Foods

Article	Citations
The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis	593
Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample	364
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?	251
Bioactive Compounds and Quality of Extra Virgin Olive Oil	220
Functionality of Ingredients and Additives in Plant-Based Meat Analogues	216
Foods for Plant-Based Diets: Challenges and Innovations	213
Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Di	190
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview	189
Functionality of Food Components and Emerging Technologies	184
Biodegradable Antimicrobial Food Packaging: Trends and Perspectives	180
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society	178
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review	176
Edible Films and Coatings as Food-Quality Preservers: An Overview	174
Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review	159
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels	158
Salmonella, Food Safety and Food Handling Practices	158
Innovations in Smart Packaging Concepts for Food: An Extensive Review	149
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains	147
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review	142
Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs	136
Grape Pomace Valorization: A Systematic Review and Meta-Analysis	136
Phenolic Acids of Plant Origin—A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties	130
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking	129
Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect	127
A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union	122

The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials	121
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry	118
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation	118
Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit	111
The Link between the Consumer and the Innovations in Food Product Development	110
What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Ge	109
Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method	109
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic	109
Plant Proteins for Future Foods: A Roadmap	106
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein	106
Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles	103
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges	103
Advances in Analysis and Detection of Major Mycotoxins in Foods	101
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements	100
Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review	100
Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging	98
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey	97
High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods	97
Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities	96
Phytotoxicity of Essential Oils: Opportunities and Constraints for the Development of Biopesticides. A Review	95
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study	94
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues	93
Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications	90
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties	89
Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest	89
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects	89
The Toxic Impact of Honey Adulteration: A Review	88
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking	87
An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products	86
Use of Legumes in Extrusion Cooking: A Review	85
The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials	85
Coumarins in Food and Methods of Their Determination	84
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years	84
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention	83
Functional Performance of Plant Proteins	81
A Guide for the Food Industry to Meet the Future Skills Requirements Emerging with Industry 4.0	81
Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes	81
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins	81
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance	80
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications	80
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives	80
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet	79
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties	79
Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds	78
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance	78
Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review	78
Geographical Origin Authentication of Agri-Food Products: A Review	75
Kefir and Its Biological Activities	75
Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application	74
Food Texture Design by 3D Printing: A Review	74

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration	74
Dietary Supplement and Food Contaminations and Their Implications for Doping Controls	73
Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa	72
The Concept of Postbiotics	72
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application	71
A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures	71
Postbiotics: Current Trends in Food and Pharmaceutical Industry	71
Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging	71
Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety	71
Bioactive Compounds and Antioxidant Capacity of Small Berries	71
Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects	70
Role of Lactic Acid Bacteria in Food Preservation and Safety	70
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects	70
Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains	70
Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)	70
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat	69
European Markets for Cultured Meat: A Comparison of Germany and France	69
Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals	69
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances	68
Health Benefits and Side Effects of Short-Chain Fatty Acids	68
Miniaturized NIR Spectroscopy in Food Analysis and Quality Control: Promises, Challenges, and Perspectives	68
Melatonin Enhances Cold Tolerance by Regulating Energy and Proline Metabolism in Litchi Fruit	67
Algae as Food in Europe: An Overview of Species Diversity and Their Application	67
Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae	67
Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review	67
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review	66
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns	66
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation	66
Food Waste Biorefinery: Pathway towards Circular Bioeconomy	66
What Is the Color of Milk and Dairy Products and How Is It Measured?	66
Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry	66
Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance	66
Date Seeds: A Promising Source of Oil with Functional Properties	66
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application	66
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure	65
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review	65
Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat	65
Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application	65
By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization	65
Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development	64
Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks	63
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins	63
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods	63
Technological Applications of Natural Colorants in Food Systems: A Review	62
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains	62
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs	62
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review	62
Quality Assessment of Chilled and Frozen Fish—Mini Review	61
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer	61
A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables	61
Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity	60
Polyphenols: From Theory to Practice	60
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties	60
Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction	60
Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient	60
Apitherapy for Age-Related Skeletal Muscle Dysfunction (Sarcopenia): A Review on the Effects of Royal Jelly, Propolis, and Bee Pollen	60
A Review of Health-Beneficial Properties of Oats	59
Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications	59
A Review of Environment Effects on Nitrate Accumulation in Leafy Vegetables Grown in Controlled Environments	59
Measuring Protein Content in Food: An Overview of Methods	58
Exploring the Future of Edible Insects in Europe	58
Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage	58
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies	58
Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts	57
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges	57
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein	57
Casein Micelles as an Emerging Delivery System for Bioactive Food Components	57
Sensory Analysis and Consumer Research in New Meat Products Development	56
Safety and Transfer Study: Transfer of Bromoform Present in Asparagopsis taxiformis to Milk and Urine of Lactating Dairy Cows	56
Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation	56
Possibilities of the Development of Edible Insect-Based Foods in Europe	56
The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses	56
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety	56
Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation	56
Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System	56
Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism	56
Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles	56
Phenolic Compounds as Markers of Wine Quality and Authenticity	55
Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic	55
Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification	55

Animal-Origin Prebiotics Based on Chitin: An Alternative for the Future? A Critical Review	55
In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms	55
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage	55
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations	55
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile	55
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction	54
Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications	54
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases	54
Wild Food Plants and Trends in Their Use: From Knowledge and Perceptions to Drivers of Change in West Sumatra, Indonesia	54
Comparison between Pressurized Liquid Extraction and Conventional Soxhlet Extraction for Rosemary Antioxidants, Yield, Composition, and Environmental Footprint	53
Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants	53
Sustainable Applications for the Valorization of Cereal Processing By-Products	53
Meat and Human Health—Current Knowledge and Research Gaps	53
Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences	53
Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases	53
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes	53
Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching	53
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content	53
Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review	52
Explaining Chinese Consumers’ Green Food Purchase Intentions during the COVID-19 Pandemic: An Extended Theory of Planned Behaviour	52
Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments	52
Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia	52
Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach	51
Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace	51
Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films	51
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages	51
The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns	51
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases	51
Chemical Composition and Antioxidant Activity of Thyme, Hemp and Coriander Extracts: A Comparison Study of Maceration, Soxhlet, UAE and RSLDE Techniques	51
Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food	51
Presence of Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS) in Food Contact Materials (FCM) and Its Migration to Food	51
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils	50
Optimization Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Raspberry Using Response Surface Methodology Coupled with Genetic Algorithm	50
How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review	50
Eating Fermented: Health Benefits of LAB-Fermented Foods	50
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies	50
Antioxidant Properties and Nutritional Composition of Matcha Green Tea	50
A Comprehensive Review of the Cardioprotective Effect of Marine Algae Polysaccharide on the Gut Microbiota	50
Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways	50
Control of Foodborne Biological Hazards by Ionizing Radiations	50
Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach	49
Strategies to Improve Meat Products’ Quality	49
Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro	49
Biotechnological Processes in Fruit Vinegar Production	49
Use of Alginates as Food Packaging Materials	49
Chrysanthemum indicum and Chrysanthemum morifolium: Chemical Composition of Their Essential Oils and Their Potential Use as Natural Preservatives with Antimicrobial and Antioxidant Activities	49
Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety	49
Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets	49
Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins	48
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing	48
Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)	48
Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits	48
Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin	48
Migration of Various Nanoparticles into Food Samples: A Review	48
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers	48
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)	48
Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics	48
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds	48
A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea	48
Exploitation of Agro-Industrial Waste as Potential Source of Bioactive Compounds for Aquaculture	48
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs	47
Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)	47
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions	47
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production	47
Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects	47
Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies	47
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review	47
Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review	47
Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices	47
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experim	47
Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis	47
Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective	47
COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study	47
Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation	46
Glyphosate Use, Toxicity and Occurrence in Food	46
Sheep and Goat Meat Processed Products Quality: A Review	46
Traditional Applications of Tannin Rich Extracts Supported by Scientific Data: Chemical Composition, Bioavailability and Bioaccessibility	46
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity	46
Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables	46
Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices	46
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability	46
Consumer Trust in Food and the Food System: A Critical Review	46
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality	46
Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine	45
Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef	45
Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use	45
Meat Analogues in the Perspective of Recent Scientific Research: A Review	45
Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations	45
Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change	45
Antibiotic Use in Livestock and Residues in Food—A Public Health Threat: A Review	45
Garlic, Onion, and Cinnamon Essential Oil Anti-Biofilms’ Effect against Listeria monocytogenes	45
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques	45
Social Capital Contributions to Food Security: A Comprehensive Literature Review	45
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing	45
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index	45