Food Reviews International

Article	Citations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	151
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	100
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review	78
Consumer Acceptance of Alternative Proteins: A Re-Review	73
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	69
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	67
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	62
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil	59
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?	58
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	58
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review	57
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	53
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	53
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	52
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality	48
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling	45
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	44
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism	43
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota	43
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 2024	41
Phytochemicals in finger lime and their potential health benefits: A review	40
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study	39
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases	35
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits	35
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review	34

Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials	34
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	33
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters	33
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein	33
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits	32
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	31
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products	31
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?	30
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	30
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review	30
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision	29
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review	27
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications	27
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	27
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions	26
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)	25
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products	25
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation	25
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	24
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study	24
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables	24
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease	23
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus	23
The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis	23
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins	23
Enrichment of Cakes and Cookies with Pulse Flours. A Review	23
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya	22
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review	22
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review	22
Properties and Biological Effects of Curcumin in Food Product Development	21
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics	21
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties	21
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	21
Gluten: do only celiac patients benefit from its removal from the diet?	20
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries	20
Polyphenols: A first evidence in the synergism and bioactivities	20
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity	20
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety	20
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions	20
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties	20
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy	20
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products	20
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities	19
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review	19
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products	19
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis	19
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components	19
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges	19
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods	18
Marine lipids as a source of high-quality fatty acids and antioxidants	18

Healthy benefits and edible delivery systems of resveratrol: a review	18
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications	18
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis	18
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials	18
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits	17
Dielectric Heating: A Review of Liquid Foods Processing Applications	17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review	17
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives	17
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions	17
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review	17
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review	17
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality	17
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry	17
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management	17
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review	16
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides	16
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects	16
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context	16
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives	16
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review	16
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption	15
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review	15
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits	15
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review	15
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases	15
Dynamic variation of amino acid content during black tea processing: A review	15
Correction	15
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review	15
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects	15
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	14
Food Contact Surfaces: Challenges, Legislation and Solutions	14
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	14
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	14
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review	14
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk	14
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics	14
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	14
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review	14
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications	14
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	14
Bioactive Components and Health Functions of Oat	14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health	14
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	14
Application advantages of new non-thermal technology in juice browning control: A comprehensive review	14
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	14
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities	13
Use of Berry Pomace to Design Functional Foods	13
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy	13
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	13
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	13
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	12
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review	12
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index	12
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes	12
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes	12
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	12
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review	12
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review	12
Cold Brew Coffee: Profile and Preservation	12
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control	12
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets	12
Micro-nano-bubble technology and its applications in food industry: A critical review	12
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods	12
Herbal Anxiolytics: Sources and Their Preparation Methods	11
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	11
Integrated Enzymatic and Biotechnological Strategies for Sustainable Extraction and Enrichment of Functional Components in Edible Bird’s Nest: A Review	11
The Potential of Marine Oils as Functional Foods: Nutritional composition, Health Benefits, Applications, and Future Perspectives	11
Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies	11
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications	11
How Does Rye Compare to other Cereals? A Comprehensive Review of its Potential Nutritional Value and Better Opportunities for its Processing as a Food-Based Cereal	11
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations	10
Functional and food application of plant proteins – a review	10
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	10
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance	10
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	10
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	10
A Detailed Review on Quality Parameters of Functional Noodles	10
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review	10

Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review	10
Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes	10
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review	10
Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review	10
Sweets and Smarts: A Comprehensive Review of AI Applications in Future Candy Research and Development	10
Impact of processing on bioaccessibility of phytochemicals in nuts	9
Duckweed (Lemnaceae) for potentially nutritious human food: A review	9
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides	9
Potential Risks and Challenges of Bacterial Persistence in Food Safety	9
Chlorella spp. as an Emerging Source for Anticancer Remedy and Nutraceuticals: An Advance Study	9
Integration of Microbial Proteins into Traditional Food Systems: Innovations, Challenges, and Future Perspectives	9
Correction	9
Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies	9
Recent Status of Deep Eutectic Solvents as Alternate Solvents in Processing of Coffee, Coffee by Products and Coffee Spent for Bioactive Constituents and Their Analysis	9
Development of Phenolic-Rich Functional Foods by Lactic Fermentation of Grape Marc: A Review	9
Rise of Plant-Based Beverages: A Consumer-Driven Perspective	9
Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application	9
Perilla ( Perilla Frutescens L.) Seed Protein Isolate: A Current Status on Emerging Extraction Processes, Multilevel Techno-Functional Properties and Industrial Applicat	9
Sprouted Andean grains: an alternative for the development of nutritious and functional products	8
Incorporation of fruit by-products on edible seaweed based films: A review	8
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems	8
Literature Review on Cross-Border Cooperative Governance of Food Safety Risks and Implications for China	8
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products	8
Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods	8
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities	8
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability	8
Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions	8
Trends and Prospects of Lipophilic Bioactive Compounds in Meat Production and Preservation	8
Metabolomics-Driven Prediction of Vegetable Food Metabolite Patterns: Advances in Machine Learning Approaches	8
Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils ( Lens Culinaris Medik.): A Review	8
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future	8
The Toxicity of Oil Nanoparticles: A Review Focused on Food Science	8
Phylloporia (Hymenochaetales, Basidiomycota), a Medicinal Wood-inhabiting Fungal Genus with Much Potential for Commercial Development	7
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion	7
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review	7
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity	7
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	7
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods	7
Probiotics in the Management of Microplastics-Induced Enteritis	7
D-Amino acids from foods and gut microbiota and their effects in health and disease	7
Trimethylamine N-Oxide (TMAO) in Seafoods: Shared Mechanisms Between Fish and Humans for Forming Gut-Microbial TMAO: Overview of Animal TMAO-Yield Potential	7
Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids	7
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis	7
Recent Advances of Liquid Nitrogen Freezing for Improving the Freezing Efficiency and Physicochemical Quality of Food and Agricultural Products: A Review	7
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry	7
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models	7
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality	7
Molecular Mechanisms of Biologically Active Compounds from Propolis in Breast Cancer: State of the Art and Future Directions	7
Synergies of Plant-derived Compounds in Controlling Foodborne Microorganisms: Antimicrobial Mechanisms, Determination Methods and Combined Effects	6
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	6
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science	6
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives	6
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction	6
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern	6
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	6
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile	6
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	6
Ergothioneine: A Multifunctional Dietary Antioxidant with Emerging Therapeutic Potential	6
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects	6
Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications	6
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment	6
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health	6
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects	6
Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat	6
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine	6
Polysaccharide-Based Edible Film/Coating Incorporated with Nano-Antimicrobial Agent for Improving Quality of Fruits and Vegetables: A Review	6
The Potential Contribution of Lactic Acid Bacteria in the Fermentation of Mixed Grain Foods	6
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities	6
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	6
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries	6
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review	6
Research Progress on Post-Harvest Drying, Storage, and Processing of Peanuts: A Review	6
A Review on Textural Quality Analysis of Dried Food Products	6
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals	6
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties	6
Carbon Quantum Dots: A Green and Efficient Material for Fruits and Vegetables Preservation	5
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review	5
Consumer Perceptions of Functional Foods: A Scoping Review Focusing on Non-Processed Foods	5
Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement	5
Pomegranate Juice and Its Bioactive Compounds: Promising Therapeutic Agents for Iron Deficiency Anemia	5
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes	5
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review	5
Recent Advances in the Modification of Underutilized Pseudocereal Proteins for Improving Their Functionality: A Practical, Comprehensive and Up-To-Date Review	5
Microbial-Derived Bioactive Substances: Sources, Identification, and Application in Fruit Disease Management	5
Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization	5
Smart Quality Control in Logistics for Fresh Edible Nuts/Fruits with Rich Lipid: Research Progress, Challenges and Potential Applications	5
Emerging Trends in Enzymatic Reactors for Fructooligosaccharides Synthesis	5
Growth Promoters in Cattle and Pigs: A Review of Legislation and Implications for Human Health	5
Recent Advances in the Production, Analysis, and Application of Galacto-Oligosaccharides	5
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry	5
Vitexin: A Dietary Flavonoid with Potential Protective Effects Against Liver Diseases	5
Conjugated Linoleic Acid in Colorectal Cancer: Examining the Evidence for Its Preventive and Therapeutic Effects, Mechanisms, and Clinical Translatability	5
Effect of Rootstock on Citrus Fruit Quality: A Review	5
Do Oligosaccharide-Supplemented Infant Formulas Improve Infant Gastrointestinal Health? A Systematic Review of Randomized Clinical Trials	5
The Pros and Cons of Soybean Bioactive Compounds: An Overview	5