Trends in Food Science & Technology

Article	Citations
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	272
Editorial Board	270
Strategic valorization of heterogeneous organic wastes for sustainable food packaging: A circular economy approach	259
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	246
Portable devices and machine learning-assisted lateral flow assay for food safety analysis: Developments and perspectives	235
Critical review of cultivated meat from a Nordic perspective	215
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	207
Recent advances in crispness retention of microwaveable frozen pre-fried foods	199
Reprint of: Precision nutrition: A review of current approaches and future endeavors	197
Rhodoxanthin: The new hit of the natural carotenoids market?	188
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	185
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	180
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	172
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	168
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	168
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	165
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	158
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	157
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	154
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	152
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	151
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	150
Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	148
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	146
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	144

Knowledge graph and large language model synergy for food safety: Approaches and perspectives	141
On-site, intelligent, and integrated monitoring of cereal safety: A review of advances in pathogens and toxins detection (2015-2025)	140
Foodborne sialoglycoprotein in human Health: Source analysis, enrichment technologies, molecular mechanisms, and nutritional intervention	136
Protein corona of food nanoparticles: Implications for biological responses and future research directions	135
Protein-based grafting modification in the food industry: Technology, applications and prospects	135
From detection chains to prevention trends: An AI governance framework for terrestrial and marine food-safety systems	134
Bacteriophages as additives in edible films and coatings	132
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	131
Are metabolite markers of food intake ready for real-world application? Systematic review with dose response meta-analyses	131
Advances in antimicrobial peptides for food systems: A review of applications, species-specific targets, and strategies to enhance specificity	127
Integrative modelling of fractionation, functionality, and environmental-economic trade-offs to support the transition to sustainable plant based ingredients	127
Application of synthetic biology in the cultured meat production	125
Recent advances in micro/mesoporous nanocomposites for electrochemical detection of food contaminants: synthesis, physicochemical properties, and applications	124
Electrospun nanofibers and nanoemulsions for phytochemical delivery in functional foods: A comparative review	124
Functional substances and therapeutic potential of kumquat essential oil	124
An integrated approach can improve China's food additives security	122
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	121
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	118
Progress in the application of spray-type antibacterial coatings for disinfection	118
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	117
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	117
Editorial Board	116
Upcycling of food waste: Trends in food science and technology related to Sustainable Development Goals (SDGs)	116
Emerging applications of cold plasma technology in cereal grains and products	116
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	116
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	114
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	114
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	114
Emerging frontiers in water-in-oil-in-water emulsion systems: Synergistic interfacial-gelation strategies for stability optimization and multifunctional applications	113
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	112
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	112
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	111
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	111
Editorial Board and Contents	110
Editorial Board	108
Editorial Board	107
Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy	106
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	106
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	106
Causal inference in food safety: Methods, applications, and future prospects	106
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	105
The role of oil forms in extrusion for plant-based meat analog design: A review	105
Bile salt hydrolase: A key target for developing high-performance probiotics	104
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	104
Machine learning-powered multi-omics for food microbiology and smarter food safety	104
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	101
AI-driven precision protease engineering for the food industry	101
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	100
Microorganisms achieve the transformation of sulforaphane through active the synergistic action of myrosinase-like enzyme systems and transport networks	100
Unlocking the nutraceutical promise of edible flowers: An AI-driven approach to comprehensive chemical profiling	98

Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	97
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	97
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	96
Antioxidant dietary fibre: A structure-function journey	96
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	96
Supramolecular self-assembly for probiotic delivery in food system: responsive strategies, multifunctional carriers, future perspectives	96
Structural deviations between native and precision fermentation-derived food proteins: Techno-functionality and structure formation strategies	96
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	95
From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	94
Cellular fluorescence imaging technology for food risk and function evaluation	94
Trends in smart surface-enhanced Raman scattering sensors for food hazards	94
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	94
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	94
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	93
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	93
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	92
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	91
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	91
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	91
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	89
Low glycemic index foods: A comprehensive review of health implications, influencing factors, and innovative design strategies	89
Rational design of Whey protein–polysaccharide delivery systems: Synergistic mechanisms and advanced applications	88
Cellulose nanofiber-stabilized Pickering emulsions for active food packaging: A review	88
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	88
The role of food science and technology in the future partnership sustainable food systems	87
Editorial Board and Contents	87
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	87
Unravelling the chemistry of PFAS transfer from packaging to food	86
Tea phenolics as prebiotics	86
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	86
Application of hydrogen-assisted freezing technology: Promises and challenges	86
Editorial Board	86
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	85
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	85
Multipurpose liposome-based food active packaging: Carrier characteristics, preparation methods, and applications in freshness preservation	85
An emerging biorefinery of mycelial food products from sustainable feedstocks	84
Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review	83
Revealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications	83
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	83
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	82
The potential of olfactory training and dietary intervention in the treatment of olfactory dysfunction: A review	81
AI-driven vibrational spectroscopic methods for evaluating antioxidant activity in food systems	81
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	81
Advances in plant-based superoxide dismutase extraction: Insights into sources, extraction methods, purification systems, machine-learning optimization, and future directions	81
Camellia sinensis-polyphenols as functional modulators of carbohydrate-based packaging: Mechanistic insights, functional properties, and industrial translation	80
Research progress on tea pigments: Isolation and purification, stability modulation, bioactivities, and comprehensive applications	79
Different strategies to reinforce the milk protein-based packaging composites	79
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	79
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	79
Mastering the methods of modifying fish protein: Expanding its application in the food industry	79
Recent advances and strategies in cultured satellite cell cultivation for efficient cultured meat production: A review	78
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat	78
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	78
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	78
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s	77
Food-derived amyloid fibrils: Precision characterization strategies for source diversity and functional complexity	77
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	77
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	77
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	76
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	76
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	76
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	75
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	75
Analytical methods for cinnamon authentication	74
Essential oil-embedded starch based films for active packaging: Insights into migration, stability, and preservation efficiency	74
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	74
Designing healthier bread through the lens of the gut microbiota	73
Smart cold chain logistics for fresh agricultural products: key technologies, challenges, and future trends	73
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	72
Editorial Board	71
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	71
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	71
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	71
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	71
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	71
AI-driven exploration of microbial resources in fermented foods	70
Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries	70
Fraud in the food system: Critiquing the ‘bad apple’ perspective	69
Innovative application of laccase enzyme in food packaging	69
Editorial Board	69

Response to the letter to the editor by Vinderola et al. (2025) Trends in Food Science & Technology 165, 105289	69
Research progress in microbial synthesis of D-allulose using metabolically engineered microbes	68
Unlocking the potential of fruit and vegetable waste: Sustainable biomanufacturing strategies for synergistic nutrient recovery and high-value bioproduct synthesis	68
Antiviral edible coatings and films: A strategy to ensure food safety	68
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	68
Functionalized metal-organic frameworks in smart packaging: synthesis and application in perishable foods	68
Advancements in layered double hydroxide-based materials for food safety detection	67
Recent advances in understanding dietary polyphenols protecting against hypertension	67
Exploring the frontier of bioactive oleogels in recent research	67
Anthocyanin: Potential tool for diabetes management and different delivery aspects	67
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	67
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	66
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	66
Eco-friendly drinking straws: Navigating challenges and innovations	66
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	66
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	66
Sustainable food systems science based on physics’ principles	66
Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors	65
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	65
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	65
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	65
Climate-smart Halophyte: The role of Atriplex in future food security	65
Hybrid plant-based meat alternatives structured via co-extrusion: A review	64
Food-derived bioactive peptides for anxiety and sleep management: Mechanistic insights, bidirectional interactions, structure-activity relationship, and targeted preparation	64
The dawn of intelligent technologies in tea industry	64
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	64
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	64
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	64
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	63
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	63
Advances and application of efficient physical fields in extrusion based 3D food printing technology	63
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	63
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	63
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	63
Strategies for upcycling food waste in the food production and supply chain	63
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	62
Advances in oleogel technology for sustainable and intelligent food packaging strategies	62
Editorial Board and Contents	62
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques	62
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	62
Physical fields assisted frying technologies for reducing oil content of fried food	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
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	61
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	61
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	61
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	61
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	60
Unraveling the health contributions of five key bioactives in virgin olive oil: A dose-based comparative review	60
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	60
Electric field-based technologies for functional modification of food biopolymers: Recent advances and trends in proteins, dietary fibers and starches	60
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	59
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	59
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	59
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	59
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	59
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	59
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	59
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	59
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	59
Sustainable innovations in edible films and coatings: An overview	58
Future-proof frameworks for allergenicity assessment of novel foods: Bridging immunology and bioengineering	57
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	57
Comprehensive structural analysis of complex carbohydrates: exemplified by edible mushrooms polysaccharides	57
Valorization of hemp biomass through green methods: A sustainable approach for next-generation food packaging	57
Food contact materials based on N-halamines or photosensitizers: An emerging strategy for developing “rechargeable” antibacterial properties	57
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	57
Almond shell utilization in next-generation biocomposite packaging: A review	57
Beyond natural aromas: The bioactive and technological potential of monoterpenes	57
Innovative approaches to sodium reduction in pickled foods: A review of recent developments	57
Upcycling of food waste and food loss – A sustainable approach in the food sector	57
Trends in honey spray drying: A comprehensive analysis of drying conditions, process optimization, physicochemical properties, honey powder enrichment and industrial applications	56
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
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	56
Antimicrobial-enhanced nanoparticles based on self-assembly effects: principles, properties and applications in food	56
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	56
Convolutional neural networks in the realm of food quality and safety evaluation: Current achievements and future prospects	56
Metal-organic frameworks-based photoelectrochemical Biosensors: From material design to intelligent detection	55
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	55
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	55
Polysaccharide-based colloids as fat replacers in reduced-fat foods	55
Metabolomics as a tool to evaluate nut quality and safety	54
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review	54
Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review	54
Microfluidics at the interface of bacteria and fresh produce	54
Rapid evaporative ionisation mass spectrometry for food authenticity and beyond – A review of applications over the first decade (2014–2023).	54
Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out	54
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor	54
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production	54
Dietary anthocyanins as natural phytochemicals for regulating hyperuricemia: Proposed intestinal flora, key enzyme activity, and anti-inflammatory pathways	53
New-generation personalized and smart foods: 3D printing under Industry 4.0 to address polysaccharide-functional foods challenges	53
Novel foods/feeds and novel frauds: The case of edible insects	53
Meat Industry 5.0 – a review of technological approaches and robotic systems in the meat processing industry	53
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]	53
Rice grain germination: A review of its impact on technological properties and development of new food products	52
Current scenario and global perspectives of citrus fruit waste as a valuable resource for the development of food packaging film	52