Food Reviews International

Papers
(The TQCC of Food Reviews International is 12. 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 2021-05-01 to 2025-05-01.)
ArticleCitations
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality130
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling105
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway87
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature86
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis73
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships70
Consumer Acceptance of Alternative Proteins: A Re-Review70
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing66
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins66
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective60
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility57
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review56
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications55
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter54
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review54
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters52
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications51
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration48
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein47
Phytochemicals in finger lime and their potential health benefits: A review47
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study46
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials46
A Comprehensive Review of Eugenia Pyriformis Cambess: Reported Bioactivities and Health Effects43
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases42
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits41
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science41
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products41
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention40
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits39
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects38
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease38
Dried Meat Products Obtained by Different Methods from Past to Present38
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?38
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products37
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study36
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables35
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?34
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications33
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins32
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions32
Probiotic and Potentially Probiotic Bacteria with Hypocholesterolemic Properties31
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review31
Research Progress on Traceability and Authenticity of Beef31
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)31
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed30
Enrichment of Cakes and Cookies with Pulse Flours. A Review29
The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis29
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review29
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics28
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits28
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties27
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya27
Properties and Biological Effects of Curcumin in Food Product Development26
Traditional Therapeutic Uses of Marine Animal Parts and Derived Products as Functional Foods – A Systematic Review26
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties26
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety26
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries25
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products25
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy24
Gluten: do only celiac patients benefit from its removal from the diet?24
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review24
Polyphenols: A first evidence in the synergism and bioactivities24
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits23
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis23
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products23
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity23
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions23
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods22
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components22
Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers22
Healthy benefits and edible delivery systems of resveratrol: a review22
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities22
Starch Extraction and Modification by Pulsed Electric Fields21
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials20
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives20
Marine lipids as a source of high-quality fatty acids and antioxidants20
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review20
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions20
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges20
Dielectric Heating: A Review of Liquid Foods Processing Applications19
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality19
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications19
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis19
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits18
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review18
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects18
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry18
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review18
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption18
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review18
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management18
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review18
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review17
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides17
Correction17
Recent Developments in Processing, Functionality, and Food Applications of Microparticulated Proteins17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review17
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context17
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review16
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a 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
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases16
Dynamic variation of amino acid content during black tea processing: A review16
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review16
Application advantages of new non-thermal technology in juice browning control: A comprehensive review16
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation15
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents15
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production15
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review15
Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review15
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits15
Food Contact Surfaces: Challenges, Legislation and Solutions15
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry14
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods14
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities14
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics14
Research Advancement of Natural Active Components in Alleviating Lung Damage Induced by PM2.514
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk14
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition14
Physical, Chemical and Sensory Changes in Meat and Meat Products Induced by the Addition of Essential Oils: A Concise Review14
Bioactive Components and Health Functions of Oat14
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review14
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability14
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review13
Use of Berry Pomace to Design Functional Foods13
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges13
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control13
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes13
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health13
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review13
A Review on Campylobacteriosis Associated with Poultry Meat Consumption13
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review13
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective13
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application13
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods13
Cold Brew Coffee: Profile and Preservation12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review12
Herbal Anxiolytics: Sources and Their Preparation Methods12
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes12
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review12
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods12
Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies12
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations12
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review12
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application12
Micro-nano-bubble technology and its applications in food industry: A critical review12
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index12
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
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets12
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review12
Functional and food application of plant proteins – a review12
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores12
Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes12
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