Food Reviews International

Papers
(The TQCC of Food Reviews International is 12. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-08-01 to 2025-08-01.)
ArticleCitations
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis151
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter100
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review78
Consumer Acceptance of Alternative Proteins: A Re-Review73
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature69
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins67
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships62
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil59
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications58
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?58
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review57
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility53
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway53
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review52
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality48
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling45
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration44
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota43
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism43
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 202441
Phytochemicals in finger lime and their potential health benefits: A review40
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study39
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits35
Hydroxysafflor Yellow A - An Important Natural Pigment for Treating Metabolic Diseases35
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review34
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials34
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein33
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects33
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters33
A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits32
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products31
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science31
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention30
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review30
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?30
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision29
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?27
Application of Raman Spectroscopy and Chemometrics for Quality Controls of Fats and Oils: A Review27
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications27
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions26
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation25
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 Products25
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables24
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed24
Socio-Economic Drivers of Poverty and Food Insecurity: Nigeria a Case Study24
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins23
Enrichment of Cakes and Cookies with Pulse Flours. A Review23
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease23
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus23
The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis23
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review22
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya22
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review22
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review21
Properties and Biological Effects of Curcumin in Food Product Development21
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics21
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties21
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety20
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions20
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties20
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy20
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products20
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 Boundaries20
Polyphenols: A first evidence in the synergism and bioactivities20
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity20
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components19
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges19
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities19
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review19
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products19
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis19
Estimates of Catechins Content in Green Tea: A Review Based on Meta-analysis18
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials18
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods18
Marine lipids as a source of high-quality fatty acids and antioxidants18
Healthy benefits and edible delivery systems of resveratrol: a review18
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications18
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality17
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry17
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management17
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits17
Dielectric Heating: A Review of Liquid Foods Processing Applications17
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review17
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives17
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions17
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review17
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review17
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives16
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review16
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review16
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides16
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects16
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context16
Correction15
Potential of Jackfruit (Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review15
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects15
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption15
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review15
Recent Advances in Nutritious Appetizers: Characteristics, Formulas, Technical Attributes, and Health Benefits15
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review15
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases15
Dynamic variation of amino acid content during black tea processing: A review15
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry14
Application advantages of new non-thermal technology in juice browning control: A comprehensive review14
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review14
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods14
Food Contact Surfaces: Challenges, Legislation and Solutions14
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition14
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits14
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review14
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents14
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk14
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics14
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective14
Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review14
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications14
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production14
Bioactive Components and Health Functions of Oat14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health14
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges13
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches13
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities13
Use of Berry Pomace to Design Functional Foods13
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy13
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control12
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets12
Micro-nano-bubble technology and its applications in food industry: A critical review12
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods12
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability12
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review12
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index12
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes12
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes12
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review12
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review12
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review12
Cold Brew Coffee: Profile and Preservation12
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