Comprehensive Reviews in Food Science and Food Safety

Article	Citations
Front Cover: Cover Image, Volume 21, Issue 6	315
Giving Credit Where Credit is Due	241
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights	221
Prioritization of chemical food safety hazards in the European feed supply chain	202
The 11 sins of seafood: Assessing a decade of food fraud reports in the global supply chain	148
Calcium carbide (CaC 2 ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks	146
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing	141
Wheat starch structure–function relationship in breadmaking: A review	137
Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices	130
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables	128
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications	123
A Framework for Evaluation of New Processing Technologies in Human Milk Banking	121
A comprehensive overview of emerging processing techniques and detection methods for seafood allergens	116
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments	114
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications	103
Innovations in nondestructive assessment of baked products: Current trends and future prospects	99
Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications	96
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review	95
Advances in riboswitch‐based biosensor as food samples detection tool	95
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems	94
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain	93
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships	92
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables	92
High‐pressure processing of fish and shellfish products: Safety, quality, and research prospects	91
Improving food drying performance by cold plasma pretreatment: A systematic review	90

Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects	90
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety	88
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review	87
Organizational unlearning: A risky food safety strategy?	87
Specific surface modification of liposomes for gut targeting of food bioactive agents	86
Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review	85
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives	85
Potential implications of oxidative modification on dietary protein nutritional value: A review	84
Additional Cover: Cover Image, Volume 25, Issue 1	84
Additional Cover: Cover Image, Volume 24, Issue 4	83
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes	83
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables	82
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds	81
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products	80
Application of radio frequency energy in processing of fruit and vegetable products	79
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond	79
Front Cover: Cover Image, Volume 21, Issue 5	78
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation	74
Functional microbiome assembly in food environments: addressing sustainable development challenges	74
Enhancing traceability of wheat quality through the supply chain	72
From bytes to bites: Advancing the food industry with three‐dimensional food printing	72
Potential of 3D printing in development of foods for special medical purpose: A review	71
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication	70
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?	69
Antioxidant peptides: Overview of production, properties, and applications in food systems	69
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Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions	68
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties	68
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review	68
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies	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
Smart conducting polymer innovations for sustainable and safe food packaging technologies	65
Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties	63
Molecular Hydrogen in Food Packaging and Preservation: Current Advances and Interdisciplinary Perspectives	63
The occurrence, role, and management strategies for phytic acid in foods	63
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food	63
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications	63
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films	62
Issue Information	62
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension	62
Strategies for Fresh‐Cut Apple Preservation: Recent Advances and Future Prospects	61
Composition, processing, and quality control of whole flaxseed products used to fortify foods	61
Factors influencing the fate of chemical food safety hazards in the terrestrial circular primary food production system—A comprehensive review	60
Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization	60
Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility	60
Extruder Die Innovations for the Texturization of Plant Proteins Applied in Plant‐Based Products	60
Nanomaterial interfaces designed with different biorecognition elements for biosensing of key foodborne pathogens	60
2025 Manfred Kroger Outstanding Reviewer Award Winner	59
Starch‐Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives	59
Additional Cover: Cover Image, Volume 25, Issue 1	59

Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges	58
Applications, Challenges, and Future Trends in Using Light‐Based Technologies for Low‐Moisture Foods Decontamination—A Review	57
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring	57
Advances in Ozone Oxidation Technology: Mechanisms, Applications, and Challenges in Postharvest Fruit Preservation	57
Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches	57
Consequences of acute and long‐term excessive iodine intake: A literature review focusing on seaweed as a potential dietary iodine source	57
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development	56
Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon‐plucked fresh tea leaves	56
A comprehensive review of effects of ultrasound pretreatment on processing technologies for food allergens: Allergenicity, nutritional value, and technofunctional properties and safety assessment	55
The need for an integrated multi‐OMICs approach in microbiome science in the food system	54
Front Cover: Cover Image, Volume 21, Issue 6	54
Protein–phenolic interactions and reactions: Discrepancies, challenges, and opportunities	54
Additional Cover: Cover Image, Volume 22, Issue 6	54
AI‐Driven Farm‐To‐Fork Biofilm Detection and Control in Aquatic Foods: From Industry 4.0 to Industry 5.0	53
Mitigation strategies for excessive cadmium in rice	53
Front Cover: Cover Image, Volume 22, Issue 3	53
Tuning and modeling cheese flavor	52
Issue Information	52
Correction to “Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies”	52
Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein	52
Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production	51
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective	51
Multiphysical field and multiobjective mathematical modeling of grain–oilseed storage: Current status and future trends	51
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review	51
Electronic nose as a tool for early detection of diseases and quality monitoring in fresh postharvest produce: A comprehensive review	51
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins	51
From Laboratory Exploration to Practice: Applications, Challenges, and Development Trends of Rapid Evaporative Ionization Mass Spectrometry Technology in Food Detection	51
The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety	50
Revisiting the Nutritional and Health‐Promoting Properties of Soy Protein‐Based Food Formulations for Infants and Adults	50
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds	50
Surface‐enhanced Raman spectroscopy substrates for monitoring antibiotics in dairy products: Mechanisms, advances, and prospects	49
Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review	49
Emerging Trends and Future Prospects of Peptide‐Based Hydrogels: Revolutionizing Food Technology Applications	49
Probiotic Development Strategy Centered on Stability and Regulatory Considerations	49
Wine polyphenol oxidation mechanism and the effects on wine quality: A review	48
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste	48
Beyond Tradition: Optimization Strategy for Mechanical Properties of New Generation Biodegradable Packaging Materials	48
Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review	48
Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry	48
Corrigendum Notice	47
Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers	47
Issue Information	47
Issue Information	47
From polyphenol to o ‐quinone: Occurrence, significance, and intervention strategies in foods and health implications	47
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface	45
Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review	45
Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review	45
Safety of edible coatings on fruits and vegetables	45
Ozone in wineries and wine processing: A review of the benefits, application, and perspectives	45
Allergic to bureaucracy? Regulatory allergenicity assessments of novel food: Motivations, challenges, compromises, and possibilities	44
Allergenicity of peanut allergens and its dependence on the structure	44
Pleurotus Mushrooms in Nutrition and Health: Clinical and Preclinical Insights for Nutraceutical Development	44
Eggshell Membrane: Composition, Extraction, Functional Properties, and High‐Value Applications in Functional Foods and Nutraceuticals	44
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications	43
Toxicodynamic of combined mycotoxins: MicroRNAs and acute‐phase proteins as diagnostic biomarkers	43
Recent advances and trends in innovative biosensor‐based devices for heavy metal ion detection in food	43
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review	43
Unlocking the potential of l ‐α‐glycerylphosphorylcholine in the food industry: From safety approvals to market prospects	43
Innovative Applications of High Hydrostatic Pressure in Winemaking	43
A comprehensive review of microorganism‐derived cyclic peptides: Bioactive functions and food safety applications	42
Annual Reviewer Index: Volume 24	42
Emerging Nonthermal Technologies for the Production of Postbiotics	42
Functional bioplastics from food residual: Potentiality and safety issues	42
Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive—A review	42
Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction	41
Oxidation and oxidative stability in emulsions	41
Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food	41
Wool keratin as a novel alternative protein: A comprehensive review of extraction, purification, nutrition, safety, and food applications	41
Tanner Awards for the most‐cited Comprehensive Reviews of 2020	40
Pesticides and winemaking: A comprehensive review of conventional and emerging approaches	40
Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review	40
Overview of the distinctive characteristics of strawberry, raspberry, and blueberry in berries, berry wines, and berry spirits	40
The Road to Sustainable Soy Sauce Production and Consumption	40
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production	40
Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains	40
Navigating the Challenges of Psychrophilic and Psychrotrophic Bacteria in Dairy Production: Diversity, Hazards, Detection, and Future Strategies	40
Recent Advances in Polyvinyl Alcohol–Based Biodegradable Packaging: Preparation, Modification, and Applications in Food Packaging	40
Unveiling the emerging trends of egg components‐based biodegradable food packaging development: A comprehensive 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
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
New insights into dairy management and the prevention and treatment of osteoporosis: The shift from single nutrient to dairy matrix effects—A review	39
Improvement of the sensitivity of lateral flow systems for detecting mycotoxins: Up‐to‐date strategies and future perspectives	39
Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications	38
Environmental persistence of Listeria monocytogenes and its implications in dairy processing plants	38
Zebrafish as model organisms for toxicological evaluations in the field of food science	38
α‐Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control	38
Artificial Intelligence Reshaping Non‐Starch Polysaccharides Research: A Comprehensive Review of Intelligent Integration From Extraction Optimization to Functional Design	38
Recent Advances in Processing Methods and Utilization of Hulless Barley and Its Nutritional Components: A Review	38
Enabling the Circular Food Economy Through Industry 4.0: A Review of Applications, Challenges, and Policies in the European Union	37
Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion	37
Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds	37
Transplanting network pharmacology technology into food science research: A comprehensive review on uncovering food‐sourced functional factors and their health benefits	37
Interactions between tea polyphenols and nutrients in food	37
Flecking of fat‐filled milk powders	37
Front‐of‐package nutrition labeling as a driver for healthier food choices: Lessons learned and future perspectives	37
Value‐added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry	37
Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review	37
Comprehensive research on the properties of advanced glycation end products in food and biological samples and their harmful role in inducing metabolic diseases	36
Decoding the Secrets of Odor‐Active Compounds in Dark Tea	36
Antibiotic resistance mechanism and diagnosis of common foodborne pathogens based on genotypic and phenotypic biomarkers	36
Issue Information	36
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications	36
Improving the microbiological safety and quality of aquatic products using nonthermal processing	36
Reassessment of adipocyte technology for cellular agriculture of alternative fat	36
N ‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction	36
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
Blockchain implementation for food safety in supply chain: A review	35
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A Systematic Review on the Application of Hyperbaric Storage in Food Products: Principles, Efficiency, and Challenges	35
Common beans as a source of food ingredients: Techno‐functional and biological potential	35
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing	34
Dry fractionation process operations in the production of protein concentrates: A review	34
Microemulsion gel systems: Formulation, stability studies, biopolymer interactions, and functionality in food product development	34
Magnetic nanoparticle‐based immunosensors and aptasensors for mycotoxin detection in foodstuffs: An update	34
Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate	34
Development of meat analogs: Focus on the current status and challenges of regulatory legislation	34
Altered Digestive and Absorptive Characteristics of Food Proteins in Older Adults: Mechanisms, Model Applications, and Innovative Strategies	34
Featured Cover: Cover Image, Volume 23, Issue 1	33
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint	33
Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries	33
Corrigendum for “Red wine coloration: A review of pigmented molecules, reactions, and applications”	33
A Comprehensive Review of Wooden Breast Myopathy in Broilers: Impacts, Detection, Processing, and Future Perspectives	33
Challenges to Crustacean Muscle Quality From Environmental and Operational Stresses: Performance, Mechanisms, and Management	33
Issue Information	33
From Sustainable Protein to Advanced Biomaterials: Structural and Functional Innovations of Filamentous Fungi in Food Systems	33
The potential of orally exposed risk factors and constituents aggravating food allergy: Possible mechanism and target cells	32
Non‐destructive optical sensing technologies for advancing the egg industry toward Industry 4.0: A review	32
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin	32
Front Cover: Cover Image, Volume 22, Issue 4	32
Melatonin‐mediated postharvest quality and antioxidant properties of fresh fruits: A comprehensive meta‐analysis	32
Fermented soy products: A review of bioactives for health from fermentation to functionality	32
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins	31
Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products	31
Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten	31
Laser Cavitation Technology for Advanced Sustainable Liquid Food Processing: A Comprehensive Review on Equipment Design, Applications, and Challenges	31
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Phytonutrients From Edible Oil Refining Waste‐Streams: Recent Advances in Recovery and Valorization Approaches Towards a Zero‐Waste Economy	31
Small Oscillatory Rheology: Evaluating Microstructure and Component Interactions in Different Food Systems	31
Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends	31
	31
Aggregates‐based fluorescence sensing technology for food hazard detection: Principles, improvement strategies, and applications	31
Processed foods: From their emergence to resilient technologies	31
Multifunctional Metal–Phenolic Networks: A Game‐Changer in Food Preservation Technologies	31
Optical Sensing Techniques for Nitrite Detection: A Comprehensive Review and Future Perspectives	31
Recent Advances in Gluten‐Based Active and Intelligent Food Packaging: A Review	31
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Liposomes in Food Preservation: Pioneering a New Era of Freshness and Sustainability	30
Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety	30
Understanding potential cattle contribution to leafy green outbreaks: A scoping review of the literature and public health reports	30
Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review	30
Designing liquefaction and saccharification processes of highly concentrated starch slurry: Challenges and recent advances	30
A review on improving the sensitivity and color stability of naturally sourced pH‐sensitive indicator films	30
What contributes to the richness and stability of the sesame flavor?	30
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions	30
Featured Cover: Cover Image, Volume 25, Issue 1	30
Recent trends in human milk oligosaccharides: New synthesis technology, regulatory effects, and mechanisms of non‐intestinal functions	30
A Systematic Review of Visual Detection Methods for Loop‐Mediated Isothermal Amplification During the Proactive Detection of Seafood Fraud	30
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A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health	30
Annual Reviewer Index: Volume 23	30
Happy New Year 2026!	30
Research progress in the application of catalytic infrared technology in fruit and vegetable processing	30
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies	29
Comprehensive review of chickpea ( Cicer arietinum ): Nutritional significance, health benefits, techno‐functionalities, and food applications	29
An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications	29
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives	29
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications	29
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects	29
Endocrine modulating chemicals in food packaging: A review of phthalates and bisphenols	29
Volatilomics as a tool to ascertain food adulteration, authenticity, and origin	29