Current Opinion in Food Science

Papers
(The H4-Index of Current Opinion in Food Science is 39. 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 2022-01-01 to 2026-01-01.)
ArticleCitations
Editorial Board161
Editorial Board135
Editorial overview: Food microbiology117
Editorial Board105
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants97
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease95
Dietary proanthocyanidins for improving gut immune health88
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes86
Update on emerging sensory methodologies applied to investigating dairy products83
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review81
Edible microbiome and dietary microbiota: bridging two interrelated concepts80
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits76
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review74
Contemporary bioinformatics and cheminformatics support for food peptidomics68
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria68
Challenges and trends in the industrial production and application of cellooligosaccharides66
Editorial Overview: Food microbiology65
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens61
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering60
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes58
Foods to deliver immune-supporting nutrients57
Safety assessment of botanicals: cutting through complexity55
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches55
Unconventional sources of vegetable proteins: technological properties54
Proteins and peptides: proteomics approaches for food authentication and allergen profiling53
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients53
Demystification of fermented foods by omics technologies52
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination51
Marine resources and cancer therapy: from current evidence to challenges for functional foods development48
Elemental metabolomics: food elemental assessment could reveal geographical origin48
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing48
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins47
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches47
Sensory research in the post-COVID era — turning challenges into opportunities46
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review45
Physical barrier effects of dietary fibers on lowering starch digestibility44
Taste perception and oral microbiota: recent advances and future perspectives44
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety42
Quantitative tools in food safety and risk assessment to address technological innovations and climate change40
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