Trends in Food Science & Technology

Article	Citations
An integrated approach can improve China's food additives security	451
Editorial Board	394
Editorial Board and Contents	360
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	330
Protein corona of food nanoparticles: Implications for biological responses and future research directions	296
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	257
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	251
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	247
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	238
Rhodoxanthin: The new hit of the natural carotenoids market?	225
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	219
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	211
Reprint of: Precision nutrition: A review of current approaches and future endeavors	210
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	202
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	196
Protein-based grafting modification in the food industry: Technology, applications and prospects	188
Critical review of cultivated meat from a Nordic perspective	176
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	171
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	169
Bacteriophages as additives in edible films and coatings	169
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	168
Processed food classification: Conceptualisation and challenges	167
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	163
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	163
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	162

Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	160
Functional substances and therapeutic potential of kumquat essential oil	159
Progress in the application of spray-type antibacterial coatings for disinfection	159
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	158
Recent advances in crispness retention of microwaveable frozen pre-fried foods	158
The application of virtual reality in food consumer behavior research: A systematic review	156
Towards effective labelling of foods. An international perspective on safety and nutrition	156
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	153
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	151
Bioactive and intelligent starch-based films: A review	151
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients	151
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	150
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	148
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	147
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	147
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	146
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	146
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	145
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	145
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components	145
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	143
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	143
The role of emergent processing technologies in tailoring plant protein functionality: New insights	143
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	142
Cellular fluorescence imaging technology for food risk and function evaluation	142
Emerging applications of cold plasma technology in cereal grains and products	140
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	139
Editorial Board	138
Editorial Board	134
Editorial Board and Contents	134
Editorial Board and Contents	131
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	129
Causal inference in food safety: Methods, applications, and future prospects	129
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	128
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	125
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	125
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	125
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	124
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	124
A critical review of intrinsic and extrinsic antimicrobial properties of insects	124
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	123
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	122
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	122
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	122
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	121
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	120
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	120
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	118
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	117
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	117

Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	116
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	115
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	114
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	114
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	114
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile	113
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	113
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	112
Antioxidant dietary fibre: A structure-function journey	112
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	111
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	111
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	109
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	108
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	107
Evaluating progress of chestnut quality: A review of recent developments	107
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	107
Paper-based microfluidics for food safety and quality analysis	106
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	105
Edible flowers as a health promoter: An evidence-based review	104
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	103
Editorial Board and Contents	102
Mastering the methods of modifying fish protein: Expanding its application in the food industry	101
Application of hydrogen-assisted freezing technology: Promises and challenges	101
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	101
Food modelling strategies and approaches for knowledge transfer	100
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	99
Review of edible Australian flora for colour and flavour additives: Appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth	99
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	99
The role of food science and technology in the future partnership sustainable food systems	98
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	98
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	97
Current status of solar-assisted greenhouse drying systems for drying industry (food materials and agricultural crops)	97
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	97
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	97
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	96
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	96
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	96
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	95
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	95
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods	95
Tea phenolics as prebiotics	95
Digestibility, bioaccessibility and bioactivity of compounds from algae	94
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	94
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	93
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	93
Potential of pomegranate peel extract as a natural additive in foods	93
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	93
Different strategies to reinforce the milk protein-based packaging composites	92
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	91
Gelation mechanism of alkali induced heat-set konjac glucomannan gel	91
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	91
Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature	90
Formation and fate of Amadori rearrangement products in Maillard reaction	90
Analytical methods for cinnamon authentication	90
Designing healthier bread through the lens of the gut microbiota	90
On-site detection of food and waterborne bacteria – Current technologies, challenges, and future directions	89
Efficient extraction of deep image features using convolutional neural network (CNN) for applications in detecting and analysing complex food matrices	89
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	88
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	88
Editorial Board	86
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	85
Anthocyanin: Potential tool for diabetes management and different delivery aspects	85
Eco-friendly drinking straws: Navigating challenges and innovations	85
Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes	85
Hybrid plant-based meat alternatives structured via co-extrusion: A review	85
Sustainable food systems science based on physics’ principles	84
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	84
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	84
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	84
Improved nutritional quality in fruit tree species through traditional and biotechnological approaches	84
Fraud in the food system: Critiquing the ‘bad apple’ perspective	83
Exploring the frontier of bioactive oleogels in recent research	83
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	82
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	82
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	82
Climate-smart Halophyte: The role of Atriplex in future food security	82
Antiviral edible coatings and films: A strategy to ensure food safety	82
Innovative application of laccase enzyme in food packaging	82
The effect of non-Saccharomyces yeasts on biogenic amines in wine	82
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	82

Characteristics and properties of fibres suitable for a low FODMAP diet- an overview	81
New light on Grifola frondosa polysaccharides as biological response modifiers	81
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	80
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica	80
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	80
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	80
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	80
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	80
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	79
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	79
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	79
The dawn of intelligent technologies in tea industry	79
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	79
Application of cold plasma technology in the food industry and its combination with other emerging technologies	79
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review	78
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	77
Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi	77
Latest trends for biogenic amines detection in foods: Enzymatic biosensors and nanozymes applications	77
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	77
Food proteins from animals and plants: Differences in the nutritional and functional properties	77
Nutritional aspects, flavour profile and health benefits of crab meat based novel food products and valorisation of processing waste to wealth: A review	77
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	76
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	76
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	76
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	75
Recent advances in understanding dietary polyphenols protecting against hypertension	75
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	75
Editorial Board and Contents	75
Strategies for upcycling food waste in the food production and supply chain	75
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	74
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	74
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	74
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	73
Raman spectroscopy for virus detection and the implementation of unorthodox food safety	73
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	73
Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptanc	73
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	73
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	73
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	72
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	72
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	72
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	72
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	71
Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review	71
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	71
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	71
Physical fields assisted frying technologies for reducing oil content of fried food	71
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	71
NX toxins: New threat posed by Fusarium graminearum species complex	70
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	70
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	70
Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables	70
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	69
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	69
Sustainable innovations in edible films and coatings: An overview	69
Advances and application of efficient physical fields in extrusion based 3D food printing technology	69
Beyond natural aromas: The bioactive and technological potential of monoterpenes	68
Bioprospecting of thraustochytrids for omega-3 fatty acids: A sustainable approach to reduce dependency on animal sources	68
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	68
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	68
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies	68
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	68
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications	67
Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review	67
Upcycling of food waste and food loss – A sustainable approach in the food sector	67
Oral processing of bread: Implications of designing healthier bread products	67
Electrostatic separation technology for obtaining plant protein concentrates: A review	66
Proteins from blue foods to meet the demand in the food sector: Editorial	66
Eating issues in a time of crisis: Re-thinking the new food trends and challenges in Spain	66
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	65
Current status of genus Impatiens: Bioactive compounds and natural pigments with health benefits	65
Advances in optical sensor visualization: Enabling rapid mycotoxin detection	65
The impact of dietary fat and fatty acid consumption on human health: A comprehensive review of meta-analyses and the Global Burden of Disease study 2021	65
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production	65
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation	64
Rapid evaporative ionisation mass spectrometry for food authenticity and beyond – A review of applications over the first decade (2014–2023).	64
Pulsed Electric Fields (PEF) applications in the inactivation of parasites in food	64
A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts	64
Microfluidics at the interface of bacteria and fresh produce	64
Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems	64
Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations	64
Fatty acids role on obesity induced hypothalamus inflammation: From problem to solution – A review	64
Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials	64
Left-censored data and where to find them: Current implications in mycotoxin-related risk assessment, legislative and economic impacts	63
Rethinking single-use plastics: Innovations, polices, consumer awareness and market shaping biodegradable solutions in the packaging industry	63
MIP-based extraction techniques for the determination of antibiotic residues in edible meat samples: Design, performance & recent developments	63
Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications	63
Novel foods/feeds and novel frauds: The case of edible insects	63
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions	63
Bio-based smart packaging: Fundamentals and functions in sustainable food systems	63
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	63
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review	63
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility	63
Dietary prospects of coconut oil for the prevention and treatment of Alzheimer's disease (AD): A review of recent evidences	63
Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods	63