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	267
Modification of plant proteins for improved functionality: A review	229
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs	201
Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions	172
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties	144
Multilayer packaging: Advances in preparation techniques and emerging food applications	143
Antimicrobial nanoparticles and biodegradable polymer composites for active food packaging applications	142
Postbiotics produced by lactic acid bacteria: The next frontier in food safety	140
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives	137
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry	135
Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies	134
Natural phenolic antioxidants electrochemistry: Towards a new food science methodology	133
Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review	129
The primary, secondary, and structures of higher levels of pectin polysaccharides	128
Bioavailability and bioaccessibility of food bioactive compounds; overview and assessment by in vitro methods	125
Mycotoxin exposure and human cancer risk: A systematic review of epidemiological studies	121
Microbial detection and identification methods: Bench top assays to omics approaches	117
Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure	114
Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development	112
Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods	111
Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models	109
Application of ozone for degradation of mycotoxins in food: A review	107
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications	106
Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review	104
Biosensors for rapid detection of Salmonella in food: A review	104

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods	104
Active packaging films and edible coatings based on polyphenol‐rich propolis extract: A review	104
Worldwide aflatoxin contamination of agricultural products and foods: From occurrence to control	103
Dietary advanced glycation end‐products: Perspectives linking food processing with health implications	103
The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies	100
Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties	99
Microbial quality and safety of milk and milk products in the 21st century	93
A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods	90
Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action	90
Reviewing the world's edible mushroom species: A new evidence‐based classification system	88
Recent advances in processing food powders by using superfine grinding techniques: A review	86
Macrofungi: A review of cultivation strategies, bioactivity, and application of mushrooms	85
Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends	85
Nonthermal plasma‐activated water: A comprehensive review of this new tool for enhanced food safety and quality	79
High‐pressure processing of meat: Molecular impacts and industrial applications	79
Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review	78
Nutrient components, health benefits, and safety of litchi (Litchi chinensis Sonn.): A review	78
Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends	77
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety	76
Immunomagnetic separation: An effective pretreatment technology for isolation and enrichment in food microorganisms detection	75
Bacillus cereus food intoxication and toxicoinfection	74
Recent advances on the application of UV‐LED technology for microbial inactivation: Progress and mechanism	73
Comparative review and the recent progress in detection technologies of meat product adulteration	72
Health benefits of whole grain: effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing	72
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques	71
Probiotics in the dairy industry—Advances and opportunities	71
Functional implications of bound phenolic compounds and phenolics–food interaction: A review	71
Smart monitoring of gas/temperature changes within food packaging based on natural colorants	70
Updates on understanding of probiotic lactic acid bacteria responses to environmental stresses and highlights on proteomic analyses	70
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color	70
Extraction of protein from food waste: An overview of current status and opportunities	70
Trends and challenges of biopolymer‐based nanocomposites in food packaging	70
Muscle stem cell isolation and in vitro culture for meat production: A methodological review	69
Phytosterols and their derivatives: Potential health‐promoting uses against lipid metabolism and associated diseases, mechanism, and safety issues	69
Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety	68
Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability	68
Craft beer: An overview	67
Considerations for the development of cost‐effective cell culture media for cultivated meat production	67
Flavor challenges in extruded plant‐based meat alternatives: A review	67
A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization	67
Meat analogs: Protein restructuring during thermomechanical processing	66
Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review	66
Food safety considerations and research priorities for the cultured meat and seafood industry	66
Understanding whole‐wheat flour and its effect in breads: A review	66
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides	66
Molecular basis and regulation of pathogenicity and patulin biosynthesis in Penicillium expansum	65
Thermal processing implications on the digestibility of meat, fish and seafood proteins	65
Nanomaterial‐based biosensors for sensing key foodborne pathogens: Advances from recent decades	64
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions	64
Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications	64

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review	63
State of the art: Lateral flow assays toward the point‐of‐care foodborne pathogenic bacteria detection in food samples	62
A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications	61
Recent developments of natural antimicrobials and antioxidants on fish and fishery food products	60
Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging	59
Potential of grape byproducts as functional ingredients in baked goods and pasta	59
Sustainable edible packaging systems based on active compounds from food processing byproducts: A review	59
The sensory properties and metabolic impact of natural and synthetic sweeteners	58
Design principles of oil‐in‐water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures	58
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha	58
Chickpea protein ingredients: A review of composition, functionality, and applications	58
Marine‐polysaccharide degrading enzymes: Status and prospects	57
Recent developments in antimicrobial and antifouling coatings to reduce or prevent contamination and cross‐contamination of food contact surfaces by bacteria	57
Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins	56
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation	56
A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions	55
Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review	55
An overview of the perception and mitigation of astringency associated with phenolic compounds	55
Antimicrobial‐coated films as food packaging: A review	54
CRISPR‐Cas‐based detection for food safety problems: Current status, challenges, and opportunities	54
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review	54
Soy protein isolates: A review of their composition, aggregation, and gelation	54
Mining maize diversity and improving its nutritional aspects within agro‐food systems	53
Comprehensive review of water management and wastewater treatment in food processing industries in the framework of water‐food‐environment nexus	53
Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation	52
Alternaria toxins—Still emerging?	51
The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods	51
Why for feed and not for human consumption? The black soldier fly larvae	51
Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components	51
Detection of toxins involved in foodborne diseases caused by Gram‐positive bacteria	50
An insight into curcumin‐based photosensitization as a promising and green food preservation technology	50
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes	50
Lipid oxidation and antioxidant delivery systems in muscle food	49
Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions	49
Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review	48
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation	48
Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives	48
Hydroxycinnamic acids on gut microbiota and health	48
Techniques, perspectives, and challenges of bioactive peptide generation: A comprehensive systematic review	48
Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review	48
Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review	47
Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review	47
Food‐grade carrageenans and their implications in health and disease	47
Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods	46
Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review	46
Future trends of processed meat products concerning perceived healthiness: A review	46
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids	46
Protein deamidation to produce processable ingredients and engineered colloids for emerging food applications	45
Strategies and novel technologies to control Campylobacter in the poultry chain: A review	45
Tofu products: A review of their raw materials, processing conditions, and packaging	45
Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques	44
Metal–organic framework for the extraction and detection of pesticides from food commodities	44
Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review	44
Application of machine learning to the monitoring and prediction of food safety: A review	44
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health	43
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review	43
Cold plasma for the preservation of aquatic food products: An overview	43
Chitosan and postharvest decay of fresh fruit: Meta‐analysis of disease control and antimicrobial and eliciting activities	43
Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics	43
Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review	43
Metaproteomics insights into traditional fermented foods and beverages	42
Determination of antibiotics in meat samples using analytical methodologies: A review	42
Arcobacter butzleri: Up‐to‐date taxonomy, ecology, and pathogenicity of an emerging pathogen	42
Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices	42
Emerging nondestructive approaches for meat quality and safety evaluation—A review	41
A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods	41
The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety	41
Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties	40
Effects of protein posttranslational modifications on meat quality: A review	40
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products	39
Recent progress in mycotoxins detection based on surface‐enhanced Raman spectroscopy	39
Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review	39
AIEgens: An emerging fluorescent sensing tool to aid food safety and quality control	39
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality	38
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides	38
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review	38
Effect of processing technologies on the digestibility of egg proteins	38
Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors	37
NMR spectroscopy in wine authentication: An official control perspective	37
Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications	37

Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency	37
Abiotic stress hormesis: An approach to maintain quality, extend storability, and enhance phytochemicals on fresh produce during postharvest	37
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material	37
Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review	37
Opportunities for plant‐derived enhancers for iron, zinc, and calcium bioavailability: A review	37
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition	36
Aptasensors for mycotoxins in foods: Recent advances and future trends	36
Citrus flavonoids and the intestinal barrier: Interactions and effects	36
Residues of glyphosate in food and dietary exposure	36
Dietary pectic substances enhance gut health by its polycomponent: A review	36
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization	35
What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices	35
Insights on the use of alternative solvents and technologies to recover bio‐based food pigments	35
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review	35
Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry	35
A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials	35
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations	35
Health effects of dietary sulfated polysaccharides from seafoods and their interaction with gut microbiota	35
Prolamin‐based complexes: Structure design and food‐related applications	34
The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics	34
Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications	34
Wax‐based delivery systems: Preparation, characterization, and food applications	34
Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety	33
Research progress in the screening and evaluation of umami peptides	33
Disinfestation techniques for major cereals: A status report	33
Unravelling the fruit microbiome: The key for developing effective biological control strategies for postharvest diseases	33
Ethylene‐removing packaging: Basis for development and latest advances	33
Destructuring and restructuring of foods during gastric digestion	32
Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations	32
Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review	32
Biotechnological approaches for the production of designer cheese with improved functionality	32
The interactions between anthocyanin and whey protein: A review	32
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment	32
Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects	31
Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention	31
Fluorescence‐based quantitative platform for ultrasensitive food allergen detection: From immunoassays to DNA sensors	30
Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?	30
Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives	30
Synergistic effects of oleogelators in tailoring the properties of oleogels: A review	30
The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects	30
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights	30
Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects	30
Machine learning‐based modeling in food processing applications: State of the art	29
Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate‐based diets	29
Cold plasma for the disinfection of industrial food‐contact surfaces: An overview of current status and opportunities	29
Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants	29
Lupine allergens: Clinical relevance, molecular characterization, cross‐reactivity, and detection strategies	29
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates	29
Wine phenolic profile altered by yeast: Mechanisms and influences	29
Modification methods and applications of egg protein gel properties: A review	29
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives	29
Advancement of food‐derived mixed protein systems: Interactions, aggregations, and functional properties	29
Listeria monocytogenes environmental sampling program in ready‐to‐eat processing facilities: A practical approach	29