| Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization |
79 |
| Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing |
73 |
| Active Packaging Applications for Food |
62 |
| The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical Perspective |
61 |
| Food Packaging: A Comprehensive Review and Future Trends |
49 |
| Dietary Amino Acids and the Gut-Microbiome-Immune Axis: Physiological Metabolism and Therapeutic Prospects |
47 |
| Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities |
38 |
| Bisphenol A: Food Exposure and Impact on Human Health |
37 |
| Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications |
30 |
| Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit |
29 |
| Biotechnological Applications of Proteases in Food Technology |
29 |
| The Impact of Nonthermal Technologies on the Microbiological Quality of Juices: A Review |
28 |
| Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review |
28 |
| Bioavailability of Quercetin in Humans with a Focus on Interindividual Variation |
27 |
| Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review |
27 |
| Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese |
27 |
| The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties |
26 |
| Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review |
26 |
| Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes |
25 |
| Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review |
24 |
| Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients |
23 |
| Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality |
23 |
| High-Amylose Starches to Bridge the Fiber Gap: Development, Structure, and Nutritional Functionality |
22 |
| Mycotoxin Biomarkers of Exposure: A Comprehensive Review |
22 |
| A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging |
22 |
| Processing, Nutrition, and Functionality of Hempseed Protein: A Review |
21 |
| Edible Insects Processing: Traditional and Innovative Technologies |
21 |
| Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities |
21 |
| Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications |
20 |
| Bovine Milk Allergens: A Comprehensive Review |
20 |
| Biofilms in the Spotlight: Detection, Quantification, and Removal Methods |
20 |
| The Fate of Mycotoxins During the Processing of Wheat for Human Consumption |
20 |
| Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods |
20 |
| Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging |
20 |
| Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review |
19 |
| Application of Deep Learning in Food: A Review |
19 |
| Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review |
19 |
| Shrinkage of Food Materials During Drying: Current Status and Challenges |
19 |
| Emergence of Antibiotic Resistance in Listeria monocytogenes Isolated from Food Products: A Comprehensive Review |
19 |
| Alternative Methods to SO2 for Microbiological Stabilization of Wine |
18 |
| Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances |
18 |
| Cold Plasma-Mediated Treatments for Shelf Life Extension of Fresh Produce: A Review of Recent Research Developments |
18 |
| Food Safety Issues Related to Uses of Insects for Feeds and Foods |
18 |
| Gluten-Free Breads: The Gap Between Research and Commercial Reality |
18 |
| Advances and Future Prospects of Enzyme-Based Biofilm Prevention Approaches in the Food Industry |
17 |
| Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review |
17 |
| Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance |
17 |
| Delivery by Design (DbD): A Standardized Approach to the Development of Efficacious Nanoparticle- and Microparticle-Based Delivery Systems |
16 |
| Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants |
16 |
| Review on the Stability Mechanism and Application of Water-in-Oil Emulsions Encapsulating Various Additives |
16 |
