Critical Reviews in Food Science and Nutrition

Article	Citations
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	197
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	187
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	133
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	129
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	123
The application of starch-based edible film in food preservation: a comprehensive review	102
Advances in prepared dish processing using efficient physical fields: A review	100
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	94
Exploiting lactic acid bacteria for colorectal cancer: a recent update	93
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	92
Effects of probiotics on bone mineral density and bone turnover: A systematic review	91
Green preparation, safety control and intelligent processing of high-quality tea extract	91
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	90
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	90
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	88
Amadori compounds: analysis, composition in food and potential health beneficial functions	86
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	86
Plant based food bioactives: A boon or bane for neurological disorders	83
The effect of guar gum consumption on the lipid profile in type 2 diabetes mellitus: a systematic review and meta-analysis of randomized controlled trials	83
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	82
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	81
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	79
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	75
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	71
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	71

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	70
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	69
Bioactive food components for colorectal cancer prevention and treatment: A good match	68
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	68
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	67
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	67
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	67
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	65
Bioactive compounds: Application of albumin nanocarriers as delivery systems	65
New definition of resistant starch types from the gut microbiota perspectives – a review	64
Dietary sialic acids: distribution, structure, and functions	64
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	64
Gelatin based preservation technologies on the quality of food: a comprehensive review	64
Gel performance of surimi induced by various thermal technologies: A review	64
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	63
A comprehensive review on glycation and its potential application to reduce food allergenicity	63
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	63
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	62
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	61
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	60
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	59
A review on polyphenols and their potential application to reduce food allergenicity	59
Clean-label techno-functional ingredients for baking products – a review	59
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	59
Food authenticity and the interactions with human health and climate change	58
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	58
Nature’s palette: An emerging frontier for coloring dairy products	58
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	58
The triple interactions between gut microbiota, mycobiota and host immunity	58
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	57
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	57
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	57
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	57
The potential use of Zymomonas mobilis for the food industry	57
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	56
Utilization of diverse protein sources for the development of protein-based nanostructures as bioactive carrier systems: A review of recent research findings (2010–2021)	55
Intestinal organoid technology and applications in probiotics	55
Gut microbiome-based strategies for host health and disease	55
Can omega-3 fatty acids be beneficial in pediatric NAFLD? A systematic review and meta-analysis	55
Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70	54
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	54
Dietary phytochemicals as modulators of human pregnane X receptor	54
The emerging roles of next-generation metabolomics in critical care nutrition	54
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	53
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	53
The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps	53
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	52
High-amylose starch: Structure, functionality and applications	52
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	52
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	52

The opioid excess theory in autism spectrum disorders - is it worth investigating further?	52
Fucoxanthin from marine microalgae: A promising bioactive compound for industrial production and food application	51
Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments	51
Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	51
Effects and mechanisms of natural products on Alzheimer’s disease	50
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	49
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	49
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	49
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	49
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	48
Comparative bioavailability of vitamins in human foods sourced from animals and plants	48
G-quadruplex based biosensors for the detection of food contaminants	48
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	48
Metabolic, proteomic and microbial changes postmortem and during beef aging	48
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	48
A cross talk based critical analysis of solvent free microwave extraction to accentuate it as the new normal for extraction of essential oil: an attempt to overhaul the science of distillation through	47
The addition of exercise to a weight loss diet on inflammatory markers: a systematic review and Meta-analysis of controlled clinical trials	47
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	47
Phytosterols as bioactive food components against nonalcoholic fatty liver disease	47
Carotenoid content and composition: A special focus on commercially important fish and shellfish	47
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	47
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	47
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	46
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	46
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	46
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	46
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	45
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	45
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	45
Metabolism of phenolics in coffee and plant-based foods by canonical pathways: an assessment of the role of fatty acid β-oxidation to generate biologically-active and -inactive intermediates	45
Blood levels of omega-6 fatty acids and coronary heart disease: a systematic review and metaanalysis of observational epidemiology	45
Optimization of spray drying process parameters for the food bioactive ingredients	45
Covalent organic frameworks assisted for food safety analysis	44
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	44
An update of aurones: food resource, health benefit, biosynthesis and application	44
Involvement of microRNA modifications in anticancer effects of major polyphenols from green tea, coffee, wine, and curry	44
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	44
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	44
Contribution of mitochondria to postmortem muscle tenderization: a review	43
Treatment of diabetic complications: do flavonoids holds the keys?	43
Recent developments in citrus bioflavonoid encapsulation to reinforce controlled antioxidant delivery and generate therapeutic uses: Review	43
Application of polysaccharide biopolymers as natural adsorbent in sample preparation	43
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	43
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	43
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	43
Iron intake and multiple health outcomes: Umbrella review	43
Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiota	43
The effect of probiotic, prebiotic and gut microbiota on ASD: A review and future perspectives	42
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation	42
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	42
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	42
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	42
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	42
Papaya ( Carica papaya L.) for cancer prevention: Progress and promise	42
Amelioration impact of gut-brain communication on obesity control by regulating gut microbiota composition through the ingestion of animal-plant-derived peptides and dietary fiber: can food reward eff	42
A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties	42
Fat replacers in baked products: their impact on rheological properties and final product quality	41
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	41
Alkaloids from lotus (Nelumbo nucifera): recent advances in biosynthesis, pharmacokinetics, bioactivity, safety, and industrial applications	41
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	41
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	41
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	41
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	40
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	40
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	40
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	40
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	40
Association of physical activity and nutrition with telomere length, a marker of cellular aging: A comprehensive review	40
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	40
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	40
Meat and mental health: A meta-analysis of meat consumption, depression, and anxiety	40
Dietary regulation of the SIgA-gut microbiota interaction	40
Comprehensive review on signaling pathways of dietary saponins in cancer cells suppression	39
Compendium of naringenin: potential sources, analytical aspects, chemistry, nutraceutical potentials and pharmacological profile	39
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years	39
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	39
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	39
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	39
Fate of carotenoids in yeasts: synthesis and cleavage	38
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	38

Pomegranate: historical origins, nutritional composition, health functions and processing development research	38
Efficacy of probiotics against dental caries in children: a systematic review and meta-analysis	38
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	38
The effects of dietary supplements and natural products targeting glucose levels: an overview	38
Metabolomics identify landscape of food sensory properties	37
Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review	37
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	37
Improving the biological activities of astaxanthin using targeted delivery systems	37
Halophytes as source of bioactive phenolic compounds and their potential applications	37
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	37
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	37
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	37
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	37
Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical	36
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	36
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	36
Postbiotics as the new frontier in food and pharmaceutical research	36
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	36
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	36
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	36
Latest developments in food-grade delivery systems for probiotics: A systematic review	36
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	36
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	36
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	35
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	35
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	35
Recent advances in Penicillium expansum infection mechanisms and current methods in controlling P. expansum in postharvest apples	35
Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	35
An appealing review of industrial and nutraceutical applications of pistachio waste	35
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	35
A review of the polyphenols purification from apple products	35
Toward more rigorous and informative nutritional epidemiology: The rational space between dismissal and defense of the status quo	35
Nanoarchitectonics of graphene based sensors for food safety monitoring	35
Recent advance in technological innovations of sugar-reduced products	35
Control of residual phage in the evaluation of phage-based food safety applications	35
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	34
Emerging roles of brassinosteroids and light in anthocyanin biosynthesis and ripeness of climacteric and non-climacteric fruits	34
Exploration on anti-hypoxia properties of peptides: a review	34
Branched chain amino acids—friend or foe in the control of energy substrate turnover and insulin sensitivity?	34
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	34
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	34
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	34
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	34
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	34
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	34
Potential enzymes involved in beer monoterpenoids transformation: structures, functions and challenges	34
Superheated steam processing: An emerging technology to improve food quality and safety	34
Nutrients in rice bran oil and their nutritional functions: a review	33
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	33
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	33
The nutritional contribution and relationship with health of bread consumption: a narrative review	33
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	33
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	33
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	33
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	33
Ectopic odorant receptors responding to flavor compounds in skin health and disease: Current insights and future perspectives	33
Unraveling enterohemorrhagic Escherichia coli infection: the promising role of dietary compounds and probiotics in bacterial elimination and host innate immunity boosting	33
Application of essential oils as natural biopesticides; recent advances	33
Yellow tea: more than turning green leaves to yellow	33
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	33
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	33
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	33
Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review	33
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	33
A current insight into Salmonella’s inducible acid resistance	32
Nutritional and technological potential of cactus fruits for insertion in human food	32
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	32
The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites	32
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	32
Neurodevelopmental effects of maternal folic acid supplementation: a systematic review and meta-analysis	32
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	32
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	32
Structure and biological activities of glycoproteins and their metabolites in maintaining intestinal health	32
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	32
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview	32
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	32
Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms	32
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	32
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	32
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	32
Research progress and future study on physicochemical, nutritional, and structural characteristics of canola and rapeseed feedstocks and co-products from bio-oil processing and nutrient modeling evalu	32
Bacteria from the gut influence the host micronutrient status	31
The relationship between preoperative weight loss and intra and post-bariatric surgery complications: an appraisal of the current preoperative nutritional strategies	31
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications	31
Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation	31
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	31
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	31
A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects	31
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	31
Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management	31
Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products	31
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	31
Correction	31
Whole-plant foods and their macromolecules: untapped approaches to modulate neuroinflammation in Alzheimer’s disease	31
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	31