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Citations	Article
345	Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review by Leina El Hosry, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme and Elias Bou-Maroun
293	Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review by Fan Yang, Chao Chen, Derang Ni, Yubo Yang, Jinhu Tian, Yuanyi Li, Shiguo Chen, Xingqian Ye and Li Wang
292	The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review by Ji-Eun Lee, Jayakodyge Thilini Madushani Jayakody, Jae-Il Kim, Jin-Woo Jeong, Kyung-Min Choi, Tae-Su Kim, Chan Seo, Iman Azimi, Jimin Hyun and Bomi Ryu
233	The Future of Food by Charis M. Galanakis
205	The Application of Artificial Intelligence and Big Data in the Food Industry by Haohan Ding, Jiawei Tian, Wei Yu, David I. Wilson, Brent R. Young, Xiaohui Cui, Xing Xin, Zhenyu Wang and Wei Li
205	Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages by Christian Kosisochukwu Anumudu, Taghi Miri and Helen Onyeaka
171	Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change by Theodoros Varzakas and Slim Smaoui
170	Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing by Catarina Nunes, Mafalda Silva, Diana Farinha, Hélia Sales, Rita Pontes and João Nunes
169	Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts by Filip Herzyk, Dorota Piłakowska-Pietras and Małgorzata Korzeniowska
162	Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods by Elena Cristina Scutarașu and Lucia Carmen Trincă

Citations	Article
345	Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review by Leina El Hosry, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme and Elias Bou-Maroun
292	The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review by Ji-Eun Lee, Jayakodyge Thilini Madushani Jayakody, Jae-Il Kim, Jin-Woo Jeong, Kyung-Min Choi, Tae-Su Kim, Chan Seo, Iman Azimi, Jimin Hyun and Bomi Ryu
205	Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages by Christian Kosisochukwu Anumudu, Taghi Miri and Helen Onyeaka
158	Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources by Priti Pal, Akhilesh Kumar Singh, Rajesh Kumar Srivastava, Saurabh Singh Rathore, Uttam Kumar Sahoo, Sanjukta Subudhi, Prakash Kumar Sarangi and Piotr Prus
156	Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations by Rakesh Kumar Gupta, Sunil Pipliya, Sangeetha Karunanithi, Gnana Moorthy Eswaran U, Sitesh Kumar, Shubham Mandliya, Prem Prakash Srivastav, Tejas Suthar, Ayaz Mukarram Shaikh, Endre Harsányi and Béla Kovács
136	*Chemical Composition, Bioactivities, and Applications of Spirulina (Limnospira platensis) in Food, Feed, and Medicine* by Maria P. Spínola, Ana R. Mendes and José A. M. Prates
132	Polyphenols: From Classification to Therapeutic Potential and Bioavailability by Daria Ciupei, Alexandru Colişar, Loredana Leopold, Andreea Stănilă and Zorița M. Diaconeasa
122	Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources by Magdalena Mititelu, Dumitru Lupuliasa, Sorinel Marius Neacșu, Gabriel Olteanu, Ștefan Sebastian Busnatu, Andreea Mihai, Violeta Popovici, Nicoleta Măru, Steluța Constanța Boroghină, Sebastian Mihai, Corina-Bianca Ioniță-Mîndrican and Alexandru Scafa-Udriște
118	IoT-Enabled Biosensors in Food Packaging: A Breakthrough in Food Safety for Monitoring Risks in Real Time by Abdus Sobhan, Abul Hossain, Lin Wei, Kasiviswanathan Muthukumarappan and Maruf Ahmed
117	The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades by Marietta Fodor, Anna Matkovits, Eszter Luca Benes and Zsuzsa Jókai

Citations	Article
61	Machine Learning for Quality Control in the Food Industry: A Review by Konstantinos G. Liakos, Vassilis Athanasiadis, Eleni Bozinou and Stavros I. Lalas
54	The Potential of Fermentation-Based Processing on Protein Modification: A Review by Negin Yousefi, Behdad Shokrollahi Yancheshmeh and Krist V. Gernaey
54	Advances and Challenges in Smart Packaging Technologies for the Food Industry: Trends, Applications, and Sustainability Considerations by Mădălina Alexandra Davidescu, Claudia Pânzaru, Bianca Maria Mădescu, Ioana Poroșnicu, Cristina Simeanu, Alexandru Usturoi, Mădălina Matei and Marius Gheorghe Doliș
51	Sodium Alginate Modifications: A Critical Review of Current Strategies and Emerging Applications by Wenning Wang, Yuanyuan Huang, Yun Pan, Mokhtar Dabbour, Chunhua Dai, Man Zhou and Ronghai He
43	Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives by Mirjana Ž. Grujović, Teresa Semedo-Lemsaddek and Katarina G. Marković
39	Beyond Sugar: A Holistic Review of Sweeteners and Their Role in Modern Nutrition by Nela Dragomir, Daniela-Mihaela Grigore and Elena Narcisa Pogurschi
38	Recent Progress in Probiotic Encapsulation: Techniques, Characterization and Food Industry Prospects by Zixin Jin and Yi Wang
37	Carbon Dots as Multifunctional Nanofillers in Sustainable Food Packaging: A Comprehensive Review by Yuqing Wu, Wenlong Li, Yuerong Feng and Jiyong Shi
35	Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review by Assiya Mirzakulova, Tolkyn Sarsembaeva, Zhulduz Suleimenova, Łukasz Kowalski, Bożena Gajdzik, Radosław Wolniak and Michał Bembenek
31	The Role of Omega-3 and Omega-6 Polyunsaturated Fatty Acid Supplementation in Human Health by Diogo Gutierres, Rita Pacheco and Catarina Pinto Reis

Citations	Article
13	Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions by Hadeel Edkaidek, Divakar Dahiya and Poonam Singh Nigam
10	Near-Infrared Spectroscopy in Food Analysis: Applications, Chemometric Strategies, and Technological Advances by Limin Dai, Dong Luo, Jun Zhang, Yuan Chen and Changwei Li
9	Solid-State Fermentation Towards Sustainability and Circularity in the Bioprocessing of Agri-Food Industrial Wastes by Carlos N. Cano-González, Eliseo Cárdenas-Hernández, María de la Luz Herrera-Estrada, Miguel Angel Aguilar Gonzalez, José L. Martínez-Hernández, José Sandoval-Cortes and Cristóbal N. Aguilar
7	Veterinary Drug Residues in Food Chains: Sources, Exposure Pathways, Health Impacts, Mitigation, and Safety Assurance by Yiting Wang, Jiacan Wang, Linwei Zhang, Shiyun Han, Xiaoming Pan, Hao Wen, Hongfei Yang, Xu Wang and Dapeng Peng
7	Rosemary Essential Oil as a Natural Additive in Food Industry: Recent Developments in Encapsulation Techniques by Pavle Simić and Nataša Poklar Ulrih
7	A Critical Review of Emerging Solutions for Food Packaging: Opportunities and Challenges by Joana C. L. Martins, Juliana Garcia, Rafaela Guimarães, Irene Gouvinhas, Maria José Alves and Maria José Saavedra
7	Chitosan-Based Active Packaging for Shrimp Preservation: Development, Functionalization, and Industrial Prospects by Anand Kumar, Gebremichael Gebremedhin Hailu, Abhirup Mitra, Sadaqat Ali, Sapna Baghel, Zefu Wang, Yang Liu, Wen Xia, Yantao Yin, Shucheng Liu and Shuai Wei
7	Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel Particles by Yi Yang, Jingwei Ye, Chenju Zhang, Linjing Gao, Hongbin Lin, Qisheng Zhang, Jiaxin Chen and Rongrong Yu
7	Ovotransferrin in Foods: Digestive Stability, Cross-Matrix Interactions, and Targeted Applications by Jingyi Zhang, Shujie Chen, Anjia Huang, Xue Zhao, Juan Chen, Yinlong Lian and Chenggang Cai
7	Antibacterial Packaging for Cheese Based on Carboxymethyl Cellulose Composite with Zinc Oxide and Thyme Essential Oil by Ludmila Motelica, Ovidiu-Cristian Oprea, Anton Ficai, Roxana Doina Trusca, Denisa Ficai, Catalina-Elena Constantin, Alina Maria Holban, Gabriel Mustatea, Elena Loredana Cirstoiu (Ungureanu) and Carmen Curutiu

Citations	Article
2413	Curcumin: A Review of Its Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
1584	Prebiotics: Definition, Types, Sources, Mechanisms, and Clinical Applications by Dorna Davani-Davari, Manica Negahdaripour, Iman Karimzadeh, Mostafa Seifan, Milad Mohkam, Seyed Jalil Masoumi, Aydin Berenjian and Younes Ghasemi
1337	Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium by Maeve Henchion, Maria Hayes, Anne Maria Mullen, Mark Fenelon and Brijesh Tiwari
1228	*Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale* Roscoe) by Qian-Qian Mao, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Harold Corke, Trust Beta and Hua-Bin Li**
966	Algal Proteins: Extraction, Application, and Challenges Concerning Production by Stephen Bleakley and Maria Hayes
938	Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries by Deepak Kumar and Prasanta Kalita
777	*Bioactive Compounds and Biological Functions of Garlic (Allium sativum* L.) by Ao Shang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Guo-Yi Tang, Harold Corke, Vuyo Mavumengwana and Hua-Bin Li**
759	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
745	*Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food* by Yu-Shiang Wang and Matan Shelomi
680	Alginate-Based Edible Films and Coatings for Food Packaging Applications by Tugce Senturk Parreidt, Kajetan Müller and Markus Schmid

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83494	Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review by Leina El Hosry, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme and Elias Bou-Maroun
61520	Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health by Nneka Ajomiwe, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh and Lovedeep Kaur
59499	An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health by Raju Lal Bhardwaj, Aabha Parashar, Hanuman Prasad Parewa and Latika Vyas
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53234	Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations by Rakesh Kumar Gupta, Sunil Pipliya, Sangeetha Karunanithi, Gnana Moorthy Eswaran U, Sitesh Kumar, Shubham Mandliya, Prem Prakash Srivastav, Tejas Suthar, Ayaz Mukarram Shaikh, Endre Harsányi and Béla Kovács
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46118	Aloe vera―An Extensive Review Focused on Recent Studies by Alessia Catalano, Jessica Ceramella, Domenico Iacopetta, Maria Marra, Filomena Conforti, Francesca R. Lupi, Domenico Gabriele, Fernanda Borges and Maria Stefania Sinicropi
45171	Effect of Fruit and Vegetable Consumption on Human Health: An Update of the Literature by Chiara Devirgiliis, Emilia Guberti, Lorenza Mistura and Antonio Raffo
44590	Goat Milk Protein-Derived ACE Inhibitory Peptide SLPQ Exerts Hypertension Alleviation Effects Partially by Regulating the Inflammatory Stress of Endothelial Cells by Shenghao Xing, Xiaotong Zhang, Tong Mu, Jianxin Cao, Ke Zhao, Bing Han and Xinyan Peng
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83494	Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review by Leina El Hosry, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme and Elias Bou-Maroun
54536	Digital Transformation of Grocery In-Store Shopping-Scanners, Artificial Intelligence, Augmented Reality and Beyond: A Review by Radosław Wolniak, Kinga Stecuła and Barış Aydın
53234	Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations by Rakesh Kumar Gupta, Sunil Pipliya, Sangeetha Karunanithi, Gnana Moorthy Eswaran U, Sitesh Kumar, Shubham Mandliya, Prem Prakash Srivastav, Tejas Suthar, Ayaz Mukarram Shaikh, Endre Harsányi and Béla Kovács
45171	Effect of Fruit and Vegetable Consumption on Human Health: An Update of the Literature by Chiara Devirgiliis, Emilia Guberti, Lorenza Mistura and Antonio Raffo
44590	Goat Milk Protein-Derived ACE Inhibitory Peptide SLPQ Exerts Hypertension Alleviation Effects Partially by Regulating the Inflammatory Stress of Endothelial Cells by Shenghao Xing, Xiaotong Zhang, Tong Mu, Jianxin Cao, Ke Zhao, Bing Han and Xinyan Peng
42785	Mesona chinensis Benth. Extract Ameliorates Hyperlipidemia in High-Fat Diet-Fed Mice and Rats by Regulating the Gut Microbiota by Huilin Yang, Xiaojuan Song, Xiaofang Huang, Bilian Yu, Cuiqing Lin, Jialin Du, Jiehui Yang, Qing Luo, Jingwen Li, Yinshan Feng, Ruoting Zhan and Ping Yan
40602	The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review by Ji-Eun Lee, Jayakodyge Thilini Madushani Jayakody, Jae-Il Kim, Jin-Woo Jeong, Kyung-Min Choi, Tae-Su Kim, Chan Seo, Iman Azimi, Jimin Hyun and Bomi Ryu
38019	Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality by Ahmad Rabbani, Mutamed Ayyash, Crystal D. C. D’Costa, Gang Chen, Yajun Xu and Afaf Kamal-Eldin
37241	Green Tea: Current Knowledge and Issues by Maya Radeva-Ilieva, Stanila Stoeva, Nadezhda Hvarchanova and Kaloyan D. Georgiev
37225	Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation by Susana Abrante-Pascual, Barbara Nieva-Echevarría and Encarnacion Goicoechea-Oses

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30539	Beyond Sugar: A Holistic Review of Sweeteners and Their Role in Modern Nutrition by Nela Dragomir, Daniela-Mihaela Grigore and Elena Narcisa Pogurschi
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25444	Dietary Plant-Based Protein Supplements: Sources, Processing, Nutritional Value, and Health Benefits by Kartik Sharma, Wanli Zhang and Saroat Rawdkuen
16477	Machine Learning for Quality Control in the Food Industry: A Review by Konstantinos G. Liakos, Vassilis Athanasiadis, Eleni Bozinou and Stavros I. Lalas
12995	Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review by Assiya Mirzakulova, Tolkyn Sarsembaeva, Zhulduz Suleimenova, Łukasz Kowalski, Bożena Gajdzik, Radosław Wolniak and Michał Bembenek
12501	Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives by Mirjana Ž. Grujović, Teresa Semedo-Lemsaddek and Katarina G. Marković
12111	AI-Powered Advances in Data Handling for Enhanced Food Analysis: From Chemometrics to Machine Learning by Mourad Kharbach
11865	Therapeutic Efficacy of Soy-Derived Bioactives: A Systematic Review of Nutritional Potency, Bioactive Therapeutics, and Clinical Biomarker Modulation by Zara Fatima, Nizwa Itrat, Beenish Israr and Abdul Momin Rizwan Ahmad
11657	Progress in Research on the Mechanism of GABA in Improving Sleep by Shuyu Li, Yanhui Li, Chunxu Xue, Ying Zhang, Tong Tong, Zijun Ouyang, Dong Liu, Jun Cai and Haiyan Sun
10467	*Therapeutic Potential of White Kidney Beans (Phaseolus vulgaris) for Weight Management* by Hassan Muzaffar, Muhammad Jehangir, Jiayue Hu, Yiyang Yu, Mingzhou Yu and Yonghong Hu

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6978	Flavonoids as Nutraceuticals to Treat Inflammatory Diseases: Focusing on Quercetin, Kaempferol, Luteolin, Apigenin, Epicatechin and Their Effects on Hepatic, Nervous, and Pulmonary Systems by Maiara Piva, Geovana Martelossi-Cebinelli, Soraia Mendes-Pierotti, Willian H. Chinen, Pedro H. F. Cardines, Renata M. Martinez, Sandra R. Georgetti, Marcela M. Baracat, Fabiana T. M. C. Vicentini, Waldiceu A. Verri and Rubia Casagrande
4927	*Sea Buckthorn (Hippophae rhamnoides* L.): Nutritional Significance, Phytochemistry, Molecular Mechanisms, Therapeutic Potential, and Emerging Applications in Food Systems by Nazish Javaid, Adnan Amjad, Ralf Weiskirchen, Asad Abbas, Shehnshah Zafar, Mohibullah Shah, Muhammad Sameem Javed, Khurram Afzal, Umrah Zafar and Muhammad Israr**
4167	Antihypertensive Peptides and Hydrolysates Derived from Plant Proteins and Their Bioavailability by Seyi David Adebayo, Sukanya Poddar and Jianmei Yu
3946	Quality and Processing Behavior of Egg White and Yolk from Commercial Free-Range and Barn-Laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-Treated (Grilled) States by María Dolores Álvarez, Victor G. Almendro-Vedia and Beatriz Herranz
3792	Wild Edible Fruits: A Structured Narrative Review on Bioactive Composition and Bioactivity by Carlos Díaz-Romero, Jesús Heras-Roger, Miguel Ángel Rincón-Cervera and José Luis Guil-Guerrero
3461	Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers by Susmita Paul, Okhee Yoo, Connie Locher and Lee Yong Lim
3395	Development of a Risk Matrix for Assessing PFAS in Food Packaging by Katja Wack, Silvia Apprich, Johannes Bergmair and Manfred Tacker
3353	Mushrooms as Sustainable Protein Alternatives: Nutritional–Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages by Subhash V. Pawde, Samart Sai-Ut, Passakorn Kingwascharapong, Jaksuma Pongsetkul, Shusong Wu, Jia-Qiang Huang, Zhaoxian Huang, Young Hoon Jung and Saroat Rawdkuen
3048	Effect of Vitamin K Supplementation on Testosterone Production in a Rat Model of Late-Onset Hypogonadism by Rui Murakami, Yusuke Ohsaki, Hikaru Ito, Hsin-Jung Ho, Afifah Zahra Agista, Yi-Fen Chiang, Ya-Ling Chen, Masamitsu Maekawa, Takuo Hirose, Kenshiro Hara, Wan-Chun Chiu, Chiu-Li Yeh, Shih-Min Hsia, Suh-Ching Yang, Nariyasu Mano, Takefumi Mori and Hitoshi Shirakawa
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8470	Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review by Leina El Hosry, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme and Elias Bou-Maroun
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5824	Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health by Nneka Ajomiwe, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh and Lovedeep Kaur
5779	Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations by Rakesh Kumar Gupta, Sunil Pipliya, Sangeetha Karunanithi, Gnana Moorthy Eswaran U, Sitesh Kumar, Shubham Mandliya, Prem Prakash Srivastav, Tejas Suthar, Ayaz Mukarram Shaikh, Endre Harsányi and Béla Kovács
5763	Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change by Theodoros Varzakas and Slim Smaoui
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4846	An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health by Raju Lal Bhardwaj, Aabha Parashar, Hanuman Prasad Parewa and Latika Vyas
4424	Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review by Fan Yang, Chao Chen, Derang Ni, Yubo Yang, Jinhu Tian, Yuanyi Li, Shiguo Chen, Xingqian Ye and Li Wang

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8470	Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review by Leina El Hosry, Vanessa Elias, Vanessa Chamoun, Malda Halawi, Philippe Cayot, Anthony Nehme and Elias Bou-Maroun
5779	Migration of Chemical Compounds from Packaging Materials into Packaged Foods: Interaction, Mechanism, Assessment, and Regulations by Rakesh Kumar Gupta, Sunil Pipliya, Sangeetha Karunanithi, Gnana Moorthy Eswaran U, Sitesh Kumar, Shubham Mandliya, Prem Prakash Srivastav, Tejas Suthar, Ayaz Mukarram Shaikh, Endre Harsányi and Béla Kovács
5747	The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review by Ji-Eun Lee, Jayakodyge Thilini Madushani Jayakody, Jae-Il Kim, Jin-Woo Jeong, Kyung-Min Choi, Tae-Su Kim, Chan Seo, Iman Azimi, Jimin Hyun and Bomi Ryu
4359	Methods for Detection, Extraction, Purification, and Characterization of Exopolysaccharides of Lactic Acid Bacteria—A Systematic Review by Manoj Kumar Yadav, Ji Hoon Song, Robie Vasquez, Jae Seung Lee, In Ho Kim and Dae-Kyung Kang
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3647	Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen and Simone Brogi
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3554	Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality by Ahmad Rabbani, Mutamed Ayyash, Crystal D. C. D’Costa, Gang Chen, Yajun Xu and Afaf Kamal-Eldin

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2274	Beyond Sugar: A Holistic Review of Sweeteners and Their Role in Modern Nutrition by Nela Dragomir, Daniela-Mihaela Grigore and Elena Narcisa Pogurschi
2254	Machine Learning for Quality Control in the Food Industry: A Review by Konstantinos G. Liakos, Vassilis Athanasiadis, Eleni Bozinou and Stavros I. Lalas
1607	The Role of Omega-3 and Omega-6 Polyunsaturated Fatty Acid Supplementation in Human Health by Diogo Gutierres, Rita Pacheco and Catarina Pinto Reis
1542	Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review by Assiya Mirzakulova, Tolkyn Sarsembaeva, Zhulduz Suleimenova, Łukasz Kowalski, Bożena Gajdzik, Radosław Wolniak and Michał Bembenek
1483	Advances and Challenges in Smart Packaging Technologies for the Food Industry: Trends, Applications, and Sustainability Considerations by Mădălina Alexandra Davidescu, Claudia Pânzaru, Bianca Maria Mădescu, Ioana Poroșnicu, Cristina Simeanu, Alexandru Usturoi, Mădălina Matei and Marius Gheorghe Doliș
1465	Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology by Melissa Rodríguez-España, Claudia Yuritzi Figueroa-Hernández, Mirna Leonor Suárez-Quiroz, Fátima Canelo-Álvarez, Juan de Dios Figueroa-Cárdenas, Oscar González-Ríos, Patricia Rayas-Duarte and Zorba Josué Hernández-Estrada
1424	Application of Freeze-Drying Technology in the Food Industry: A Review by Angelique Uwineza and Xiaojun Zhang
1376	Sodium Alginate Modifications: A Critical Review of Current Strategies and Emerging Applications by Wenning Wang, Yuanyuan Huang, Yun Pan, Mokhtar Dabbour, Chunhua Dai, Man Zhou and Ronghai He
1357	*Monitoring Sublethal Injury in Listeria monocytogenes* During Heat Treatment of Pork Frankfurter-Type Sausages: A Single-Cell vs. Population Level Approach by Marianna Arvaniti, Eleni Vlachou, Maria Kourteli, Anastasia E. Kapetanakou and Panagiotis N. Skandamis**
1277	Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives by Mirjana Ž. Grujović, Teresa Semedo-Lemsaddek and Katarina G. Marković

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1057	Scallion White and Ginger Extracts Alleviate Stress-Induced Muscle Quality Deterioration in Crucian Carp During Transportation by Ling Peng, Liangzi Zhang, Chaoping Liu, Tao Yin, Juan You, Ru Liu and Dan Jia
919	Development of a Risk Matrix for Assessing PFAS in Food Packaging by Katja Wack, Silvia Apprich, Johannes Bergmair and Manfred Tacker
605	The Impact of Social Media Marketing Activities on Consumer Inspiration, Food Pleasure, and Behavioral Intentions: Evidence from Dubai Chocolate by Handan Hamarat, Sinan Çavuşoğlu, Murat Göral, Yusuf Gökçe, Ahmet Uslu and Aziz Bükey
595	Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures by Hamza Bozkır
575	Mushrooms as Sustainable Protein Alternatives: Nutritional–Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages by Subhash V. Pawde, Samart Sai-Ut, Passakorn Kingwascharapong, Jaksuma Pongsetkul, Shusong Wu, Jia-Qiang Huang, Zhaoxian Huang, Young Hoon Jung and Saroat Rawdkuen
575	Effects of Fermentation Time and Temperature on the Physicochemical Quality of Kombucha by Juan Pablo Salinas-Ruiz, Jesús Guevara García, Daniela Rios Tovar, Reichell P. Cruz Cabrera and Damir D. Torrico
547	Chitosan-Based Active Packaging for Shrimp Preservation: Development, Functionalization, and Industrial Prospects by Anand Kumar, Gebremichael Gebremedhin Hailu, Abhirup Mitra, Sadaqat Ali, Sapna Baghel, Zefu Wang, Yang Liu, Wen Xia, Yantao Yin, Shucheng Liu and Shuai Wei
536	Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility by Jimmy Núñez-Pérez, Jhomaira L. Burbano-García, Rosario Espín-Valladares, Marco V. Lara-Fiallos, Juan Carlos DelaVega-Quintero, Marcelo Cevallos-Vallejos and José-Manuel Pais-Chanfrau
528	Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression by Melita Sternad Lemut, Guillaume Antalick, Piergiorgio Comuzzo and Sabrina Voce
520	Postprandial Glycemic and Satiety Responses to Cooked Quinoa: A Randomized Crossover Preliminary Study by Tasleem A. Zafar

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65620	Protein Determination—Method Matters by Hanne K. Mæhre, Lars Dalheim, Guro K. Edvinsen, Edel O. Elvevoll and Ida-Johanne Jensen
56401	What Drives Customer Satisfaction, Loyalty, and Happiness in Fast-Food Restaurants in China? Perceived Price, Service Quality, Food Quality, Physical Environment Quality, and the Moderating Role of Gender by Yongping Zhong and Hee Cheol Moon
43059	Curcumin: A Review of Its Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
36727	*Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food* by Yu-Shiang Wang and Matan Shelomi
35071	Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium by Maeve Henchion, Maria Hayes, Anne Maria Mullen, Mark Fenelon and Brijesh Tiwari
33611	*Bioactive Compounds and Bioactivities of Ginger (Zingiber officinale* Roscoe) by Qian-Qian Mao, Xiao-Yu Xu, Shi-Yu Cao, Ren-You Gan, Harold Corke, Trust Beta and Hua-Bin Li**
31587	Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society by Pin-Jane Chen and Marta Antonelli
29846	Functionality of Ingredients and Additives in Plant-Based Meat Analogues by Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot
29585	Evaluation of Electrolytically-Generated Hypochlorous Acid (‘Electrolyzed Water’) for Sanitation of Meat and Meat-Contact Surfaces by Shawnna Veasey and Peter M. Muriana
29053	Climate Change and Its Impact on the Yield of Major Food Crops: Evidence from Pakistan by Sajjad Ali, Ying Liu, Muhammad Ishaq, Tariq Shah, Abdullah, Aasir Ilyas and Izhar Ud Din

Most Cited & Viewed Special Issues

Most Cited Special Issues
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Avg. Citations	Special Issue
17.9	Artificial Intelligence for the Food Industry Guest Editors Malik Hussain and Azharul Karim \| Number of Papers: 10
17.75	Feature Review on Food Nutrition Guest Editors Diego A. Moreno and Nieves Baenas \| Number of Papers: 12
16.7	Starch and Starch-Based Products: Processing, Functions and Applications Guest Editor Jinpeng Wang \| Number of Papers: 10
15.7	Edible Insects as a Healthy and Sustainable Strategy to Handle Protein Demand and Food Insecurity Guest Editors Elena Dreassi and Annalaura Brai \| Number of Papers: 10
14	Impacts of Innovative Processing Technologies on Food Quality Guest Editors Akinbode A. Adedeji and Paul Priyesh \| Number of Papers: 15
13.8	Functional Foods and Their Benefits for Health Regulation Guest Editors Fuhua Li and Lingrong Wen \| Number of Papers: 10
13.55	Application of Fermentation Biotechnology in Food Science Guest Editors Sae-Byuk Lee , Daeung Yu and Ki-Bae Hong \| Number of Papers: 11
13.5	Starch and Food Processing: Structure, Functionality and Nutrition Guest Editors Chen Chao and Haiteng Li \| Number of Papers: 10
13.24	Advanced Research and Development of Carbohydrate from Foods Guest Editors Xiaolong Ji and Xin Wang \| Number of Papers: 17
13.17	Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications Guest Editors Ivana Generalić Mekinić and Vida Šimat \| Number of Papers: 12

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Views	Special Issue
136958	Feature Review on Food Nutrition Guest Editors Diego A. Moreno and Nieves Baenas \| Number of Papers: 12
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81252	Enhancing Shelf Life of Food Products: Strategies, Challenges and Innovations Guest Editors Alessandro Bianchi and Francesca Venturi \| Number of Papers: 12
74617	Plant-Based Food: From Nutritional Value to Health Benefits: 2nd Edition Guest Editors Yongqi Yin and Runqiang Yang \| Number of Papers: 12
73624	Food Habits, Nutritional Knowledge, and Nutrition Education Guest Editors Celia Carrillo and Celia Rodriguez Perez \| Number of Papers: 11
71871	Advanced Research and Development of Carbohydrate from Foods Guest Editors Xiaolong Ji and Xin Wang \| Number of Papers: 17
71741	Feature Reviews on Food Microbiology Guest Editors Efstathios Giaouris and Foteini Parlapani \| Number of Papers: 17
68824	Impacts of Innovative Processing Technologies on Food Quality Guest Editors Akinbode A. Adedeji and Paul Priyesh \| Number of Papers: 15
66655	Advances in Beneficial Food Microorganisms: Isolation, Identification, Characterization and Applications Guest Editors Xiaomin Li and Xingguang Chen \| Number of Papers: 15
64295	Application of Fermentation Biotechnology in Food Science Guest Editors Sae-Byuk Lee , Daeung Yu and Ki-Bae Hong \| Number of Papers: 11

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