Food Reviews International

Article	Citations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	96
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	91
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	68
Pyrroloquinoline Quinone (PQQ) as a Novel Natural Food Supplement: Anti-Aging Mechanisms and Application Prospects from a Multidimensional Perspective	64
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality	60
Consumer Acceptance of Alternative Proteins: A Re-Review	57
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	57
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	55
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review	52
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil	48
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	45
Research progress on the determination methods, influencing factors, and regulation strategies of glass transition in frozen muscle foods	45
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?	44
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	43
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review	43
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	43
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	43
Transforming Food Systems with Artificial Intelligence: Challenges, Governance, and Pathways for Sustainable Integration	41
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials	37
The Chemopreventive and Antitumor Potential of Cranberry ( Vaccinium Macrocarpon Aiton) in Gastrointestinal Cancers: A Review of Molecular Mechanisms, Pr	37
Phytochemicals in finger lime and their potential health benefits: A review	36
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review	36
Walnut and Co-Products: Composition, Nutritional Value, and Health-Related Properties	35
Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization	34
Synergic Effects of Cold Plasma and Essential Oil for Antimicrobial Function of Fruits and Vegetables. A Comprehensive Review	34

Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	33
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study	33
Consumer Disgust and Acceptance of Cultured Meat: Food-Oriented Design Strategies and Future Directions	33
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits	32
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	32
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism	31
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota	31
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 2024	30
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)	30
Beyond Vision: The Multifaceted Roles of Lutein in Brain Health, Skin Photoprotection, and Metabolic Regulation – A Comprehensive Review	30
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease	30
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques	29
Harnessing Osmotolerant Yeasts for Advanced Food Fermentation and Bioprocessing: From Molecular Mechanisms to Industrial Implementation	29
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision	29
Bioprocess Considerations and Enabling Technologies for High-Efficiency Precision Fermentation	29
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications	29
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review	29
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	28
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions	28
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins	26
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment	26
Exploring the Role of Green Tea ( Camellia sinensis ) in Modulating Gut Microbiota and Enhancing Intestinal Health: A Systematic Review of Human Clinical	26
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	25
Crossmodal Integration of Chemesthesis, Taste and Olfaction in Flavor: A Perspective from TRP Channel Agonists	25
Properties and Biological Effects of Curcumin in Food Product Development	24
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products	24
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation	24
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus	24
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review	24
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables	24
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?	24
Comparative Assessment of Thermal and Non-Thermal Processing of Green Leafy Vegetables: A Comprehensive Review	24
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation	24
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review	23
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy	23
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	23
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries	23
Integrated Review of Akebia Fruits: Botany, Bioactive Properties, Processing Innovations, and Post-Harvest Cracking Challenges	23
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties	23
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya	22
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics	22
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety	22
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products	21
Food as Medicine: Integrating Food-Medicine Homology into Foods for Special Medical Purposes for Targeted Symptom Management and Nutritional Support	21
Date Powder: From Production to Usage in Food Industry	21
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties	21
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis	21
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality	20
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review	20
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials	20

Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits	20
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity	19
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges	19
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives	19
Extraction Methods, Biological Activities, and Applications of Plant-Derived Isothiocyanates: A Review	19
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions	19
Food Reviews International	19
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides	18
Dielectric Heating: A Review of Liquid Foods Processing Applications	18
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review	18
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects	18
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review	18
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management	18
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review	18
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities	18
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications	17
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review	17
Correction	17
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption	17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review	16
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review	16
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context	16
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases	15
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review	15
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review	15
High Value-Added Utilization of Insoluble Dietary Fiber Derived from Agricultural By-Products: Pickering Emulsion and Its Application as Fat Substitutes	15
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives	15
A Review on Characteristics, Functional Properties and Potential Applications of Quince ( Cydonia oblonga ) Seed Mucilage	15
Emerging Interoperable Technologies and Digitalisation Opportunities for Quality Management and Smart Monitoring of Fresh-Cut Fruits and Vegetables	15
Artificial Intelligence and Machine Learning: Shaping the Future of Food Safety, Quality Control, Traceability Systems, and Nutrition	14
Raspberry Pomace as a Bioactive-Rich Food Ingredient: Composition, Extractability, Functionality, and Applications	14
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry	14
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects	14
Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential	13
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics	13
Mechanisms and Strategies of Human Milk Oligosaccharides Utilization by Gut Bacteria: Implications for Intestinal Health	13
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	13
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits	13
Apium Graveolens Linn. (Celery) Seeds: A Comprehensive Review of Phytochemistry Profile, Pharmacological Effects and Future Trends	13
Functional Foods, Fermentation, and Antioxidant Strategies for Managing Redox Signaling and Oxidative Stress: Implications for Health Promotion and Disease Prevention	13
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	13
A Comprehensive Review of Carbohydrate Polymer Hydrocolloids: Structure, Function, and Applications in Food Systems	13
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	13
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	13
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	13
Integrating Perennial Crops into the Food Systems and Their Role in Enhancing Nutritional Diversity and Food Security: A Review	13
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	12
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy	12
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	12
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities	12
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	12
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk	12
Without Crossing the Blood-Brain Barrier: Gut-Brain Axis-Mediated Indirect Mechanisms of Dietary GABA in Neuro-Related Disorders	11
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	11
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes	11
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index	11
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets	11
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	11
Bioactivity and Exploitation of Food-Derived Chlorophyll: A Comprehensive Review	11
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review	11
The Potential of Marine Oils as Functional Foods: Nutritional composition, Health Benefits, Applications, and Future Perspectives	11
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review	11
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes	11
From Microbial Transformation to Machine Learning Optimization: Health Benefits and Technological Advances in Fermented Fruits and Vegetables	11
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	11
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods	11
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control	11
Cold Brew Coffee: Profile and Preservation	11
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review	10
From Bioactives to Bioavailability: A Comprehensive Review on Green Processing, Biotransformation, and Health-Promoting Effects of Burdock	10
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	10
A Detailed Review on Quality Parameters of Functional Noodles	10
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance	10
Eco-Friendly Processing and Application of Food-Derived Polysaccharides: Advances in Extraction, Separation and Drying	10
Correction	10
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations	10
Integrated Enzymatic and Biotechnological Strategies for Sustainable Extraction and Enrichment of Functional Components in Edible Bird’s Nest: A Review	10
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review	10
Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review	10
Emulsion Gels in Food Systems: Advances, Oxidative Stability Challenges, and Mitigation	10

Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review	10
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications	10
AI Detection of Edible Oil Adulteration Using Sensory Attributes: Review	10
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review	10
Impact of processing on bioaccessibility of phytochemicals in nuts	10
Sweets and Smarts: A Comprehensive Review of AI Applications in Future Candy Research and Development	10
Chlorella spp. as an Emerging Source for Anticancer Remedy and Nutraceuticals: An Advance Study	9
Valorization of Food By-Products for Bio-Based Hydrogel Development: A Circular Approach on Bromelain Encapsulation Case Study	9
Perilla ( Perilla Frutescens L.) Seed Protein Isolate: A Current Status on Emerging Extraction Processes, Multilevel Techno-Functional Properties and Ind	9
Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application	9
Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils ( Lens Culinaris Medik.): A Review	9
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	9
Literature Review on Cross-Border Cooperative Governance of Food Safety Risks and Implications for China	9
Integration of Microbial Proteins into Traditional Food Systems: Innovations, Challenges, and Future Perspectives	9
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities	9
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems	9
Rise of Plant-Based Beverages: A Consumer-Driven Perspective	9
Potential Risks and Challenges of Bacterial Persistence in Food Safety	9
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future	9
Recent Status of Deep Eutectic Solvents as Alternate Solvents in Processing of Coffee, Coffee by Products and Coffee Spent for Bioactive Constituents and Their Analysis	9
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides	9
Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies	9
Therapeutic Potential of Pistacia Extracts in the Prevention and Treatment of Oxidative Stress-Related Diseases: The Role of Nanotechnology in Improving Bioavailability	8
Trends and Prospects of Lipophilic Bioactive Compounds in Meat Production and Preservation	8
Novel Type 5 Resistant Starch (RS5) from Starch-Polyphenol Complexes: A Review on Preparation, Properties, and Applications Using Chestnut as an Example	8
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models	8
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods	8
Recent Advances of Liquid Nitrogen Freezing for Improving the Freezing Efficiency and Physicochemical Quality of Food and Agricultural Products: A Review	8
Whole Grain-Derived Functional Components in the Modulation of Hepatic Endoplasmic Reticulum Stress: Mechanisms, Evidence, and Research Gaps	8
Probiotics in the Management of Microplastics-Induced Enteritis	8
Sprouted Andean grains: an alternative for the development of nutritious and functional products	8
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity	8
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products	8
Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids	8
Nutritional and Biochemical Profiling of Fruit Wastes as Potential Feed-Stocks for Sustainable Single-Cell Protein Production	8
Organic Acids: Key Products of Fermented Foods and Sources of Anti-Inflammatory Potential	8
D-Amino acids from foods and gut microbiota and their effects in health and disease	8
Metabolomics-Driven Prediction of Vegetable Food Metabolite Patterns: Advances in Machine Learning Approaches	8
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality	8
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry	8
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries	7
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects	7
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis	7
Research Progress on Post-Harvest Drying, Storage, and Processing of Peanuts: A Review	7
Chemometrics, Infrared Sensors and Precision Fermentation – Where are We?	7
Unlocking Spinach Polyphenols: Novel Extraction, Impact of Processing, Value-Addition and Therapeutic Potentials	7
A Review on Textural Quality Analysis of Dried Food Products	7
Peruvian Native Roots and Tubers: Nutritional, Functional and Industrial Aspects	7
Systematic Review and Meta-Analysis of Nano-Enabled Food Packaging: Antimicrobial Efficacy, Antioxidant Stability, and Regulatory Perspectives	7
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals	7
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern	7
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review	7
Phenolic Compounds in Cereals: Advances and Challenges in the Extraction, Detection, and Health Implications	7
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction	7
Synergies of Plant-derived Compounds in Controlling Foodborne Microorganisms: Antimicrobial Mechanisms, Determination Methods and Combined Effects	7
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives	7
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment	7
Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential	7
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review	7
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health	7
The Potential Contribution of Lactic Acid Bacteria in the Fermentation of Mixed Grain Foods	6
Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications	6
The Regenerative Loop: A Systems Review of Waste Valorization, Nanomaterials, and Policy Alignment in Circular Food Packaging	6
The Role of Functional Ingredients in the Management of Dyslipidemia	6
Polysaccharide-Based Edible Film/Coating Incorporated with Nano-Antimicrobial Agent for Improving Quality of Fruits and Vegetables: A Review	6
Chia ( Salvia Hispanica L.) as a Functional Ingredient to Improve the Nutritional Value of Food Products	6
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review	6
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects	6
Ergothioneine: A Multifunctional Dietary Antioxidant with Emerging Therapeutic Potential	6
Fungal Contamination and Mycotoxins in Fruits and Vegetables: Contamination Status, Toxigenic Fungi, and Green Control Strategies	6
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	6
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities	6
Pomegranate Juice and Its Bioactive Compounds: Promising Therapeutic Agents for Iron Deficiency Anemia	6
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	6
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile	6
Matcha Tea Quality and Functional Effects on Gut Microbiome: A Comprehensive Systematic Review	6
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science	6
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties	6
Methanol Toxicity in Alcoholic and Herbal Beverages: Detection, Quantification, and Mitigation	6
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides	6
Annona muricata Leaf Extract as a Plant-Based Bio-Preservative: Mechanisms, Synergy, and Translational Applications in Food Systems	5
Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles	5
Maltodextrin Production: Challenges and Advances in Enzymatic and Metabolic Synthesis for Controlled Polymerization of Degree	5
Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods	5
Postbiotics in Nanostructures: Scientometric, Patentometric, Market and Regulatory	5
Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients	5
Overview of Docosahexaenoic Acid (DHA) Biosynthesis by Aurantiochytrium : Biosynthetic Pathway, High-Yield Mechanism, and Metabolic Engineering Strategies	5
Monitoring and Shelf Life Extension of Food Products Based on Machine Learning and Deep Learning: Progress and Potential Applications	5
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review	5
A Comprehensive Review of the Effect of Diet on Intestinal Phages	5
Microplastics in Essential Food Commodities: A Systematic Review of identification, detection, contamination, and Health Implications (2017–2024)	5
Geographical Indications for Meat and Meat Products: Global Overview, Territorial Valorization, and Emerging Authentication Strategies	5
Utilizing Lactic Acid Bacteria Dormancy: Enhancing Physiological Control of Food Processing, Preservation, and Probiotic Delivery	5
Dietary Plant Extracts in Improving Skeletal Muscle Development and Metabolic Function	5
Conjugated Linoleic Acid in Colorectal Cancer: Examining the Evidence for Its Preventive and Therapeutic Effects, Mechanisms, and Clinical Translatability	5