	12
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	12
Recent applications of regenerated cellulose films and hydrogels in food packaging	12
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	12
Microbiological hazards associated with salt and nitrite reduction in cured meat products: control strategies based on antimicrobial effect of natural ingredients and protective microbiota	12
Risk-benefit analysis in food safety and nutrition	12
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	12
In vitro digestibility of plant proteins: strategies for improvement and health implications	12
Insights into protein digestion in plant-based meat analogs	12
Intestinal cell models for investigating the uptake, metabolism and absorption of dietary nutrients and bioactive compounds	11
Emerging technologies to enhance starch performance	11
Data mining/machine learning methods in foodomics	11
Elemental metabolomics: food elemental assessment could reveal geographical origin	11
Taste perception and oral microbiota: recent advances and future perspectives	11
Dry sanitization in the food industry: a review	11
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	10
Sustainable oil-based ingredients with health benefits for food colloids and products	10
Application of innovative technologies to produce activated safe ice	10
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	10
Defining bacterial heterogeneity and dormancy with the parallel use of single-cell and population level approaches	10
Films with antimicrobial activity for meat products	10
Editorial Board	10
Editorial Board	10
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	10
Non-invasive techniques to study starch structure and starchy products properties	10
High-intensity ultrasound in cheese processing	10
Perspectives on preserving lipid quality and strategies for value enhancement	10
Iron compounds and their organoleptic properties in salt fortification with iron and iodine: an overview	10
Endoplasmic reticulum stress in metabolic disorders: opposite roles of phytochemicals and food contaminants	10
BIOPEP-UWM database — present and future	9
Sensory research in the post-COVID era — turning challenges into opportunities	9
Metallic-based salt substitutes to reduce sodium content in meat products	9
Editorial Board	9
Approaches for cumulative dietary risk assessment of pesticides	9
Predicting global diet-disease relationships at the atomic level: a COVID-19 case study	9
Can low-income consumers choose food from sustainable production methods?	9
Bovine lactoferrin and its potential use as a functional ingredient for tackling the global challenge of iron deficiency	9
Legume-derived bioactive peptides: role in cardiovascular disease prevention and control	9
The relevance of genomics in food mycology with a focus on food safety	9
Food profiling: progress in ensuring the authenticity of truffle species and their geographical origin	9
Quinoa and chia products as ingredients for healthier processed meat products: technological strategies for their application and effects on the final product	9
Editorial overview: Unlocking the potential of food bioprocessing	9