Annual Review of Food Science and Technology

Papers
(The median citation count of Annual Review of Food Science and Technology is 12. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-08-01 to 2025-08-01.)
ArticleCitations
97
Natural Transformation in Gram-Positive Bacteria and Its Biotechnological Relevance to Lactic Acid Bacteria75
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents71
Status and Perspective on Green Pesticide Utilizations and Food Security69
A Comprehensive Review of Nanoparticles for Oral Delivery in Food: Biological Fate, Evaluation Models, and Gut Microbiota Influences66
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates53
52
Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values51
The Rising Incidence of Food Allergies and Infant Food Allergies50
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society47
A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems41
Strategies to Reduce Fossil Fuel Use in Food Manufacturing37
The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity36
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis34
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods32
The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies30
Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction29
Microbubbles in Food Technology29
Wheat Sourdough Breadmaking: A Scoping Review28
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation–Produced Food Ingredients28
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers27
Metabolic Signatures from Genebank Collections: An Underexploited Resource for Human Health?26
Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review26
Bacteriophages in the Dairy Industry: A Problem Solved?26
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds25
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs25
Life Cycle Assessment on Environmental Sustainability of Food Processing24
Starter Culture Development and Innovation for Novel Fermented Foods24
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications22
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks22
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods21
Mild Fractionation for More Sustainable Food Ingredients21
The Next Food Revolution Is Here: Recombinant Microbial Production of Milk and Egg Proteins by Precision Fermentation19
Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain18
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging16
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition16
Engineering Nutritionally Improved Edible Plant Oils16
Plant-Based Proteins: The Good, Bad, and Ugly15
Current Perspectives on Food Oral Processing15
Predicting Personalized Responses to Dietary Fiber Interventions: Opportunities for Modulation of the Gut Microbiome to Improve Health15
Solid-State Fermented Plant Foods as New Protein Sources14
Enzymatic Approaches for Structuring Starch to Improve Functionality13
How Can AI Help Improve Food Safety?12
Precision Processing for Value-Added Fats and Oils12
Sensory Analysis and Consumer Preference: Best Practices12
Indole-3-Carbinol: Occurrence, Health-Beneficial Properties, and Cellular/Molecular Mechanisms12
Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility)12
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