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 2020-11-01 to 2024-11-01.)
ArticleCitations
Hydrogel: Diversity of Structures and Applications in Food Science98
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review95
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development80
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics74
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review65
A Comprehensive Review on Chemical Profile and Pharmacological Activities ofOcimum basilicum64
A Review of Phytic Acid Sources, Obtention, and Applications63
In Vitro and in Vivo Biological Investigations of Camphene and Its Mechanism Insights: A Review52
Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy50
Functional and food application of plant proteins – a review50
Polyphenols: A first evidence in the synergism and bioactivities47
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application47
Research Progress on the Profile of Trace Components in Baijiu46
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods46
Lipid and Lipid-containing Composite Edible Coatings and Films45
Quinoa and Amaranth as Functional Foods: A Review45
Seaweeds as Novel Foods and Source of Culinary Flavors42
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review41
Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation39
Effect of thermal and non-thermal treatments on the color of citrus juice: A review39
Edible Packaging from Fruit Processing Waste: A Comprehensive Review38
A comprehensive review on health benefits, nutritional composition and processed products of camel milk36
Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products35
Duckweed (Lemnaceae) for potentially nutritious human food: A review34
Vegetable oils oxidation: mechanisms, consequences and protective strategies32
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review32
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector31
Impact of processing and storage on protein digestibility and bioavailability of legumes31
Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review30
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview30
Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field29
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review29
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry29
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia29
Artificial Dyes: Health Risks and the Need for Revision of International Regulations27
Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications27
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review27
Progress in Bioactive Polysaccharide-Derivatives: A Review27
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems26
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review26
Improving the nutritional quality of pulses via germination26
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review25
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review25
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications24
Mustard Seeds as a Bioactive Component of Food24
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes24
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation24
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application24
Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade24
Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain23
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products23
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes23
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment23
Effects and Mechanisms of Tea on Parkinson’s Disease, Alzheimer’s Disease and Depression22
A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts21
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores21
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids21
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review21
Micro-nano-bubble technology and its applications in food industry: A critical review20
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality20
THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW20
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science20
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications20
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn20
Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview19
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health19
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile19
A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds19
Effect of Rootstock on Citrus Fruit Quality: A Review19
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice19
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review19
Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations19
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective19
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications18
Cheese Fortification: Review and Possible Improvements18
Bioactive Components and Health Functions of Oat18
The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions17
Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential17
Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects17
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review17
Stingless bee honey: a precious but unregulated product - reality and expectations17
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions17
Enrichment of Cakes and Cookies with Pulse Flours. A Review17
Isolation, Characterization, and Application of Nanocellulose from Agro-industrial By-products: A Review16
Psidium guajava L.: A Systematic Review of the Multifaceted Health Benefits and Economic Importance16
Health Benefits ofPrunus aviumPlant Parts: An Unexplored Source Rich in Phenolic Compounds16
A Review on Seaweeds and Seaweed-Derived Polysaccharides: Nutrition, Chemistry, Bioactivities, and Applications16
The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications15
A Review on Campylobacteriosis Associated with Poultry Meat Consumption15
Potential health benefits and food applications of rice bran protein: research advances and challenges15
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species15
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects15
Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry15
Recent Advances in the Chemical Composition and Biological Activities of Propolis15
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability14
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry14
Sacha Inchi Oil Press-cake: Physicochemical Characteristics, Food-related Applications and Biological Activity14
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction14
Strategies to Combat Antimicrobial Resistance from Farm to Table14
Starch Extraction and Modification by Pulsed Electric Fields14
Dried Meat Products Obtained by Different Methods from Past to Present14
Application advantages of new non-thermal technology in juice browning control: A comprehensive review14
Recent Trends in the Management of Mango By-products13
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 Bacteria13
Advanced Glycation End Products in Meat during Processing and Storage: A Review13
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application13
Calibration Maintenance Application of Near-infrared Spectrometric Model in Food Analysis13
Dynamic variation of amino acid content during black tea processing: A review13
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review13
Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–202012
Soy Milk By-product: Its Composition and Utilisation12
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits12
Bitter Melon and Diabetes Mellitus12
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review12
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review12
Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity12
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review12
Understanding the Mechanism for the Structure-Activity Relationship of Food-Derived ACEI Peptides12
Promising Use of Selenized Yeast to Develop New Enriched Food: Human Health Implications12
Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers11
Oleogels as Animal Fat and Shortening Replacers: Research Advances and Application Challenges11
Application of Nanotechnology to Enhance Adsorption and Bioavailability of Procyanidins: A Review11
Recent Development in Formation, Toxic Effects, Human Health and Analytical Techniques of Food Contaminants11
Recent Advances in the Pharmacological Actions of Apigenin, Its Complexes, and Its Derivatives11
Terahertz Spectroscopy: A Powerful Technique for Food Drying Research11
Thermal processing of food: Challenges, innovations and opportunities. A position paper11
Non- thermal Processing of Tender Coconut Water - A Review11
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review11
Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications11
Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review11
An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue11
Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality11
Research progress on extraction technology and biological activity of polysaccharides from Edible Fungi: A review11
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review11
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