Food Reviews International

Article	Citations
ZnO Nanostructures in Active Antibacterial Food Packaging: Preparation Methods, Antimicrobial Mechanisms, Safety Issues, Future Prospects, and Challenges	163
Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review	107
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues	86
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review	84
An Insight into the Research Concerning Panax ginseng C. A. Meyer Polysaccharides: A Review	82
Hydrogel: Diversity of Structures and Applications in Food Science	80
An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices	75
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review	61
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review	59
Sources, stability, encapsulation and application of natural pigments in foods	53
A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana	50
A Comprehensive Review on Chemical Profile and Pharmacological Activities ofOcimum basilicum	47
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development	46
A Review of Phytic Acid Sources, Obtention, and Applications	44
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective	42
Research Progress on the Profile of Trace Components in Baijiu	42
Polyphenols: A first evidence in the synergism and bioactivities	41
Development of Ethyl Cellulose-based Formulations: A Perspective on the Novel Technical Methods	41
Postharvest Profile, Processing and Waste Utilization of Dragon Fruit (Hylocereus Spp.): A Review	40
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics	39
The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression	39
In Vitro and in Vivo Biological Investigations of Camphene and Its Mechanism Insights: A Review	38
Peach (Prunus Persica): Phytochemicals and Health Benefits	38
Lipid and Lipid-containing Composite Edible Coatings and Films	38
Technological Advancement in the Processing of Lycopene: A Review	37

Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods	37
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods	36
Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy	35
An Emerging Segment of Functional Legume-Based Beverages: A Review	34
Current Status of ‘Sanghuang’ as a Group of Medicinal Mushrooms and Their Perspective in Industry Development	33
Nanomaterial-based Optical Biosensors for the Detection of Foodborne Bacteria	32
Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation	32
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application	32
Persimmon (Diospyros Kaki L.): Chemical Properties, Bioactive Compounds and Potential Use in the Development of New Products – A Review	31
Functional and food application of plant proteins – a review	31
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review	31
Tartary Buckwheat: An Under-utilized Edible and Medicinal Herb for Food and Nutritional Security	30
Quinoa and Amaranth as Functional Foods: A Review	29
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems	27
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview	26
Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review	26
Sambucus nigra L. Fruits and Flowers: Chemical Composition and Related Bioactivities	26
Seaweeds as Novel Foods and Source of Culinary Flavors	24
Tamarillo (Solanum betaceum Cav.): A Review of Physicochemical and Bioactive Properties and Potential Applications	24
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review	24
A comprehensive review on health benefits, nutritional composition and processed products of camel milk	24
Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products	24
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	24
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review	23
Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances	23
Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review	23
Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications	22
Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field	22
Tender Coconut Water: A Review on Recent Advances in Processing and Preservation	22
Effect of thermal and non-thermal treatments on the color of citrus juice: A review	22
Progress in Bioactive Polysaccharide-Derivatives: A Review	22
Edible Packaging from Fruit Processing Waste: A Comprehensive Review	21
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review	21
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application	20
Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade	20
Food Vegetable and Fruit Waste Used in Meat Products	19
Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review	19
Full Utilization of Squid Meat and Its Processing By-products: Revisit	19
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry	19
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications	19
Impact of processing and storage on protein digestibility and bioavailability of legumes	19
Developments in Radio Frequency Pasteurization of Food Powders	19
THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW	18
Utilization of Agricultural By-products: Bioactive Properties and Technological Applications	18
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality	18
Decontamination of Aflatoxins in Edible Oils: A Comprehensive Review	18
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia	18
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes	18
Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review	18
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation	17

Advances in Multi-component Supramolecular Oleogels- a Review	17
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment	17
Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain	16
Effects of Postharvest Handling and Storage on Pecan Quality	16
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications	16
Duckweed (Lemnaceae) for potentially nutritious human food: A review	16
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review	16
Vegetable oils oxidation: mechanisms, consequences and protective strategies	16
Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review	16
Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products	16
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector	15
Moringa oleifera – A Functional Food and Its Potential Immunomodulatory Effects	15
Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations	15
Crafty Marketing: An Evaluation of Distinctive Criteria for “Craft” Beer	15
Effects and Mechanisms of Tea on Parkinson’s Disease, Alzheimer’s Disease and Depression	15
Health Benefits of Prunus avium Plant Parts: An Unexplored Source Rich in Phenolic Compounds	15
A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate	15
Dry Fish and Its Contribution Towards Food and Nutritional Security	15
Effect of Rootstock on Citrus Fruit Quality: A Review	15
Cheese Fortification: Review and Possible Improvements	15
Mustard Seeds as a Bioactive Component of Food	14
A Review on Campylobacteriosis Associated with Poultry Meat Consumption	14
A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts	14
High Intensity Ultrasound Processing in Liquid Foods	14
Stingless bee honey: a precious but unregulated product - reality and expectations	14
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species	14
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	14
The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions	14
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective	13
Food as porous media: a review of the dynamics of porous properties during processing	13
Artificial Dyes: Health Risks and the Need for Revision of International Regulations	13
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn	13
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids	13
Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review	13
Factors Affecting the Physicochemical Properties and Chemical Composition of Bee’s Honey	13
Improving the nutritional quality of pulses via germination	13
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions	13
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review	13
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	13
A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds	12
Enrichment of Cakes and Cookies with Pulse Flours. A Review	12
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	12
The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications	12
Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects	12
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products	12
Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential	12
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health	12
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria	11
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability	11
Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy	11
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry	11
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	11
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits	10
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice	10
Bioactive Components and Health Functions of Oat	10
Dynamic variation of amino acid content during black tea processing: A review	10
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review	10
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	10
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review	10
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes	10
Dates (Phoenix Dactylifera) and Date Vinegar: Preventive Role against Various Diseases and Relatedin VivoMechanisms	10
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review	9
Starch Extraction and Modification by Pulsed Electric Fields	9
Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review	9
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	9
Strategies to Combat Antimicrobial Resistance from Farm to Table	9
Recent Trends in the Management of Mango By-products	9
New Insights into the Biological Properties of Eucalyptus-Derived Essential Oil: A Promising Green Anti-Cancer Drug	9
Isolation, Characterization, and Application of Nanocellulose from Agro-industrial By-products: A Review	9
Application of Nanotechnology to Enhance Adsorption and Bioavailability of Procyanidins: A Review	9
Potential health benefits and food applications of rice bran protein: research advances and challenges	9
Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–2020	9
Hesperidin-An Emerging Bioactive Compound against Metabolic Diseases and Its Potential Biosynthesis Pathway in Microorganism.	9
Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview	9
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review	9
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review	8
Anti-Inflammatory Influences of Culinary Spices and Their Bioactives	8
Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges	8
The Pros and Cons of Soybean Bioactive Compounds: An Overview	8
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review	8

Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications	8
Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis	8
Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity	8
A Systematic Review on Anti-diabetic and Cardioprotective Potential of Gallic Acid: A Widespread Dietary Phytoconstituent	8
Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality	8
Understanding the Mechanism for the Structure-Activity Relationship of Food-Derived ACEI Peptides	8
The Intestinal Microbiota Links Tea Polyphenols with the Regulation of Mood and Sleep to Improve Immunity	8
Polymer Based Nanomaterials for Strategic Applications in Animal Food Value Chains	8
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile	8
Application advantages of new non-thermal technology in juice browning control: A comprehensive review	8
Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry	8
Basella- an Underutilized Green Leafy Vegetable with a Potential for Functional Food Development	8
Anticarcinogenic Activity of Phenolic Compounds from Sprouted Legumes	8
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction	8
Prospects of Palm Fruit Extraction Technology: Palm Oil Recovery Processes and Quality Enhancement	8
Micro-nano-bubble technology and its applications in food industry: A critical review	8
Comprehensive Review of Bioactive and Molecular Aspects of Moringa Oleifera Lam	8
Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity	8
Dietary Exposure Assessment of Aflatoxin M1 in Milk and Dairy Products of Latin America	7
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins	7
Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes	7
A Review on Seaweeds and Seaweed-Derived Polysaccharides: Nutrition, Chemistry, Bioactivities, and Applications	7
Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture	7
The Recent Advanced in Microalgal Phytosterols: Bioactive Ingredients Along With Human-Health Driven Potential Applications	7
Insight into the Role of Melatonin in Mitigating Chilling Injury and Maintaining the Quality of Cold-Stored Fruits and Vegetables	7
Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants	7
Bitter Melon and Diabetes Mellitus	7
Psidium guajava L.: A Systematic Review of the Multifaceted Health Benefits and Economic Importance	7
Soy Milk By-product: Its Composition and Utilisation	7
Thermal processing of food: Challenges, innovations and opportunities. A position paper	7
Recent Development in Bioactive Compounds and Health Benefits of Kumquat Fruits	7
Authentication of Vinegars with Targeted and Non-targeted Methods	7
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	7
Research progress on extraction technology and biological activity of polysaccharides from Edible Fungi: A review	7
Advanced Glycation End Products in Meat during Processing and Storage: A Review	7
Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers	7
Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition	7
Novel Techniques for Quality Evaluation of Fish: A Review	7
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides	7
Dried Meat Products Obtained by Different Methods from Past to Present	7
Food Contact Surfaces: Challenges, Legislation and Solutions	7
Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review	7
Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review	6
New Accelerating Techniques Applied to the Ageing of Oenological Products	6
Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers	6
An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue	6
Overview of Green Nanofabrication Technologies for Food Quality and Safety Applications	6
How Does Rye Compare to other Cereals? A Comprehensive Review of its Potential Nutritional Value and Better Opportunities for its Processing as a Food-Based Cereal	6
A Comprehensive and Critical Review on Ethnopharmacological Importance of Desert Truffles: Terfezia claveryi, Terfezia boudieri, and Tirmania nivea	6
Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use	6
Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review	6
Polycyclic Aromatic Hydrocarbons Contamination in Edible Oils: A Review	6
Terahertz Spectroscopy: A Powerful Technique for Food Drying Research	6
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	6
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	6
Beneficial Flavonoid in Foods and Anti-obesity Effect	6
Non- thermal Processing of Tender Coconut Water - A Review	6
Bamboo Wine: Its Production Technology and Potential as a Sustainable Health Beverage	6
Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications	6
Grape Polyphenols to Arrest in Vitro Proliferation of Human Leukemia Cells: A Systematic Review and Meta-analysis	6
Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement	6
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	6
Essential-oil capsule preparation and its application in food preservation: A review	6
Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality	6
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	6
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	5
Novel Extraction Techniques: An Effective Way to Retrieve the Bioactive Compounds from Saffron (Crocus Sativus)	5
Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review	5
Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions	5
A Detailed Review on Quality Parameters of Functional Noodles	5
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	5
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits	5
Potential Nutraceutical Use of Tribulus terrestris L. in Human Health	5
Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits	5
Recent Advances in the Pharmacological Actions of Apigenin, Its Complexes, and Its Derivatives	5
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects	5
Ways to enhance the bioavailability of polyphenols in the brain: A journey through the blood-brain barrier	5
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	5
Mechanical-based and Optical-based Methods for Nondestructive Evaluation of Fruit Firmness	5
Recent Advances in the Chemical Composition and Biological Activities of Propolis	5
Polyphenols and Posterior Segment Eye Diseases: Effects on Angiogenesis, Invasion, Migration and Epithelial-Mesenchymal Transition	5
Role of Genetic and Dietary Implications in the Pathogenesis of Global Obesity	5
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	5
Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents	5
Ohmic Heating: Its Current and Future Application in Juice Processing	4
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	4
Overview of Polyphenols and Polyphenol-rich Extracts as Modulators of Inflammatory Response in Dry Eye Syndrome	4
An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry	4
A Narrative Review on Microencapsulation of Obligate Anaerobe Probiotics Bifidobacterium, Akkermansia muciniphila, and Faecalibacterium prausnitzii	4
Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity	4
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing	4
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	4
Probiotics in treating with alcoholic liver disease and nonalcoholic fatty liver disease	4
Phylloporia (Hymenochaetales, Basidiomycota), a Medicinal Wood-inhabiting Fungal Genus with Much Potential for Commercial Development	4
Plant-Based Fermented Beverages and Key Emerging Processing Technologies	4