Trends in Food Science & Technology

Article	Citations
Leveraging plate for health: How food carves our immunity	427
Grouping illuminants by aggregation-induced emission (AIE) mechanisms for designing sensing platforms for food quality and safety inspection	360
Value-added utilization of hemoglobin and its hydrolysis products from livestock and poultry blood processing by-products: A review	326
Integrating AI with detection methods, IoT, and blockchain to achieve food authenticity and traceability from farm-to-table	318
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 management	282
The food by-products bioprocess wheel: a guidance tool for the food industry	238
Advancements in recyclable photocatalytic semiconductor substrates for SERS detection in food safety applications	237
Functional substances and therapeutic potential of kumquat essential oil	229
Environmentally benign bioderived, biocompatible, thermally stable MOFs suitable for food contact applications	229
Current food processing methods for obtaining umami peptides from protein-rich foods: A review	215
The natural substances with anti-allergic properties in food allergy	211
Farm to fork impacts of super-shedders and high-event periods on food safety	208
Millet starch-based film: A review	208
Progress in the application of spray-type antibacterial coatings for disinfection	205
Application of deep eutectic solvents in the extraction of anthocyanins: Stability, bioavailability, and antioxidant property	204
Current challenges in the application of the UV-LED technology for food decontamination	204
The role of hydrodynamic cavitation in tuning physicochemical properties of food items: A comprehensive review	200
Encapsulation of microalgal-based carotenoids: Recent advances in stability and food applications	198
Potential food safety risk factors in plant-based foods: Source, occurrence, and detection methods	185
A mechanistic review on machine learning-supported detection and analysis of volatile organic compounds for food quality and safety	184
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	182
Recent advances in the application of starch derivatives in baked foods: Effects on quality and functionality	181
The fate of dietary polysaccharides in the digestive tract	177
The atlas of dark tea: Mapping complexities of their microbiome	169

Enzyme kinetic approach for mechanistic insight and predictions of in vivo starch digestibility and the glycaemic index of foods	166
Augmented/mixed reality technologies for food: A review	163
Artificial Intelligence technology in food safety: A behavioral approach	163
New insights of fig (Ficus carica L.) as a potential function food	162
Advancements and challenges in phytochemical-mediated silver nanoparticles for food packaging: Recent review (2021–2023)	160
Nanozyme-enabled microfluidic biosensors: A promising tool for on-site food safety analysis	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 Contents	155
EFFoST: An information powerhouse on European food science and technology	154
Editorial Board and Contents	154
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	153
Editorial Board	152
Editorial Board and Contents	151
The International Malnutrition Task Force: A model for the future?	148
The strategy food waste in restaurants: A systematic literature review	147
Detection and absolute quantification biosensing tools for food authentication: CRISPR/Cas, digital CRISPR and beyond	147
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	145
Understanding the effect of plastic food packaging materials on food flavor: A critical review	144
Advances in smart food authentication for enhanced safety and quality	141
3D printing: Development of animal products and special foods	141
Recent advances in recognition molecule-based detection methods for prevention and monitoring of estrogen disruptors related food fraud	141
Circular food supply chains – Impact on value addition and safety	141
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	140
How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches?	140
From insoluble to soluble: An overview of processing methods for dietary fibers in okara	139
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 norovirus	139
Latest research progress on anti-microbial effects, mechanisms of action, and product developments of dietary flavonoids: A systematic literature review	139
Substituent group-modified pectins: Targeted modifications for enhanced functional properties	138
An integrated approach can improve China's food additives security	138
NMR spectroscopy combined with chemometrics for quality assessment of common vegetable oils: A review	138
Structure, sources, functional mechanisms, and applications of bioactive glycopeptides in food: A comprehensive review	137
Beyond principal component analysis: Enhancing feature reduction in electronic noses through robust statistical methods	136
Synthetic biology drives innovative advances of antimicrobial peptide iturin A	136
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	136
Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying	135
Satiety from healthier and functional foods	135
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	134
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends	134
Recent advances in chemosensors based on transition metal phosphides for food safety detection	133
Valorization of poultry slaughter wastes via extraction of three structural proteins (gelatin, collagen and keratin): A sustainable approach for circular economy	132
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	132
From value chains to food webs: The quest for lasting food systems	132
Coffee and its effects on the immune system	131
Editorial Board	131
Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects	130
Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects	129
Saltiness perception mechanism and salt reduction strategies in food	129
Modern techniques efficacy on tofu processing: A review	128
Smartphones as tools for equitable food quality assessment	127

Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	127
Understanding the influence of simulated elderly gastrointestinal conditions on nutrient digestibility and functional properties	127
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges	127
Quantum dot: Lightning invisible foodborne pathogens	126
Mapping the landscape of listeriosis outbreaks (1998–2023): Trends, challenges, and regulatory responses in the United States	126
Functional foods and intestinal homeostasis: The perspective of in vivo evidence	125
Self-emulsifying formulations to augment therapeutic efficacy of nutraceuticals: From concepts to clinic	124
Advances in EPA-GPLs: Structural features, mechanisms of nutritional functions and sources	124
Vitamin K in human health and metabolism: A nutri-genomics review	123
The role and impact on quality of exogenous and endogenous lipids during sponge cake making	122
Methodologies for simulation of gastrointestinal digestion of different controlled delivery systems and further uptake of encapsulated bioactive compounds	121
Interactions between nanoparticle-based food additives and other food ingredients: A review of current knowledge	120
Comprehensive research on mango by-products applications in food industry	118
Aquaculture as a circular bio-economy model with Galicia as a study case: How to transform waste into revalorized by-products	118
Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis	117
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	117
Is there a systematic hidden 'hot spot' in refrigerated containers filled with fresh food in ventilated packaging?	115
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	115
Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review	115
Phytophagous probiotic foods: Exploring the intersection of characteristics, quality implications, health benefits, and market dynamics	115
The use of soluble gas stabilization technology on food – A review	113
Microfiltration retentate co-product from whey protein isolate production - Composition, processing, applications and potential for value addition	113
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	113
The application of pretreatments for producing low-fat fried foods: A review	112
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	112
Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois	112
Food intervention strategy for oral microbiome: A review	110
CRISPR-based nucleic acid assays for food authentication	110
Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols	110
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	109
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	108
New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review	108
Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications	107
Essential oils in vapour phase as antifungal agents in the cereal processing chain	107
Recent advances in shellfish toxin biosensing technologies: Micro/nano molecule- and cell-based biosensors	107
A review of factors affecting the structure, compositions, and the techno-functionalities of bovine milk fat globule and membrane	107
Recent trends in oleosomes: Extraction methods, structural characterization, and novel applications	107
Advancement of pesticides fluorescence detection: From sensing strategies to application prospect	106
Emerging algal nanotechnology for high-value compounds: A direction to future food production	106
Microalgae-derived carotenoids: Digestive fate and interplay with gut microbiota	105
Response from the authors Vilas-Franquesa et al.	105
Effects of microwave treatment on vegetable oil quality & biological activities	104
Extraordinary composition of Actinidia arguta by-products as skin ingredients: A new challenge for cosmetic and medical skincare industries	102
Letter to the Editor: Refer to the review article on the food by-products bioprocess wheel: A guidance tool for the food industry by Vilas-Franquesa et al., (2024)	102
Advanced in situ analytical techniques: Opening the door for the structural analysis of starch and its food applications	101
Cell culture medium cycling in cultured meat: Key factors and potential strategies	101
Rhodoxanthin: The new hit of the natural carotenoids market?	101
Milk somatic cell count: From conventional microscope method to new biosensor-based method	101
Extracellular vesicle miRNAs as key mediators in diet-gut microbiome-host interplay	101
Protein corona of food nanoparticles: Implications for biological responses and future research directions	100
Current approaches in water-assisted systems for foodborne microbial inactivation: A review	100
Naturalness and healthiness in “ultra-processed foods”: A multidisciplinary perspective and case study	99
Spirulina application in food packaging: Gaps of knowledge and future trends	99
Dairy products authentication with biomarkers: A comprehensive critical review	97
Artificial intelligence and ethics within the food sector: Developing a common language for technology adoption across the supply chain	96
Can edible sprouts be the element of effective chemopreventive strategy? - A systematic review of in vitro and in vivo study	96
Advances in microfluidic systems for the delivery of nutraceutical ingredients	95
Lupin proteins: Structure, isolation and application	94
Critical review of cultivated meat from a Nordic perspective	93
Sous vide, a culinary technique for improving quality of food products: A review	93
Future of antimicrobial peptides derived from plants in food application – A focus on synthetic peptides	92
Physicochemical properties and structure of starch ester/copolymer/complex synthesized by combination of microwave and acid (anhydride): A review	92
Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review	92
Lycopene: From tomato to its nutraceutical use and its association with nanotechnology	92
Fine wine flavour perception and appreciation: Blending neuronal processes, tasting methods and expertise	92
Seafood processing waste as a source of functional components: Extraction and applications for various food and non-food systems	91
Effective strategies for elevating the techno-functional properties of milk protein concentrate	91
Computer-aided engineering of lipases solvent tolerance enhanced their applications in sugar esters synthesis: State of the art	91
The energy efficiency of electrohydrodynamic (EHD) drying of foods	90
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review	89
Corrigendum to “Trends of utilizing mushroom polysaccharides (MPs) as potent nutraceutical components in food and medicine: A comprehensive review” [Trends in Food Science & Technology 92 (2019) 9	89
Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations	89
Resveratrol-biopolymer materials: A sustainable approach to food packaging	89
Lipid oxidation kinetics and antioxidant efficiency in foods using isothermal calorimetry	88
Omega-3 supplementation: Impact on low chronic inflammation associated with obesity	88
A Se-hyperaccumulating plant Cardamine violifolia: From its nutritional value to potential applications in foods	88
Editorial Board	88
Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies	87
Emerging trends in the application of riboflavin-mediated photodynamic inactivation for food preservation	86
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	86

Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems	86
Stingless bee honey: Nutraceutical properties and urgent call for proposed global standards	85
Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films	85
Investigation of nutritional and functional effects of rice bran protein hydrolysates by using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines: A review	85
Global food recalls and alerts associated with labelling errors and its contributory factors	85
Mineral nutrients and crop starch quality	85
Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components	84
Applications of nanocellulosic products in food: Manufacturing processes, structural features and multifaceted functionalities	84
Electrospun antimicrobial materials: Advanced packaging materials for food applications	84
The application of virtual reality in food consumer behavior research: A systematic review	83
Application of surface-enhanced Raman spectroscopy using silver and gold nanoparticles for the detection of pesticides in fruit and fruit juice	83
Unraveling the scientific perspectives of citrus by-products utilization: Progress towards circular economy	82
Recent advances in crispness retention of microwaveable frozen pre-fried foods	82
Chicanery in the food supply chain! Food fraud, mitigation, and research needs in low-income countries	82
Trends in Probiotic(s)-Fermented milks and their in vivo functionality: A review	82
Recent developments in biosensing strategies for the detection of small molecular contaminants to ensure food safety in aquaculture and fisheries	82
Quantitative microbiological risk assessment in dairy products: Concepts and applications	82
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	82
Multifunctional cellulose based substrates for SERS smart sensing: Principles, applications and emerging trends for food safety detection	81
Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health	80
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	79
Antimicrobial peptides and their application in food packaging	79
The concerning food safety issue of pyrrolizidine alkaloids: An overview	79
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	79
Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems	79
Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review	79
A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application	79
Machine learning-enhanced electrochemical sensors for food safety: Applications and perspectives	79
A scoping review on consumer behaviour related to wine and health	79
Applications of chitosan-based carrier as an encapsulating agent in food industry	78
Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries	78
From plate to palate: Sustainable solutions for upcycling food waste in restaurants and catering	78
Hydrolytic enzymes in the dairy industry: Applications, market and future perspectives	78
Thermochemical transformation of biowaste for encapsulation technology and enabling a circular economy	78
Are alternative proteins increasing food allergies? Trends, drivers and future perspectives	78
Recent understanding of stress response on muscle quality of fish: From the perspective of industrial chain	78
Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution	77
The application of systematic steps for interventions towards meat-reduced diets	77
Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era	77
Effects of food-derived bioactive peptides on cognitive deficits and memory decline in neurodegenerative diseases: A review	76
Towards effective labelling of foods. An international perspective on safety and nutrition	76
Advances in technologies to detect histamine in food: Principles, applications, and prospects	76
Applications of microfluidization in emulsion-based systems, nanoparticle formation, and beverages	76
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	76
The polysaccharides of winemaking: From grape to wine	76
Extraction methods and activities of natural glucans	75
Application of micro/nano-fluidics for encapsulation of food bioactive compounds - principles, applications, and challenges	75
Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective	75
Research progress on improving the freeze-drying resistance of probiotics: A review	75
New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review	75
Upcycling food processing industrial wastes in Spirulina cultivation: A perspective on the advancement of Sustainable Development Goal 12	75
Bioactive peptides derived from marine sources: Biological and functional properties	74
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish	74
Innovations in legume processing: Ultrasound-based strategies for enhanced legume hydration and processing	73
Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review	73
Recent advances in marine-derived protein/polysaccharide hydrogels: Classification, fabrication, characterization, mechanism and food applications	73
Molecularly imprinted polymer-based optical sensors for pesticides in foods: Recent advances and future trends	73
Food sustainability trends - How to value the açaí production chain for the development of food inputs from its main bioactive ingredients?	73
Special chemical reactions combined with SERS techniques for improving detection of trace and Raman-inactive food contaminants: Principles and applications	73
Encapsulation of probiotics and nutraceuticals: Applications in functional food industry	72
Soy Leghemoglobin: A review of its structure, production, safety aspects, and food applications	72
Protective effects of anthocyanins on neurodegenerative diseases	72
From lab to table: The path of recombinant milk proteins in transforming dairy production.	72
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors	72
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	72
Emerging non-destructive imaging techniques for fruit damage detection: Image processing and analysis	72
Feature construction methods for processing and analysing spectral images and their applications in food quality inspection	72
Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables	71
Intelligent manufacturing challenges and directions of the baijiu starter culture-daqu industry: Microbiome and engineering perspectives	71
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	71
Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials	71
A review on vision-based analysis for automatic dietary assessment	70
Enhancing carotenoid and phenolic contents in plant food matrices by applying non-thermal technologies: Bioproduction vs improved extractability	70
Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability	70
Formation mechanism and inhibition methods of frozen egg yolk gelation: A review	70
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review	70
A review on packed non-alcoholic beverages: Ingredients, production, trends and future opportunities for functional product development	69
Computer vision and deep learning-based approaches for detection of food nutrients/nutrition: New insights and advances	69
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	68
Upcycled food: How does it support the three pillars of sustainability?	68
Effect of steam explosion on phenolics and antioxidant activity in plants: A review	68
Potential benefits of high-added-value compounds from aquaculture and fish side streams on human gut microbiota	68
Overview of alginate extraction processes: Impact on alginate molecular structure and techno-functional properties	68
Processing technology, principle, and nutritional characteristics of preserved eggs: A review	68
Food-grade aerogels obtained from polysaccharides, proteins, and seed mucilages: Role as a carrier matrix of functional food ingredients	68
Dietary management for healthier batter formulations	67
Emerging technologies to improve plant protein functionality with protein-polyphenol interactions	67
Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments	67
Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities	66
Insights into formation, detection and removal of the beany flavor in soybean protein	66
Cold chain break detection and analysis: Can machine learning help?	66
The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges	66
Reprint of: Precision nutrition: A review of current approaches and future endeavors	66
Propolis: Encapsulation and application in the food and pharmaceutical industries	66
Targeting gut microbiota and metabolism as the major probiotic mechanism - An evidence-based review	66