Trends in Food Science & Technology

Article	Citations
An integrated approach can improve China's food additives security	423
Editorial Board	395
Editorial Board and Contents	310
The socio-economic factors affecting the emergence and impacts of new genomic techniques in agriculture: A scoping review	275
Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives	270
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models	238
Beyond the label: Investigating clinical ramifications of plant-based milk alternatives	236
Biometric analysis, biosynthetic pathway and multipurpose uses of buckwheat local varieties in Namsai district of eastern Himalayas in India	231
Rhodoxanthin: The new hit of the natural carotenoids market?	220
Reprint of: Precision nutrition: A review of current approaches and future endeavors	209
Mitigating toxic metals contamination in foods: Bridging knowledge gaps for addressing food safety	196
Functional substances and therapeutic potential of kumquat essential oil	195
Protein corona of food nanoparticles: Implications for biological responses and future research directions	185
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety	182
Emerging LC-MS/MS-based molecular networking strategy facilitates foodomics to assess the function, safety, and quality of foods: recent trends and future perspectives	180
Recent advances in magnetic relaxation switching biosensors for animal-derived food safety detection	178
Non-conventional starch nanoparticles: Novel avenues towards improving sustainability of the food packaging sector	175
Food-derived glycopeptides: structural insights, glycosylation-driven bioactivity, and translational potential in health and functional applications	171
Foodborne pathogens in the plastisphere: Can microplastics in the food chain threaten microbial food safety?	171
Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader	171
Functional properties of oleogels and emulsion gels as adipose tissue mimetics	171
Protein-based grafting modification in the food industry: Technology, applications and prospects	170
Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology	168
Milking the milk: Exploiting the full potential of milk constituents for nature-derived delivery systems	166
Progress in the application of spray-type antibacterial coatings for disinfection	166

Methionine restriction diets: Unravelling biological mechanisms and enhancing brain health	163
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications	159
Lactiplantibacillus plantarum: A comprehensive review of its antifungal and anti-mycotoxic effects	158
Recent advances in crispness retention of microwaveable frozen pre-fried foods	158
Chemical inducers regulate ROS signalling to stimulate astaxanthin production in Haematococcus pluvialis under environmental stresses: A review	155
Sustainable bioproduction of natural sugar substitutes: Strategies and challenges	155
Towards effective labelling of foods. An international perspective on safety and nutrition	154
Marine-derived uronic acid-containing polysaccharides: Structures, sources, production, and nutritional functions	153
Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging	150
Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology	150
Bioactive and intelligent starch-based films: A review	148
Critical review of cultivated meat from a Nordic perspective	142
The application of virtual reality in food consumer behavior research: A systematic review	142
Bacteriophages as additives in edible films and coatings	142
Advances in research on interactions between polyphenols and biology-based nano-delivery systems and their applications in improving the bioavailability of polyphenols	140
The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review	138
Green, environment-friendly and sustainable techniques for extraction of food bioactive compounds and waste valorization	134
Essential oil nanoemulsions: Properties, development, and application in meat and meat products	134
Preparation techniques, functional properties, and applications of nanochitin in food and agriculture: A review	133
Vegetable oil intake:The distinctive trilateral relationship of bile acid, gut microbiota and health	133
Cutting-edge physical techniques in postharvest for fruits and vegetables: Unveiling their power, inclusion in ‘hurdle’ approach, and latest applications	133
Editorial Board	133
IUNS Task Force on Sustainable Diets - LINKING NUTRITION AND FOOD SYSTEMS	132
Antioxidant dietary fibre: A structure-function journey	132
Systematic review of protein quality and n-6 and n-3 lipid profile of alternative ingredients for ready-to-use therapeutic foods (RUTF)	132
Editorial Board	131
Editorial Board and Contents	130
Editorial Board	129
Editorial Board and Contents	128
Physical stimuli-responsive 3D printable hydrogels for scalable manufacturing of bioengineered meat analogs	126
Electrohydrodynamic encapsulation: A novel technique to enhance the stability of bioactive compounds in food	125
Causal inference in food safety: Methods, applications, and future prospects	125
Impact of fruit consumption on gut microbiota: Benefits, contaminants, and implications for human health	123
Beneficial properties and mechanisms of natural phytochemicals to combat and prevent hyperuricemia and gout	123
Food fraud in insecure times: challenges and opportunities for reducing food fraud in Africa	122
Modulation of bile acids and farnesoid X receptor by dietary Polysaccharides: Critical roles in health and disease	120
Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review	119
Food-derived peptides with hypocholesterolemic activity: Production, transepithelial transport and cellular mechanisms	119
A critical review of intrinsic and extrinsic antimicrobial properties of insects	119
SERS-based immunoassay for amplified detection of food hazards: Recent advances and future trends	119
Consumption of dietary anthocyanins and their association with a reduction in obesity biomarkers and the prevention of obesity	118
Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions	117
Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages	116
A review of cumulative risk assessment of multiple pesticide residues in food: Current status, approaches and future perspectives	115
Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review	115
A comprehensive overview of the principles and advances in electronic noses for the detection of alcoholic beverages	113
Incorporation of fish and fishery waste into food formulations: A review with current knowledge	113
Paper-based microfluidics for food safety and quality analysis	113
Cellular fluorescence imaging technology for food risk and function evaluation	112
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs	112

From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain	111
Advances in natural polysaccharides in Alzheimer's disease and Parkinson's disease: Insights from the brain-gut axis	110
The classification, detection and ‘SMART’ control of the nine sins of tea fraud	110
How yeast has transformed the coffee market by creating new flavors and aromas through modern post-harvest fermentation systems	109
Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits	109
Green natural deep eutectic agents (GNDEAs) for biocryopreservation: Syntheses, properties and advanced applications	109
Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health	105
Semiconductor-based surface-enhanced Raman scattering sensing platforms: State of the art, applications and prospects in food safety	105
Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile	104
Structure, function and food applications of carboxymethylated polysaccharides: A comprehensive review	104
Trends in smart surface-enhanced Raman scattering sensors for food hazards	103
DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review	103
Recent advancements of optical, electrochemical, and photoelectrochemical transducer-based microfluidic devices for pesticide and mycotoxins in food and water	102
Prospects of artificial meat: Opportunities and challenges around consumer acceptance	102
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies	102
Emerging applications of cold plasma technology in cereal grains and products	102
Insoluble residues from soybean, rice, oat and almond -based beverage: Landscape of the product category, chemical characterisation and valorization in the food industry	101
New trends in food-derived waste valorization with relevance to Taiwan's sustainable development goals	100
Oleofoams and whipped emulsions: Formation, characterization, and future role in the food industry	100
Editorial Board and Contents	100
Phytochemistry, pharmacological investigations, industrial applications, and encapsulation of Thymbra capitata L., a review	99
Mastering the methods of modifying fish protein: Expanding its application in the food industry	99
Current status of solar-assisted greenhouse drying systems for drying industry (food materials and agricultural crops)	98
Edible flowers as a health promoter: An evidence-based review	98
Enhancing food authentication screening through the integration of chemometrics and ambient ionization mass spectrometry: A comprehensive review	97
Nanostructures self-assembled from food-grade molecules with pH-cycle as functional food ingredients	97
Designing healthier bread through the lens of the gut microbiota	96
Challenges and opportunities in developing low glycemic index foods with white kidney bean α-amylase inhibitor	96
Food modelling strategies and approaches for knowledge transfer	95
Nitrate: The Dr. Jekyll and Mr. Hyde of human health?	95
Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review	95
The role of food science and technology in the future partnership sustainable food systems	95
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles	93
Application of hydrogen-assisted freezing technology: Promises and challenges	93
Advancing microplastics detection and prediction: Integrating traditional methods with machine learning for environmental and food safety application	93
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch	93
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function	92
On-site detection of food and waterborne bacteria – Current technologies, challenges, and future directions	91
Carbon nanomaterials-based smart dual-mode sensors for colorimetric and fluorescence detection of foodborne hazards	91
Formation and fate of Amadori rearrangement products in Maillard reaction	90
Health benefits and technological effects of Lacticaseibacillus casei-01: An overview of the scientific literature	90
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	90
Potential of pomegranate peel extract as a natural additive in foods	89
Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation	89
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues	89
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review	89
A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods	88
Integrating AI and advanced spectroscopic techniques for precision food safety and quality control	88
Different strategies to reinforce the milk protein-based packaging composites	88
Digestibility, bioaccessibility and bioactivity of compounds from algae	88
Analytical methods for cinnamon authentication	88
Recent advances in a functional deoxy hexose l-fucose: Occurrence, physiological effects, and preparation	88
An overview of intelligent freshness indicator packaging for food quality and safety monitoring	87
Gelation mechanism of alkali induced heat-set konjac glucomannan gel	87
Beyond aroma: A review on advanced extraction processes from rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) to produce phenolic acids and diterpenes	87
Can Blockchain Revolutionize Meat Production? Addressing Transparency, Trust, and Compliance in Conventional and Cultured Meat	87
Tea phenolics as prebiotics	87
Innovative nanomaterials drive dual and multi-mode sensing strategies in food safety	86
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	86
Editorial Board	86
Cyclodextrins promoting the analysis and application of food-grade protein/peptides	84
Alleviation of migraine through gut microbiota-brain axis and dietary interventions: Coupling epigenetic network information with critical literary survey	84
Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies	84
Hybrid plant-based meat alternatives structured via co-extrusion: A review	83
The effect of non-Saccharomyces yeasts on biogenic amines in wine	82
Fraud in the food system: Critiquing the ‘bad apple’ perspective	81
Climate-smart Halophyte: The role of Atriplex in future food security	81
The effects of nutritional interventions in patients with non-alcoholic fatty liver disease: An umbrella review of meta-analyses of randomized controlled trials	81
Sustainable food systems science based on physics’ principles	81
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks	81
Anthocyanin: Potential tool for diabetes management and different delivery aspects	80
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application	80
Biofortification of health-promoting glucosinolates in cruciferous sprouts along the whole agro-food chain	80
Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research	80
Advancements in layered double hydroxide-based materials for food safety detection	80
Recent advances in understanding dietary polyphenols protecting against hypertension	80
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?	80
New light on Grifola frondosa polysaccharides as biological response modifiers	79
Quorum Sensing systems in foodborne Salmonella spp. and corresponding control strategies using Quorum Sensing inhibitors for food storage	79
Fabricating low glycaemic index foods: Enlightened by the impacts of soluble dietary fibre on starch digestibility	79

Innovative application of laccase enzyme in food packaging	78
Exploring the frontier of bioactive oleogels in recent research	78
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)	78
Antiviral edible coatings and films: A strategy to ensure food safety	78
Impact of ultrasound processing on the nutritional components of fruit and vegetable juices	78
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica	78
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products	77
Improved nutritional quality in fruit tree species through traditional and biotechnological approaches	77
Advanced food contaminant detection through multi-source data fusion: Strategies, applications, and future perspectives	77
Strategies for upcycling food waste in the food production and supply chain	77
Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review	77
Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends	76
Photodynamic inactivation in food systems: A review of its application, mechanisms, and future perspective	76
Application of cold plasma technology in the food industry and its combination with other emerging technologies	76
Green technologies for bio-refinery in marine crustacean shell valorisation from chitin perspective	75
Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review	75
Protein fibrils from different food sources: A review of fibrillation conditions, properties, applications and research trends	74
Recent advances in Astragalus polysaccharides: Structural characterization, bioactivities and gut microbiota modulation effects	74
Food proteins from animals and plants: Differences in the nutritional and functional properties	74
The dawn of intelligent technologies in tea industry	74
Eco-friendly drinking straws: Navigating challenges and innovations	73
Hybrid particles for stabilization of food-grade Pickering emulsions: Fabrication principles and interfacial properties	73
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review	72
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics	72
Polysaccharide-based food packaging and intelligent packaging applications: A comprehensive review	72
Beyond natural aromas: The bioactive and technological potential of monoterpenes	72
Editorial Board and Contents	72
Bioprospecting of thraustochytrids for omega-3 fatty acids: A sustainable approach to reduce dependency on animal sources	72
Corrigendum to ‘Global food security – Issues, challenges and technological solutions’ [Trends in Food Science & Technology 77 (2018) 11–20]	72
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	71
Factors affecting plant food particle behaviour during in vitro colonic microbial fermentation	71
Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends	71
Deciphering cheese taste formation: Core microorganisms, enzymatic catalysis, and metabolic mechanisms	71
Advances and application of efficient physical fields in extrusion based 3D food printing technology	71
Novel marine proteins as a global protein supply and human nutrition: Extraction, bioactivities, potential applications, safety assessment, and deodorization technologies	70
Current research on the regulation of glycolipid metabolism by plant-derived active polysaccharides	70
Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends	70
Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables	70
Response to the letter by Prof. Yoshiyasu Takefuji: Enhancing methodological rigor in machine learning for food authentication	70
Low temperature preservation for perishable ready to eat foods: Not entirely effective for control of L. monocytogenes	70
NX toxins: New threat posed by Fusarium graminearum species complex	69
Spatial frequency domain imaging for fruit quality assessment: A comprehensive review	69
Physical fields assisted frying technologies for reducing oil content of fried food	69
Raman spectroscopy for virus detection and the implementation of unorthodox food safety	69
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy	69
An overview of fluorescent microfluidics into revealing the mystery of food safety analysis: Mechanisms and recent applications	69
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion	68
Potential regulation of dietary lipophilic antioxidants by mitochondrial contact sites	68
New insights into water-in-oil-in-water (W/O/W) double emulsions: Properties, fabrication, instability mechanism, and food applications	68
Potential of sensing interventions in the life cycle assessment of fruits and fruit juices	68
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry	68
Sustainable innovations in edible films and coatings: An overview	68
The application of deep eutectic solvents systems based on choline chloride in the preparation of biodegradable food packaging films	68
Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review	68
Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review	67
Faba bean protein: Chemical composition, functionality, volatile compounds, and applications in food production	67
Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods	67
Upcycling of food waste and food loss – A sustainable approach in the food sector	67
Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review	67
Proteins from blue foods to meet the demand in the food sector: Editorial	67
Elimination of Fusarium mycotoxin deoxynivalenol (DON) via microbial and enzymatic strategies: Current status and future perspectives	67
Utilization of eggshell waste in calcium-fortified foods and other industrial applications: A review	67
A sweet-tangy solution to obesity: Evaluating the efficacy and mechanisms of stingless bee honey and its potential clinical applications	66
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	66
Elicitation and disinfection during sprout production using ultraviolet radiation and hydrogen peroxide: A review	66
Advances in optical sensor visualization: Enabling rapid mycotoxin detection	66
Metabolomics as a tool to evaluate nut quality and safety	66
Advancing food safety behavior with AI: Innovations and opportunities in the food manufacturing sector	65
Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials	65
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]	65
Oxidative stability in edible insects: Where is the knowledge frontier?	65
Critical review on orally administered nutricosmetics: Food-based solutions conferring skin health from the inside out	64
Dietary anthocyanins as natural phytochemicals for regulating hyperuricemia: Proposed intestinal flora, key enzyme activity, and anti-inflammatory pathways	64
Edible insects in the metabolomics era. First steps towards the implementation of entometabolomics in food systems	64
Left-censored data and where to find them: Current implications in mycotoxin-related risk assessment, legislative and economic impacts	64
Eating issues in a time of crisis: Re-thinking the new food trends and challenges in Spain	64
Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications	64
Fifty years of research on Tinospora cordifolia: From botanical plant to functional ingredient in foods	64
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
Microfluidics at the interface of bacteria and fresh produce	63
MIP-based extraction techniques for the determination of antibiotic residues in edible meat samples: Design, performance & recent developments	63
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions	63
Mono- and diglyceride production from microalgae: Challenges and prospects of high-value emulsifiers	63
Rice straw as a valuable source of cellulose and polyphenols: Applications in the food industry	62
Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies	62
Microcapsule delivery systems of functional ingredients in infant formulae: Research progress, technology, and feasible application of liposomes	62
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation	62
Who discovered Spirulina? An answer to Soni et al. “Spirulina- from growth to nutritional product: A review”	62
Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations	61
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review	61
Designer lipids -synthesis and application – A review	61
Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility	61
By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds	61
Reversible electroporation caused by pulsed electric field – Opportunities and challenges for the food sector	61
A comprehensive review of effects of electrolyzed water and plasma-activated water on growth, chemical compositions, microbiological safety and postharvest quality of sprouts	60