Food Reviews International

Papers
(The TQCC of Food Reviews International is 11. 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 2022-01-01 to 2026-01-01.)
ArticleCitations
Phytonutrients as Potential Dietary Supplements to Ameliorate Sarcopenia via the Involvement of Autophagic Pathway182
Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality91
Advances in Sensory and Nutritional Innovation for Sustainable Plant-Based Meat Analogs: A Comprehensive Review91
The Chemopreventive and Antitumor Potential of Cranberry ( Vaccinium Macrocarpon Aiton) in Gastrointestinal Cancers: A Review of Molecular Mechanisms, Pr90
Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility80
Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter78
Clinical Benefits of Salvia Hispanica L. on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis77
Transforming Food Systems with Artificial Intelligence: Challenges, Governance, and Pathways for Sustainable Integration67
Exploring the Health Benefits of Quinoa ( Chenopodium Quinoa Willd.): A Review of the Recent Literature61
Unveiling the Essence, Production Mechanisms, and Extraction Challenges of Osmanthus fragrans Essential Oil60
Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review59
Can Essential Oils Be an Alternative for Reducing Nitrites in Different Types of Cured Meats?57
Dietary Essential Oil Components Enhance Gut Function by Modulating Interleukins and Mitigating Inflammatory Markers: A Systematic Review56
Recent Trends in Folic Acid (Vitamin B9) Encapsulation, Controlled Release, and Mathematical Modelling54
MALDI Mass Spectrometry Imaging of Metabolites in Cereal Grains and Legumes: Repurposing for Industrial Applications50
Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships49
Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins48
Consumer Acceptance of Alternative Proteins: A Re-Review48
Beyond Vision: The Multifaceted Roles of Lutein in Brain Health, Skin Photoprotection, and Metabolic Regulation – A Comprehensive Review44
Comprehensive Overview On Nutritional, Phytochemistry And Pharmacological Properties OfTetraclinis ArticulataMasters40
Phytochemicals in finger lime and their potential health benefits: A review39
Effects of Grape Juice Consumption in Practitioners of Physical Activity: A Systematic Review and Meta-Analysis of Randomized Clinical Trials39
Synergic Effects of Cold Plasma and Essential Oil for Antimicrobial Function of Fruits and Vegetables. A Comprehensive Review39
Healthy benefits of proanthocyanidins metabolites and its interactions with microbiota38
Regulatory Role and Mechanisms of Reactive Oxygen Species in Grains During Post-Harvest Storage: The Vanguard Sentinel of Quality Deterioration38
Enhancing Jackfruit Shelf-Life Through Intelligent Packaging: A Review36
Anthocyanins Through Time: A Bibliometric Analysis of Research Progress and Challenges from 1975 to 202433
Exosomal MicroRNAs: A Diet-Induced Mediator of Glucose Metabolism33
Unlocking Bamboo’s Potential in Food Processing: Opportunities and Challenges for Full-Resource Valorization33
Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits32
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention31
A Review of Ginkgo biloba L. Seed’s Protein; Physicochemical Properties, Bioactivity, and Allergic Glycoprotein31
Bioaccessibility and Bioavailability of Soybean Isoflavones: An In Vitro Study30
A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects30
Effects and Mechanisms of Probiotics, Prebiotics, Synbiotics and Postbiotics for the Prevention and Management of Type 2 Diabetes Mellitus30
Microbial Enzymes in Cereal-Based Foods: Health Perspectives, Environmental Impact, and Future Directions29
Electrospinning in Food Safety Detection: Diverse Nanofibers Promote Sensing Applications28
From Tradition to Innovation: Enhancing the Nutritional and Functional Quality of Chapati Through Modern Techniques28
Leptadenia Pyrotechnica (Forsk.) Decne: From Edibility to Drug Discovery (A Comprehensive Review)27
Advantages and Disadvantages of Using Emerging Technologies to Increase Postharvest Life of Fruits and Vegetables27
Emerging Novel Processing Technologies Towards the Stabilization of Anthocyanins27
Traditional Legume Seed Fermentation Processes: What is the Individual Impact of the Cooking and Fermentation Stages on the Degradation of Anti-Nutritional Factors?27
Advances in Carotenoid Based Delivery Systems for Alleviating Inflammatory Bowel Disease27
A New Era of Vacuum Cooling: The Frontier of Food Technology Combining Innovation and Future Vision26
Polycyclic Aromatic Hydrocarbons in Smoke Condensates: A Comprehensive Review of Formation Mechanisms, Migration Pathways to Food, and Risk Assessment26
Exploring the Role of Green Tea ( Camellia sinensis ) in Modulating Gut Microbiota and Enhancing Intestinal Health: A Systematic Review of Human Clinical26
Current Advances on Modified Atmosphere Packaging in Innovative Fruit Preservation26
Autochthonous Lactic Acid Bacteria from Camelus dromedarius Milk. An Updated Systematic Review26
Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation25
Bioaccessibility and Bioavailability of Phenolic Compounds in Seaweed25
Traditional Non-Dairy Fermented Products: A Candidate for Probiotics25
Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?25
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries25
Recent Review on the Stability of Bioactive Substances Through Encapsulation and Their Application in Dairy Products25
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya25
Integrated Review of Akebia Fruits: Botany, Bioactive Properties, Processing Innovations, and Post-Harvest Cracking Challenges25
Properties and Biological Effects of Curcumin in Food Product Development24
Fermentation of Plant-Based Yogurt and Its Effects on Phytochemicals: A Review24
The Nutritional and Bioactive Components, Potential Health Function and Comprehensive Utilization of Pomegranate: A Review24
Recent Insights in Lactobacillus -Fermented Fruit and Vegetable Juice: Compositional Analysis, Quality Evaluation, and Functional Properties24
Polyphenols: A first evidence in the synergism and bioactivities23
Fat substitutes and low-calorie fats: A compile of their chemical, nutritional, metabolic and functional properties23
Innovative Advances in Colorimetric Sensor Array Technology for Food Safety and Quality Assessment: An Updated Comprehensive Review23
Exploring Cinnamaldehyde: Preparation Methods, Biological Functions, Efficient Applications, and Safety23
A Review on Bioactive Iridoids in Edible Fruits – from Garden to Food and Pharmaceutical Products23
Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy23
Gluten: do only celiac patients benefit from its removal from the diet?22
Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits22
Beneficial Effects of Bioactive Compounds Obtained from Agro-Industrial By-Products on Obesity and Metabolic Syndrome Components22
A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products22
Gartanin as an Isoprenylated Xanthone from Mangosteen ( Garcinia mangostana L .): Insights into Its Synthesis, Extraction, Determination, and Bioactivity22
Polysaccharide-based Packaging: Storage Life and Effectiveness in Protecting Ruminant Meat Qualities22
Underutilized Tropical Seeds as a Source for Development of Sustainable Plant-Based Milk Alternatives -A Review22
Effect of Low- and Very Low-Protein Infant Formulas on Overweight and Obesity Between 4 and 72 Months: A Systematic Review and Meta-Analysis22
Date Powder: From Production to Usage in Food Industry22
Marine lipids as a source of high-quality fatty acids and antioxidants21
Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality21
Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions21
3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions21
Recent Advances in the Mechanisms of Emotional Actions Regulated by Food-Derived and Endogenous Peptides20
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review20
Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods20
Use of Protein By-Products Obtained from Aquatic Organisms as Bioactive Compounds: A Bibliometric Review20
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives20
Recent Progresses in Nanocomposite Films for Food-Packaging Applications: Synthesis Strategies, Technological Advancements, Potential Risks and Challenges20
Dielectric Heating: A Review of Liquid Foods Processing Applications20
Advances in the Bioactivity and Environmental of Hizikia Fusiformis : A Systematic Review20
Berries-Gut Microbiota Interaction and Impact on Human Health: A Systematic Review of Randomized Controlled Trials20
Progress on Lipase Immobilization Technology in Edible Oil and Fat Modifications19
Cinnamon ( Cinnamomum ) as a Food-Medicine Homologue: A Review of Pharmacological Mechanisms and Potential Applications in Metabolic Diseases19
Technological Strategies to Enhance Yogurt’s Fatty Acid Profile and Its Health-Related Effects19
Correction19
Geraniin: A Promising Multifunctional Nutraceutical for Diabetes Management18
A Review on Characteristics, Functional Properties and Potential Applications of Quince ( Cydonia oblonga ) Seed Mucilage18
Tracking Antimicrobial Resistance Along the Meat Chain: One Health Context18
Edible Fungi-Derived Peptides as Future Food Source: Preparation, Functional Implications, and Perspectives18
Microbial Biosurfactants: Prospect and Challenges for Application in Food Industry18
Scrabbling the Nutraceutical Potential of Berries in Gastrointestinal Disorders: A Review17
Structural and Thermal Aggregation Behaviors of Soybean Protein in View of Subunits: A Mini-Review17
Unraveling the Intricate Interplay: Iron and Zinc’s Regulatory Mechanisms on Calcium Bioavailability During Intestinal Absorption17
The Relationships Between Structural Properties and Mechanical Properties of Plant-Based Food Materials: A Critical Review17
Advances in Lactic Acid Bacteria and Their Metabolites in Fermented Foods: Mechanisms of Food Quality Enhancement, Gut Microbiota modulation, and Future Prospects17
Dynamic variation of amino acid content during black tea processing: A review17
Application advantages of new non-thermal technology in juice browning control: A comprehensive review17
Unveiling the Mechanisms of the Development of Blueberries-Based Functional Foods: An Updated and Comprehensive Review17
Mechanisms and Strategies of Human Milk Oligosaccharides Utilization by Gut Bacteria: Implications for Intestinal Health16
Apium Graveolens Linn. (Celery) Seeds: A Comprehensive Review of Phytochemistry Profile, Pharmacological Effects and Future Trends16
Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production16
Nutritional Properties of Fish Bones: Potential Applications in the Food Industry16
Complexation of Inulin with Proteins, Polysaccharides and Polyphenols: Their Interactions, Applications and Health Benefits16
Prospects of Health Beneficial Functional Xylooligosaccharides Produced by Enzymatic Hydrolysis of Xylan and Application in Food Industry: A Comprehensive Review16
Functional Foods Based on Fermented Amaranth: Nutritional Value and Health Benefits16
Bioactive Components and Health Functions of Oat16
Synbiotic Foods Based on Fermented Barley: Food Applications, Safety and Potential Biological Activities15
Diet-Gut Microbiome Nexus: A New Paradigm in Food-Based Mental Disease Therapeutics15
Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods15
Pivotal Roles of α S1 -Casein in the Nutritional Composition, Technological Properties, Allergenicity, and Its Reduction Strategies in Goat Milk15
Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review15
Valorization of Agri-Food By-Products from Plant Sources Using Pressure-Driven Membrane Processes to Recover Value-Added Compounds: Opportunities and Challenges15
Nuts and Nut-Based Products: A Meta-Analysis from Intake Health Benefits and Functional Characteristics from Recovered Constituents15
Atmospheric Freeze Drying (AFD): Fundamentals and Innovative Approaches14
High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review14
Bioactivity and Exploitation of Food-Derived Chlorophyll: A Comprehensive Review14
Naringenin as a Natural Agent Against Oxidative Stress and Inflammation, and Its Bioavailability14
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition14
Current Advances in Allicin Nanoformulation and Its Application in Breast Cancer Therapy14
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review14
Potential Nutraceutical Use ofTribulus terrestrisL. in Human Health14
A Comprehensive Review on Phytochemical Profiling in Mushrooms: Occurrence, Biological Activities, Applications and Future Prospective13
Herbal Anxiolytics: Sources and Their Preparation Methods13
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 Cereal13
Polysorbate 80 in Diabetes and Non-Alcoholic Fatty Liver Disease: Decoding Mechanisms of Hepatic Insulin Resistance and Its Cellular, Molecular, and Epigenetic Targets13
An Overview on Natural Marine Pigments: Extraction, Potential Health Benefits and Stability in Food Applications13
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control12
Hybrid Yogurts: Exploring the Functional, Sensory and Nutritional Potential of Dairy-Plant Protein Combinations12
Micro-nano-bubble technology and its applications in food industry: A critical review12
Recent Developments in Procyanidins on Metabolic Diseases, Their Possible Sources, Pharmacokinetic Profile, and Clinical Outcomes12
A Review on Healthier Bread Making: Focusing on the Underlying Mechanisms for Decreasing Glycemic Index12
Value Addition of African Indigenous Vegetables (AIVs) and their Utilization as Food to Improve Food and Nutrition Security: A Review12
Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review12
Integrated Enzymatic and Biotechnological Strategies for Sustainable Extraction and Enrichment of Functional Components in Edible Bird’s Nest: A Review11
A Comprehensive Review in the Formulation of Nanocurcumin and Its Potential Application in Functional Foods11
Investigation of aerodynamic properties of louver distribution of heat carrier in spray-drying complexes11
The Potential of Marine Oils as Functional Foods: Nutritional composition, Health Benefits, Applications, and Future Perspectives11
Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods11
Enhancing the Quality of Natural Food Colorants by Novel Extraction and Concentration Processes11
Cold Brew Coffee: Profile and Preservation11
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review11
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