Trends in Food Science & Technology

Article	Citations
Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges	384
Safety of foods, food supply chain and environment within the COVID-19 pandemic	364
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review	350
Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review	293
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	279
A review of cellulose and its derivatives in biopolymer-based for food packaging application	277
Association between chemistry and taste of tea: A review	235
pH-sensitive (halochromic) smart packaging films based on natural food colorants for the monitoring of food quality and safety	213
Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review	204
Evolving trends in SERS-based techniques for food quality and safety: A review	204
Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods	198
Physicochemical characteristics, applications and research trends of edible Pickering emulsions	198
Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions	194
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge	183
Food-grade Pickering emulsions for encapsulation and delivery of bioactives	181
Advances in flexible surface-enhanced Raman scattering (SERS) substrates for nondestructive food detection: Fundamentals and recent applications	180
Recent insights into the extraction, characterization, and bioactivities of chitin and chitosan from insects	179
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches	179
Scaling up difficulties and commercial aspects of edible films for food packaging: A review	177
Advances on the antioxidant peptides from edible plant sources	177
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products	174
The next protein transition	174
Principles and recent advances in electronic nose for quality inspection of agricultural and food products	167
Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry	165
Novel technologies for the production of bioactive peptides	164

Edible insects: An overview on nutritional characteristics, safety, farming, production technologies, regulatory framework, and socio-economic and ethical implications	164
A review of recent progress on high internal-phase Pickering emulsions in food science	163
An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures	156
The development history and recent updates on soy protein-based meat alternatives	155
Chemistry, bioactivities, mode of action and industrial applications of essential oils	155
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review	155
Thirty years of knowledge on sourdough fermentation: A systematic review	153
Bio-sourced polymers as alternatives to conventional food packaging materials: A review	151
Advances in optical-sensing strategies for the on-site detection of pesticides in agricultural foods	149
Applications of metal-organic framework (MOF)-based sensors for food safety: Enhancing mechanisms and recent advances	148
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels	148
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.	145
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review	145
Antiviral potential of garlic (Allium sativum) and its organosulfur compounds: A systematic update of pre-clinical and clinical data	145
Food proteins from animals and plants: Differences in the nutritional and functional properties	144
Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications	142
Recent updates on the chemistry, bioactivities, mode of action, and industrial applications of plant essential oils	140
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	140
Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review	138
Dairy and plant proteins as natural food emulsifiers	138
Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review	135
Advances in barrier coatings and film technologies for achieving sustainable packaging of food products – A review	134
Basic principles in starch multi-scale structuration to mitigate digestibility: A review	133
Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties	132
A systematic review of drivers influencing consumer willingness to pay for organic food	132
Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods	130
Preparation and biological activities of chitosan oligosaccharides	130
Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry	130
Review of recent advances in the preparation, properties, and applications of high internal phase emulsions	129
Preparation, deproteinization and comparison of bioactive polysaccharides	129
Channelling eggshell waste to valuable and utilizable products: A comprehensive review	129
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes	128
Applications of cyclodextrins in food science. A review	128
A comprehensive review of cold chain logistics for fresh agricultural products: Current status, challenges, and future trends	127
Applications of carboxymethyl cellulose- and pectin-based active edible coatings in preservation of fruits and vegetables: A review	126
Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review	126
Pulsed electric field: A potential alternative towards a sustainable food processing	126
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods	126
Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications	125
Electrical systems for pulsed electric field applications in the food industry: An engineering perspective	125
State-of-the-art review of dark tea: From chemistry to health benefits	125
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	124
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies	124
Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products	122
A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens	122
Can we control microbiota in spontaneous food fermentation? – Chinese liquor as a case example	120
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods	120
Development of active food packaging via incorporation of biopolymeric nanocarriers containing essential oils	120
Advanced properties of gluten-free cookies, cakes, and crackers: A review	119
Applications of nitric oxide and melatonin in improving postharvest fruit quality and the separate and crosstalk biochemical mechanisms	118

Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?	117
Metal–organic frameworks (MOFs) based chemosensors/biosensors for analysis of food contaminants	117
Finding flexitarians: Current studies on meat eaters and meat reducers	117
Antibacterial mechanisms and applications of metal-organic frameworks and their derived nanomaterials	116
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges	116
Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review	116
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review	115
Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system	114
Oilseeds beyond oil: Press cakes and meals supplying global protein requirements	114
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	113
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future	111
A review of recent trends in the development of the microbial safety of fruits and vegetables	110
Latest developments in polyphenol recovery and purification from plant by-products: A review	110
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives	109
Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin	108
Oilseed proteins – Properties and application as a food ingredient	108
Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins	107
Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review	107
4D printing: Recent advances and proposals in the food sector	107
The potentials and challenges of using microalgae as an ingredient to produce meat analogues	107
Supply chain resilience reactive strategies for food SMEs in coping to COVID-19 crisis	106
Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review	106
Formation, structure and properties of the starch-polyphenol inclusion complex: A review	106
Dynamic balancing of intestinal short-chain fatty acids: The crucial role of bacterial metabolism	106
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions	106
Edible polymers: An insight into its application in food, biomedicine and cosmetics	106
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits	104
Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles	104
Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential	103
Plant extract mediated silver nanoparticles and their applications as antimicrobials and in sustainable food packaging: A state-of-the-art review	103
Formation and fate of Amadori rearrangement products in Maillard reaction	102
Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification	102
Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review	102
Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention	101
COVID-19 pandemic changes the food consumption patterns	101
Biological activity of plant-based carvacrol and thymol and their impact on human health and food quality	101
Seaweeds polysaccharides in active food packaging: A review of recent progress	101
Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health	101
Supercritical fluid extraction of seed oils – A short review of current trends	100
Research progress on liposomes: Application in food, digestion behavior and absorption mechanism	100
Trends in shrimp processing waste utilization: An industrial prospective	99
Food traceability system from governmental, corporate, and consumer perspectives in the European Union and China: A comparative review	99
Modelling, responses and applications of time-temperature indicators (TTIs) in monitoring fresh food quality	99
Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations	99
Recent advances in food colloidal delivery systems for essential oils and their main components	98
Differentiated Caco-2 cell models in food-intestine interaction study: Current applications and future trends	98
On-off-on fluorescent nanosensing: Materials, detection strategies and recent food applications	98
Polysaccharides obtained from natural edible sources and their role in modulating the immune system: Biologically active potential that can be exploited against COVID-19	98
Consecutive and progressive purification of food-derived natural polysaccharide: Based on material, extraction process and crude polysaccharide	97
The structure-mechanism relationship and mode of actions of antimicrobial peptides: A review	97
Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties	97
Potential protective mechanisms of green tea polyphenol EGCG against COVID-19	97
Impact of food additives on the composition and function of gut microbiota: A review	96
Composition of antimicrobial edible films and methods for assessing their antimicrobial activity: A review	96
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications	95
Bioactive and intelligent starch-based films: A review	94
Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?	94
Processed food classification: Conceptualisation and challenges	94
Chinese oolong tea: An aromatic beverage produced under multiple stresses	94
Efficient physical extraction of active constituents from edible fungi and their potential bioactivities: A review	93
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	93
Recent advances in electrospinning of nanofibers from bio-based carbohydrate polymers and their applications	93
Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review	93
Plasmonic biosensors for food control	92
Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables	92
Advances in dietary polysaccharides as anticancer agents: Structure-activity relationship	92
Protein nanoparticles for Pickering emulsions: A comprehensive review on their shapes, preparation methods, and modification methods	92
Bring some colour to your package: Freshness indicators based on anthocyanin extracts	92
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	92
Polysaccharides from Marine Enteromorpha: Structure and function	91
Metal oxide nanoparticles for safe active and intelligent food packaging	91
Molecularly imprinted polymers for food applications: A review	91
Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce	90
Glycemic index of starchy crops and factors affecting its digestibility: A review	90
Current status of xylooligosaccharides: Production, characterization, health benefits and food application	89
A review of active packaging in bakery products: Applications and future trends	89
Extruded snacks from industrial by-products: A review	88
The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview	88
Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties	87
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	87

Food by-products and food wastes: are they safe enough for their valorization?	87
Effect of food matrix on the content and bioavailability of flavonoids	86
Magnetic surface-enhanced Raman scattering (MagSERS) biosensors for microbial food safety: Fundamentals and applications	86
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties	86
Biological action mechanisms of fucoxanthin extracted from algae for application in food and cosmetic industries	86
Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables	86
Bio-vanillin: Towards a sustainable industrial production	86
Food and agro-product quality evaluation based on spectroscopy and deep learning: A review	85
Postharvest precooling of fruit and vegetables: A review	84
Food frauds: Global incidents and misleading situations	83
Control strategies of pyrazines generation from Maillard reaction	83
Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds	83
Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges	83
Insights into formation, detection and removal of the beany flavor in soybean protein	83
Food flavonols: Nutraceuticals with complex health benefits and functionalities	82
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies	82
Production of pulse protein ingredients and their application in plant-based milk alternatives	81
The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs	81
Reactions of plant polyphenols in foods: Impact of molecular structure	81
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals	81
The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process	81
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	80
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	80
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry	80
Physical and mechanical properties of alginate based composite gels	79
Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review	79
Bioactive peptides derived from marine sources: Biological and functional properties	79
Seeing the lights for leafy greens in indoor vertical farming	79
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	78
Recent advances in the spray drying encapsulation of essential fatty acids and functional oils	78
Potato peels as sources of functional compounds for the food industry: A review	78
Recent advances on the improvement of quercetin bioavailability	78
Dietary fiber-based colon-targeted delivery systems for polyphenols	77
Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review	77
Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils	77
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	77
Recent advances to improve curcumin oral bioavailability	76
Rosmarinic acid - From bench to valuable applications in food industry	76
Ultrasonication - A green technology extraction technique for spices: A review	76
Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods	76
Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review	76
A critical review on interplay between dietary fibers and gut microbiota	76
Self-assembled proteins for food applications: A review	75
Impact of postharvest preservation methods on nutritional value and bioactive properties of mushrooms	75
Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries	75
Metal organic framework based fluorescence sensor for detection of antibiotics	75
Developmental trend of immunoassays for monitoring hazards in food samples: A review	74
Application of infrared radiation in the drying of food products	74
Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review	74
Application of food texture to moderate oral processing behaviors and energy intake	74
Foodomics: A new approach in food quality and safety	73
Feasibility of cold plasma for the control of biofilms in food industry	73
Perspectives on sustainable food packaging:– is bio-based plastics a solution?	73
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	73
Extraction, purification and applications of curcumin from plant materials-A comprehensive review	73
Structure, function and advance application of microwave-treated polysaccharide: A review	73
Cottonseed: A sustainable contributor to global protein requirements	72
Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications and safety	72
Review article: Probiotics, prebiotics and dietary approaches during COVID-19 pandemic	72
Review on factors affecting and control of post-acidification in yoghurt and related products	72
Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging	71
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation	71
A review of the antibacterial activity and mechanisms of plant polysaccharides	71
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	71
Modification of food macromolecules using dynamic high pressure microfluidization: A review	71
Recent advances in imaging techniques for bruise detection in fruits and vegetables	71
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	71
The use of propolis as a functional food ingredient: A review	70
Mass spectrometry-based lipidomics as a powerful platform in foodomics research	70
Extraction/synthesis and biological activities of selenopolysaccharide	70
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	70
Surface coating of zein nanoparticles to improve the application of bioactive compounds: A review	70
Anti-diabetic effects of natural antioxidants from fruits	70
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage	69
Jackfruit starch: Composition, structure, functional properties, modifications and applications	69
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	69
Applications of chitosan-based carrier as an encapsulating agent in food industry	69
Utilization of wastewater from edible oil industry, turning waste into valuable products: A review	69
Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world	69
Evidences and perspectives of the use of probiotics, prebiotics, synbiotics, and postbiotics as adjuvants for prevention and treatment of COVID-19: A bibliometric analysis and systematic review	69
Role of plant extracts and essential oils in fighting against postharvest fruit pathogens and extending fruit shelf life: A review	68
Fabrication and application of starch-based aerogel: Technical strategies	68
Bioactive peptides and gut microbiota: Candidates for a novel strategy for reduction and control of neurodegenerative diseases	68
Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances	68
Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction	68
Transport phenomena and their effect on microstructure of frozen fruits and vegetables	68
Food processing needs, advantages and misconceptions	67
Biorefining of seed oil cakes as industrial co-streams for production of innovative bioplastics. A review	67
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications	67
Sensory development for heavy metal detection: A review on translation from conventional analysis to field-portable sensor	67
Potential processing technologies for developing sorghum-based food products: An update and comprehensive review	67
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies	67
Emerging non-thermal technologies for decontamination of Salmonella in food	66
Valorization of fisheries by-products: Challenges and technical concerns to food industry	66
The role of bioactive components found in peppers	66