Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Giving Credit Where Credit is Due	230
Advances in riboswitch‐based biosensor as food samples detection tool	186
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	169
Organizational unlearning: A risky food safety strategy?	164
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	155
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	149
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	141
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	136
Potential implications of oxidative modification on dietary protein nutritional value: A review	135
Specific surface modification of liposomes for gut targeting of food bioactive agents	133
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	122
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	121
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	120
Calcium carbide (CaC2) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	120
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	116
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	114
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	112
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	110
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	107
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	104
Front Cover: Cover Image, Volume 21, Issue 6	100
Back Cover: Cover Image, Volume 21, Issue 2	98
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	97
Innovations in nondestructive assessment of baked products: Current trends and future prospects	87
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	86

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	86
Prioritization of chemical food safety hazards in the European feed supply chain	85
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	84
Wheat starch structure–function relationship in breadmaking: A review	82
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	82
Improving food drying performance by cold plasma pretreatment: A systematic review	82
New year, new journal policies	81
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	81
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	79
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Enhancing traceability of wheat quality through the supply chain	76
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	76
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	76
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	75
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	75
Antioxidant peptides: Overview of production, properties, and applications in food systems	75
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	74
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	72
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	71
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	70
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	69
Front Cover: Cover Image, Volume 21, Issue 5	68
The occurrence, role, and management strategies for phytic acid in foods	68
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	68
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	67
Functional microbiome assembly in food environments: addressing sustainable development challenges	67
From bytes to bites: Advancing the food industry with three‐dimensional food printing	66
Smart conducting polymer innovations for sustainable and safe food packaging technologies	66
Potential of 3D printing in development of foods for special medical purpose: A review	65
Application of radio frequency energy in processing of fruit and vegetable products	65
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	64
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	63
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	63
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	63
Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?	62
Issue Information	62
Prospection of the use of encapsulation in food packaging	61
2025 Manfred Kroger Outstanding Reviewer Award Winner	61
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	60
Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten	60
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	59
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	59
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	58
Composition, processing, and quality control of whole flaxseed products used to fortify foods	58
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	58
An overview of antimicrobial properties of kombucha	58
The need for an integrated multi‐OMICs approach in microbiome science in the food system	57
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves	57
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	55

A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment	55
Effect of processing technologies on the digestibility of egg proteins	55
Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	55
Food safety considerations and research priorities for the cultured meat and seafood industry	54
Shrinkage in frozen desserts	53
Our policy on COVID‐19‐related manuscripts	53
Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review	53
Mitigation strategies for excessive cadmium in rice	53
As the number falls, alternatives to the Hagberg–Perten falling number method: A review	52
The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety	52
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	52
Phage‐based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review	52
Front Cover: Cover Image, Volume 22, Issue 3	51
Tuning and modeling cheese flavor	51
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	51
Front Cover: Cover Image, Volume 21, Issue 6	51
Additional Cover: Cover Image, Volume 22, Issue 6	51
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review	50
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	50
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	50
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods	50
Issue Information	50
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	50
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	49
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	49
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins	49
Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications	49
Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry	49
Corrigendum Notice	48
Oxidation and oxidative stability in emulsions	48
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	48
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives	48
Functional bioplastics from food residual: Potentiality and safety issues	47
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	47
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	47
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	47
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	47
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	46
Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review	46
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production	46
Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review	46
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications	46
Issue Information	45
Innovative Applications of High Hydrostatic Pressure in Winemaking	45
Inside Back Cover: Cover Image, Volume 21, Issue 2	45
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface	45
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	45
Unlocking the potential of l‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	44
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	44
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	44
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	43
Safety of edible coatings on fruits and vegetables	43
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	43
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	42
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	41
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	41
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	41
Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	41
Allergenicity of peanut allergens and its dependence on the structure	41
Research progress in the screening and evaluation of umami peptides	41
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide	40
New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review	40
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	40
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	40
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants	40
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	40
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	40
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	39
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	39
Interactions between tea polyphenols and nutrients in food	39
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	39
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	38
Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives	38
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality	37
Zebrafish as model organisms for toxicological evaluations in the field of food science	37
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Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	37
Issue Information	37
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive review	37
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	36

Blockchain implementation for food safety in supply chain: A review	36
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	36
Improving the microbiological safety and quality of aquatic products using nonthermal processing	36
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	35
Flecking of fat‐filled milk powders	35
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	35
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	35
Common beans as a source of food ingredients: Techno‐functional and biological potential	35
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	35
Dry fractionation process operations in the production of protein concentrates: A review	34
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	34
Decoding the Secrets of Odor‐Active Compounds in Dark Tea	34
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	34
Reassessment of adipocyte technology for cellular agriculture of alternative fat	34
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	33
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	33
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	33
Issue Information	33
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	33
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	33
Featured Cover: Cover Image, Volume 23, Issue 1	32
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	32
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	32
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	32
Melatonin‐mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta‐analysis	32
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells	32
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	32
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review	31
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Front Cover: Cover Image, Volume 22, Issue 4	31
Processed foods: From their emergence to resilient technologies	31
Fermented soy products: A review of bioactives for health from fermentation to functionality	31
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	31
Emerging drying techniques for food safety and quality: A review	31
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	31
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	31
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	31
Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances	30
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Intact cells: “Nutritional capsules” in plant foods	30
Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports	30
Research progress in the application of catalytic infrared technology in fruit and vegetable processing	30
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications	30
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Bioproduction of D‐allulose: Properties, applications, purification, and future perspectives	30
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	30
What contributes to the richness and stability of the sesame flavor?	30
A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health	30
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions	30
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Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review	30
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives	30
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications	30
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	30
Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	30
A comprehensive review of wheat phytochemicals: From farm to fork and beyond	29
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films	29
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review	29
Annual Reviewer Index: Volume 23	29
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies	29
Lipid oxidation and antioxidant delivery systems in muscle food	29
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects	29
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	29
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	29
Flavor challenges in extruded plant‐based meat alternatives: A review	29
Inside Front Cover: Cover Image, Volume 21, Issue 2	28
Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effe	28
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review	28
Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives	28
Underexplored food safety hazards of beekeeping products: Key knowledge gaps and suggestions for future research	28
Front Cover: Cover Image, Volume 21, Issue 6	28
Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives	28
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	28
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications	28
An overview of structure engineering to tailor the functionality of monoglyceride oleogels	28
Antibacterial and antioxidant plant‐derived aldehydes: A new role as cross‐linking agents in biopolymer‐based food packaging films	27
Melanoidins present in traditional fermented foods and beverages	27
Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens	27
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	26
Membrane technology for vegetable oil processing—Current status and future prospects	26
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products	26
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	26
Soy protein isolates: A review of their composition, aggregation, and gelation	26
Recent advances in CRISPR‐based systems for the detection of foodborne pathogens	26
Soy Protein Isolate (SPI)‐Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications	26
Chickpea protein ingredients: A review of composition, functionality, and applications	26
Food allergen analysis: A review of current gaps and the potential to fill them by matrix‐assisted laser desorption/ionization	26
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Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline	25
Application of DNA‐fueled molecular machines in food safety testing	25
Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy‐ and Plant‐Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions	25
Prevalence, serotype, antimicrobial susceptibility, contamination factors, and control methods of Salmonella spp. in retail fresh fruits and vegetables: A systematic review and meta‐analysis	25
A preliminary exploration of the synergistic preservation effect of electrostatic field and superchilling on muscle foods: Mechanisms, influencing factors, applications, and challenges	25
Risks of foodborne pathogens associated with animal contamination of raw‐agricultural commodities: A review	25
A systematic review/meta‐analysis of xenobiotics in apple products highlights lack of compliance with European Food Safety Authority Regulation	25