Food Reviews International

Article	Citations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis	168
Consumer Acceptance of Alternative Proteins: A Re-Review	86
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway	83
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature	79
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling	77
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter	70
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?	70
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review	69
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality	60
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins	56
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review	56
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility	55
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil	55
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review	52
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications	52
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships	50
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 2024	47
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters	45
Synergic Effects of Cold Plasma and Essential Oil for Antimicrobial Function of Fruits and Vegetables. A Comprehensive Review	43
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials	42
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota	38
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism	38
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration	38
Phytochemicals in finger lime and their potential health benefits: A review	38
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review	37

Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization	36
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study	34
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention	33
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits	33
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein	33
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases	33
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science	32
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision	31
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review	31
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects	31
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus	30
Exploring the Role of Green Tea ( Camellia sinensis ) in Modulating Gut Microbiota and Enhancing Intestinal Health: A Systematic Review of Human Clinical Trials	28
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation	28
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment	28
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease	28
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications	26
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques	26
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables	26
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions	26
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?	26
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
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?	24
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review	24
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study	24
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins	24
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed	24
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)	24
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics	23
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya	23
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries	22
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products	22
Polyphenols: A first evidence in the synergism and bioactivities	22
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy	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	22
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties	22
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties	22
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review	22
Integrated Review of Akebia Fruits: Botany, Bioactive Properties, Processing Innovations, and Post-Harvest Cracking Challenges	22
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review	22
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety	22
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis	21
Marine lipids as a source of high-quality fatty acids and antioxidants	21
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review	21
Gluten: do only celiac patients benefit from its removal from the diet?	21
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products	21
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity	21
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis	21
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions	20

Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits	20
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications	20
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives	20
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials	20
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods	20
Dielectric Heating: A Review of Liquid Foods Processing Applications	19
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities	19
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions	19
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components	19
Date Powder: From Production to Usage in Food Industry	19
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review	18
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges	18
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management	18
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality	18
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review	18
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides	18
Healthy benefits and edible delivery systems of resveratrol: a review	18
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review	18
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context	17
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review	17
Application advantages of new non-thermal technology in juice browning control: A comprehensive review	17
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review	17
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives	17
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption	17
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review	17
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects	17
Correction	17
Dynamic variation of amino acid content during black tea processing: A review	17
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases	17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review	17
A Review on Characteristics, Functional Properties and Potential Applications of Quince ( Cydonia oblonga ) Seed Mucilage	16
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review	16
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits	16
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry	16
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects	16
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review	16
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits	16
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications	16
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production	16
Bioactive Components and Health Functions of Oat	15
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits	15
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry	15
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability	15
Apium Graveolens Linn. (Celery) Seeds: A Comprehensive Review of Phytochemistry Profile, Pharmacological Effects and Future Trends	15
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods	15
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy	15
Mechanisms and Strategies of Human Milk Oligosaccharides Utilization by Gut Bacteria: Implications for Intestinal Health	15
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents	15
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review	15
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics	15
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition	14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk	14
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities	14
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges	14
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches	14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health	14
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review	13
Cold Brew Coffee: Profile and Preservation	13
Use of Berry Pomace to Design Functional Foods	13
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index	13
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods	13
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review	13
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets	13
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	13
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective	13
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review	12
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review	12
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control	12
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications	12
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores	12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review	12
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods	12
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review	12
Micro-nano-bubble technology and its applications in food industry: A critical review	12
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application	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	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
Herbal Anxiolytics: Sources and Their Preparation Methods	11

Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies	10
Sweets and Smarts: A Comprehensive Review of AI Applications in Future Candy Research and Development	10
Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review	10
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations	10
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review	10
Eco-Friendly Processing and Application of Food-Derived Polysaccharides: Advances in Extraction, Separation and Drying	10
Chlorella spp. as an Emerging Source for Anticancer Remedy and Nutraceuticals: An Advance Study	10
Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes	10
Emulsion Gels in Food Systems: Advances, Oxidative Stability Challenges, and Mitigation	10
Correction	10
Nuclear Magnetic Resonance Applications in Fermented Foods and Plant-Based Beverages: Challenges and Opportunities	9
Literature Review on Cross-Border Cooperative Governance of Food Safety Risks and Implications for China	9
Rise of Plant-Based Beverages: A Consumer-Driven Perspective	9
The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems	9
A Detailed Review on Quality Parameters of Functional Noodles	9
Perilla ( Perilla Frutescens L.) Seed Protein Isolate: A Current Status on Emerging Extraction Processes, Multilevel Techno-Functional Properties and Industrial Applicat	9
Nutritional Value, Phytochemical Potential, and Biological Activities in Lentils ( Lens Culinaris Medik.): A Review	9
Comprehensive Review of Seven Plant Seed Oils: Chemical Composition, Nutritional Properties, and Biomedical Functions	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
Impact of processing on bioaccessibility of phytochemicals in nuts	9
Chia (Salvia Hispanica) Seed Oil Extraction By-Product and Its Edible Applications	9
Blackcurrants: A Nutrient-Rich Source for the Development of Functional Foods for Improved Athletic Performance	9
Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies	9
Therapeutic Potential of Pistacia Extracts in the Prevention and Treatment of Oxidative Stress-Related Diseases: The Role of Nanotechnology in Improving Bioavailability	9
Rethinking Salt in Dry-Cured Meats: Innovations for a Healthier and Flavorful Future	9
Pepsin: An Excellent Proteolytic Enzyme for the Production of Bioactive Peptides	9
Integration of Microbial Proteins into Traditional Food Systems: Innovations, Challenges, and Future Perspectives	9
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review	9
Duckweed (Lemnaceae) for potentially nutritious human food: A review	9
Potential Risks and Challenges of Bacterial Persistence in Food Safety	9
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability	9
Minimum Inhibitory Concentration (MIC) of Essential Oils Against Microorganisms: Methods, Function, Accuracy Factors and Application	8
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
Metabolomics-Driven Prediction of Vegetable Food Metabolite Patterns: Advances in Machine Learning Approaches	8
The Toxicity of Oil Nanoparticles: A Review Focused on Food Science	8
The bovine milk fat globule membrane – Liquid ordered domain formation and anticholesteremic effects during digestion	8
Trends and Prospects of Lipophilic Bioactive Compounds in Meat Production and Preservation	8
Probiotics in the Management of Microplastics-Induced Enteritis	8
Recent Advances of Liquid Nitrogen Freezing for Improving the Freezing Efficiency and Physicochemical Quality of Food and Agricultural Products: A Review	8
Valorization of Food By-Products for Bio-Based Hydrogel Development: A Circular Approach on Bromelain Encapsulation Case Study	8
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry	8
D-Amino acids from foods and gut microbiota and their effects in health and disease	8
Carotenoids in Cereals and Related Foodstuffs: A Review of Extraction and Analysis Methods	7
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods	7
Application of Exogenous Phenolic Compounds in Improving Postharvest Fruits Quality: Classification, Potential Biochemical Mechanisms and Synergistic Treatment	7
A Review on Textural Quality Analysis of Dried Food Products	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
Molecular Mechanisms of Biologically Active Compounds from Propolis in Breast Cancer: State of the Art and Future Directions	7
Reducing Oxidative Stress to Improve Prognosis in Ischemic Stroke: Possible Application of Dietary Flavonoids	7
The Effect of Curcumin on Glucolipid Metabolic Disorders: A Review	7
Is the Sous-vide method more beneficial than other techniques for Brassica vegetables thermal processing? – safety and nutritional concern	7
Research Progress on Post-Harvest Drying, Storage, and Processing of Peanuts: A Review	7
Exploring the Impact of Viticultural and Winemaking Factors on Amino Acids and Biogenic Amines in Wine: A Comprehensive Review	7
Sustainable Horizons: A Review on Sustainable Processing, Quality Enhancement, and Safety Assurance in Aquatic Food Products	7
Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality	7
Unlocking Spinach Polyphenols: Novel Extraction, Impact of Processing, Value-Addition and Therapeutic Potentials	7
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity	7
Effect of Sucralose Intake on Human and Mouse/Rat Gut Microbiota Composition: A Systematic Review and Meta-Analysis	7
Exploring Synthetic Pathways for 2-Acetyl-1-Pyrroline: Challenges and Prospects	6
Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat	6
Emerging Trends in Enzymatic Reactors for Fructooligosaccharides Synthesis	6
Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review	6
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile	6
Bioaccessibility, Bioavailability and Bioactivities of Carotenoids in Microalgae: A Review	6
Synergies of Plant-derived Compounds in Controlling Foodborne Microorganisms: Antimicrobial Mechanisms, Determination Methods and Combined Effects	6
Curcuminoid Production from Plant Cells and Organ Cultures for Application in Food and Pharmaceutical Industries	6
Ultrasound as a Techno-Functional Modifier in Food Frying and Bioactive Compounds Extraction	6
Immunomodulatory effects of fish peptides on cardiometabolic syndrome associated risk factors: A review	6
Phytotherapeutic Potential of Rutin Against Xenobiotic-Induced Toxicities in Preclinical Models	6
Ergothioneine: A Multifunctional Dietary Antioxidant with Emerging Therapeutic Potential	6
Essential-oil capsule preparation and its application in food preservation: A review	6
Pomegranate Juice and Its Bioactive Compounds: Promising Therapeutic Agents for Iron Deficiency Anemia	6
Spirulina Platensis Microalgae as High Protein-Based Products for Diabetes Treatment	6
A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals	6
Apigenin’s Health Benefits in Kidney Disease: Pharmacological Insights and Future Perspectives	6
Mediated curing strategy: An overview of salt reduction for dry-cured meat products	6
New Wine in Old Bottle:Caenorhabditis Elegansin Food Science	6
Human Milk Microbiota and Oligosaccharides: Origin, Structure, Impact Factors, and Benefits for Infant Health	6
The Potential Contribution of Lactic Acid Bacteria in the Fermentation of Mixed Grain Foods	6
Polysaccharide-Based Edible Film/Coating Incorporated with Nano-Antimicrobial Agent for Improving Quality of Fruits and Vegetables: A Review	6
Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine	6
Most Recent Research Progress in Moringa oleifera : Bioactive Phytochemicals and Their Correlated Health Promoting Effects	6
Drying and Storing Grains and Cereals: A Flow Approach in Porous Media and Applications	6
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties	6
The Role of Functional Ingredients in the Management of Dyslipidemia	6
Peruvian Native Roots and Tubers: Nutritional, Functional and Industrial Aspects	6
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications	6
Bioactive Compounds and Health Functions of Plums: Current Status and Future Opportunities	6
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry	5
High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications	5
Advances Of Pulsed Electric Field For Foodborne Pathogen Sterilization	5
Review: Colostrum as an Emerging food: Nutraceutical Properties and Food Supplement	5
Photocatalytic Degradation and Pathway from Mycotoxins in Food: A Review	5