Food Reviews International

Article	Citations
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	106
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	74
Research progress on the determination methods, influencing factors, and regulation strategies of glass transition in frozen muscle foods	66
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	65
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?	56
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review	55
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	53
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	51
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	51
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality	51
Pyrroloquinoline Quinone (PQQ) as a Novel Natural Food Supplement: Anti-Aging Mechanisms and Application Prospects from a Multidimensional Perspective	47
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review	46
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	45
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	43
Consumer Acceptance of Alternative Proteins: A Re-Review	42
The Chemopreventive and Antitumor Potential of Cranberry ( Vaccinium Macrocarpon Aiton) in Gastrointestinal Cancers: A Review of Molecular Mechanisms, Pr	39
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil	39
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	37
Transforming Food Systems with Artificial Intelligence: Challenges, Governance, and Pathways for Sustainable Integration	37
Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization	36
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials	36
Synergic Effects of Cold Plasma and Essential Oil for Antimicrobial Function of Fruits and Vegetables. A Comprehensive Review	36
Consumer Disgust and Acceptance of Cultured Meat: Food-Oriented Design Strategies and Future Directions	35
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota	35
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	35

Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism	34
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits	33
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 2024	33
Microbial Bioprocesses for Sustainable Protein Production: Mechanistic Insights from Conventional and Precision Fermentation	31
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review	31
Structural Organization, Processing Transformations, and Bioaccessibility of Cereal Phytochemicals: From Grain Matrix to Gut Microbiota and Artificial Intelligence Applications	31
Phytochemicals in finger lime and their potential health benefits: A review	30
Dioxins in Food Systems: Formation, Transfer, Risk Assessment and Analytical Monitoring	30
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	30
Walnut and Co-Products: Composition, Nutritional Value, and Health-Related Properties	30
Flavour-Matrix Interactions in Powder-Based Encapsulation: Mechanisms, Retention, and Food Applications	29
Beyond Vision: The Multifaceted Roles of Lutein in Brain Health, Skin Photoprotection, and Metabolic Regulation – A Comprehensive Review	29
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products	28
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?	28
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study	28
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications	27
Harnessing Osmotolerant Yeasts for Advanced Food Fermentation and Bioprocessing: From Molecular Mechanisms to Industrial Implementation	27
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions	27
Crossmodal Integration of Chemesthesis, Taste and Olfaction in Flavor: A Perspective from TRP Channel Agonists	26
Exploring the Role of Green Tea ( Camellia sinensis ) in Modulating Gut Microbiota and Enhancing Intestinal Health: A Systematic Review of Human Clinical	26
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)	26
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment	26
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease	25
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus	25
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques	25
Survival and Adaptation of Listeria monocytogenes in the Food Industry: Insights into Persistence Mechanisms	24
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision	24
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation	24
Flavor Compounds Regulate Appetite: Oral-Gut Axis and Molecular Mechanisms	23
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation	23
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	23
Bioprocess Considerations and Enabling Technologies for High-Efficiency Precision Fermentation	23
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins	23
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review	23
Microorganisms, Quality Changes, and Process Optimization in Fermented Vegetable Processing	23
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics	22
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables	22
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy	22
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries	22
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety	21
Integrated Review of Akebia Fruits: Botany, Bioactive Properties, Processing Innovations, and Post-Harvest Cracking Challenges	21
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products	21
Properties and Biological Effects of Curcumin in Food Product Development	21
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya	21
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	20
Comparative Assessment of Thermal and Non-Thermal Processing of Green Leafy Vegetables: A Comprehensive Review	20
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities	19
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties	19
Date Powder: From Production to Usage in Food Industry	19
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity	19

Food as Medicine: Integrating Food-Medicine Homology into Foods for Special Medical Purposes for Targeted Symptom Management and Nutritional Support	19
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review	19
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis	19
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review	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	18
Food Reviews International	18
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review	17
Dietary Non-Protein Nitrogen-Containing Compounds and the Microbiota-Gut-Liver Axis in Glycolipid Metabolism: Beneficial Effects and Mechanistic Insights	17
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives	17
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits	17
Statistical Analysis Beyond P-Values in the Artificial Intelligence Era of Food Science	17
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges	16
Correction	16
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials	16
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review	16
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides	16
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review	16
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management	16
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives	16
Raspberry Pomace as a Bioactive-Rich Food Ingredient: Composition, Extractability, Functionality, and Applications	15
Artificial Intelligence and Machine Learning: Shaping the Future of Food Safety, Quality Control, Traceability Systems, and Nutrition	15
Comprehensive Review on Lactobacillus acidophilus : Its Potential Applications in Food Industry and Biological Activities	15
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications	15
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review	15
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context	15
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects	15
Emerging Interoperable Technologies and Digitalisation Opportunities for Quality Management and Smart Monitoring of Fresh-Cut Fruits and Vegetables	15
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry	15
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases	15
High Value-Added Utilization of Insoluble Dietary Fiber Derived from Agricultural By-Products: Pickering Emulsion and Its Application as Fat Substitutes	14
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review	14
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review	14
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review	14
A Review on Characteristics, Functional Properties and Potential Applications of Quince ( Cydonia oblonga ) Seed Mucilage	13
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	13
Integrating Perennial Crops into the Food Systems and Their Role in Enhancing Nutritional Diversity and Food Security: A Review	13
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review	13
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects	13
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	13
Camel Milk Yoghurt: Nutritional Properties, Processing Challenges, and Emerging Market Potential	13
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption	13
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	13
Mechanisms and Strategies of Human Milk Oligosaccharides Utilization by Gut Bacteria: Implications for Intestinal Health	13
Polygonatum Kingianum As a Functional Food: Bioactive Compounds, Health Effects, and Food Applications	12
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	12
Apium Graveolens Linn. (Celery) Seeds: A Comprehensive Review of Phytochemistry Profile, Pharmacological Effects and Future Trends	12
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	12
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy	12
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics	12
Chitosan and Plant Bioactives as Natural Preservation Strategies for Meat: Mechanisms of Action, Technological Advances and Shelf-Life Performance in a Systematic Review	12
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits	12
A Comprehensive Review of Carbohydrate Polymer Hydrocolloids: Structure, Function, and Applications in Food Systems	12
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	12
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk	12
Functional Foods, Fermentation, and Antioxidant Strategies for Managing Redox Signaling and Oxidative Stress: Implications for Health Promotion and Disease Prevention	12
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	12
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	12
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	12
From Microbial Transformation to Machine Learning Optimization: Health Benefits and Technological Advances in Fermented Fruits and Vegetables	12
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets	11
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review	11
Without Crossing the Blood-Brain Barrier: Gut-Brain Axis-Mediated Indirect Mechanisms of Dietary GABA in Neuro-Related Disorders	11
Cold Brew Coffee: Profile and Preservation	11
Flavor Characteristics, Quality-Influencing Factors and Bioactive Benefits of Xinyang Maojian Tea: A Critical Review with Future Perspectives	11
From Bioactives to Bioavailability: A Comprehensive Review on Green Processing, Biotransformation, and Health-Promoting Effects of Burdock	11
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications	11
Bioactivity and Exploitation of Food-Derived Chlorophyll: A Comprehensive Review	11
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities	11
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes	11
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control	11
Integrated Enzymatic and Biotechnological Strategies for Sustainable Extraction and Enrichment of Functional Components in Edible Bird’s Nest: A Review	11
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index	11
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	11
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	11
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods	11
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review	10
AI Detection of Edible Oil Adulteration Using Sensory Attributes: Review	10
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review	10
Integration of Microbial Proteins into Traditional Food Systems: Innovations, Challenges, and Future Perspectives	10

Correction	10
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review	10
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations	10
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	10
Recent Insights into Lactobacillus- Based Fermentation for Production of Organic Acids and Other Value-Added Products	10
The Potential of Marine Oils as Functional Foods: Nutritional composition, Health Benefits, Applications, and Future Perspectives	10
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes	10
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	10
Impact of processing on bioaccessibility of phytochemicals in nuts	10
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance	10