Trends in Food Science & Technology

Papers
(The H4-Index of Trends in Food Science & Technology is 107. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Leveraging plate for health: How food carves our immunity427
Grouping illuminants by aggregation-induced emission (AIE) mechanisms for designing sensing platforms for food quality and safety inspection360
Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review326
Integrating AI with detection methods, IoT, and blockchain to achieve food authenticity and traceability from farm-to-table318
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?302
Synergizing blockchain and internet of things for enhancing efficiency and waste reduction in sustainable food management282
The food by-products bioprocess wheel: a guidance tool for the food industry238
Advancements in recyclable photocatalytic semiconductor substrates for SERS detection in food safety applications237
Functional substances and therapeutic potential of kumquat essential oil229
Environmentally benign bioderived, biocompatible, thermally stable MOFs suitable for food contact applications229
Current food processing methods for obtaining umami peptides from protein-rich foods: A review215
The natural substances with anti-allergic properties in food allergy211
Millet starch-based film: A review208
Farm to fork impacts of super-shedders and high-event periods on food safety208
Progress in the application of spray-type antibacterial coatings for disinfection205
Current challenges in the application of the UV-LED technology for food decontamination204
Application of deep eutectic solvents in the extraction of anthocyanins: Stability, bioavailability, and antioxidant property204
The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review200
Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applications198
Potential food safety risk factors in plant-based foods: Source, occurrence, and detection methods185
A mechanistic review on machine learning-supported detection and analysis of volatile organic compounds for food quality and safety184
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives182
Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality181
The fate of dietary polysaccharides in the digestive tract177
The atlas of dark tea: Mapping complexities of their microbiome169
Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods166
Artificial Intelligence technology in food safety: A behavioral approach163
Augmented/mixed reality technologies for food: A review163
New insights of fig (Ficus carica L.) as a potential function food162
Nanozyme-enabled microfluidic biosensors: A promising tool for on-site food safety analysis160
Advancements and challenges in phytochemical-mediated silver nanoparticles for food packaging: Recent review (2021–2023)160
Refer to Application of UV-C light to improve safety and overall quality of fish: A systematic review and meta-analysis by Monteiro et al. (2021)159
Editorial Board and Contents155
Editorial Board and Contents154
EFFoST: An information powerhouse on European food science and technology154
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader153
Editorial Board152
Editorial Board and Contents151
The International Malnutrition Task Force: A model for the future?148
Detection and absolute quantification biosensing tools for food authentication: CRISPR/Cas, digital CRISPR and beyond147
The strategy food waste in restaurants: A systematic literature review147
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety145
Understanding the effect of plastic food packaging materials on food flavor: A critical review144
Circular food supply chains – Impact on value addition and safety141
Advances in smart food authentication for enhanced safety and quality141
3D printing: Development of animal products and special foods141
Recent advances in recognition molecule-based detection methods for prevention and monitoring of estrogen disruptors related food fraud141
How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?140
Functional properties of oleogels and emulsion gels as adipose tissue mimetics140
Latest research progress on anti-microbial effects, mechanisms of action, and product developments of dietary flavonoids: A systematic literature review139
From insoluble to soluble: An overview of processing methods for dietary fibers in okara139
Applying probiotics and prebiotics in new delivery formats – is the clinical evidence transferable?139
Pioneering use of human intestinal enteroids to prevent foodborne transmission of human norovirus139
NMR spectroscopy combined with chemometrics for quality assessment of common vegetable oils: A review138
Substituent group-modified pectins: Targeted modifications for enhanced functional properties138
An integrated approach can improve China's food additives security138
Structure, sources, functional mechanisms, and applications of bioactive glycopeptides in food: A comprehensive review137
Synthetic biology drives innovative advances of antimicrobial peptide iturin A136
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions136
Beyond principal component analysis: Enhancing feature reduction in electronic noses through robust statistical methods136
Satiety from healthier and functional foods135
Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying135
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends134
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review134
Recent advances in chemosensors based on transition metal phosphides for food safety detection133
From value chains to food webs: The quest for lasting food systems132
Valorization of poultry slaughter wastes via extraction of three structural proteins (gelatin, collagen and keratin): A sustainable approach for circular economy132
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives132
Editorial Board131
Coffee and its effects on the immune system131
Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects130
Saltiness perception mechanism and salt reduction strategies in food129
Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects129
Modern techniques efficacy on tofu processing: A review128
Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties127
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges127
Smartphones as tools for equitable food quality assessment127
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India127
Quantum dot: Lightning invisible foodborne pathogens126
Mapping the landscape of listeriosis outbreaks (1998–2023): Trends, challenges, and regulatory responses in the United States126
Functional foods and intestinal homeostasis: The perspective of in vivo evidence125
Self-emulsifying formulations to augment therapeutic efficacy of nutraceuticals: From concepts to clinic124
Advances in EPA-GPLs: Structural features, mechanisms of nutritional functions and sources124
Vitamin K in human health and metabolism: A nutri-genomics review123
The role and impact on quality of exogenous and endogenous lipids during sponge cake making122
Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds121
Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge120
Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products118
Comprehensive research on mango by-products applications in food industry118
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review117
Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis117
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models115
Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review115
Phytophagous probiotic foods: Exploring the intersection of characteristics, quality implications, health benefits, and market dynamics115
Is there a systematic hidden 'hot spot' in refrigerated containers filled with fresh food in ventilated packaging?115
The use of soluble gas stabilization technology on food – A review113
Microfiltration retentate co-product from whey protein isolate production - Composition, processing, applications and potential for value addition113
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology113
The application of pretreatments for producing low-fat fried foods: A review112
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection112
Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois112
Food intervention strategy for oral microbiome: A review110
CRISPR-based nucleic acid assays for food authentication110
Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols110
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector109
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems108
New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review108
Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications107
Essential oils in vapour phase as antifungal agents in the cereal processing chain107
Recent advances in shellfish toxin biosensing technologies: Micro/nano molecule- and cell-based biosensors107
A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane107
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications107
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