Food Reviews International

Papers
(The median citation count of Food Reviews International is 4. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-10-01 to 2025-10-01.)
ArticleCitations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis163
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?86
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling81
Consumer Acceptance of Alternative Proteins: A Re-Review74
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter73
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review68
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications67
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality63
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review59
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway56
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review55
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins52
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships50
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature50
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil49
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility47
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 202446
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science46
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters42
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits40
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention37
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism37
Synergic Effects of Cold Plasma and Essential Oil for Antimicrobial Function of Fruits and Vegetables. A Comprehensive Review37
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials37
Phytochemicals in finger lime and their potential health benefits: A review35
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota34
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration34
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review33
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects32
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases32
Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization32
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study32
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein31
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review30
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision30
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus29
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease28
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation28
Exploring the Role of Green Tea ( Camellia sinensis ) in Modulating Gut Microbiota and Enhancing Intestinal Health: A Systematic Review of Human Clinical Trials27
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment27
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques26
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions26
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications25
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?25
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation25
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review24
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study24
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?24
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins24
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products24
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)24
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables24
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed24
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review23
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya23
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review23
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics23
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products22
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety22
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries22
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy21
Integrated Review of Akebia Fruits: Botany, Bioactive Properties, Processing Innovations, and Post-Harvest Cracking Challenges21
Properties and Biological Effects of Curcumin in Food Product Development21
Polyphenols: A first evidence in the synergism and bioactivities21
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties21
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties21
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review21
Gluten: do only celiac patients benefit from its removal from the diet?20
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality20
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity20
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives20
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis19
Healthy benefits and edible delivery systems of resveratrol: a review19
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods19
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis19
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions19
Marine lipids as a source of high-quality fatty acids and antioxidants19
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits19
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review19
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products19
Dielectric Heating: A Review of Liquid Foods Processing Applications19
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components18
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions18
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities18
Date Powder: From Production to Usage in Food Industry17
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption17
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review17
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review17
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review17
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review17
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects17
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides17
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges17
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management17
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials17
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects17
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review17
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications17
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context16
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review16
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review16
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications16
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives16
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review16
Application advantages of new non-thermal technology in juice browning control: A comprehensive review16
Correction16
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases16
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits15
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits15
Apium Graveolens Linn. (Celery) Seeds: A Comprehensive Review of Phytochemistry Profile, Pharmacological Effects and Future Trends15
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry15
Dynamic variation of amino acid content during black tea processing: A review15
Bioactive Components and Health Functions of Oat15
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits15
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review15
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review15
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods15
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry14
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges14
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches14
Mechanisms and Strategies of Human Milk Oligosaccharides Utilization by Gut Bacteria: Implications for Intestinal Health14
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics14
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk14
Food Contact Surfaces: Challenges, Legislation and Solutions14
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents14
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities14
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health13
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition13
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective13
Use of Berry Pomace to Design Functional Foods13
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review13
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability13
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review13
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review12
Cold Brew Coffee: Profile and Preservation12
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 Cereal12
Micro-nano-bubble technology and its applications in food industry: A critical review12
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets12
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations12
Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes12
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index12
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods11
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores11
Herbal Anxiolytics: Sources and Their Preparation Methods11
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review11
Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies11
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes11
The Potential of Marine Oils as Functional Foods: Nutritional composition, Health Benefits, Applications, and Future Perspectives11
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications11
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control10
Sweets and Smarts: A Comprehensive Review of AI Applications in Future Candy Research and Development10
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review10
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review10
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review10
A Detailed Review on Quality Parameters of Functional Noodles10
Integrated Enzymatic and Biotechnological Strategies for Sustainable Extraction and Enrichment of Functional Components in Edible Bird’s Nest: A Review10
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application10
Emulsion Gels in Food Systems: Advances, Oxidative Stability Challenges, and Mitigation10
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods10
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes10
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications9
Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review9
Literature Review on Cross-Border Cooperative Governance of Food Safety Risks and Implications for China9
Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils ( Lens Culinaris Medik.): A Review9
Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review9
Eco-Friendly Processing and Application of Food-Derived Polysaccharides: Advances in Extraction, Separation and Drying9
Rise of Plant-Based Beverages: A Consumer-Driven Perspective9
Duckweed (Lemnaceae) for potentially nutritious human food: A review9
Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies9
Therapeutic Potential of Pistacia Extracts in the Prevention and Treatment of Oxidative Stress-Related Diseases: The Role of Nanotechnology in Improving Bioavailability9
Impact of processing on bioaccessibility of phytochemicals in nuts9
Correction9
Chlorella spp. as an Emerging Source for Anticancer Remedy and Nutraceuticals: An Advance Study9
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review9
Potential Risks and Challenges of Bacterial Persistence in Food Safety9
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance9
Integration of Microbial Proteins into Traditional Food Systems: Innovations, Challenges, and Future Perspectives9
Perilla ( Perilla Frutescens L.) Seed Protein Isolate: A Current Status on Emerging Extraction Processes, Multilevel Techno-Functional Properties and Industrial Applicat8
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities8
Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application8
The Toxicity of Oil Nanoparticles: A Review Focused on Food Science8
D-Amino acids from foods and gut microbiota and their effects in health and disease8
Incorporation of fruit by-products on edible seaweed based films: A review8
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future8
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems8
Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions8
Recent Advances of Liquid Nitrogen Freezing for Improving the Freezing Efficiency and Physicochemical Quality of Food and Agricultural Products: A Review8
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry8
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability8
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides8
Recent Status of Deep Eutectic Solvents as Alternate Solvents in Processing of Coffee, Coffee by Products and Coffee Spent for Bioactive Constituents and Their Analysis8
Probiotics in the Management of Microplastics-Induced Enteritis8
Sprouted Andean grains: an alternative for the development of nutritious and functional products8
Trends and Prospects of Lipophilic Bioactive Compounds in Meat Production and Preservation7
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality7
Molecular Mechanisms of Biologically Active Compounds from Propolis in Breast Cancer: State of the Art and Future Directions7
Research Progress on Post-Harvest Drying, Storage, and Processing of Peanuts: A Review7
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products7
Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods7
Metabolomics-Driven Prediction of Vegetable Food Metabolite Patterns: Advances in Machine Learning Approaches7
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods7
A Review on Textural Quality Analysis of Dried Food Products7
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion7
Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids7
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review7
Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential7
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications7
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models7
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science6
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern6
Unlocking Spinach Polyphenols: Novel Extraction, Impact of Processing, Value-Addition and Therapeutic Potentials6
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity6
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects6
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives6
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment6
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile6
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis6
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment6
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review6
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review6
Mediated curing strategy: An overview of salt reduction for dry-cured meat products6
The Role of Functional Ingredients in the Management of Dyslipidemia6
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries6
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review6
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction6
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health6
The Potential Contribution of Lactic Acid Bacteria in the Fermentation of Mixed Grain Foods6
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals6
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities6
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties6
Peruvian Native Roots and Tubers: Nutritional, Functional and Industrial Aspects6
Carbon Quantum Dots: A Green and Efficient Material for Fruits and Vegetables Preservation5
Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review5
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine5
Ergothioneine: A Multifunctional Dietary Antioxidant with Emerging Therapeutic Potential5
Bioaccessibility and Application of Soybean Isoflavones: A Review5
Do Oligosaccharide-Supplemented Infant Formulas Improve Infant Gastrointestinal Health? A Systematic Review of Randomized Clinical Trials5
Smart Quality Control in Logistics for Fresh Edible Nuts/Fruits with Rich Lipid: Research Progress, Challenges and Potential Applications 5
Monitoring and Shelf Life Extension of Food Products Based on Machine Learning and Deep Learning: Progress and Potential Applications5
Synergies of Plant-derived Compounds in Controlling Foodborne Microorganisms: Antimicrobial Mechanisms, Determination Methods and Combined Effects5
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review5
Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat5
Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review5
Quality Improvement in Gluten-Free Bread: A Comprehensive Review of Modern Techniques and Ingredients5
Conjugated Linoleic Acid in Colorectal Cancer: Examining the Evidence for Its Preventive and Therapeutic Effects, Mechanisms, and Clinical Translatability5
The Pros and Cons of Soybean Bioactive Compounds: An Overview5
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects5
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides5
0.075959920883179