Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	351
Issue Information	192
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review	187
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	152
Strategies for the identification and sensory evaluation of volatile constituents in wine	138
The clean label trend: An ineffective heuristic that disserves both consumers and the food industry?	137
A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies	135
Extraction of protein from food waste: An overview of current status and opportunities	133
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	130
Review of factors affecting citrus polyphenol bioavailability and their importance in designing in vitro, animal, and intervention studies	124
Front Cover: Cover Image, Volume 21, Issue 6	121
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Issue Information	115
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Informative and corrective responsive packaging: Advances in farm‐to‐fork monitoring and remediation of food quality and safety	109
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	106
Plant leaf proteins for food applications: Opportunities and challenges	105
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	102
Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications	102
Analytical strategies for the determination of biogenic amines in dairy products	97
Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis	97
Dry fractionation process operations in the production of protein concentrates: A review	95
Zinc oxide nanomaterials: Safeguarding food quality and sustainability	93
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	90

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	90
Organizational unlearning: A risky food safety strategy?	87
Structure–functionality relationship and modification strategies of oat protein: Challenges and opportunities	87
Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress	86
N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	85
Back Cover: Cover Image, Volume 21, Issue 2	85
Front Cover: Cover Image, Volume 21, Issue 5	84
Fostering Success	81
Front Cover: Cover Image, Volume 22, Issue 3	81
Animal‐derived food allergen: A review on the available crystal structure and new insights into structural epitope	81
Giving Credit Where Credit is Due	81
Additional Cover: Cover Image, Volume 23, Issue 3	76
Improving the microbiological safety and quality of aquatic products using nonthermal processing	73
Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices	73
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Upconversion nanoparticles‐modified aptasensors for highly sensitive mycotoxin detection for food quality and safety	72
Advances in strawberry postharvest preservation and packaging: A comprehensive review	71
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	71
Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices	70
Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy	70
Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review	69
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods	68
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Recent innovations for improving the techno‐functional properties of plant‐based egg analogs and egg‐mimicking products to promote their industrialization and commercialization	65
Wrapping up the 22nd year of Comprehensive Reviews	65
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non‐thermal sterilization approaches	65
Date palm (Phoenix dactylifera) bioactive constituents and their applications as natural multifunctional ingredients in health‐promoting foods and nutraceuticals: A comprehensive review	65
Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review	64
Dietary N‐epsilon‐carboxymethyllysine as for a major glycotoxin in foods: A review	64
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Prioritization of chemical food safety hazards in the European feed supply chain	63
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies	62
Food‐grade carrageenans and their implications in health and disease	61
Microplastics from face masks: Unraveling combined toxicity with environmental hazards and their impacts on food safety	61
Innovative food supply chain through spatial computing technologies: A review	61
The underlying mechanism of bacterial spore germination: An update review	60
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	60
Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties	60
Peptide hydrogels: Synthesis, properties, and applications in food science	60
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	59
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	59
Chemical antifouling strategies in sensors for food analysis: A review	59
Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety	58
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing	58
Common beans as a source of food ingredients: Techno‐functional and biological potential	58
Advances in riboswitch‐based biosensor as food samples detection tool	57
3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects	57
Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review	57
Inhibitory mechanisms of promising antimicrobials from plant byproducts: A review	56
Reaction pathways and factors influencing nonenzymatic browning in shelf‐stable fruit juices during storage	56

Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts	56
A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification	56
Roles of stress response‐related signaling and its contribution to the toxicity of zearalenone in mammals	55
Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement	55
Electrochemical nucleic acid‐based sensors for detection of Escherichia coli and Shiga toxin‐producing E. coli—Review of the recent developments	55
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review	55
Single‐chain fragment variable produced by phage display technology: Construction, selection, mutation, expression, and recent applications in food safety	54
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	54
Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review	53
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	52
Cannabis‐infused foods: Phytonutrients, health, and safe product innovations	52
Blockchain implementation for food safety in supply chain: A review	52
Electrospinning‐based sensing technologies: Opportunities for food applications	51
Managing the microbiological safety of tilapia from farm to consumer	51
Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review	50
Role of encapsulation on the bioavailability of omega‐3 fatty acids	50
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	50
Molecular simulation for food protein–ligand interactions: A comprehensive review on principles, current applications, and emerging trends	50
Promising strategies to control persistent enemies: Some new technologies to combat biofilm in the food industry—A review	49
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	49
Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: Evaluating potential proteins as a source of antimicrobial peptides	49
Rethinking the classification of non‐digestible carbohydrates: Perspectives from the gut microbiome	49
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	49
Effects of the consumption of guarana on human health: A narrative review	49
Residues of glyphosate in food and dietary exposure	49
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	48
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development	48
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	48
Wheat starch structure–function relationship in breadmaking: A review	48
Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning	48
Pulse‐based snacks as functional foods: Processing challenges and biological potential	48
Recent developments in cold plasma‐based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables	47
Formation and biological effects of protein corona for food‐related nanoparticles	47
Reassessment of adipocyte technology for cellular agriculture of alternative fat	47
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	47
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review	46
The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume‐based beverages—A review	46
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review	45
Carboxymethyl chitosan: Synthesis, functional properties, and applications in sustainable food packaging material	45
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	45
An overview of food lipids toward food lipidomics	45
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality	45
Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine	44
Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism	43
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	43
Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives	43
Potential implications of oxidative modification on dietary protein nutritional value: A review	43
Specific surface modification of liposomes for gut targeting of food bioactive agents	43
Micro and nanobubbles enhanced ozonation technology: A synergistic approach for pesticides removal	42
A comprehensive review of recombinant technology in the food industry: Exploring expression systems, application, and future challenges	42
Resiliency	42
Featured Cover: Cover Image, Volume 24, Issue 2	41
Calcium carbide (CaC2) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	41
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	41
Issue Information	40
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective	40
Flecking of fat‐filled milk powders	40
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	40
Innovations in nondestructive assessment of baked products: Current trends and future prospects	39
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	39
Gut microbiota: A key role for human milk oligosaccharides in regulating host health early in life	39
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	39
Improving food drying performance by cold plasma pretreatment: A systematic review	38
Population dynamics of Listeria spp., Salmonella spp., and Escherichia coli on fresh produce: A scoping review	38
Advancements and greenification potential of magnetic molecularly imprinted polymers for chromatographic analysis of veterinary drug residues in milk	38
Trends in maintaining postharvest freshness and quality of Rubus berries	38
Progress in micellar casein concentrate: Production and applications	38
Applications of bioactive compounds extracted from olive industry wastes: A review	38
Technological properties of chickpea (Cicer arietinum): Production of snacks and health benefits related to type‐2 diabetes	37
Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review	37
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	37
Probiotics in the dairy industry—Advances and opportunities	37
Biodegradable active materials containing phenolic acids for food packaging applications	37
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization	37
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	37
Designing healthier and more sustainable ultraprocessed foods	36
Advances in immunoassay‐based strategies for mycotoxin detection in food: From single‐mode immunosensors to dual‐mode immunosensors	36
Packaging 4.0: The threshold of an intelligent approach	36
Mycoproteins and their health‐promoting properties: Fusarium species and beyond	36
Generation, mechanisms, kinetics, and effects of gaseous chlorine dioxide in food preservation	36

Non‐permanent primary food packaging materials assessment: Identification, migration, toxicity, and consumption of substances	36
Rhamnolipids: A biosurfactant for the development of lipid‐based nanosystems for food applications	35
Engineering modeling frameworks for microbial food safety at various scales	35
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A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation	35
Issue Information	35
Announcing the 2024 Manfred Kroger Award winner for Comprehensive Reviews in Food Science and Food Safety	35
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	35
The complex world of kefir: Structural insights and symbiotic relationships	35
Reports of tropane alkaloid poisonings and analytical techniques for their determination in food crops and products from 2013 to 2023	34
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	34
Coffee substitutes: A review of the technology, characteristics, application, and future perspective	34
Issue Information	34
3‐Deoxyanthocyanidins: Extraction, stability, and food applications	34
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	34
Probing antimicrobial resistance and sanitizer tolerance themes and their implications for the food industry through the Listeria monocytogenes lens	33
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review	33
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	33
Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods	33
“Raman plus X” dual‐modal spectroscopy technology for food analysis: A review	33
A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU	32
Issue Information	32
Functional microbiome assembly in food environments: addressing sustainable development challenges	32
Jerusalem artichoke: A comprehensive review of nutritional composition, health benefits and emerging trends in food applications	32
A comprehensive review on arsenic exposure and risk assessment in infants and young children diets: Health implications and mitigation interventions in a global perspective	32
Mechanisms and strategic prospects of cannabinoids use: Potential applications in antimicrobial food packaging—A review	32
Macauba (Acrocomia ssp.) fruits: A comprehensive review of nutritional and phytochemical profiles, health benefits, and sustainable oil production	32
Recent advances in pressurized hot water extraction/modification of polysaccharides: Structure, physicochemical properties, bioactivities, and applications	31
Fermented soy products: A review of bioactives for health from fermentation to functionality	31
Non‐destructive characterization of pulse flours—A review	31
Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement	31
Featured Cover: Cover Image, Volume 24, Issue 1	31
Vitamins in wine: Which, what for, and how much?	31
Elaboration of dimensional quality in 3D‐printed food: Key factors in process steps	31
Annual Reviewer Index: Volume 22	30
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods	30
From bytes to bites: Advancing the food industry with three‐dimensional food printing	30
Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods	30
Featured Cover: Cover Image, Volume 23, Issue 1	30
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety	30
Issue Information	29
Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review	29
Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive review	29
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review	29
Alternaria toxins—Still emerging?	29
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction	29
New year, new journal policies	29
Cover Image	29
Understanding the oral processing of solid foods: Insights from food structure	29
Front Cover: Cover Image, Volume 22, Issue 3	28
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	28
How does ultrasound‐assisted ionic liquid treatment affect protein? A comprehensive review of their potential mechanisms, safety evaluation, and physicochemical and functional properties	28
Front Cover: Cover Image, Volume 21, Issue 5	28
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Aquatic food animals in the United States: Status quo and challenges	28
Issue Information	28
Front Cover: Cover Image, Volume 22, Issue 4	28
From Food Industry 4.0 to Food Industry 5.0: Identifying technological enablers and potential future applications in the food sector	28
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	27
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization	27
The application of systematic accident analysis tools to investigate food safety incidents	27
Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation	27
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	27
Nanozyme‐encoded luminescent detection for food safety analysis: An overview of mechanisms and recent applications	27
Featured Cover: Cover Image, Volume 23, Issue 3	27
Application of surface‐modified functional packaging in food storage: A comprehensive review	27
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations	26
Food and beverage can coatings: A review on chemical analysis, migration, and risk assessment	26
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	26
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications	26
Research advancements in optical imaging and spectroscopic techniques for nondestructive detection of mold infection and mycotoxins in cereal grains and nuts	26
Formation and hazard of ethyl carbamate and construction of genetically engineered Saccharomyces cerevisiae strains in Huangjiu (Chinese grain wine)	26
Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review	26
Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods	26
The occurrence, role, and management strategies for phytic acid in foods	26
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	26
Electrohydrodynamic drying: Can we scale‐up the technology to make dried fruits and vegetables more nutritious and appealing?	26
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety	26