Critical Reviews in Food Science and Nutrition

Article	Citations
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	330
A comprehensive review on glycation and its potential application to reduce food allergenicity	182
Amadori compounds: analysis, composition in food and potential health beneficial functions	171
The triple interactions between gut microbiota, mycobiota and host immunity	141
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	129
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	124
Nature’s palette: An emerging frontier for coloring dairy products	121
Bridging epidemiological evidence and dietary health impact models: a structured approach for selecting risk-outcome pairs	120
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	119
Dietary sialic acids: distribution, structure, and functions	107
Gelatin based preservation technologies on the quality of food: a comprehensive review	105
Green preparation, safety control and intelligent processing of high-quality tea extract	105
Plant based food bioactives: A boon or bane for neurological disorders	101
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	96
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	93
Exploiting lactic acid bacteria for colorectal cancer: a recent update	93
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	93
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	91
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	90
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	89
The application of starch-based edible film in food preservation: a comprehensive review	86
Recent progress of DNA walker and its applications in food safety analysis	85
Gel performance of surimi induced by various thermal technologies: A review	84
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	83
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	83

Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	83
Food authenticity and the interactions with human health and climate change	81
Targeting gut microbiota and bile acid metabolism: dual regulatory strategies of dietary polyphenols against atherosclerosis	80
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	79
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	77
Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food	77
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	76
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	75
The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	75
The industrial formulation fallacy: a critical appraisal of the Nova classification system	75
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	75
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	74
Food processing and processed food intake categories beyond Nova: the PFI classification	73
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	73
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	72
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	68
Advances in prepared dish processing using efficient physical fields: A review	68
Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up	67
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	67
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	66
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	66
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	66
(Poly)phenol metabotypes and cardiometabolic health: a systematic review	64
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	64
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	64
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	63
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	63
Intestinal organoid technology and applications in probiotics	63
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	62
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	62
Natural polysaccharides as multifunctional regulators of energy metabolism: mechanisms, structure-activity relationships, and cross-disease applications	62
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	61
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	61
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	61
Comparative bioavailability of vitamins in human foods sourced from animals and plants	61
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	61
Gut microbiome-based strategies for host health and disease	60
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	60
Polysaccharides from edible macroalgae: their extraction, purification, and therapeutic potentials in inflammation and oxidative stress-related diseases	59
Fungal protein for meat analogues: a review of nutritional, safety, and technological aspects	58
The emerging roles of next-generation metabolomics in critical care nutrition	58
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	58
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	57
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	57
Metabolic, proteomic and microbial changes postmortem and during beef aging	56
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	56
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	56
The impact of exercise and probiotic supplementation on the gut microbiota and management of gestational diabetes mellitus: a critical review	56
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	56
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	55

Carotenoid content and composition: A special focus on commercially important fish and shellfish	55
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	54
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	54
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	54
The potential use of Zymomonas mobilis for the food industry	54
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	54
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	54
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	53
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	53
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	53
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	52
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	52
Fat replacement and reduction strategies for plant-based foods	52
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	52
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	51
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	51
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	51
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	51
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control	51
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	50
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	50
The role of artificial intelligence in combating food fraud: a systematic literature review	50
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	49
Optimization of spray drying process parameters for the food bioactive ingredients	49
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	49
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	49
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	48
Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection	48
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	48
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	47
Covalent organic frameworks assisted for food safety analysis	47
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation	47
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	46
Volatilome of fermented and roasted Coffea arabica in Brazil: a systematic review of the influence of microbiota and fermentative processes	46
From fermentation to function: a critical review of lactic acid bacteria redesign for functional foods and precision nutrition	46
An update of aurones: food resource, health benefit, biosynthesis and application	46
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	46
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	45
Upcycling of flaxseed meal from waste into functional ingredients toward zero-waste biorefinery concept: a comprehensive review for maximizing food and nutritional applications	45
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	45
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	45
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	45
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	45
Contribution of mitochondria to postmortem muscle tenderization: a review	45
Is the experimental evidence on ultra-processed food and obesity reliable?	45
Treatment of diabetic complications: do flavonoids holds the keys?	44
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	44
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	44
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	44
A comparative analysis of regulatory frameworks and their market impacts on health functional foods: perspectives from South Korea, Canada, the United States, and China	43
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	43
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	43
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	43
A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	42
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	42
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	42
Nanoarchitectonics of graphene based sensors for food safety monitoring	42
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	42
A review of the polyphenols purification from apple products	42
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	42
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	42
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	42
Recent advance in technological innovations of sugar-reduced products	42
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	41
Pomegranate: historical origins, nutritional composition, health functions and processing development research	41
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	41
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	41
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	40
Improving the biological activities of astaxanthin using targeted delivery systems	40
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	40
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	40
The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives	40
Control of residual phage in the evaluation of phage-based food safety applications	40
Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention	40
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	40
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	39
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	39
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	39
An appealing review of industrial and nutraceutical applications of pistachio waste	39
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	39

Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	39
Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis	39
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	39
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	39
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	39
Self-selected dietary intake and association with achieved caloric restriction in CALERIE ™ 2	39
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	39
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	38
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	38
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	38
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	38
Bacteria from the gut influence the host micronutrient status	38
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	38
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	38
Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis	38
Exploration on anti-hypoxia properties of peptides: a review	38
Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease	38
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation	38
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges	38
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	38
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	38
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	38
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	38
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	38
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	37
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review	37
Effect of plant sterols on intestinal health: a comprehensive review of biological activity in targeting cancer and inflammation pathways	37
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	37
Bioactive peptides from milk proteins: current insights into novel preparation strategies and application prospects	37
Red meat intake and its influences on inflammation and immune function biomarkers in human adults: a systematic review and meta-analysis of randomized controlled trials and observational studies	37
Unraveling the sustainable developing future of natural microalgae resource in the food field: from systemic health-promoting research to emerging applications in modern food industry	37
Nutrients in rice bran oil and their nutritional functions: a review	37
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	37
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	37
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	37
The nutritional contribution and relationship with health of bread consumption: a narrative review	37
Progress in advanced biosensors for authentication of animal-origin food	37
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	37
Application of essential oils as natural biopesticides; recent advances	37
A current insight into Salmonella’s inducible acid resistance	37
Adsorbents and biosorbents applied in the mitigation of mycotoxins in food: a systematic review	37
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	37
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	37
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	37
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	36
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	36
Cannabis sativa in beverages: incorporation methods, bioactive stability and sensory impact – a critical review	36
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	36
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	36
The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism	36
Yellow tea: more than turning green leaves to yellow	36
Current and future trends in the biocontrol of postharvest diseases	36
Correction	36
Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry	35
Bioactivities and mechanisms of dietary proanthocyanidins on blood pressure lowering: A critical review of in vivo and clinical studies	35
Postbiotics versus probiotics in early-onset colorectal cancer	35
Influence of plant-derived bioactive compounds on iron metabolism: mechanistic insights with translational relevance	35
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	35
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins	35
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives	35
Progress on aptamer-based SERS sensors for food safety and quality assessment: methodology, current applications and future trends	35
Detoxification of mycotoxins in agricultural products by non-thermal physical technologies: a review of the past five years	35
A systematic review on potential microbial carbohydrases: current and future perspectives	35
Lipid-based nanocarriers and their potential for incorporation into active edible films/coatings: highlighting nanocochleates as novel and promising nanocarriers	35
A comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry	34
5’AMP-activated protein kinase: an emerging target of phytochemicals to treat chronic inflammatory diseases	34
A systematic review on the recent advances of wheat allergen detection by mass spectrometry: future prospects	34
Impact of processing on the oxidative stability of oil bodies	34
Omega-9 monounsaturated fatty acids: a review of current scientific evidence of sources, metabolism, benefits, recommended intake, and edible safety	34
Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety	34
Nitrate, nitrite and nitrosamines in the global food supply	34
Postbiotics for the management of obesity, insulin resistance/type 2 diabetes and NAFLD. Beyond microbial viability	34
CRISPR/Cas and Argonaute-powered lateral flow assay for pathogens detection	34
X-ray diffraction and its emerging applications in the food industry	34
Review of the valorization initiatives of brewing and distilling by-products	34
Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives	33
Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits	33
Advances in dietary proteins binding with co-existed anthocyanins in foods: Driving forces, structure-affinity relationship, and functional and nutritional properties	33
Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications	33
Natural products derived from medicinal plants and microbes might act as a game-changer in breast cancer: a comprehensive review of preclinical and clinical studies	33
Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods	33
From concept to reality: current trends in developing tunable biopolymeric materials for food contact applications	33
New insights of flavonoid glycosidases and their application in food industry	33
Navigating the shift toward sustainable diets: the use of protein blends in dairy alternatives	33
An overview of tea saponin as a surfactant in food applications	33
From ocean to table: nutritional value, extraction technologies, and sustainable food applications of brown seaweed proteins	33
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior	33
A comprehensive review on the prevention and regulation of Alzheimer’s disease by tea and its active ingredients	33
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective	33
Emerging perspectives on analytical techniques and machine learning for food metabolomics in the era of industry 4.0: a systematic review	33
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing	33
Two decades of research in dietary acrylamide: What do we know today	32
Precisely engineering transglycosidases as robust biocatalysts toward glycoside reformation for innovative food processing	32
Role of the EPA: DHA dosing ratio in omega-3 supplements on blood fatty acid profiles and inflammation: a systematic review and meta-analysis	32
Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques	32