Food Reviews International

Article	Citations
Hydrogel: Diversity of Structures and Applications in Food Science	98
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review	95
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development	80
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics	74
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review	65
A Comprehensive Review on Chemical Profile and Pharmacological Activities ofOcimum basilicum	64
A Review of Phytic Acid Sources, Obtention, and Applications	63
In Vitro and in Vivo Biological Investigations of Camphene and Its Mechanism Insights: A Review	52
Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy	50
Functional and food application of plant proteins – a review	50
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application	47
Polyphenols: A first evidence in the synergism and bioactivities	47
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods	46
Research Progress on the Profile of Trace Components in Baijiu	46
Quinoa and Amaranth as Functional Foods: A Review	45
Lipid and Lipid-containing Composite Edible Coatings and Films	45
Seaweeds as Novel Foods and Source of Culinary Flavors	42
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review	41
Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation	39
Effect of thermal and non-thermal treatments on the color of citrus juice: A review	39
Edible Packaging from Fruit Processing Waste: A Comprehensive Review	38
A comprehensive review on health benefits, nutritional composition and processed products of camel milk	36
Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products	35
Duckweed (Lemnaceae) for potentially nutritious human food: A review	34
Vegetable oils oxidation: mechanisms, consequences and protective strategies	32

Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review	32
Impact of processing and storage on protein digestibility and bioavailability of legumes	31
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector	31
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview	30
Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review	30
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	29
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry	29
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia	29
Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field	29
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review	27
Progress in Bioactive Polysaccharide-Derivatives: A Review	27
Artificial Dyes: Health Risks and the Need for Revision of International Regulations	27
Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications	27
Improving the nutritional quality of pulses via germination	26
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems	26
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review	26
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review	25
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review	25
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation	24
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application	24
Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade	24
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications	24
Mustard Seeds as a Bioactive Component of Food	24
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes	24
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	23
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment	23
Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain	23
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products	23
Effects and Mechanisms of Tea on Parkinson’s Disease, Alzheimer’s Disease and Depression	22
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	21
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids	21
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	21
A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts	21
THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW	20
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	20
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications	20
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn	20
Micro-nano-bubble technology and its applications in food industry: A critical review	20
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality	20
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice	19
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review	19
Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations	19
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective	19
Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview	19
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health	19
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile	19
A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds	19
Effect of Rootstock on Citrus Fruit Quality: A Review	19
Bioactive Components and Health Functions of Oat	18
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	18

Cheese Fortification: Review and Possible Improvements	18
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review	17
Stingless bee honey: a precious but unregulated product - reality and expectations	17
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions	17
Enrichment of Cakes and Cookies with Pulse Flours. A Review	17
The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions	17
Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential	17
Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects	17
Psidium guajava L.: A Systematic Review of the Multifaceted Health Benefits and Economic Importance	16
Health Benefits ofPrunus aviumPlant Parts: An Unexplored Source Rich in Phenolic Compounds	16
A Review on Seaweeds and Seaweed-Derived Polysaccharides: Nutrition, Chemistry, Bioactivities, and Applications	16
Isolation, Characterization, and Application of Nanocellulose from Agro-industrial By-products: A Review	16
The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications	15
A Review on Campylobacteriosis Associated with Poultry Meat Consumption	15
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species	15
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	15
Potential health benefits and food applications of rice bran protein: research advances and challenges	15
Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry	15
Recent Advances in the Chemical Composition and Biological Activities of Propolis	15
Application advantages of new non-thermal technology in juice browning control: A comprehensive review	14
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability	14
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry	14
Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity	14
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction	14
Strategies to Combat Antimicrobial Resistance from Farm to Table	14
Starch Extraction and Modification by Pulsed Electric Fields	14
Dried Meat Products Obtained by Different Methods from Past to Present	14
Dynamic variation of amino acid content during black tea processing: A review	13
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review	13
Recent Trends in the Management of Mango By-products	13
Hesperidin-An Emerging Bioactive Compound against Metabolic Diseases and Its Potential Biosynthesis Pathway in Microorganism.	13
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria	13
Advanced Glycation End Products in Meat during Processing and Storage: A Review	13
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	13
Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis	13
Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications	12
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	12
Soy Milk By-product: Its Composition and Utilisation	12
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits	12
Bitter Melon and Diabetes Mellitus	12
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	12
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	12
Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity	12
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review	12
Understanding the Mechanism for the Structure-Activity Relationship of Food-Derived ACEI Peptides	12
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review	11
Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers	11
Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges	11
Application of Nanotechnology to Enhance Adsorption and Bioavailability of Procyanidins: A Review	11
Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants	11
Recent Advances in the Pharmacological Actions of Apigenin, Its Complexes, and Its Derivatives	11
Terahertz Spectroscopy: A Powerful Technique for Food Drying Research	11
Thermal processing of food: Challenges, innovations and opportunities. A position paper	11
Non- thermal Processing of Tender Coconut Water - A Review	11
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review	11
Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications	11
Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review	11
An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue	11
Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality	11
Research progress on extraction technology and biological activity of polysaccharides from Edible Fungi: A review	11
New Insights into the Biological Properties of Eucalyptus-Derived Essential Oil: A Promising Green Anti-Cancer Drug	10
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	10
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	10
Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions	10
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review	10
An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry	10
Novel Techniques for Quality Evaluation of Fish: A Review	10
Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits	10
Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition	9
Essential-oil capsule preparation and its application in food preservation: A review	9
The Intestinal Microbiota Links Tea Polyphenols with the Regulation of Mood and Sleep to Improve Immunity	9
The Pros and Cons of Soybean Bioactive Compounds: An Overview	9
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	9
Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review	9
Dietary Exposure Assessment of Aflatoxin M1 in Milk and Dairy Products of Latin America	9
Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review	9
The Recent Advanced in Microalgal Phytosterols: Bioactive Ingredients Along With Human-Health Driven Potential Applications	9
Overview of Green Nanofabrication Technologies for Food Quality and Safety Applications	9
Nutritional and Functional Properties of Novel Protein Sources	9
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits	9

Insight into the Role of Melatonin in Mitigating Chilling Injury and Maintaining the Quality of Cold-Stored Fruits and Vegetables	9
Dielectric Heating: A Review of Liquid Foods Processing Applications	9
Plant Protein-Carbohydrate Conjugates: A Review of Their Production, Functionality and Nutritional Attributes	9
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	9
Recent developments in key processing techniques for oriental spices/herbs and condiments: a review	9
Mechanical-based and Optical-based Methods for Nondestructive Evaluation of Fruit Firmness	9
Food Contact Surfaces: Challenges, Legislation and Solutions	9
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products	8
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review	8
Authentication of Vinegars with Targeted and Non-targeted Methods	8
Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review	8
Plant-Based Fermented Beverages and Key Emerging Processing Technologies	8
Anti-Inflammatory Influences of Culinary Spices and Their Bioactives	8
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing	8
Resistant Starch in Rice: Its Biosynthesis and Mechanism of Action Against Diabetes-Related Diseases	8
Anticarcinogenic Activity of Phenolic Compounds from Sprouted Legumes	8
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides	8
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	8
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins	8
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	8
Inhibition of Pro-Inflammatory Cytokine Secretion by Polyphenol-Rich Extracts in Macrophages via NF-κB Pathway	8
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling	8
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties	8
Recent Development in Bioactive Compounds and Health Benefits of Kumquat Fruits	8
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects	8
Prospects of Palm Fruit Extraction Technology: Palm Oil Recovery Processes and Quality Enhancement	8
Use of Berry Pomace to Design Functional Foods	8
Cellulose-Based Coating for Tropical Fruits: Method, Characteristic and Functionality	8
Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use	8
Basella- an Underutilized Green Leafy Vegetable with a Potential for Functional Food Development	8
Physicochemical and Biological Properties of Chitosan Based Edible Films	8
Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture	8
Ways to enhance the bioavailability of polyphenols in the brain: A journey through the blood-brain barrier	8
Novel Extraction Techniques: An Effective Way to Retrieve the Bioactive Compounds from Saffron (Crocus Sativus)	7
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	7
A Comprehensive and Critical Review on Ethnopharmacological Importance of Desert Truffles: Terfezia claveryi, Terfezia boudieri, and Tirmania nivea	7
Review: Analytical Extraction Methods, Physicochemical Properties and Chemical Composition of Cactus (Opuntia ficus-indica)Seed Oil and Its Biological Activity	7
Himalayan Wild Fruits as a Strong Source of Nutraceuticals, Therapeutics, Food and Nutrition Security	7
Natural Hydrogels, the Interesting Carriers for Herbal Extracts	7
Hydrolysis of Lactose in Milk: Current Status and Future Products	7
Multi-omics approaches to elucidate the role of interactions between microbial communities in cheese flavor and quality	7
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	7
Phylloporia (Hymenochaetales, Basidiomycota), a Medicinal Wood-inhabiting Fungal Genus with Much Potential for Commercial Development	7
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications	7
Marine lipids as a source of high-quality fatty acids and antioxidants	7
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy	7
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study	7
Ohmic Heating: Its Current and Future Application in Juice Processing	7
Metabolic Properties, Functional Characteristics, and Practical Application of Streptococcus thermophilus	7
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	7
New Accelerating Techniques Applied to the Ageing of Oenological Products	7
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry	7
The Milpa as A Supplier of Bioactive Compounds: A Review	7
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance	7
Mycotoxins in Grains and Cereals Intended for Human Consumption: Brazilian Legislation, Occurrence Above Maximum Levels and Co-Occurrence	7
A Detailed Review on Quality Parameters of Functional Noodles	6
Bioaccessibility and Application of Soybean Isoflavones: A Review	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 Narrative Review on Microencapsulation of Obligate Anaerobe Probiotics Bifidobacterium, Akkermansia muciniphila, and Faecalibacterium prausnitzii	6
Probiotics in treating with alcoholic liver disease and nonalcoholic fatty liver disease	6
Biological Effects of Goji Berry and the Association with New Industrial Applications: A Review	6
Quorum Sensing of Lactic Acid Bacteria: Progress and Insights	6
Polycyclic Aromatic Hydrocarbons Contamination in Edible Oils: A Review	6
Postharvest strategies for decontamination of aflatoxins in cereals	6
Nitric Oxide and Its Donor Sodium-Nitroprusside Regulation of the Postharvest Quality and Oxidative Stress on Fruits: A Systematic Review and Meta-Analysis	6
Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage	6
Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents	6
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health	6
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	6
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	6
Acceleration of the genetic gain for nutraceutical improvement of adlay ( Coix L.) through genomic approaches: current status and future prospects	6
Nanocellulose Based Green Nanocomposites: Characteristics and Application in Primary Food Packaging	6
Oral Delivery of Food-derived Bioactive Peptides: Challenges and Strategies	6
Factors Influencing Release, Absorption, and Concentration of Natural Compounds in Antimicrobial Packaging	6
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	6
Research Progress on Traceability and Authenticity of Beef	6
Beneficial Flavonoid in Foods and Anti-obesity Effect	6
Ultrasound-Assisted Extraction in Analytical Applications for Fish and Aquatic Living Resources, a Review	6
Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits	6
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review	6
A Review of the Bioactive Compounds of Kiwifruit: Bioactivity, Extraction, Processing and Challenges	6
Role of Genetic and Dietary Implications in the Pathogenesis of Global Obesity	6
Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement	6
Kumquat Fruits as an Important Source of Food Ingredients and Utility Compounds	5
Edible Flowers and Their Relationship with Human Health: Biological Activities	5
Nanotechnology for Food Safety and Security: A Comprehensive Review	5
Probiotics as a Functional Health Supplement in Infant Formulas for the Improvement of Intestinal Microflora and Immunity	5
Phytochemistry, Bioaccessibility, and Bioactivities of Sesame Seeds: An Overview	5
Advances in Peeling Techniques for Tomato:A Comprehensive Review	5
Influence of Processing Methods on Phytochemical Composition of Different Varieties of Beans ( Phaseolus vulgaris )	5
A Critical Review on the Gluten-Induced Enteropathy/Celiac Disease: Gluten-Targeted Dietary and Non-Dietary Therapeutic Approaches	5
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors	5
Applications of Polysaccharides as Stabilizers in Acidified Milks	5
A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits	5
Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review	5