Comprehensive Reviews in Food Science and Food Safety

Article	Citations
A Framework for Evaluation of New Processing Technologies in Human Milk Banking	329
Front Cover: Cover Image, Volume 21, Issue 6	252
Giving Credit Where Credit is Due	227
Specific surface modification of liposomes for gut targeting of food bioactive agents	207
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	155
Organizational unlearning: A risky food safety strategy?	152
Advances in riboswitch‐based biosensor as food samples detection tool	148
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	138
Calcium carbide (CaC 2 ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	134
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	134
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	131
Potential implications of oxidative modification on dietary protein nutritional value: A review	129
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes	119
Additional Cover: Cover Image, Volume 24, Issue 4	118
Additional Cover: Cover Image, Volume 25, Issue 1	107
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	103
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	102
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	101
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	100
Improving food drying performance by cold plasma pretreatment: A systematic review	98
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	97
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables	95
Innovations in nondestructive assessment of baked products: Current trends and future prospects	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
Wheat starch structure–function relationship in breadmaking: A review	93

Prioritization of chemical food safety hazards in the European feed supply chain	91
Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives	90
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review	90
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	90
Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices	90
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	88
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications	87
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	87
Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications	87
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	86
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments	86
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	85
Front Cover: Cover Image, Volume 21, Issue 5	84
Functional microbiome assembly in food environments: addressing sustainable development challenges	83
Potential of 3D printing in development of foods for special medical purpose: A review	83
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	81
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	77
Smart conducting polymer innovations for sustainable and safe food packaging technologies	74
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	74
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	74
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	74
From bytes to bites: Advancing the food industry with three‐dimensional food printing	73
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Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	72
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	71
Application of radio frequency energy in processing of fruit and vegetable products	71
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	70
The occurrence, role, and management strategies for phytic acid in foods	69
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	69
Enhancing traceability of wheat quality through the supply chain	69
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	67
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods	66
Molecular Hydrogen in Food Packaging and Preservation: Current Advances and Interdisciplinary Perspectives	66
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	66
Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties	66
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds	66
Featured Cover: Cover Image, Volume 25, Issue 3	66
Antioxidant peptides: Overview of production, properties, and applications in food systems	65
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	63
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties	63
Issue Information	63
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring	63
Strategies for Fresh‐Cut Apple Preservation: Recent Advances and Future Prospects	62
Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility	62
Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization	62
Composition, processing, and quality control of whole flaxseed products used to fortify foods	61
Mechanisms of Formation and Alleviation of Bitter Taste in Food: A Review From the Perspectives of Metabolite–Habitat Coupling and Material Interaction Relationship	61
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	61
Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	61
2025 Manfred Kroger Outstanding Reviewer Award Winner	60

Additional Cover: Cover Image, Volume 25, Issue 1	60
Extruder Die Innovations for the Texturization of Plant Proteins Applied in Plant‐Based Products	60
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	59
Starch‐Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives	59
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves	59
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	58
Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	58
The need for an integrated multi‐OMICs approach in microbiome science in the food system	58
Advances in Ozone Oxidation Technology: Mechanisms, Applications, and Challenges in Postharvest Fruit Preservation	57
Applications, Challenges, and Future Trends in Using Light‐Based Technologies for Low‐Moisture Foods Decontamination—A Review	57
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	57
Additional Cover: Cover Image, Volume 22, Issue 6	55
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	55
Front Cover: Cover Image, Volume 22, Issue 3	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
Front Cover: Cover Image, Volume 21, Issue 6	55
Mitigation strategies for excessive cadmium in rice	54
Issue Information	54
Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein	54
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	53
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective	53
Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production	53
From Laboratory Exploration to Practice: Applications, Challenges, and Development Trends of Rapid Evaporative Ionization Mass Spectrometry Technology in Food Detection	53
Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review	52
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	52
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	52
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	52
Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications	51
AI‐Driven Farm‐To‐Fork Biofilm Detection and Control in Aquatic Foods: From Industry 4.0 to Industry 5.0	51
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	51
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review	51
Correction to “Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies”	50
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins	50
Beyond Tradition: Optimization Strategy for Mechanical Properties of New Generation Biodegradable Packaging Materials	50
Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry	49
From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	49
The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety	49
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	49
Corrigendum Notice	48
Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and Adults	48
Issue Information	48
Tuning and modeling cheese flavor	48
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	48
Probiotic Development Strategy Centered on Stability and Regulatory Considerations	48
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	47
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	47
Issue Information	47
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	47
Innovative Applications of High Hydrostatic Pressure in Winemaking	46
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	46
Pleurotus Mushrooms in Nutrition and Health: Clinical and Preclinical Insights for Nutraceutical Development	46
Functional bioplastics from food residual: Potentiality and safety issues	45
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	45
Annual Reviewer Index: Volume 24	45
Allergenicity of peanut allergens and its dependence on the structure	44
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	44
Unlocking the potential of l ‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	44
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	44
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	44
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives	44
Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review	43
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	43
Emerging Nonthermal Technologies for the Production of Postbiotics	43
Oxidation and oxidative stability in emulsions	43
Safety of edible coatings on fruits and vegetables	42
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications	42
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	42
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	42
Recent Advances in Polyvinyl Alcohol–Based Biodegradable Packaging: Preparation, Modification, and Applications in Food Packaging	42
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface	41
Intrinsic Thermal Stability and Improvement Strategies of Goat Milk: The Roles of Protein Composition and Structure	41
Clean‐Label Trends in Processed Foods: Challenges in Formulation and Consumer Expectations	41
Navigating the Challenges of Psychrophilic and Psychrotrophic Bacteria in Dairy Production: Diversity, Hazards, Detection, and Future Strategies	41
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production	41
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review	41
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	41
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	41
Eggshell Membrane: Composition, Extraction, Functional Properties, and High‐Value Applications in Functional Foods and Nutraceuticals	41
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	41
Artificial Intelligence Reshaping Non‐Starch Polysaccharides Research: A Comprehensive Review of Intelligent Integration From Extraction Optimization to Functional Design	40

Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	40
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	40
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	40
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	40
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	40
Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review	40
New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review	39
Food packaging solutions in the post‐per‐ and polyfluoroalkyl substances (PFAS) and microplastics era: A review of functions, materials, and bio‐based alternatives	39
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds	39
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive review	39
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	39
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	39
Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants	39
Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin	39
Refractance Window Drying: Mechanisms, Quality, and Smart Control	38
Zebrafish as model organisms for toxicological evaluations in the field of food science	38
The Road to Sustainable Soy Sauce Production and Consumption	38
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	38
Interactions between tea polyphenols and nutrients in food	38
Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review	38
Enabling the Circular Food Economy Through Industry 4.0: A Review of Applications, Challenges, and Policies in the European Union	38
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	38
Issue Information	37
Flecking of fat‐filled milk powders	37
Dry fractionation process operations in the production of protein concentrates: A review	37
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	37
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	36
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	36
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	36
Polysaccharide‐based biosorbents for cholesterol and bile salts in gastric‐intestinal passage: Advances and future trends	36
N ‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	36
Improving the microbiological safety and quality of aquatic products using nonthermal processing	36
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	35
Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies	35
Reassessment of adipocyte technology for cellular agriculture of alternative fat	35
Common beans as a source of food ingredients: Techno‐functional and biological potential	35
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	35
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	35
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Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics	35
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	35
Decoding the Secrets of Odor‐Active Compounds in Dark Tea	35
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications	35
A Systematic Review on the Application of Hyperbaric Storage in Food Products: Principles, Efficiency, and Challenges	35
Featured Cover: Cover Image, Volume 23, Issue 1	34
Phytonutrients From Edible Oil Refining Waste‐Streams: Recent Advances in Recovery and Valorization Approaches Towards a Zero‐Waste Economy	34
Front Cover: Cover Image, Volume 22, Issue 4	34
Blockchain implementation for food safety in supply chain: A review	34
Issue Information	34
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins	34
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	34
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin	34
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells	34
Recent Advances in Gluten‐Based Active and Intelligent Food Packaging: A Review	33
Challenges to Crustacean Muscle Quality From Environmental and Operational Stresses: Performance, Mechanisms, and Management	33
Multifunctional Metal–Phenolic Networks: A Game‐Changer in Food Preservation Technologies	33
Processed foods: From their emergence to resilient technologies	33
Laser Cavitation Technology for Advanced Sustainable Liquid Food Processing: A Comprehensive Review on Equipment Design, Applications, and Challenges	33
Celebrating 25 Years of Comprehensive Reviews in Food Science and Food Safety	33
Fermented soy products: A review of bioactives for health from fermentation to functionality	33
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	33
Model‐Based Active Food Packaging: Materials‐Transport Coupling for State‐Dependent Mobility Maps, Right‐Sized Dosing, and Robust Scale‐Up	33
Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food Systems	32
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems	32
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	32
Optical Sensing Techniques for Nitrite Detection: A Comprehensive Review and Future Perspectives	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 Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives	32
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	32
Correction to “Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates”	32
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	32
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	32
A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health	32
Annual Reviewer Index: Volume 23	31
Happy New Year 2026!	31
Liposomes in Food Preservation: Pioneering a New Era of Freshness and Sustainability	31
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What contributes to the richness and stability of the sesame flavor?	31
A Systematic Review of Visual Detection Methods for Loop‐Mediated Isothermal Amplification During the Proactive Detection of Seafood Fraud	31
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	31
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Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports	31
Featured Cover: Cover Image, Volume 25, Issue 1	31
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Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	31
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films	30
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions	30
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies	30
Research progress in the application of catalytic infrared technology in fruit and vegetable processing	30
Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review	30
Comprehensive review of chickpea ( Cicer arietinum ): Nutritional significance, health benefits, techno‐functionalities, and food applications	30
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects	30
Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	30
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications	30