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Citations	Article
202	Curcumin: A Review of Its’ Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
117	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
116	Algal Proteins: Extraction, Application, and Challenges Concerning Production by Stephen Bleakley and Maria Hayes
82	*Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food* by Yu-Shiang Wang and Matan Shelomi
75	The Composition and Biological Activity of Honey: A Focus on Manuka Honey by José M. Alvarez-Suarez, Massimiliano Gasparrini, Tamara Y. Forbes-Hernández, Luca Mazzoni and Francesca Giampieri
74	Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries by Deepak Kumar and Prasanta Kalita
69	Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans by Mendel Friedman
64	Bioactive Peptides by Eric Banan-Mwine Daliri, Deog H. Oh and Byong H. Lee
62	Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? by Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra and Ioannis Zabetakis
52	Economic Impact of Food Safety Outbreaks on Food Businesses by Malik Altaf Hussain and Christopher O. Dawson

Citations	Article
12	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
8	Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods by Sofia Agriopoulou, Eygenia Stamatelopoulou and Theodoros Varzakas
8	*Use of Tiger Nut (Cyperus esculentus* L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers** by Julliane Carvalho Barros, Paulo E. S. Munekata, Francisco Allan Leandro de Carvalho, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Marco Antonio Trindade and José Manuel Lorenzo
4	*Identification and Characterization of Non-Saccharomyces* Species Isolated from Port Wine Spontaneous Fermentations** by Denisa Mateus, Susana Sousa, Cláudia Coimbra, Frank S. Rogerson and João Simões
4	*Effects of Various Drying Methods on Some Physico-Chemical Properties and the Antioxidant Profile and ACE Inhibition Activity of Oyster Mushrooms (Pleurotus Ostreatus)* by Sergey Piskov, Lyudmila Timchenko, Wolf-Dieter Grimm, Igor Rzhepakovsky, Svetlana Avanesyan, Marina Sizonenko and Vladimir Kurchenko
4	*The Essential Oil and Hydrolats from Myristica fragrans* Seeds with Magnesium Aluminometasilicate as Excipient: Antioxidant, Antibacterial, and Anti-inflammatory Activity** by Inga Matulyte, Aiste Jekabsone, Lina Jankauskaite, Paulina Zavistanaviciute, Vytaute Sakiene, Elena Bartkiene, Modestas Ruzauskas, Dalia M. Kopustinskiene, Antonello Santini and Jurga Bernatoniene
4	Freeze-Drying of Plant-Based Foods by Sagar Bhatta, Tatjana Stevanovic Janezic and Cristina Ratti
3	Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review by Rhonda Miller
3	Table Olives More than a Fermented Food by Giorgia Perpetuini, Roberta Prete, Natalia Garcia-Gonzalez, Mohammad Khairul Alam and Aldo Corsetti
3	Unique Distribution of Diacyl-, Alkylacyl-, and Alkenylacyl-Phosphatidylcholine Species Visualized in Pork Chop Tissues by Matrix-Assisted Laser Desorption/Ionization–Mass Spectrometry Imaging by Hirofumi Enomoto, Tomohiro Furukawa, Shiro Takeda, Hajime Hatta and Nobuhiro Zaima

Citations	Article
22	*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
13	Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications by Iliada K. Lappa, Aikaterini Papadaki, Vasiliki Kachrimanidou, Antonia Terpou, Dionysios Koulougliotis, Effimia Eriotou and Nikolaos Kopsahelis
12	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
10	How Fermentation Affects the Antioxidant Properties of Cereals and Legumes by Michela Verni, Vito Verardo and Carlo Giuseppe Rizzello
10	Factors Predicting the Intention of Eating an Insect-Based Product by Simone Mancini, Giovanni Sogari, Davide Menozzi, Roberta Nuvoloni, Beatrice Torracca, Roberta Moruzzo and Gisella Paci
10	*Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets* by Pratap Madane, Arun K. Das, Mirian Pateiro, Pramod K. Nanda, Samiran Bandyopadhyay, Prasant Jagtap, Francisco J. Barba, Akshay Shewalkar, Banibrata Maity and Jose M. Lorenzo
9	Rapid Solid-Liquid Dynamic Extraction (RSLDE): A Powerful and Greener Alternative to the Latest Solid-Liquid Extraction Techniques by Daniele Naviglio, Pierpaolo Scarano, Martina Ciaravolo and Monica Gallo
9	Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy by Massimo Lucarini, Alessandra Durazzo, Johannes Kiefer, Antonello Santini, Ginevra Lombardi-Boccia, Eliana B. Souto, Annalisa Romani, Anja Lampe, Stefano Ferrari Nicoli, Paolo Gabrielli, Noemi Bevilacqua, Margherita Campo, Massimo Morassut and Francesca Cecchini
9	Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics by Daniel Franco, Artur J. Martins, María López-Pedrouso, Laura Purriños, Miguel A. Cerqueira, António A. Vicente, Lorenzo M. Pastrana, Carlos Zapata and José M. Lorenzo
9	*Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea* L.) Obtained by High Voltage Electrical Discharges (HVED)** by Irena Žuntar, Predrag Putnik, Danijela Bursać Kovačević, Marinela Nutrizio, Filip Šupljika, Andreja Poljanec, Igor Dubrović, Francisco J. Barba and Anet Režek Jambrak

Citations	Article
46	Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials by Predrag Putnik, Jose M. Lorenzo, Francisco J. Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano and Danijela Bursać Kovačević
40	Impact of Biogenic Amines on Food Quality and Safety by Claudia Ruiz-Capillas and Ana M. Herrero
34	Alginate-Based Edible Films and Coatings for Food Packaging Applications by Tugce Senturk Parreidt, Kajetan Müller and Markus Schmid
32	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
32	Biogenic Amine Production by Lactic Acid Bacteria: A Review by Federica Barbieri, Chiara Montanari, Fausto Gardini and Giulia Tabanelli
24	*Antibiotic-Resistant Salmonella* in the Food Supply and the Potential Role of Antibiotic Alternatives for Control** by Divek V. T. Nair, Kumar Venkitanarayanan and Anup Kollanoor Johny
22	*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
21	Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption by Mallory E. Walters, Ramak Esfandi and Apollinaire Tsopmo
20	Application of Ultrasound in Food Science and Technology: A Perspective by Monica Gallo, Lydia Ferrara and Daniele Naviglio
19	Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging by Fatima Mustafa and Silvana Andreescu

Citations	Article
202	Curcumin: A Review of Its’ Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
117	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
82	*Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food* by Yu-Shiang Wang and Matan Shelomi
62	Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? by Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra and Ioannis Zabetakis
51	Effects of Cold Plasma on Food Quality: A Review by Shashi K. Pankaj, Zifan Wan and Kevin M. Keener
46	Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials by Predrag Putnik, Jose M. Lorenzo, Francisco J. Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano and Danijela Bursać Kovačević
43	Protein Determination—Method Matters by Hanne K. Mæhre, Lars Dalheim, Guro K. Edvinsen, Edel O. Elvevoll and Ida-Johanne Jensen
40	Impact of Biogenic Amines on Food Quality and Safety by Claudia Ruiz-Capillas and Ana M. Herrero
34	Alginate-Based Edible Films and Coatings for Food Packaging Applications by Tugce Senturk Parreidt, Kajetan Müller and Markus Schmid
32	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

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Views	Article
18191	Curcumin: A Review of Its’ Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
14086	Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? by Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra and Ioannis Zabetakis
12894	The Composition and Biological Activity of Honey: A Focus on Manuka Honey by José M. Alvarez-Suarez, Massimiliano Gasparrini, Tamara Y. Forbes-Hernández, Luca Mazzoni and Francesca Giampieri
11770	Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food by Luciana Baroni, Marina Berati, Maurizio Candilera and Massimo Tettamanti
11160	Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates by Douglas S. Kalman
10800	Iridescence in Meat Caused by Surface Gratings by Juan Leonardo Martinez-Hurtado, Muhammad Safwan Akram and Ali Kemal Yetisen
10779	Macular Carotenoid Supplementation Improves Visual Performance, Sleep Quality, and Adverse Physical Symptoms in Those with High Screen Time Exposure by James M. Stringham, Nicole T. Stringham and Kevin J. O’Brien
9884	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
9876	Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries by Deepak Kumar and Prasanta Kalita
9298	Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products by Dirk Dannenberger, Karin Nuernberg, Andrea Herdmann, Gerd Nuernberg, Elke Hagemann and Walter Kienast

Views	Article
5961	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
3758	Chemosensory Sensitivity after Coffee Consumption Is Not Static: Short-Term Effects on Gustatory and Olfactory Sensitivity by Alexander W. Fjaeldstad and Henrique M. Fernandes
2529	Current Insights into Monitoring, Bioaccumulation, and Potential Health Effects of Microplastics Present in the Food Chain by Leonard W. D. van Raamsdonk, Meike van der Zande, Albert A. Koelmans, Ron L. A. P. Hoogenboom, Ruud J. B. Peters, Maria J. Groot, Ad A. C. M. Peijnenburg and Yannick J. A. Weesepoel
2021	Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets by Shauna M. Downs, Selena Ahmed, Jessica Fanzo and Anna Herforth
1827	Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance by Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt and Emanuele Zannini
1783	Oleogels in Food: A Review of Current and Potential Applications by Andreea Pușcaș, Vlad Mureșan, Carmen Socaciu and Sevastița Muste
1580	Freeze-Drying of Plant-Based Foods by Sagar Bhatta, Tatjana Stevanovic Janezic and Cristina Ratti
1495	Food Supply Chain and Business Model Innovation by Saeed Nosratabadi, Amirhosein Mosavi and Zoltan Lakner
1487	The Pharmacological Activity, Biochemical Properties, and Pharmacokinetics of the Major Natural Polyphenolic Flavonoid: Quercetin by Gaber El-Saber Batiha, Amany Magdy Beshbishy, Muhammad Ikram, Zohair S. Mulla, Mohamed E. Abd El-Hack, Ayman E. Taha, Abdelazeem M. Algammal and Yaser Hosny Ali Elewa
1404	A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union by Tizian Klingel, Jonathan I. Kremer, Vera Gottstein, Tabata Rajcic de Rezende, Steffen Schwarz and Dirk W. Lachenmeier

Views	Article
5961	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
3758	Chemosensory Sensitivity after Coffee Consumption Is Not Static: Short-Term Effects on Gustatory and Olfactory Sensitivity by Alexander W. Fjaeldstad and Henrique M. Fernandes
2953	*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
2633	The Introduction of Thousands of Tonnes of Glyphosate in the food Chain—An Evaluation of Glyphosate Tolerant Soybeans by Thomas Bøhn and Erik Millstone
2552	The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk by Mohammad Alothman, Sean A. Hogan, Deirdre Hennessy, Pat Dillon, Kieran N. Kilcawley, Michael O’Donovan, John Tobin, Mark A. Fenelon and Tom F. O’Callaghan
2529	Current Insights into Monitoring, Bioaccumulation, and Potential Health Effects of Microplastics Present in the Food Chain by Leonard W. D. van Raamsdonk, Meike van der Zande, Albert A. Koelmans, Ron L. A. P. Hoogenboom, Ruud J. B. Peters, Maria J. Groot, Ad A. C. M. Peijnenburg and Yannick J. A. Weesepoel
2477	Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat by Robin Simsa, John Yuen, Andrew Stout, Natalie Rubio, Per Fogelstrand and David L. Kaplan
2085	Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods by Nieves Baenas, Javier Marhuenda, Cristina García-Viguera, Pilar Zafrilla and Diego A. Moreno
2021	Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets by Shauna M. Downs, Selena Ahmed, Jessica Fanzo and Anna Herforth
1979	Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? by Rovshen Ishangulyyev, Sanghyo Kim and Sang Hyeon Lee

Views	Article
5961	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
5679	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
4379	Alginate-Based Edible Films and Coatings for Food Packaging Applications by Tugce Senturk Parreidt, Kajetan Müller and Markus Schmid
4051	One Health, Fermented Foods, and Gut Microbiota by Victoria Bell, Jorge Ferrão, Lígia Pimentel, Manuela Pintado and Tito Fernandes
3758	Chemosensory Sensitivity after Coffee Consumption Is Not Static: Short-Term Effects on Gustatory and Olfactory Sensitivity by Alexander W. Fjaeldstad and Henrique M. Fernandes
3487	Impact of Biogenic Amines on Food Quality and Safety by Claudia Ruiz-Capillas and Ana M. Herrero
3482	Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials by Predrag Putnik, Jose M. Lorenzo, Francisco J. Barba, Shahin Roohinejad, Anet Režek Jambrak, Daniel Granato, Domenico Montesano and Danijela Bursać Kovačević
3415	*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
3276	Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization by Permani C. Weerasekara, Chandana R. Withanachchi, G. A. S. Ginigaddara and Angelika Ploeger
3257	Intelligent Packaging in the Food Sector: A Brief Overview by Patricia Müller and Markus Schmid

Views	Article
18191	Curcumin: A Review of Its’ Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
14086	Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned? by Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra and Ioannis Zabetakis
9884	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
9183	*Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food* by Yu-Shiang Wang and Matan Shelomi
7774	Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells by Takuya Yamane, Tatsuji Sakamoto, Takenori Nakagaki and Yoshihisa Nakano
7540	Protein Determination—Method Matters by Hanne K. Mæhre, Lars Dalheim, Guro K. Edvinsen, Edel O. Elvevoll and Ida-Johanne Jensen
6511	The Role of Bacteria, Probiotics and Diet in Irritable Bowel Syndrome by Ashton Harper, Malwina M. Naghibi and Davinder Garcha
5982	The Potential Health Benefits of Noni Juice: A Review of Human Intervention Studies by Brett J. West, Shixin Deng, Fumiyuki Isami, Akemi Uwaya and Claude Jarakae Jensen
5961	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
5803	Nutritional Guidelines and Fermented Food Frameworks by Victoria Bell, Jorge Ferrão and Tito Fernandes

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