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 2021-11-01 to 2025-11-01.)
ArticleCitations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis168
Consumer Acceptance of Alternative Proteins: A Re-Review86
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway83
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature79
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling77
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter70
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?70
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review69
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality60
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review56
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins56
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil55
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility55
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review52
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications52
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships50
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 202447
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters45
Synergic Effects of Cold Plasma and Essential Oil for Antimicrobial Function of Fruits and Vegetables. A Comprehensive Review43
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials42
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota38
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism38
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration38
Phytochemicals in finger lime and their potential health benefits: A review38
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review37
Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization36
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study34
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention33
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits33
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein33
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases33
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science32
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision31
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review31
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects31
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus30
Exploring the Role of Green Tea ( Camellia sinensis ) in Modulating Gut Microbiota and Enhancing Intestinal Health: A Systematic Review of Human Clinical Trials28
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation28
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment28
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease28
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables26
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions26
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?26
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications26
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques26
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products25
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation25
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?24
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review24
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study24
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins24
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed24
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)24
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics23
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya23
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries22
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products22
Polyphenols: A first evidence in the synergism and bioactivities22
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy22
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review22
Properties and Biological Effects of Curcumin in Food Product Development22
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties22
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties22
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review22
Integrated Review of Akebia Fruits: Botany, Bioactive Properties, Processing Innovations, and Post-Harvest Cracking Challenges22
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review22
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety22
Marine lipids as a source of high-quality fatty acids and antioxidants21
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review21
Gluten: do only celiac patients benefit from its removal from the diet?21
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products21
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity21
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis21
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis21
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits20
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications20
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives20
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials20
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods20
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions20
Dielectric Heating: A Review of Liquid Foods Processing Applications19
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities19
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions19
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components19
Date Powder: From Production to Usage in Food Industry19
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management18
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality18
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review18
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides18
Healthy benefits and edible delivery systems of resveratrol: a review18
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review18
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review18
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges18
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives17
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption17
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review17
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects17
Correction17
Dynamic variation of amino acid content during black tea processing: A review17
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases17
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 Review17
Application advantages of new non-thermal technology in juice browning control: A comprehensive review17
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review17
A Review on Characteristics, Functional Properties and Potential Applications of Quince ( Cydonia oblonga ) Seed Mucilage16
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review16
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits16
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry16
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects16
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review16
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits16
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications16
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production16
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry15
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability15
Apium Graveolens Linn. (Celery) Seeds: A Comprehensive Review of Phytochemistry Profile, Pharmacological Effects and Future Trends15
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods15
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy15
Mechanisms and Strategies of Human Milk Oligosaccharides Utilization by Gut Bacteria: Implications for Intestinal Health15
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents15
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review15
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics15
Bioactive Components and Health Functions of Oat15
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits15
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities14
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges14
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health14
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk14
Use of Berry Pomace to Design Functional Foods13
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index13
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods13
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review13
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets13
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 Cereal13
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective13
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review13
Cold Brew Coffee: Profile and Preservation13
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review12
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review12
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control12
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications12
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review12
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods12
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review12
Micro-nano-bubble technology and its applications in food industry: A critical review12
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application12
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes12
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