Food Reviews International

Papers
(The TQCC of Food Reviews International is 10. 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 2020-05-01 to 2024-05-01.)
ArticleCitations
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues93
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review89
Hydrogel: Diversity of Structures and Applications in Food Science86
An Insight into the Research Concerning Panax ginseng C. A. Meyer Polysaccharides: A Review86
An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices81
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review67
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review60
Sources, stability, encapsulation and application of natural pigments in foods57
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development54
A Comprehensive Review on Chemical Profile and Pharmacological Activities ofOcimum basilicum51
A Review of Phytic Acid Sources, Obtention, and Applications49
Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics49
Lipid and Lipid-containing Composite Edible Coatings and Films43
In Vitro and in Vivo Biological Investigations of Camphene and Its Mechanism Insights: A Review43
Research Progress on the Profile of Trace Components in Baijiu43
Opuntia Ficus Indica Edible Parts: A Food and Nutritional Security Perspective43
Peach (Prunus Persica): Phytochemicals and Health Benefits42
The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression42
Polyphenols: A first evidence in the synergism and bioactivities42
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods40
Recent Development of Carbon Quantum Dots: Biological Toxicity, Antibacterial Properties and Application in Foods40
Detection of Heavy Metals in Food and Agricultural Products by Surface-enhanced Raman Spectroscopy37
An Emerging Segment of Functional Legume-Based Beverages: A Review37
Technological Advancement in the Processing of Lycopene: A Review37
A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application35
High moisture extrusion of vegetable proteins for making fibrous meat analogs: A review35
Functional and food application of plant proteins – a review34
Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation33
Quinoa and Amaranth as Functional Foods: A Review32
Sambucus nigra L. Fruits and Flowers: Chemical Composition and Related Bioactivities31
Effect of thermal and non-thermal treatments on the color of citrus juice: A review30
Current Status of Loquat (Eriobotrya JaponicaLindl.): Bioactive Functions, Preservation Approaches, and Processed Products29
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview29
Edible Packaging from Fruit Processing Waste: A Comprehensive Review28
Chitosan, Chitooligosaccharides and Their Polyphenol Conjugates: Preparation, Bioactivities, Functionalities and Applications in Food Systems27
Seaweeds as Novel Foods and Source of Culinary Flavors27
Quality aspects and safety of pulsed electric field (PEF) processing on dairy products: a comprehensive review27
Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review26
A comprehensive review on health benefits, nutritional composition and processed products of camel milk26
Tamarillo (Solanum betaceum Cav.): A Review of Physicochemical and Bioactive Properties and Potential Applications26
Tender Coconut Water: A Review on Recent Advances in Processing and Preservation25
Recent Developments in the Preservation of Raw Fresh Food by Pulsed Electric Field25
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review25
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review24
Progress in Bioactive Polysaccharide-Derivatives: A Review24
Only Plant-based Food Additives: An Overview on Application, Safety, and Key Challenges in the Food Industry23
Hop Essential Oil: Chemical Composition, Extraction, Analysis, and Applications23
Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade22
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review22
Impact of processing and storage on protein digestibility and bioavailability of legumes21
A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application21
A Review on Medicinal Uses, Nutritional Value, and Antimicrobial, Antioxidant, Anti-Inflammatory, Antidiabetic, and Anticancer Potential Related to Bioactive Compounds of J. regia21
Developments in Radio Frequency Pasteurization of Food Powders20
THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW20
A Review on Agro-industrial Waste as Cellulose and Nanocellulose Source and Their Potentials in Food Applications20
Duckweed (Lemnaceae) for potentially nutritious human food: A review20
Utilization of Agricultural By-products: Bioactive Properties and Technological Applications20
Vegetable oils oxidation: mechanisms, consequences and protective strategies19
Potential of Legumes: Nutritional Value, Bioactive Properties, Innovative Food Products, and Application of Eco-friendly Tools for Their Assessment19
Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products19
Decontamination of Aflatoxins in Edible Oils: A Comprehensive Review19
Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes19
Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation19
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector19
Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality19
Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review18
Effects and Mechanisms of Tea on Parkinson’s Disease, Alzheimer’s Disease and Depression18
Effects of Postharvest Handling and Storage on Pecan Quality18
A Review on Purification and Characterization of Anti-proliferative Peptides Derived from Fish Protein Hydrolysate18
Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain18
Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review18
Artificial Dyes: Health Risks and the Need for Revision of International Regulations18
Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications17
The Applications of Hyperspectral Imaging Technology for Agricultural Products Quality Analysis: A Review17
Mustard Seeds as a Bioactive Component of Food16
A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts16
Effect of Rootstock on Citrus Fruit Quality: A Review16
Food as porous media: a review of the dynamics of porous properties during processing16
The Role of Probiotics in Purine Metabolism, Hyperuricemia and Gout: Mechanisms and Interventions16
Moringa oleifera – A Functional Food and Its Potential Immunomodulatory Effects15
Health Benefits of Prunus avium Plant Parts: An Unexplored Source Rich in Phenolic Compounds15
A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids15
Biogenic Amine Detection Systems for Intelligent Packaging Concepts: Meat and Meat Products15
Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations15
Cheese Fortification: Review and Possible Improvements15
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review15
Improving the nutritional quality of pulses via germination15
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions14
Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes14
Nutritional Value, Health-promoting Benefits and Food Application of Sea Buckthorn14
A Review of Sensory and Consumer-related Factors Influencing the Acceptance of Red Meats from Alternative Animal Species14
Factors Affecting the Physicochemical Properties and Chemical Composition of Bee’s Honey14
A Review on Campylobacteriosis Associated with Poultry Meat Consumption14
Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential14
High Intensity Ultrasound Processing in Liquid Foods14
Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile14
Stingless bee honey: a precious but unregulated product - reality and expectations14
Enrichment of Cakes and Cookies with Pulse Flours. A Review13
Recent Development in Bioactive Peptides from Plant and Animal Products and Their Impact on the Human Health13
The Quest for Phenolic Compounds from Seaweed: Nutrition, Biological Activities and Applications13
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores13
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science13
Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects13
Tropical Marine Fish Surimi By-products: Utilisation and Potential as Functional Food Application13
Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective13
A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds13
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction12
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects12
Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications12
Recent Advances in Pectin-based Nanoencapsulation for Enhancing the Bioavailability of Bioactive Compounds: Curcumin Oral Bioavailability12
Phytochemical and Nutritional Profiling of Tomatoes; Impact of Processing on Bioavailability - A Comprehensive Review12
Ultrasound on Milk Decontamination: Potential and Limitations Against Foodborne Pathogens and Spoilage Bacteria12
Bioactive Components and Health Functions of Oat12
Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review12
Nutritional and Technical Aspect of Tiger Nut and Its Micro-constituents: An Overview12
Strategies to Combat Antimicrobial Resistance from Farm to Table12
Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–202011
Phoenix DactyliferaL. Date Fruit By-products Outgoing and Potential Novel Trends of Phytochemical, Nutritive and Medicinal Merits11
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice11
Dynamic variation of amino acid content during black tea processing: A review11
Micro-nano-bubble technology and its applications in food industry: A critical review11
Hesperidin-An Emerging Bioactive Compound against Metabolic Diseases and Its Potential Biosynthesis Pathway in Microorganism.11
Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry11
Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers10
Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review10
Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry10
Starch Extraction and Modification by Pulsed Electric Fields10
Ultrasonic Emulsification of Milk Proteins Stabilized Primary and Double Emulsions: A Review10
Recent Trends in the Management of Mango By-products10
Soy Milk By-product: Its Composition and Utilisation10
In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review10
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