Food Reviews International

Papers
(The TQCC of Food Reviews International is 11. 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 2021-09-01 to 2025-09-01.)
ArticleCitations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis158
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review79
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter75
Consumer Acceptance of Alternative Proteins: A Re-Review71
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil69
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships65
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins61
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility58
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature58
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality54
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway54
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications49
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review49
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?48
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review46
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling45
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration44
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota42
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 202440
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism38
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention36
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials36
Phytochemicals in finger lime and their potential health benefits: A review36
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study35
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases33
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects32
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits32
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein31
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review31
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters31
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science30
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits29
Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization29
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision28
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review28
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?27
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications27
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation26
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products26
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed25
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)25
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease25
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins24
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables24
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus24
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions24
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?23
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study23
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment23
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques23
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties22
Enrichment of Cakes and Cookies with Pulse Flours. A Review22
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review22
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review22
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review22
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya22
Properties and Biological Effects of Curcumin in Food Product Development21
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety21
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
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries21
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy21
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products21
Polyphenols: A first evidence in the synergism and bioactivities20
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components20
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics20
Gluten: do only celiac patients benefit from its removal from the diet?20
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity20
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions20
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review19
Dielectric Heating: A Review of Liquid Foods Processing Applications19
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products19
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities19
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis19
Date Powder: From Production to Usage in Food Industry19
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods18
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges18
Healthy benefits and edible delivery systems of resveratrol: a review18
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis18
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials18
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions17
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review17
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives17
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review17
Marine lipids as a source of high-quality fatty acids and antioxidants17
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management17
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits17
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality17
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review17
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review17
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases16
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects16
Correction16
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry16
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review16
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review15
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review15
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives15
Dynamic variation of amino acid content during black tea processing: A review15
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects15
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption15
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context15
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review15
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides15
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications15
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits15
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review15
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk14
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability14
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents14
Application advantages of new non-thermal technology in juice browning control: A comprehensive review14
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production14
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health14
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits14
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry14
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods14
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
Food Contact Surfaces: Challenges, Legislation and Solutions14
Bioactive Components and Health Functions of Oat14
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review14
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control13
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review13
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition13
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review13
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges13
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches13
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective13
Use of Berry Pomace to Design Functional Foods13
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index12
Cold Brew Coffee: Profile and Preservation12
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review12
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review11
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods11
Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies11
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications11
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes11
Integrated Enzymatic and Biotechnological Strategies for Sustainable Extraction and Enrichment of Functional Components in Edible Bird’s Nest: A Review11
Herbal Anxiolytics: Sources and Their Preparation Methods11
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes11
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review11
The Potential of Marine Oils as Functional Foods: Nutritional composition, Health Benefits, Applications, and Future Perspectives11
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores11
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