Trends in Food Science & Technology

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	494
Rhodoxanthin: The new hit of the natural carotenoids market?	490
Editorial Board	274
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	265
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	252
Reprint of: Precision nutrition: A review of current approaches and future endeavors	234
An integrated approach can improve China's food additives security	225
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	219
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	213
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	213
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	202
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	194
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	186
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	183
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	179
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	170
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	169
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	169
Functional substances and therapeutic potential of kumquat essential oil	168
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	157
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	157
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	153
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	150
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	149
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	148

Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	147
Progress in the application of spray-type antibacterial coatings for disinfection	146
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	146
Protein-based grafting modification in the food industry: Technology, applications and prospects	145
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	145
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	144
Protein corona of food nanoparticles: Implications for biological responses and future research directions	144
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	144
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	142
Recent advances in crispness retention of microwaveable frozen pre-fried foods	141
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	140
Application of synthetic biology in the cultured meat production	137
Critical review of cultivated meat from a Nordic perspective	136
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	132
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	132
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	131
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	130
Bacteriophages as additives in edible films and coatings	127
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	127
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	127
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	125
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	125
Editorial Board	125
Editorial Board and Contents	124
Editorial Board	123
Editorial Board	122
Cellular fluorescence imaging technology for food risk and function evaluation	121
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	120
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	117
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	117
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	116
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	114
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	113
A critical review of intrinsic and extrinsic antimicrobial properties of insects	113
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	113
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	112
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	111
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	111
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	111
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	111
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	110
The role of oil forms in extrusion for plant-based meat analog design: A review	110
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	109
Trends in smart surface-enhanced Raman scattering sensors for food hazards	106
Rational design of Whey protein–polysaccharide delivery systems: Synergistic mechanisms and advanced applications	105
Bile salt hydrolase: A key target for developing high-performance probiotics	105
Causal inference in food safety: Methods, applications, and future prospects	105
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	104
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	104
Antioxidant dietary fibre: A structure-function journey	103

Emerging applications of cold plasma technology in cereal grains and products	103
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	103
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	102
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	102
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	101
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	101
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	99
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	99
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	99
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	98
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	98
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	97
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	97
Machine learning-powered multi-omics for food microbiology and smarter food safety	97
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	96
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	96
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	95
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	94
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	94
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	94
Editorial Board and Contents	92
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	92
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	92
The role of food science and technology in the future partnership sustainable food systems	92
Editorial Board	91
Mastering the methods of modifying fish protein: Expanding its application in the food industry	91
Application of hydrogen-assisted freezing technology: Promises and challenges	91
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	90
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	90
Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications	90
Recent advances and strategies in cultured satellite cell cultivation for efficient cultured meat production: A review	89
Digestibility, bioaccessibility and bioactivity of compounds from algae	88
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	87
Analytical methods for cinnamon authentication	87
Smart cold chain logistics for fresh agricultural products: key technologies, challenges, and future trends	86
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	86
Different strategies to reinforce the milk protein-based packaging composites	85
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	84
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	83
The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review	83
Tea phenolics as prebiotics	83
Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications	83
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	83
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	83
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	82
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	82
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	82
Food modelling strategies and approaches for knowledge transfer	82
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	81
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	81
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	80
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	79
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s	78
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	78
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	78
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	78
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	78
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	77
Designing healthier bread through the lens of the gut microbiota	77
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	76
Editorial Board	76
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	76
Unlocking the potential of fruit and vegetable waste: Sustainable biomanufacturing strategies for synergistic nutrient recovery and high-value bioproduct synthesis	75
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	75
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	75
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	75
New light on Grifola frondosa polysaccharides as biological response modifiers	74
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	74
Innovative application of laccase enzyme in food packaging	74
Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries	74
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	73
Response to the letter to the editor by Vinderola et al. (2025) Trends in Food Science & Technology 165, 105289	73
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	73
Fraud in the food system: Critiquing the ‘bad apple’ perspective	73
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	73
Sustainable food systems science based on physics’ principles	73
Antiviral edible coatings and films: A strategy to ensure food safety	72
Climate-smart Halophyte: The role of Atriplex in future food security	72
Advancements in layered double hydroxide-based materials for food safety detection	72
AI-driven exploration of microbial resources in fermented foods	72

Functionalized metal-organic frameworks in smart packaging: synthesis and application in perishable foods	72
Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors	72
Recent advances in understanding dietary polyphenols protecting against hypertension	71
Eco-friendly drinking straws: Navigating challenges and innovations	71
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	71
Strategies for upcycling food waste in the food production and supply chain	71
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	70
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	70
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	70
Food proteins from animals and plants: Differences in the nutritional and functional properties	70
Hybrid plant-based meat alternatives structured via co-extrusion: A review	70
Anthocyanin: Potential tool for diabetes management and different delivery aspects	69
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	69
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	69
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	68
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	68
The dawn of intelligent technologies in tea industry	68
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	67
Exploring the frontier of bioactive oleogels in recent research	67
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	66
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	65
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	64
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	64
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques	64
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	64
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	64
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	64
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	64
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	64
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	64
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	64
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	63
Editorial Board and Contents	63
Electric field-based technologies for functional modification of food biopolymers: Recent advances and trends in proteins, dietary fibers and starches	63
Almond shell utilization in next-generation biocomposite packaging: A review	63
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	63
Advances in oleogel technology for sustainable and intelligent food packaging strategies	63
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	63
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	63
NX toxins: New threat posed by Fusarium graminearum species complex	62
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	62
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	62
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	62
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	62
Physical fields assisted frying technologies for reducing oil content of fried food	62
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	62
Navigating the old and the new of anti-nutritional factors: A comprehensive and critical exploration of sustainable protein-rich ingredients and innovative processing techniques	62
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	61
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	61
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	61
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	61
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	61
Beyond natural aromas: The bioactive and technological potential of monoterpenes	60
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	60
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	60
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	60
Comprehensive structural analysis of complex carbohydrates: exemplified by edible mushrooms polysaccharides	60
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	60
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	60
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	59
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	59
Upcycling of food waste and food loss – A sustainable approach in the food sector	59
Advances and application of efficient physical fields in extrusion based 3D food printing technology	59
Sustainable innovations in edible films and coatings: An overview	58
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	58
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties	58
Valorization of hemp biomass through green methods: A sustainable approach for next-generation food packaging	58
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review	57
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	56
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	56
Future-Proof Frameworks for Allergenicity Assessment of Novel Foods: Bridging Immunology and Bioengineering	56
Erratum to “Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake” [Trends in Food Science & Technology (2025) 105030]	56
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	56
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	55
The conjugation of sugars on protein via glycation to decrease food allergenicity: mechanism, application, challenges and future directions	55
Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems	55
Toward a new industry 5.0 paradigm for human-centered food manufacturing: AI-enabled digitization of nano-scale smart nutrient carriers	55
Advancing food safety behavior with AI: Innovations and opportunities in the food manufacturing sector	55
Microfluidics at the interface of bacteria and fresh produce	55
Future foods refusal. How our behavioral immune system impedes the sustainable food transition	54
Novel foods/feeds and novel frauds: The case of edible insects	54
Properties, preparation methods, and application of sour starches in the food	54
The potential of ethyl lauroyl arginate (LAE)-based active packaging: current status, technical challenges, and research gaps	54
Novel carbon dots-based biopolymer films: Preparation, functional properties, safety evaluation and application in sustainable food packaging and detection	54
Left-censored data and where to find them: Current implications in mycotoxin-related risk assessment, legislative and economic impacts	54
Food processing: Legacy, significance and challenges	54
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review	54
Metabolomics as a tool to evaluate nut quality and safety	54
Rice grain germination: A review of its impact on technological properties and development of new food products	53
Bio-based smart packaging: Fundamentals and functions in sustainable food systems	53
Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation	53
Oxidative stability in edible insects: Where is the knowledge frontier?	53
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation	53
Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out	53
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions	53