Comprehensive Reviews in Food Science and Food Safety

Papers
(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 63. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-06-01 to 2026-06-01.)
ArticleCitations
A Framework for Evaluation of New Processing Technologies in Human Milk Banking329
Front Cover: Cover Image, Volume 21, Issue 6252
Giving Credit Where Credit is Due227
Specific surface modification of liposomes for gut targeting of food bioactive agents207
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain155
Organizational unlearning: A risky food safety strategy?152
Advances in riboswitch‐based biosensor as food samples detection tool148
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems138
Calcium carbide (CaC 2 ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks134
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables134
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects131
Potential implications of oxidative modification on dietary protein nutritional value: A review129
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes119
Additional Cover: Cover Image, Volume 24, Issue 4118
Additional Cover: Cover Image, Volume 25, Issue 1107
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review103
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens102
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships101
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety100
Improving food drying performance by cold plasma pretreatment: A systematic review98
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing97
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables95
Innovations in nondestructive assessment of baked products: Current trends and future prospects95
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review94
Wheat starch structure–function relationship in breadmaking: A review93
Prioritization of chemical food safety hazards in the European feed supply chain91
Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives90
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review90
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives90
Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices90
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables88
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications87
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications87
Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications87
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights86
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments86
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain85
Front Cover: Cover Image, Volume 21, Issue 584
Functional microbiome assembly in food environments: addressing sustainable development challenges83
Potential of 3D printing in development of foods for special medical purpose: A review83
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?81
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions77
Smart conducting polymer innovations for sustainable and safe food packaging technologies74
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications74
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films74
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review74
From bytes to bites: Advancing the food industry with three‐dimensional food printing73
73
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies72
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products71
Application of radio frequency energy in processing of fruit and vegetable products71
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food70
The occurrence, role, and management strategies for phytic acid in foods69
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension69
Enhancing traceability of wheat quality through the supply chain69
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond67
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods66
Molecular Hydrogen in Food Packaging and Preservation: Current Advances and Interdisciplinary Perspectives66
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation66
Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties66
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds66
Featured Cover: Cover Image, Volume 25, Issue 366
Antioxidant peptides: Overview of production, properties, and applications in food systems65
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication63
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties63
Issue Information63
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring63
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