Comprehensive Reviews in Food Science and Food Safety

Article	Citations
A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes	276
Modification of plant proteins for improved functionality: A review	243
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs	210
Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions	183
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties	150
Postbiotics produced by lactic acid bacteria: The next frontier in food safety	148
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications	144
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives	140
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry	138
The primary, secondary, and structures of higher levels of pectin polysaccharides	136
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies	136
Natural phenolic antioxidants electrochemistry: Towards a new food science methodology	135
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review	134
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods	130
Mycotoxin exposure and human cancer risk: A systematic review of epidemiological studies	123
Microbial detection and identification methods: Bench top assays to omics approaches	120
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development	119
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure	118
Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods	115
Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review	112
Biosensors for rapid detection of Salmonella in food: A review	111
Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models	111
Application of ozone for degradation of mycotoxins in food: A review	111
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	111
Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods	110

Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review	109
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications	108
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications	106
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies	103
Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties	100
Microbial quality and safety of milk and milk products in the 21st century	99
Reviewing the world's edible mushroom species: A new evidence‐based classification system	95
A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods	93
Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action	92
Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms	89
Recent advances in processing food powders by using superfine grinding techniques: A review	88
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends	87
High‐pressure processing of meat: Molecular impacts and industrial applications	85
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques	84
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety	82
Bacillus cereus food intoxication and toxicoinfection	81
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review	80
Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review	79
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends	79
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality	79
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection	77
Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism	77
Functional implications of bound phenolic compounds and phenolics–food interaction: A review	77
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing	76
Smart monitoring of gas/temperature changes within food packaging based on natural colorants	75
Flavor challenges in extruded plant‐based meat alternatives: A review	75
Probiotics in the dairy industry—Advances and opportunities	75
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color	74
Comparative review and the recent progress in detection technologies of meat product adulteration	74
Extraction of protein from food waste: An overview of current status and opportunities	73
Trends and challenges of biopolymer‐based nanocomposites in food packaging	72
Phytosterols and their derivatives: Potential health‐promoting uses against lipid metabolism and associated diseases, mechanism, and safety issues	72
Muscle stem cell isolation and in vitro culture for meat production: A methodological review	71
Understanding whole‐wheat flour and its effect in breads: A review	71
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability	70
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization	70
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety	70
Considerations for the development of cost‐effective cell culture media for cultivated meat production	70
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples	70
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications	70
Meat analogs: Protein restructuring during thermomechanical processing	68
Molecular basis and regulation of pathogenicity and patulin biosynthesis in Penicillium expansum	68
Food safety considerations and research priorities for the cultured meat and seafood industry	68
Craft beer: An overview	68
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications	67
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides	67
Thermal processing implications on the digestibility of meat, fish and seafood proteins	67
Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review	67
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products	66
Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review	65

Nanomaterial‐based biosensors for sensing key foodborne pathogens: Advances from recent decades	65
Chickpea protein ingredients: A review of composition, functionality, and applications	64
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions	64
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review	63
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation	62
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging	61
Marine‐polysaccharide degrading enzymes: Status and prospects	61
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures	60
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	60
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha	60
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins	59
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	59
Potential of grape byproducts as functional ingredients in baked goods and pasta	59
Soy protein isolates: A review of their composition, aggregation, and gelation	59
Antimicrobial‐coated films as food packaging: A review	59
The sensory properties and metabolic impact of natural and synthetic sweeteners	58
CRISPR‐Cas‐based detection for food safety problems: Current status, challenges, and opportunities	57
Mining maize diversity and improving its nutritional aspects within agro‐food systems	57
An overview of the perception and mitigation of astringency associated with phenolic compounds	57
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review	57
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions	56
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review	55
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus	55
Lipid oxidation and antioxidant delivery systems in muscle food	53
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation	53
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes	53
Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review	52
Why for feed and not for human consumption? The black soldier fly larvae	52
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives	52
Alternaria toxins—Still emerging?	52
Detection of toxins involved in foodborne diseases caused by Gram‐positive bacteria	52
Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components	51
Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review	50
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions	50
Application of machine learning to the monitoring and prediction of food safety: A review	50
An insight into curcumin‐based photosensitization as a promising and green food preservation technology	50
Techniques, perspectives, and challenges of bioactive peptide generation: A comprehensive systematic review	50
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation	49
Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review	49
Hydroxycinnamic acids on gut microbiota and health	48
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications	48
Food‐grade carrageenans and their implications in health and disease	48
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review	48
Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods	47
Strategies and novel technologies to control Campylobacter in the poultry chain: A review	47
Future trends of processed meat products concerning perceived healthiness: A review	47
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids	47
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	47
Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review	47
Cold plasma for the preservation of aquatic food products: An overview	47
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics	46
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods	45
Metal–organic framework for the extraction and detection of pesticides from food commodities	45
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health	45
Tofu products: A review of their raw materials, processing conditions, and packaging	45
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	45
Emerging nondestructive approaches for meat quality and safety evaluation—A review	44
Arcobacter butzleri: Up‐to‐date taxonomy, ecology, and pathogenicity of an emerging pathogen	44
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties	44
Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities	44
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques	44
Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review	44
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides	43
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review	43
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization	43
The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety	43
Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency	43
Effects of protein posttranslational modifications on meat quality: A review	43
Determination of antibiotics in meat samples using analytical methodologies: A review	42
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products	42
Metaproteomics insights into traditional fermented foods and beverages	42
AIEgens: An emerging fluorescent sensing tool to aid food safety and quality control	41
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	41
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	41
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review	41
NMR spectroscopy in wine authentication: An official control perspective	40
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	40
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review	40
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material	39
Recent progress in mycotoxins detection based on surface‐enhanced Raman spectroscopy	39

Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors	39
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review	39
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review	39
Effect of processing technologies on the digestibility of egg proteins	38
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality	38
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review	38
Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest	38
Aptasensors for mycotoxins in foods: Recent advances and future trends	38
Citrus flavonoids and the intestinal barrier: Interactions and effects	37
Residues of glyphosate in food and dietary exposure	37
Dietary pectic substances enhance gut health by its polycomponent: A review	37
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	37
The interactions between anthocyanin and whey protein: A review	36
Prolamin‐based complexes: Structure design and food‐related applications	36
What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices	36
Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry	36
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment	36
Insights on the use of alternative solvents and technologies to recover bio‐based food pigments	36
Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications	35
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics	35
Ethylene‐removing packaging: Basis for development and latest advances	35
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects	35
Wax‐based delivery systems: Preparation, characterization, and food applications	35
Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota	35
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety	34
Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases	33
Research progress in the screening and evaluation of umami peptides	33
Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants	33
Biotechnological approaches for the production of designer cheese with improved functionality	33
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review	33
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	33
Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review	33
Destructuring and restructuring of foods during gastric digestion	33
Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects	33
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	32
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations	32
Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets	32
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate	31
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?	31
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights	31
Wine phenolic profile altered by yeast: Mechanisms and influences	31
The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects	31
Modification methods and applications of egg protein gel properties: A review	31
Fluorescence‐based quantitative platform for ultrasensitive food allergen detection: From immunoassays to DNA sensors	31
Machine learning‐based modeling in food processing applications: State of the art	31
Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities	30
Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives	30
Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach	30
Selenium in cereals: Insight into species of the element from total amount	30
Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example	29
Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties	29
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives	29
The occurrence, growth, and biocontrol of Listeria monocytogenes in fresh and surface‐ripened soft and semisoft cheeses	29
Lupine allergens: Clinical relevance, molecular characterization, cross‐reactivity, and detection strategies	29
An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modifications	28
Rapid point‐of‐need detection of bacteria and their toxins in food using gold nanoparticles	28
Emerging forward osmosis and membrane distillation for liquid food concentration: A review	28
Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food‐grade compounds	28
Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses	28
Gastrointestinal fate of food allergens and its relationship with allergenicity	28
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	28
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review	28
Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food	28
Bacterial spores in spices and dried herbs: The risks for processed food	28
Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy	28
Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships	27
Triggered and controlled release of active gaseous/volatile compounds for active packaging applications of agri‐food products: A review	27
Recent progress on graphene quantum dots‐based fluorescence sensors for food safety and quality assessment applications	27
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	27
Control of ice crystal nucleation and growth during the food freezing process	27
Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review	27
Biodegradable active materials containing phenolic acids for food packaging applications	27
Asian carp: A threat to American lakes, a feast on Chinese tables	27
Emerging drying techniques for food safety and quality: A review	27
The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration	27
Polycyclic aromatic hydrocarbons in edible oils: An overview on sample preparation, determination strategies, and relative abundance of prevalent compounds	27
Validation of process technologies for enhancing the safety of low‐moisture foods: A review	26
Protein‐binding approaches for improving bioaccessibility and bioavailability of anthocyanins	26
Vitamins in wine: Which, what for, and how much?	26
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review	26
Medium chain triglycerides (MCT): State‐of‐the‐art on chemistry, synthesis, health benefits and applications in food industry	26
From hazard analysis to risk control using rapid methods in microbiology: A practical approach for the food industry	26
Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook	26
Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review	26
Emerging techniques for determining the quality and safety of tea products: A review	26
Multiplex optical bioassays for food safety analysis: Toward on‐site detection	26
Authentication of berries and berry‐based food products	26
Evaluating the structural properties of bioactive‐loaded nanocarriers with modern analytical tools	26
Progress in micellar casein concentrate: Production and applications	26
A comprehensive review of wheat phytochemicals: From farm to fork and beyond	25
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	25
A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes	25
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	25
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	25
Understanding the oral processing of solid foods: Insights from food structure	25