Current Opinion in Food Science

Article	Citations
Editorial Board	174
Editorial Board	171
When microbiology meets chemistry: generation, properties and prospects of pyranoanthocyanins as natural food colorants	144
Editorial Board	127
Editorial overview: Food microbiology	125
Contemporary bioinformatics and cheminformatics support for food peptidomics	105
Waste to wealth: bioprocessing methods for the conversion of food byproducts into value-added products: a mini-review	103
Enhanced nutritional and phytochemical profiles of selected underutilized fruits, vegetables, and legumes	100
The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: a review	95
Challenges and trends in the industrial production and application of cellooligosaccharides	92
The gut-mediated function of polyphenols: Opinions on functional food development for nonalcoholic fatty liver disease	92
Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits	87
Update on emerging sensory methodologies applied to investigating dairy products	87
Dietary proanthocyanidins for improving gut immune health	84
Novel microfluidic chips integrated with smart devices for in situ detection of foodborne pathogenic bacteria	82
Editorial Overview: Food microbiology	78
Proteins and peptides: proteomics approaches for food authentication and allergen profiling	77
Enzymatic hydrolysis of legume proteins: lessons on surface property outcomes	76
Foods to deliver immune-supporting nutrients	74
A mosaic-structured framework applied in the healthy food design: insights from integrated in silico and in vitro approaches	74
Safety assessment of botanicals: cutting through complexity	70
Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients	67
Demystification of fermented foods by omics technologies	66
Structural characterization of high-protein system through ultra-small and small-angle X-ray scattering	63
Irrigation water and contamination of fresh produce with bacterial foodborne pathogens	63

Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain	61
Unconventional sources of vegetable proteins: technological properties	60
Recent progress in the application of plasma-activated water (PAW) for food decontamination	60
Infrared spectroscopy: an underexploited analytical tool for assessing physicochemical properties of food products and processing	58
Marine resources and cancer therapy: from current evidence to challenges for functional foods development	58
Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review	56
Extrolites from nonaflatoxigenic Aspergillus flavus: potentials and challenges as emerging control strategy against Aspergillus flavus infection and aflatoxin contamination	55
Vibrio parahaemolyticus in seafood: recent progress in understanding influential factors at harvest and food-safety intervention approaches	54
Sensory research in the post-COVID era — turning challenges into opportunities	53
Recent advances in biosynthesis and regulatory mechanisms of principal mycotoxins	52
Taste perception and oral microbiota: recent advances and future perspectives	52
Bio-based antimicrobial delivery systems for improving microbial safety and quality of raw or minimally processed foods	52
Elemental metabolomics: food elemental assessment could reveal geographical origin	52
The effects and cell barrier mechanism of main dietary nutrients on intestinal barrier	50
Physical barrier effects of dietary fibers on lowering starch digestibility	50
Quantitative tools in food safety and risk assessment to address technological innovations and climate change	50
Targeting bacterial spores with metallic nanoparticles: a promising alternative for food safety	50
Supercritical fluid technology for agrifood materials processing	49
Last decade studies on mycotoxins’ fate during food processing: an overview	48
Can tribology be a tool to help tailor food for elderly population?	46
Exploring the potential of soy by-products: extraction strategies and bioactivity enhancement	46
Cereal-derived polyphenols and their bioactive properties	46
From field to fork: the benefits of Trichoderma spp. in food quality and safety	45
Food-derived collagen peptides: safety, metabolism, and anti-skin-aging effects	45
Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods	44
Liquid chromatography–mass spectrometry–based metabolomics approaches for foodomics research	44
Editorial Board	44
Natural compounds of plant origin in the control of fungi and mycotoxins in foods	43
Probiotic and microbiota engineering for practical applications	43
Recent advances in dietary phytochemicals against Alzheimer’s disease: extraction and multitarget evaluation of their effects	42
Phytochemical characteristics and biological activities of Rhus chinensis Mill.: a review	42
An outlook for food sterilization technology: targeting the outer membrane of foodborne gram-negative pathogenic bacteria	42
Production of food flavor and color by synthetic biology	41
The effect of health-related claims on consumers’ sensory perception	41
Challenges in the measurement of acrylamide in food by confirmatory methods	40
Fluid mechanics in food engineering	40
Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation	39
The use of biowaste for the production of biodegradable superabsorbent materials	37
Production of meat alternatives using live cells, cultures and plant proteins	36
Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease	36
Formation of acrylamide in coffee	35
Recent evidence for the impacts of olfactory disorders on food enjoyment and ingestive behavior	35
Recent developments in norovirus interactions with bacteria	35
Impedometric analysis applied to food microbiology	34
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture	34
Rediscovering the nutrition of whole foods: the emerging role of gut microbiota	34
Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences	33
Editorial overview: Functional Foods and Nutrition: The science of foods for health — a year in review	32
A review of the alternative protein industry	31
Behind the veil: a multidisciplinary discussion on protein–microwave interactions	31

Emerging alternatives to control fungal contamination	31
Microbial diversity and flavor of Chinese rice wine (Huangjiu): an overview of current research and future prospects	31
New insights into cross-contamination of fresh-produce	30
Engineering strategies for food fortification	30
Improving food safety practices in the foodservice industry	30
What next for mycoprotein?	30
Fouling in membrane filtration for juice processing	29
Editorial Board	29
Editorial overview: Are we prepared for ground-breaking innovations in food science and technology?	28
Editorial overview: Harnessing technology for environmental sustainability in the agri-food sector	28
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics	28
Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae	27
The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients	27
Glycerolysis structured oils as natural fat replacements	27
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives	26
Nutrigenomics: an underestimated contribution to the functional role of polyphenols	26
Use of temporal sensory evaluation methods with consumers: a position paper	26
Acrylamide in sugar products	26
Understanding the relationship between umami taste sensitivity and genetics, food-related behavior, and nutrition	25
Understanding the health implications of furan and its derivatives in thermally processed foods: occurrence, toxicology, and mixture analysis	25
Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract	25
Editorial overview: Foodomics focusing on food nutrition and health	24
Caenorhabditis elegans: a nature present for advanced food science	24
Edible insect proteins: how can they be a driver for food innovation?	24
Editorial overview: From mechanisms and phenomena description, to design of new processes for different needs and environments: Engineering and Processing as strategies to enhance food products	24
Editorial Board	24
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables	24
Association between diagnostic imaging and biochemical markers: a possible tool for monitoring metabolic disorders	24
A practical evaluation of biometric measures for understanding the consumer experience during direct product evaluation: current and future perspectives	24
Plant polysaccharides: sources, structures, and antidiabetic effects	23
Mathematical modeling of food thermal processing: current and future challenges	23
Ensuring food safety: microbiological risk assessment strategies	23
Crocin-loaded nanocarriers; approaches and applications	23
Sustainable oil-based ingredients with health benefits for food colloids and products	23
Microbial valorization of fruit processing waste: opportunities, challenges, and strategies	23
Novel functional properties and applications of steviol glycosides in foods	23
The shift from meat to plant-based proteins: consumers and public policy	23
Biological properties of bioactive compounds from brewers’ spent grain: current trends, challenges, and perspectives	22
Insights into protein digestion in plant-based meat analogs	22
What are the main sensory attributes that determine the acceptance of meat alternatives?	22
Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing	21
Health benefits of dietary polyphenols: insight into interindividual variability in absorption and metabolism	21
How nuclear magnetic resonance contributes to food authentication: current trends and perspectives	21
In vitro digestibility of plant proteins: strategies for improvement and health implications	21
Multiomics technology approaches in blue foods	21
Delivery of curcumin through colloidal systems and its applications in functional foods	21
Dry sanitization in the food industry: a review	21
Education for innovation and entrepreneurship in the food system: the Erasmus+ BoostEdu approach and results	20
Are fermented foods an overlooked reservoir of antimicrobial resistance?	20
Editorial Board	20
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods	20
Milk protein–polyphenol–saccharide ternary complexes: Improved health and functional properties	20
Indigenous fermented foods: nutritional and safety aspects	20
Astaxanthin with different configurations: sources, activity, post modification, and application in foods	19
Application of advanced genomic tools in food safety rapid diagnostics: challenges and opportunities	19
Bioavailability of nutrients from edible insects	19
Microbial biostimulants as a sustainable approach to improve the functional quality in plant-based foods: a review	19
Considerations and strategies for optimizing health benefits of resistant starch	19
Progress in separation and detection of foodborne bacteria for food safety	19
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing	19
Will Listeria monocytogenes biofilm in the food industry withstand the eco-friendly technologies? Recent findings on electrolyzed water, plasma-activated water, ozone, and enzymes	19
Fish intended for human consumption: from DNA barcoding to a next-generation sequencing (NGS)-based approach	18
A review of insect peptides: from extraction and preparation to bioactivities	18
The effects of microbiota-targeted approaches in inflammatory bowel disease: probiotics, probiotic foods, and prebiotics	18
Novel insights into the integrated and extensive approach for microbiological quality and safety of powdered infant formula	18
Selected challenges to modeling the kinetics of microbial inactivation and chemical reactions during food preservation	18
Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking	18
Fusion of food profiling data from very different analytical techniques	18
Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams	18
Vertical farming (plant factory with artificial lighting) and its produce: consumer insights	18
Nondestructive detection of the bioactive components and nutritional value in restructured functional foods	17
Electrochemical biosensors for food bioprocess monitoring	17
Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products	17
Advanced enzymatic hydrolysis of food proteins for the production of bioactive peptides	17
Value-added utilization of beef by-products and low-value comminuted beef: challenges and opportunities	17
Ecophysiology of OTA-producing fungi and its relevance in cured meat products	17
Warning labels as a policy tool to encourage healthier eating habits	17
Advances in transcriptomic analysis of Salmonella biofilms and their correlation with food safety	17
Protein physical state in meat analogue processing	17
Silk protein functionalized coatings and films as a novel biomaterial for fruit and vegetable preservation: current state and future prospects	17

Cooking in space: current situation, needs, and perspectives	16
Germination strategies of stress-resistant Aspergillus conidia	16
Food glycomics in food science: recent advances and future perspectives	16
Effects of cultural background on consumer perception and acceptability of foods and drinks: a review of latest cross-cultural studies	16
Strain-level identification of bacteria persisting in food and in food processing facilities: when do two isolates represent the same strain and which tools identify a strain?	16
Next-generation probiotics delivery: innovations and applications of single-cell encapsulation	16
Recent advances in assessing the effects of mycotoxins using animal models	16
Redefining the plate: biofabrication in cultivated meat for sustainability, cost efficiency, nutrient enrichment, and enhanced organoleptic experiences	16
Food-polysaccharide utilization via in vitro fermentation: microbiota, structure, and function	16
Pet food safety: emerging bacterial hazards and implications for public health	16
Application of -omic technologies in postharvest pathology: recent advances and perspectives	16
Yeast and nonyeast fungi: the hidden allies in pulque fermentation	16
Lipidomics in grape and wine research: past, present and future applications	16
Enzyme-aided oil and oilseed processing: opportunities and challenges	16
Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia	15
Recent advances in dietary flavonoids for management of type 2 diabetes	15
Unexpected possible consequences of plastic packaging reuse	15
Application of Risk Management Metrics for ochratoxin-A control in the coffee chain	15
Progress towards the production of potatoes and cereals with low acrylamide-forming potential	15
The role of probiotic foods in acute pancreatitis: current status and future directions	15
Nanoscale substance–integrated optical sensing platform for pesticide detection in perishable foods	15
In vitro and in vivo methods to predict carbohydrate bioaccessibility	15
Improving complementary feeding in low- and middle-income countries: a review of crayfish’s nutritive and health values	15
Glycyrrhizic acid: self-assembly and applications in multiphase food systems	15
How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance	15
Promoting sustainable food behaviour with digital tools: opportunities and challenges	14
Editorial Board	14
Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications	14
Predicting global diet-disease relationships at the atomic level: a COVID-19 case study	14
Whole-genome sequencing: a perspective on sensing bacterial risk for food safety	14
Update of the interaction between polyphenols and amyloid fibrils	14
Editorial Board	14
Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches	14
Pulsed electric field-based technology for microbial inactivation in milk and dairy products	14
Editorial Board	13
Editorial Board	13
New software solutions for microbiological food safety assessment and management	13
Computer-aided chemical engineering research advances in precision fermentation	13
Role of horizontal gene transfer in the dissemination of antimicrobial resistance in food animal production	13
Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?	13
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area	13
Multi-omic data integration in food science and analysis	13
Editorial overview: Food Physics & Materials Science 2023	13
Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery	13
Two-dimensional liquid chromatography approaches for food authenticity	13
Dietary carbohydrates: a trade-off between appealing organoleptic and physicochemical properties and ability to control glucose release and weight management	13
Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds	12
Volatile fingerprint impact on the sensory properties of microalgae and development of mitigation strategies	12
Towards resource-efficient and cost-efficient cultured meat	12
Spoilage yeasts in beer and beer products	12
Online consumer research: more attention needs to be given to data quality	12
Impact of thermal processing on dietary flavonoids	12
Revisiting the chemical diversity of organic food crops: metabolomics perspectives	12
Bacterial microcompartments in food-related microbes	12
Phage engineering using synthetic biology and artificial intelligence to enhance phage applications in food industry	12
Soft matter physics approaches for creating plant-based meat analogs	12
Trends in food emulsion technology: Pickering, nano-, and double emulsions	12
Cultured meat: a review on accepting challenges and upcoming possibilities	12
Corrigendum to “Unravelling the impact of mycotoxins on gut health: implications for inflammatory bowel disease (IBD)” [Curr Opin Food Sci 64 (2025) 101316]	12
Innovative approaches to kefir production, challenges, and current remarks	12
Recent advances in synergistic effect of lactoferrin	12
Editorial overview: Sensory science and consumer perception: holistic approach to sensory science to better understand consumer perception, acceptance, and behavior toward foods	12
Food-related fake news, misleading information, established misconceptions, and food choice	12
Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products	12
Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products	11
Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization	11
Taking account of genomics in quantitative microbial risk assessment: what methods? what issues?	11
New findings in metabolomics in food mycology	11
Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations	11
Editorial Board	11
Sensory and consumer science support for the food sensory preferences of cancer survivors	11
Editorial overview: Food microbiology	11
Protein-based encapsulation systems for codelivery of bioactive compounds: Recent studies and potential applications	11
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties	11
Food bioactive compounds with prevention functionalities against fungi and mycotoxins: developments and challenges	11
Fungal biofilms: insights for the food industry	11
What makes a foodborne virus: comparing coronaviruses with human noroviruses	11
Turkey tail mushroom (Trametes versicolor): an edible macrofungi with immense medicinal properties	10
Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles	10
Microbial diversity and ecology of bottled water	10
Dimensional reduction of meat structure to create novel applications	10
Application of omics in food color	10
Recent advances in targeted manipulation of the gut microbiome by prebiotics: from taxonomic composition to metabolic function	10
Editorial overview: Food emulsions	10
Advancing dairy science through integrated analytical approaches based on multi-omics and machine learning	10
Electromagnetic radiations and their effect on filamentous fungi and mycotoxins: recent advances and perspectives	10
Edible films and coatings based on agrifood residues: a new trend in the food packaging research	10
Transcriptomic responses of foodborne pathogens to the food matrix	10
Overcoming challenges in microalgal bioprocessing through data-driven and computational approaches	10
Proposing processomics as the methodology of food quality monitoring: reconceptualization, opportunities, and challenges	10
Protein factors affecting the quality of infant formula: optimization, limitations, and opportunities	9
Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review	9
Unlocking the potential of amaranth, chia, and quinoa to alleviate the food crisis: a review	9
Editorial overview: Food bioprocessing	9
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification	9