Current Opinion in Food Science

Article	Citations
Editorial Board	161
Editorial Board	135
Editorial overview: Food microbiology	117
Editorial Board	105
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	97
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	95
Dietary proanthocyanidins for improving gut immune health	88
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	86
Update on emerging sensory methodologies applied to investigating dairy products	83
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	81
Edible microbiome and dietary microbiota: bridging two interrelated concepts	80
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	76
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	74
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	68
Contemporary bioinformatics and cheminformatics support for food peptidomics	68
Challenges and trends in the industrial production and application of cellooligosaccharides	66
Editorial Overview: Food microbiology	65
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	61
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	58
Foods to deliver immune-supporting nutrients	57
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	55
Safety assessment of botanicals: cutting through complexity	55
Unconventional sources of vegetable proteins: technological properties	54
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	53

Proteins and peptides: proteomics approaches for food authentication and allergen profiling	53
Demystification of fermented foods by omics technologies	52
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	51
Elemental metabolomics: food elemental assessment could reveal geographical origin	48
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	48
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	48
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	47
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	47
Sensory research in the post-COVID era — turning challenges into opportunities	46
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	45
Physical barrier effects of dietary fibers on lowering starch digestibility	44
Taste perception and oral microbiota: recent advances and future perspectives	44
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	42
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	40
From field to fork: the benefits of Trichoderma spp. in food quality and safety	38
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	38
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	37
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	36
Can tribology be a tool to help tailor food for elderly population?	35
Cereal-derived polyphenols and their bioactive properties	35
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	35
Supercritical fluid technology for agrifood materials processing	35
Probiotic and microbiota engineering for practical applications	34
The use of biowaste for the production of biodegradable superabsorbent materials	33
Fluid mechanics in food engineering	32
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	32
Challenges in the measurement of acrylamide in food by confirmatory methods	31
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	31
Production of food flavor and color by synthetic biology	30
Per- and polyfluoroalkyl substances in food and their contribution to human exposure	30
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	30
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	29
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	29
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	29
The effect of health-related claims on consumers’ sensory perception	29
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	28
Impedometric analysis applied to food microbiology	28
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	28
Production of meat alternatives using live cells, cultures and plant proteins	28
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	28
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	27
Recent developments in norovirus interactions with bacteria	27
Formation of acrylamide in coffee	26
Engineering strategies for food fortification	26
New insights into cross-contamination of fresh-produce	26
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	26
Emerging alternatives to control fungal contamination	26
Decoding the visual aesthetics of bubble trains in sparkling drinks	26
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	25
A review of the alternative protein industry	25

Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	25
What next for mycoprotein?	25
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	25
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	24
Back to the future: will today’s new varietal and “free-from” wines shape the wine experience of tomorrow?	24
Alternative proteins and gut health: balancing sustainability and uncertainty	24
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	24
Editorial Board	23
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	23
Use of temporal sensory evaluation methods with consumers: a position paper	23
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	23
Acrylamide in sugar products	23
Glycerolysis structured oils as natural fat replacements	23
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	22
Editorial overview: Foodomics focusing on food nutrition and health	22
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	22
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	22
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	22
Associating probiotics and alcohol for the production of fermented alcoholic beverages	22
Editorial Board	22
Crocin-loaded nanocarriers; approaches and applications	21
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	21
Mathematical modeling of food thermal processing: current and future challenges	21
Caenorhabditis elegans: a nature present for advanced food science	21
Edible insect proteins: how can they be a driver for food innovation?	21
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	21
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	21
Plant polysaccharides: sources, structures, and antidiabetic effects	21
Ensuring food safety: microbiological risk assessment strategies	20
Novel functional properties and applications of steviol glycosides in foods	20
The shift from meat to plant-based proteins: consumers and public policy	20
Sustainable oil-based ingredients with health benefits for food colloids and products	19
What are the main sensory attributes that determine the acceptance of meat alternatives?	19
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	19
Dry sanitization in the food industry: a review	19
Multiomics technology approaches in blue foods	19
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	19
Delivery of curcumin through colloidal systems and its applications in functional foods	18
Insights into protein digestion in plant-based meat analogs	18
In vitro digestibility of plant proteins: strategies for improvement and health implications	18
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	18
Current perspectives on the survival and persistence of Listeria monocytogenes in the fresh produce processing industry	18
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	18
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	18
Editorial Board	18
Progress in separation and detection of foodborne bacteria for food safety	17
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	17
Considerations and strategies for optimizing health benefits of resistant starch	17
Indigenous fermented foods: nutritional and safety aspects	17
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	17
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	17
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes	17
Are fermented foods an overlooked reservoir of antimicrobial resistance?	17
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	17
Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities	16
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	16
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	16
Warning labels as a policy tool to encourage healthier eating habits	16
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	16
Selected challenges to modeling the kinetics of microbial inactivation and chemical reactions during food preservation	16
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking	16
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	16
Fusion of food profiling data from very different analytical techniques	15
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	15
Ecophysiology of OTA-producing fungi and its relevance in cured meat products	15
A review of insect peptides: from extraction and preparation to bioactivities	15
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods	15
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects	15
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	15
Application of -omic technologies in postharvest pathology: recent advances and perspectives	15
Germination strategies of stress-resistant Aspergillus conidia	15
Pet food safety: emerging bacterial hazards and implications for public health	14
Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products	14
Protein physical state in meat analogue processing	14
Food glycomics in food science: recent advances and future perspectives	14
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	14
Electrochemical biosensors for food bioprocess monitoring	14
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?	14
Lipidomics in grape and wine research: past, present and future applications	14
Recent advances in assessing the effects of mycotoxins using animal models	14

Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	14
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	13
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	13
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	13
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	13
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	13
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	13
Cooking in space: current situation, needs, and perspectives	13
Unexpected possible consequences of plastic packaging reuse	13
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	13
Editorial Board	13
Enzyme-aided oil and oilseed processing: opportunities and challenges	13
The role of probiotic foods in acute pancreatitis: current status and future directions	13
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	13
Recent advances in dietary flavonoids for management of type 2 diabetes	13
New software solutions for microbiological food safety assessment and management	13
Multi-omic data integration in food science and analysis	12
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	12
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	12
Two-dimensional liquid chromatography approaches for food authenticity	12
Promoting sustainable food behaviour with digital tools: opportunities and challenges	12
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	12
Editorial Board	12
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery	12
Computer-aided chemical engineering research advances in precision fermentation	12
Predicting global diet-disease relationships at the atomic level: a COVID-19 case study	12
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	12
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	12
Update of the interaction between polyphenols and amyloid fibrils	12
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	11
Revisiting the chemical diversity of organic food crops: metabolomics perspectives	11
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	11
Bacterial microcompartments in food-related microbes	11
Towards resource-efficient and cost-efficient cultured meat	11
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	11
Editorial overview: Food Physics & Materials Science 2023	11
Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry	11
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	11
Spoilage yeasts in beer and beer products	11
Editorial Board	11
Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316]	11
Editorial Board	11
Recent advances in synergistic effect of lactoferrin	11
Innovative approaches to kefir production, challenges, and current remarks	11
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	11
Food-related fake news, misleading information, established misconceptions, and food choice	10
Editorial overview: Food microbiology	10
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	10
Trends in food emulsion technology: Pickering, nano-, and double emulsions	10
Impact of thermal processing on dietary flavonoids	10
Online consumer research: more attention needs to be given to data quality	10
Cultured meat: a review on accepting challenges and upcoming possibilities	10
Application of omics in food color	10
Soft matter physics approaches for creating plant-based meat analogs	10
Sensory and consumer science support for the food sensory preferences of cancer survivors	9
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	9
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	9
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	9
Editorial overview: Acrylamide: What is known after two decades	9
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	9
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	9
New findings in metabolomics in food mycology	9
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	9
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	9
Fungal biofilms: insights for the food industry	9
Editorial Board	9
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods	9
Emerging trends in food hygiene: Innovations and applications of food technology	9
Dimensional reduction of meat structure to create novel applications	9
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	9
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	9
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	9
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	9
Microbial diversity and ecology of bottled water	9
Editorial overview: Food emulsions	9
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	9
Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning	9
Editorial overview: Sensory science and consumer perception 2024	8
Confusion of food-date label with food safety — implications for food waste	8
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification	8
Recent advances in the microbial production of human milk oligosaccharides	8
Application prospects and opportunities of inorganic nanomaterials for enzyme immobilization in the food-processing industry	8
Advancements in texturization processes for the development of plant-based meat analogs: a review	8
Advancements in function recognition of staphyloxanthin and targeted inhibitor development	8
The chrononutrition of human milk: role of the circadian variation in human milk composition on sleep–wake regulation and brain development of infant	8
The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: an overview	8
Effects of thermal processing on transformation of polyphenols and flavor quality	8
Editorial overview: Food bioprocessing	8
Cattle, swine, poultry, and fish cells for meat production: addressing challenges of co-culture and the innovative approaches for muscle and fat integration	8
Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion	8
Films with antimicrobial activity for meat products	8
Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review	8
Application of inkjet-printing technology in developing indicators/sensors for intelligent packaging systems	8
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities	8
Yeast domestication in fermented food and beverages: past research and new avenues	8