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	240
Application of protein modeling and molecular simulation techniques in the field of food microbial contamination: principles, research status and future prospects	228
Ovotransferrin, an alternative and potential protein for diverse food and nutritional applications	161
Exploiting lactic acid bacteria for colorectal cancer: a recent update	139
Potential role of selenium in alleviating obesity-related iron dyshomeostasis	117
The effect of the ketogenic diet on Acne: Could it be a therapeutic tool?	113
Recent advance in probiotics for the elimination of pesticide residues in food and feed: mechanisms, product toxicity, and reinforcement strategies	105
Clean-label techno-functional ingredients for baking products – a review	103
Green preparation, safety control and intelligent processing of high-quality tea extract	103
Effects and mechanisms of resveratrol for prevention and management of cancers: An updated review	103
Stilbenes: A new strategy for protecting light-sensitive foods, a review of their structure classification and singlet oxygen quenching mechanism	102
Bioactive food components for colorectal cancer prevention and treatment: A good match	98
Dietary sialic acids: distribution, structure, and functions	92
Food authenticity and the interactions with human health and climate change	89
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach	88
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception	88
Allium vegetables: Traditional uses, phytoconstituents, and beneficial effects in inflammation and cancer	83
Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges	83
A comprehensive review on glycation and its potential application to reduce food allergenicity	81
Gel performance of surimi induced by various thermal technologies: A review	77
Advances in prepared dish processing using efficient physical fields: A review	77
New definition of resistant starch types from the gut microbiota perspectives – a review	76
Bioactive compounds: Application of albumin nanocarriers as delivery systems	76
Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review	76
The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise	74

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review	74
Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review	73
Omics biomarkers and an approach for their practical implementation to delineate health status for personalized nutrition strategies	73
The emerging role of milk-derived extracellular vesicles in gut pathology and cancer management	72
Gelatin based preservation technologies on the quality of food: a comprehensive review	72
Recent advances in the application of nanotechnology to create antioxidant active food packaging materials	72
Dietary regulations for microbiota dysbiosis among post-menopausal women with type 2 diabetes	71
Asparagus saponins: effective natural beneficial ingredient in functional foods, from preparation to applications	71
Harnessing light: the role of semiconductor technology in boosting phenolic compounds in fruit and vegetable	71
Plant based food bioactives: A boon or bane for neurological disorders	71
Advancements in portable technology for edible vegetable oil authenticity: from species to geographical origin identification	68
Recent progress of DNA walker and its applications in food safety analysis	68
The triple interactions between gut microbiota, mycobiota and host immunity	67
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient	67
The application of starch-based edible film in food preservation: a comprehensive review	66
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review	66
Amadori compounds: analysis, composition in food and potential health beneficial functions	66
Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes	65
Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability	64
Probiotics, bioactive compounds and dietary patterns for the effective management of hyperuricemia: a review	64
Effects of probiotics on bone mineral density and bone turnover: A systematic review	64
Improving potential strategies for biological activities of phlorotannins derived from seaweeds	63
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries	63
A review on polyphenols and their potential application to reduce food allergenicity	61
Visualizing the structural and chemical heterogeneity of fruit and vegetables using advanced imaging techniques: fundamentals, instrumental aspects, applications and future perspectives	61
Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects	61
Metabolic, toxicological, chemical, and commercial perspectives on esterification of dietary polyphenols: a review	61
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry	61
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods	61
Cadmium exposure in infants and children: toxicity, health effects, dietary risk assessment and mitigation strategies	60
Influence of foam mat drying on the nutritional and technological potential of fruits – a review	60
Intestinal organoid technology and applications in probiotics	60
Nature’s palette: An emerging frontier for coloring dairy products	60
Strawberry (Fragaria x Ananassa) intake on human health and disease outcomes: a comprehensive literature review	60
Gut microbiome-based strategies for host health and disease	59
The potential use of Zymomonas mobilis for the food industry	59
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood	59
Plant-derived nanoparticles and plant virus nanoparticles: Bioactivity, health management, and delivery potential	58
Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70	58
Carotenoid content and composition: A special focus on commercially important fish and shellfish	58
Can omega-3 fatty acids be beneficial in pediatric NAFLD? A systematic review and meta-analysis	58
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds	58
The impact of nano/micro-plastics toxicity on seafood quality and human health: facts and gaps	57
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain	57
Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice	56
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods	56
Developments in food neonicotinoids detection: novel recognition strategies, advanced chemical sensing techniques, and recent applications	56
Influence of ozone treatment on functional and rheological characteristics of food products: an updated review	55
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review	55
Fucoxanthin from marine microalgae: A promising bioactive compound for industrial production and food application	55

Australian native fruits and vegetables: Chemical composition, nutritional profile, bioactivity and potential valorization by industries	54
Comparative bioavailability of vitamins in human foods sourced from animals and plants	53
Unlocking the nutritional and functional potential of legume waste to produce protein ingredients	53
Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits	53
Cereal polyphenols inhibition mechanisms on advanced glycation end products and regulation on type 2 diabetes	52
Metabolic, proteomic and microbial changes postmortem and during beef aging	52
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption	52
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review	52
High-amylose starch: Structure, functionality and applications	51
G-quadruplex based biosensors for the detection of food contaminants	51
Bioactive sulforaphane from cruciferous vegetables: advances in biosynthesis, metabolism, bioavailability, delivery, health benefits, and applications	50
Gut microbiota: Candidates for a novel strategy for ameliorating sleep disorders	49
New opportunities and advances in quercetin-added functional packaging films for sustainable packaging applications: a mini-review	49
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging	49
Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)	48
The emerging roles of next-generation metabolomics in critical care nutrition	48
Current status of technological advancement of ultrasound processing in the food industry and its SWOT analysis	48
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	47
Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection	47
Blood levels of omega-6 fatty acids and coronary heart disease: a systematic review and metaanalysis of observational epidemiology	47
Toward intelligent 3D food printing: a review on the perspective of materials, fabrication, monitoring, and control	47
Benefits of probiotic use on COVID-19: A systematic review and meta-analysis	47
Alkaloids from lotus (Nelumbo nucifera): recent advances in biosynthesis, pharmacokinetics, bioactivity, safety, and industrial applications	46
Gut microbiota: A target for prebiotics and probiotics in the intervention and therapy of food allergy	46
Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel	46
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	46
A comprehensive review of postharvest quality and non-thermal preservation techniques for functional mushrooms	46
Compendium of naringenin: potential sources, analytical aspects, chemistry, nutraceutical potentials and pharmacological profile	46
Dietary inflammation and vascular calcification: a comprehensive review of the associations, underlying mechanisms, and prevention strategies	46
Defining “low-carb” in the scientific literature: A scoping review of clinical studies	45
Biological and thermodynamic stabilization of lipid-based delivery systems through natural biopolymers; controlled release and molecular dynamics simulations	45
Quorum sensing mediates gut bacterial communication and host-microbiota interaction	45
Recent progress in organic–inorganic hybrid materials as absorbents in sample pretreatment for pesticide detection	45
Hydrogel-integrated sensors for food safety and quality monitoring: Fabrication strategies and emerging applications	45
Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food	45
Optimization of spray drying process parameters for the food bioactive ingredients	45
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review	44
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	44
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact	44
Involvement of microRNA modifications in anticancer effects of major polyphenols from green tea, coffee, wine, and curry	44
Smartphone-integrated visual inspection for enhancing agricultural product quality and safety: a review	44
Pectin mediates the mechanism of host blood glucose regulation through intestinal flora	44
Recent developments in horizontal gene transfer with the adaptive innovation of fermented foods	43
Understanding the mechanism underlying the anti-diabetic effect of dietary component: a focus on gut microbiota	43
Advances of nanopore-based sensing techniques for contaminants evaluation of food and agricultural products	43
Phytosterols as bioactive food components against nonalcoholic fatty liver disease	43
Treatment of diabetic complications: do flavonoids holds the keys?	43
Contribution of mitochondria to postmortem muscle tenderization: a review	43
Application of nano-ZnO in the food preservation industry: antibacterial mechanisms, influencing factors, intelligent packaging, preservation film and safety	42
Therapeutic effects of icariin and icariside II on diabetes mellitus and its complications	42
The antibacterial activity of endolysins against food-borne pathogenic bacteria in vitro and foods	42
The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods	42
Fat replacers in baked products: their impact on rheological properties and final product quality	42
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits	41
Recent advances in biological properties of brown algae-derived compounds for nutraceutical applications	41
Papaya ( Carica papaya L.) for cancer prevention: Progress and promise	41
Dietary regulation of the SIgA-gut microbiota interaction	41
Does omega-3 PUFAs supplementation improve metabolic syndrome and related cardiovascular diseases? A systematic review and meta-analysis of randomized controlled trials	40
An update of aurones: food resource, health benefit, biosynthesis and application	40
Nano-biocatalysts for food applications; immobilized enzymes within different nanostructures	40
Covalent organic frameworks assisted for food safety analysis	40
The molecular, clinical, technical, and regulatory landscape of seafood allergies and future perspectives	40
The addition of exercise to a weight loss diet on inflammatory markers: a systematic review and Meta-analysis of controlled clinical trials	40
The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation	40
A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties	40
Exploring fennel ( Foeniculum vulgare ): Composition, functional properties, potential health benefits, and safety	40
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications	40
Myricetin ameliorates prediabetes through gut microbiota–SCFAs–Gpr43 axis	40
The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies	40
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years	39
Improving the biological activities of astaxanthin using targeted delivery systems	39
Effects of Mediterranean diets and nutrigenomics on cardiovascular health	39
Pomegranate: historical origins, nutritional composition, health functions and processing development research	39
The effects of dietary supplements and natural products targeting glucose levels: an overview	39
A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits	39
Control of residual phage in the evaluation of phage-based food safety applications	39
Recent progress in fabrication, characterization and application of functional protein aggregates derived from plant proteins	39
Effects of daily extra virgin olive oil consumption on biomarkers of inflammation and oxidative stress: a systematic review and meta-analysis	39
Comprehensive review on signaling pathways of dietary saponins in cancer cells suppression	39
Controlling diabetes with the aid of medicinal herbs: a critical compilation of a decade of research	38

A critical review of electrochemical and optical Vitamin B6 sensing: evolution of biosensor platforms based on advanced nanosystems	38
Gluten-free grains: Importance, processing and its effect on quality of gluten-free products	38
Dietary anthocyanins balance immune signs in osteoarthritis and obesity – update of human in vitro studies and clinical trials	38
Glial cell nutrient sensing: mechanisms of nutrients regulating Alzheimer’s pathogenesis and precision intervention	38
Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review	38
Recent advance in technological innovations of sugar-reduced products	38
Nanoarchitectonics of graphene based sensors for food safety monitoring	38
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility	38
Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical	38
The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery	37
Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review	37
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence	37
Metabolomics identify landscape of food sensory properties	37
Progress in enrichment of n-3 polyunsaturated fatty acid: a review	37
Macroalgae-derived bioactive compounds for functional food and pharmaceutical applications—a critical review	37
Fate of carotenoids in yeasts: synthesis and cleavage	37
Active induction: a promising strategy for enhancing the bioactivity of lactic acid bacteria	37
Personalized nutrition: perspectives on challenges, opportunities, and guiding principles for data use and fusion	37
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation	37
Current status, challenges, and future prospects of non-thermal sterilization technologies in dairy products	37
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review	37
Efficacy of probiotics against dental caries in children: a systematic review and meta-analysis	37
Latest developments in food-grade delivery systems for probiotics: A systematic review	36
Postbiotics as the new frontier in food and pharmaceutical research	36
Immune regulation by fermented milk products: the role of the proteolytic system of lactic acid bacteria in the release of immunomodulatory peptides	36
An appealing review of industrial and nutraceutical applications of pistachio waste	36
Food-derived peptides as novel therapeutic strategies for NLRP3 inflammasome-related diseases: a systematic review	35
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products	35
Progress in advanced biosensors for authentication of animal-origin food	35
A review of the polyphenols purification from apple products	35
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	35
Emerging roles of brassinosteroids and light in anthocyanin biosynthesis and ripeness of climacteric and non-climacteric fruits	35
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways	35
Retraction: Human microbiome and homeostasis: Insights into the key role of prebiotics, probiotics, and symbiotics	35
Recent advances in the detection of pathogenic microorganisms and toxins based on field-effect transistor biosensors	35
Implications of vitamin D deficiency in systemic inflammation and cardiovascular health	35
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review	35
Application of essential oils as natural biopesticides; recent advances	34
Improvement strategies for fats and oils used in future food processing based on health orientation and sustainability: research progress, challenges and solutions	34
Integrative deep learning framework predicts lipidomics-based investigation of preservatives on meat nutritional biomarkers and metabolic pathways	34
Evidence of a vegan diet for health benefits and risks – an umbrella review of meta-analyses of observational and clinical studies	34
Bioactive nutraceutical ligands and their efficiency to chelate elemental iron of varying dynamic oxidation states to mitigate associated clinical conditions	34
Yellow tea: more than turning green leaves to yellow	34
Superheated steam processing: An emerging technology to improve food quality and safety	34
Recent technological advances in mechanism, toxicity, and food perspectives of enzyme-mediated aflatoxin degradation	34
Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review	34
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula	34
Sonoprocessing: mechanisms and recent applications of power ultrasound in food	34
Cronobacter spp. in foods of plant origin: occurrence, contamination routes, and pathogenic potential	33
Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production	33
Exploring the structures and molecular mechanisms of bioactive compounds from marine foods for hyperuricemia prevention: a systematic review	33
Prevalence of CAMPYLOBACTER in specific food and food products: a systematic literature review and meta-analysis	33
Exploration on anti-hypoxia properties of peptides: a review	33
Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management	33
Recent advances in gellan gum-based films and its application in sustainable food packaging: a review	33
Insights into antibiofilm mechanisms of phytochemicals: Prospects in the food industry	33
New perspectives on key bioactive molecules of lactic acid bacteria: integrating targeted screening, key gene exploration and functional evaluation	33
S-methyl cysteine sulfoxide and its potential role in human health: a scoping review	33
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications	33
The nutritional contribution and relationship with health of bread consumption: a narrative review	33
A current insight into Salmonella’s inducible acid resistance	33
Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges	33
Bacteria from the gut influence the host micronutrient status	32
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects	32
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions	32
Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spor	32
Technological innovations enhance postharvest fresh food resilience from a supply chain perspective	32
Nutritional and technological potential of cactus fruits for insertion in human food	32
Nanoliposomal delivery systems of natural antibacterial compounds; properties, applications, and recent advances	32
Anti-aging effects of dietary phytochemicals: From Caenorhabditis elegans , Drosophila melanogaster , rodents to clinical studies	32
Essential oil for the control of fungi, bacteria, yeasts and viruses in food: an overview	32
The gut odorant receptor and taste receptor make sense of dietary components: A focus on gut hormone secretion	32
Overuse of food-grade disinfectants threatens a global spread of antimicrobial-resistant bacteria	32
Edible pentacyclic triterpenes: A review of their sources, bioactivities, bioavailability, self-assembly behavior, and emerging applications as functional delivery vehicles	32
Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease	32
Effects of caffeine ingestion on cardiopulmonary responses during a maximal graded exercise test: a systematic review with meta-analysis and meta-regression	31
Effects of acute caffeine intake on combat sports performance: A systematic review and meta-analysis	31
Nutrients in rice bran oil and their nutritional functions: a review	31
Gut firmicutes: Relationship with dietary fiber and role in host homeostasis	31
Correction	31
Ectopic odorant receptors responding to flavor compounds in skin health and disease: Current insights and future perspectives	31
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications	31
Nitrate, nitrite and nitrosamines in the global food supply	31
A critical analysis on the concentrations of phenolic compounds tested using in vitro and in vivo Parkinson’s disease models	30
Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins	30
Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety	30
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing	30
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	30
Influence of plant-derived bioactive compounds on iron metabolism: mechanistic insights with translational relevance	30
Application of starch-based nanoparticles and cyclodextrin for prebiotics delivery and controlled glucose release in the human gut: a review	30
Current and future trends in the biocontrol of postharvest diseases	30
Extraction of functional extracts from berries and their high quality processing: a comprehensive review	30
Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives	30
A comprehensive review on the prevention and regulation of Alzheimer’s disease by tea and its active ingredients	30
Review of the valorization initiatives of brewing and distilling by-products	30