Foods

Article	Citations
Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample	366
Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems?	258
Functionality of Ingredients and Additives in Plant-Based Meat Analogues	230
Bioactive Compounds and Quality of Extra Virgin Olive Oil	224
Foods for Plant-Based Diets: Challenges and Innovations	224
Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview	202
Functionality of Food Components and Emerging Technologies	186
Biodegradable Antimicrobial Food Packaging: Trends and Perspectives	185
Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society	185
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review	178
Edible Films and Coatings as Food-Quality Preservers: An Overview	177
Salmonella, Food Safety and Food Handling Practices	169
Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review	168
The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains	162
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels	159
Innovations in Smart Packaging Concepts for Food: An Extensive Review	154
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review	149
Grape Pomace Valorization: A Systematic Review and Meta-Analysis	140
Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs	139
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking	134
The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials	131
Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect	129
A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union	127
Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation	124
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry	122

Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit	115
Plant Proteins for Future Foods: A Roadmap	114
The Link between the Consumer and the Innovations in Food Product Development	114
Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic	112
Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method	111
Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein	108
Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements	105
Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities	104
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges	103
Biodegradable Hybrid Nanocomposite of Chitosan/Gelatin and Green Synthesized Zinc Oxide Nanoparticles for Food Packaging	99
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey	98
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues	98
High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods	97
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study	96
Phytotoxicity of Essential Oils: Opportunities and Constraints for the Development of Biopesticides. A Review	95
Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest	93
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties	93
Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications	91
The Toxic Impact of Honey Adulteration: A Review	91
An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products	90
The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects	90
Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention	89
Coumarins in Food and Methods of Their Determination	89
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking	88
Use of Legumes in Extrusion Cooking: A Review	87
The Dioscorea Genus (Yam)—An Appraisal of Nutritional and Therapeutic Potentials	87
Functional Performance of Plant Proteins	87
Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications	86
Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years	86
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins	84
Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds	83
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties	83
Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes	81
Animal and Plant Protein Oxidation: Chemical and Functional Property Significance	81
Mineral Biofortification of Vegetables as a Tool to Improve Human Diet	81
Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance	81
The Concept of Postbiotics	80
Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review	79
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration	78
Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application	78
Kefir and Its Biological Activities	77
Algae as Food in Europe: An Overview of Species Diversity and Their Application	76
Role of Lactic Acid Bacteria in Food Preservation and Safety	76
Food Texture Design by 3D Printing: A Review	76
Health Benefits and Side Effects of Short-Chain Fatty Acids	75
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application	75
Postbiotics: Current Trends in Food and Pharmaceutical Industry	74
Bioactive Ingredients and Medicinal Values of Grifola frondosa (Maitake)	74
Dietary Supplement and Food Contaminations and Their Implications for Doping Controls	74
Miniaturized NIR Spectroscopy in Food Analysis and Quality Control: Promises, Challenges, and Perspectives	73

Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging	73
Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains	73
A Review of Salmonella and Campylobacter in Broiler Meat: Emerging Challenges and Food Safety Measures	72
Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa	72
Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects	72
Food Waste Biorefinery: Pathway towards Circular Bioeconomy	72
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat	71
Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety	71
European Markets for Cultured Meat: A Comparison of Germany and France	71
Bioactive Compounds and Antioxidant Capacity of Small Berries	71
Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals	71
Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects	71
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure	70
Potential of Cold Plasma Technology in Ensuring the Safety of Foods and Agricultural Produce: A Review	70
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances	70
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review	69
Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry	69
What Is the Color of Milk and Dairy Products and How Is It Measured?	69
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation	69
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review	68
Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application	67
Date Seeds: A Promising Source of Oil with Functional Properties	67
Scientific Approaches on Extraction, Purification and Stability for the Commercialization of Fucoxanthin Recovered from Brown Algae	67
By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization	67
Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application	67
Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance	67
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns	67
Quality Assessment of Chilled and Frozen Fish—Mini Review	66
Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient	66
A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins	66
Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat	66
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods	66
Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review	65
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains	65
Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development	64
Technological Applications of Natural Colorants in Food Systems: A Review	64
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs	63
Polyphenols: From Theory to Practice	63
A Review of Health-Beneficial Properties of Oats	62
Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity	62
Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer	62
Measuring Protein Content in Food: An Overview of Methods	62
A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables	62
Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges	61
Barley Protein Properties, Extraction and Applications, with a Focus on Brewers’ Spent Grain Protein	61
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations	61
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties	61
Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction	61
Exploring the Future of Edible Insects in Europe	61
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile	60
Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System	60
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies	60
Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation	60
Apitherapy for Age-Related Skeletal Muscle Dysfunction (Sarcopenia): A Review on the Effects of Royal Jelly, Propolis, and Bee Pollen	60
Safety and Transfer Study: Transfer of Bromoform Present in Asparagopsis taxiformis to Milk and Urine of Lactating Dairy Cows	59
A Review of Environment Effects on Nitrate Accumulation in Leafy Vegetables Grown in Controlled Environments	59
The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses	59
Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts	59
Casein Micelles as an Emerging Delivery System for Bioactive Food Components	59
Dietary Regulation of Oxidative Stress in Chronic Metabolic Diseases	58
Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles	58
Possibilities of the Development of Edible Insect-Based Foods in Europe	58
Animal-Origin Prebiotics Based on Chitin: An Alternative for the Future? A Critical Review	57
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety	57
Comparative Proteomics of Milk Fat Globule Membrane (MFGM) Proteome across Species and Lactation Stages and the Potentials of MFGM Fractions in Infant Formula Preparation	57
Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage	57
Sensory Analysis and Consumer Research in New Meat Products Development	57
Phenolic Compounds as Markers of Wine Quality and Authenticity	56
In Vitro Bile Salt Hydrolase (BSH) Activity Screening of Different Probiotic Microorganisms	56
Wild Food Plants and Trends in Their Use: From Knowledge and Perceptions to Drivers of Change in West Sumatra, Indonesia	56
Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review	56
Biological and Pharmacological Potential of Xylitol: A Molecular Insight of Unique Metabolism	56
Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification	56
Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching	55
Sustainable Applications for the Valorization of Cereal Processing By-Products	55
Development of Multifunctional Pullulan/Chitosan-Based Composite Films Reinforced with ZnO Nanoparticles and Propolis for Meat Packaging Applications	55
Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences	55
Presence of Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS) in Food Contact Materials (FCM) and Its Migration to Food	55
Meat and Human Health—Current Knowledge and Research Gaps	55
Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants	55

Chemical Composition and Antioxidant Activity of Thyme, Hemp and Coriander Extracts: A Comparison Study of Maceration, Soxhlet, UAE and RSLDE Techniques	55
Changes in the Food-Related Behaviour of Italian Consumers during the COVID-19 Pandemic	55
Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments	54
Edible Coatings Containing Oregano Essential Oil Nanoemulsion for Improving Postharvest Quality and Shelf Life of Tomatoes	54
Recovery of Bioactive Compounds from Pomegranate (Punica granatum L.) Peel Using Pressurized Liquid Extraction	54
Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content	54
Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases	54
Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro	54
The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns	53
Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach	53
Explaining Chinese Consumers’ Green Food Purchase Intentions during the COVID-19 Pandemic: An Extended Theory of Planned Behaviour	53
Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach	53
Comparison between Pressurized Liquid Extraction and Conventional Soxhlet Extraction for Rosemary Antioxidants, Yield, Composition, and Environmental Footprint	53
Optimization Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Raspberry Using Response Surface Methodology Coupled with Genetic Algorithm	53
Chrysanthemum indicum and Chrysanthemum morifolium: Chemical Composition of Their Essential Oils and Their Potential Use as Natural Preservatives with Antimicrobial and Antioxidant Activities	53
Migration of Various Nanoparticles into Food Samples: A Review	52
Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films	52
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages	52
Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways	52
Bioactive Compounds from Plant-Based Functional Foods: A Promising Choice for the Prevention and Management of Hyperuricemia	52
Use of Alginates as Food Packaging Materials	52
Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties	52
Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace	52
Microalgae Derived Astaxanthin: Research and Consumer Trends and Industrial Use as Food	52
A Comprehensive Review of the Cardioprotective Effect of Marine Algae Polysaccharide on the Gut Microbiota	52
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions	52
Extraction of Carotenoids from Pumpkin Peel and Pulp: Comparison between Innovative Green Extraction Technologies (Ultrasonic and Microwave-Assisted Extractions Using Corn Oil)	51
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases	51
Control of Foodborne Biological Hazards by Ionizing Radiations	51
Biotechnological Processes in Fruit Vinegar Production	51
Eating Fermented: Health Benefits of LAB-Fermented Foods	51
Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin	50
A Preliminary Study of Chemical Profiles of Honey, Cerumen, and Propolis of the African Stingless Bee Meliponula ferruginea	50
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils	50
Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins	50
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds	50
A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies	50
From Plantation to Cup: Changes in Bioactive Compounds during Coffee Processing	50
Strategies to Improve Meat Products’ Quality	50
Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics	49
Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers	49
Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects	49
Meat Analogues in the Perspective of Recent Scientific Research: A Review	49
Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production	49
Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety	49
Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)	49
Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)	49
Recovery of Phytochemicals via Electromagnetic Irradiation (Microwave-Assisted-Extraction): Betalain and Phenolic Compounds in Perspective	49
Cordyceps militaris: An Overview of Its Chemical Constituents in Relation to Biological Activity	49
Consumer Trust in Food and the Food System: A Critical Review	49
Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability	48
Antibiotic Use in Livestock and Residues in Food—A Public Health Threat: A Review	48
Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices	48
Salmonella in Chicken Meat: Consumption, Outbreaks, Characteristics, Current Control Methods and the Potential of Bacteriophage Use	48
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index	48
Bio-Based Active Packaging: Carrageenan Film with Olive Leaf Extract for Lamb Meat Preservation	48
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs	48
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing	48
Exploitation of Agro-Industrial Waste as Potential Source of Bioactive Compounds for Aquaculture	48
Phenolic Compounds in Whole Grain Sorghum and Their Health Benefits	48
Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions	48
Molecular Approaches to Agri-Food Traceability and Authentication: An Updated Review	48
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity	48
Antimicrobial Resistance in the Food Chain: Trends, Mechanisms, Pathways, and Possible Regulation Strategies	48
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality	48
Social Capital Contributions to Food Security: A Comprehensive Literature Review	47
Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices	47
Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations	47
COVID-19 Lockdown and Self-Perceived Changes of Food Choice, Waste, Impulse Buying and Their Determinants in Italy: QuarantEat, a Cross-Sectional Study	47
Sheep and Goat Meat Processed Products Quality: A Review	47
Polysaccharide-Based Edible Films Incorporated with Essential Oil Nanoemulsions: Physico-Chemical, Mechanical Properties and Its Application in Food Preservation—A Review	47
Gluten-Free Bread and Bakery Products Technology	47
The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview	46
Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues	46
A Full Technological Traceability System for Extra Virgin Olive Oil	46
Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables	46
Biofortified Crops for Combating Hidden Hunger in South Africa: Availability, Acceptability, Micronutrient Retention and Bioavailability	46
High Protein Substitutes for Gluten in Gluten-Free Bread	46
Glyphosate Use, Toxicity and Occurrence in Food	46
Traditional Applications of Tannin Rich Extracts Supported by Scientific Data: Chemical Composition, Bioavailability and Bioaccessibility	46
Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change	46
Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods	46
Red Fruits Composition and Their Health Benefits—A Review	45
Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review	45
Encapsulation and Protection of Omega-3-Rich Fish Oils Using Food-Grade Delivery Systems	45
Garlic, Onion, and Cinnamon Essential Oil Anti-Biofilms’ Effect against Listeria monocytogenes	45
Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques	45
Biomanufacturing of Tomato-Derived Nanovesicles	45
Probiotics as a Possible Strategy for the Prevention and Treatment of Allergies. A Narrative Review	45
Preparation of Protein Oleogels: Effect on Structure and Functionality	45
Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing	45
Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine	45
Chicken Egg Proteins and Derived Peptides with Antioxidant Properties	45
Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef	45
Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation	45