Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Giving Credit Where Credit is Due	211
Issue Information	175
Back Cover: Cover Image, Volume 21, Issue 2	150
Front Cover: Cover Image, Volume 21, Issue 6	146
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	145
Calcium carbide (CaC2) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	139
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	138
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	130
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	125
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	124
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	122
Advances in riboswitch‐based biosensor as food samples detection tool	116
Potential implications of oxidative modification on dietary protein nutritional value: A review	113
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	110
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	109
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	105
Prioritization of chemical food safety hazards in the European feed supply chain	105
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	104
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	101
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	98
Innovations in nondestructive assessment of baked products: Current trends and future prospects	96
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	95
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	94
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	93
Organizational unlearning: A risky food safety strategy?	90

Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	87
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	86
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	83
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	80
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	79
Specific surface modification of liposomes for gut targeting of food bioactive agents	78
Improving food drying performance by cold plasma pretreatment: A systematic review	78
Wheat starch structure–function relationship in breadmaking: A review	77
New year, new journal policies	77
Front Cover: Cover Image, Volume 21, Issue 5	76
Functional microbiome assembly in food environments: addressing sustainable development challenges	74
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	74
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Smart conducting polymer innovations for sustainable and safe food packaging technologies	73
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	72
From bytes to bites: Advancing the food industry with three‐dimensional food printing	71
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	70
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	70
Olive byproducts and their bioactive compounds as a valuable source for food packaging applications	70
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	69
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	69
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	68
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	67
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	67
Application of radio frequency energy in processing of fruit and vegetable products	67
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	66
The occurrence, role, and management strategies for phytic acid in foods	66
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	66
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	65
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	64
Potential of 3D printing in development of foods for special medical purpose: A review	64
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	63
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	63
Enhancing traceability of wheat quality through the supply chain	62
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	61
Issue Information	61
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	61
Antioxidant peptides: Overview of production, properties, and applications in food systems	61
Effect of processing technologies on the digestibility of egg proteins	61
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	61
Advances in quantification and analysis of the celiac‐related immunogenic potential of gluten	60
Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?	60
Prospection of the use of encapsulation in food packaging	58
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	58
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
An overview of research of essential oils by self‐organizing maps: A novel approach for meta‐analysis study	57
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	57
The need for an integrated multi‐OMICs approach in microbiome science in the food system	57
Food safety considerations and research priorities for the cultured meat and seafood industry	57
Composition, processing, and quality control of whole flaxseed products used to fortify foods	56

Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	56
An overview of antimicrobial properties of kombucha	56
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	55
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	55
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment	55
Our policy on COVID‐19‐related manuscripts	54
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment	54
Front Cover: Cover Image, Volume 22, Issue 3	53
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins	53
Front Cover: Cover Image, Volume 21, Issue 6	53
Issue Information	53
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	53
Additional Cover: Cover Image, Volume 22, Issue 6	53
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	53
Shrinkage in frozen desserts	52
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	51
The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety	51
As the number falls, alternatives to the Hagberg–Perten falling number method: A review	51
Mitigation strategies for excessive cadmium in rice	50
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	50
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	49
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	49
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	48
Tuning and modeling cheese flavor	47
Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications	47
Phage‐based technologies for highly sensitive luminescent detection of foodborne pathogens and microbial toxins: A review	47
Sensory evaluation of fresh/frozen mackerel products: A review	47
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods	47
Untargeted metabolomics by liquid chromatography‐mass spectrometry for food authentication: A review	46
Inside Back Cover: Cover Image, Volume 21, Issue 2	46
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review	46
From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	46
Unlocking the potential of l‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	45
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	45
Issue Information	45
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives	45
Corrigendum Notice	45
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	45
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications	44
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	44
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	44
Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review	44
Functional bioplastics from food residual: Potentiality and safety issues	44
Safety of edible coatings on fruits and vegetables	44
Innovative Applications of High Hydrostatic Pressure in Winemaking	44
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	44
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	44
Allergenicity of peanut allergens and its dependence on the structure	44
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	43
Oxidation and oxidative stability in emulsions	43
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface	43
Research progress in the screening and evaluation of umami peptides	42
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	42
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	42
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	42
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	42
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	42
Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review	42
Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives	41
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	41
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	41
Practical in‐storage interventions to control foodborne pathogens on fresh produce	40
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	40
Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	40
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants	40
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	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
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	39
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide	39
Interactions between tea polyphenols and nutrients in food	39
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	38
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	38
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive review	38
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	38
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	37
Zebrafish as model organisms for toxicological evaluations in the field of food science	37
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	37
Issue Information	37
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	37
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	36

Flecking of fat‐filled milk powders	36
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	36
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	36
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	36
Reassessment of adipocyte technology for cellular agriculture of alternative fat	36
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Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	35
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	35
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality	35
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	35
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	35
Improving the microbiological safety and quality of aquatic products using nonthermal processing	35
Dry fractionation process operations in the production of protein concentrates: A review	34
Decoding the Secrets of Odor‐Active Compounds in Dark Tea	34
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	34
Common beans as a source of food ingredients: Techno‐functional and biological potential	34
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	34
Blockchain implementation for food safety in supply chain: A review	33
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	33
Front Cover: Cover Image, Volume 22, Issue 4	33
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	33
Featured Cover: Cover Image, Volume 23, Issue 1	33
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	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
Issue Information	32
Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination	32
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	32
Processed foods: From their emergence to resilient technologies	31
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	31
A comprehensive review of spermidine: Safety, health effects, absorption and metabolism, food materials evaluation, physical and chemical processing, and bioprocessing	31
Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review	31
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	30
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	30
Emerging drying techniques for food safety and quality: A review	30
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	30
Fermented soy products: A review of bioactives for health from fermentation to functionality	30
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Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	30
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	30
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Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	29
Research progress in the application of catalytic infrared technology in fruit and vegetable processing	29
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films	29
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Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects	29
Bioproduction of D‐allulose: Properties, applications, purification, and future perspectives	29
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno‐functionalities, and food applications	29
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Annual Reviewer Index: Volume 23	29
Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review	29
Intact cells: “Nutritional capsules” in plant foods	29
A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health	28
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies	28
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	28
Whey allergens: Influence of nonthermal processing treatments and their detection methods	28
A comprehensive review of wheat phytochemicals: From farm to fork and beyond	28
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	28
Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports	28
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications	28
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	28
Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances	28
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives	28
Phage‐derived proteins: Advancing food safety through biocontrol and detection of foodborne pathogens	27
Inside Front Cover: Cover Image, Volume 21, Issue 2	27
Melanoidins present in traditional fermented foods and beverages	27
Definition, detection, and tracking of nanowaste in foods: Challenges and perspectives	27
Flavor challenges in extruded plant‐based meat alternatives: A review	27
What contributes to the richness and stability of the sesame flavor?	27
Bioaccessibility of phenolic compounds using the standardized INFOGEST protocol: A narrative review	27
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques	27
Front Cover: Cover Image, Volume 21, Issue 6	27
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	27
Pasteurization of fruit juices by pulsed light treatment: A review on the microbial safety, enzymatic stability, and kinetic approach to process design	27
Underexplored food safety hazards of beekeeping products: Key knowledge gaps and suggestions for future research	27
Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives	26
Lipid oxidation and antioxidant delivery systems in muscle food	26
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	26
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	26
Advanced application of alkaline/basic electrolyzed water in the food and agriculture industry as cleaning, processing, preserving, and functional agents	26
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications	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
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review	26
Cover Image, Volume 23, Issue 2	26
A systematic review/meta‐analysis of xenobiotics in apple products highlights lack of compliance with European Food Safety Authority Regulation	26
An overview of structure engineering to tailor the functionality of monoglyceride oleogels	26
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions	26
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	26
Antibacterial and antioxidant plant‐derived aldehydes: A new role as cross‐linking agents in biopolymer‐based food packaging films	26
Food substances alter gut resistome: Mechanisms, health impacts, and food components	26
Soy protein isolates: A review of their composition, aggregation, and gelation	26
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
Glutamine‐derived peptides: Current progress and future directions	25