Food Science papers

Pofolia’s corpus holds 29 papers from Food Science (2020–2026), each with a short summary. Below, the 20 most-cited, then the most recently added.

At a glance

• Most cited: The European Union One Health 2024 Zoonoses Report (2025, 95 citations).
• The 20 papers listed have 165 citations between them.
• 15 of the 18 with a known journal quartile appeared in a Q1 journal.
• 4 have a free full text (open access).
• Most frequent journals: Foods, Molecules, ACS Omega.
• Published between 2020 and 2026.

Most cited

Ranked by citation count. Because citations accumulate over time, this list naturally leans towards work published a few years ago; for where the field is now, see “recently added”. How to read the signals

• The European Union One Health 2024 Zoonoses Report

  EFSA Journal · 2025 · Q1 · SJR 1.00 · FWCI 49.37 · 95 citations

  In 2024, EU zoonoses surveillance revealed increasing trends in campylobacteriosis, salmonellosis, listeriosis, and STEC infections, with Listeria causing the most severe outcomes (highest hospitalizations and fatality rate).

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• Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica

  Archivos Latinoamericanos de Nutrición · 2026 · Q4 · FWCI 3.71 · 54 citations

  Naranjilla fruit cultivated in Costa Rica exhibits significant antioxidant capacity (17 ± 1 µmol Trolox eq/g) and contains key compounds like beta-carotene and methyl butanoate, with a chemical profile similar to fruit from other regions.

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• Spirulina biscuit formulation with coconut cream substitution and its shelf life estimation

  IOP Conference Series Earth and Environmental Science · 2020 · FWCI 1.21 · 9 citations · Open access

  Spirulina biscuits with 7.19% coconut cream substitution contain 12.09% protein, higher than commercial biscuits, and have an estimated shelf life of 2.4 months at room temperature.

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• The long history of Swedish bread. Continuity and change in Swedish regional bread-cereal traditions

  Journal of Nordic Archaeological Science – JONAS · 2026 · 3 citations

  Archaeobotanical evidence from ten Iron Age and Middle Ages sites suggests distinct ages for regional bread-cereal traditions across Sweden. Cultural influences are highlighted as key drivers of continuity and change in cereal usage.

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• Texture Independently Drives Liking in AI-Generated Alternative Protein Burgers

  Foods · 2026 · Q1 · SJR 1.00 · FWCI 16.34 · 2 citations

  Consumer liking of alternative protein burgers is driven by texture, specifically resilience, which independently predicts overall liking alongside flavor. AI-generated burgers can match animal-based profiles by targeting this mechanical attribute.

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• Simplification and the level of protection—primary law limits and legislative discretion in the Food and Feed Safety Omnibus

  Environmental Sciences Europe · 2026 · Q1 · SJR 1.00 · FWCI 3.70 · 1 citations · Open access

  A legislative proposal (COM (2025) 1030 final) to simplify food and pesticide law structurally eliminates dynamic updating of scientific knowledge, undermining the precautionary principle by preventing new risk information from entering assessments and delaying action on confirmed risks.

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• Characterization of cold-pressed oils extracted from seeds of different Capsicum species

  Food Production Processing and Nutrition · 2026 · Q1 · FWCI 3.82 · 1 citations · Open access

  Cold-pressed oils from four Capsicum species seeds are rich in polyunsaturated fatty acids (67.9–75.6%), primarily linoleic acid, and contain abundant tocopherols (632–1181 mg/kg), particularly γ-tocopherol.

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• Structuring Potential of Brown Rice Protein for Meat Analogue

  Applied Research · 2026 · Q2

  Incorporating 4-9 wt% brown rice protein (BRP) into soy protein blends creates fibrous meat analogue structures, overcoming BRP's inherent poor water-holding and gelling properties.

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• Antitumor-Relevant Evaluation of Liquid and Microencapsulated Lepidium meyenii and Bactris gasipaes Extracts Reveals Species- and Formulation-Dependent Activity

  Molecules · 2026 · Q1

  Lepidium meyenii liquid extract demonstrated a higher therapeutic index (2.28–3.64) in tumor cell models compared to Bactris gasipaes liquid extract (0.27–0.63 mg/mL IC50), with specific lepidine compounds in L. meyenii showing the strongest tumor-cell responses.

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• Development of a Plant Bioactive-Rich Tahini-Based Powder Enriched with Pea Protein and Coconut Milk Powder: Antioxidant Properties, Nutritional Characterization, In Vitro INFOGEST Static Digestion

  Foods · 2026 · Q1 · SJR 1.00

  A spray-dried tahini-based powder enriched with pea protein and coconut milk powder exhibits significant antioxidant properties and in vitro bioaccessibility of key nutrients after simulated digestion.

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• Associations Between Chocolate Consumption and Cardiometabolic Risk Markers Across Metabolic Profiles: Insights from a Population-Based Study

  Nutrients · 2026 · Q1 · SJR 1.00

  Dark and milk chocolate consumption were linked to lower BMI, but only dark chocolate was associated with higher LDL cholesterol. Crucially, these associations were only observed in individuals with diabetes, where dark chocolate intake correlated with lower fasting glucose and HbA1c, and milk chocolate with lower HbA1c.

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• Integrated microbiomic and metabolomic to reveal characterization of microbial community and flavor differences of Douchi with different salt concentrations

  International Journal of Food Science & Technology · 2026 · Q1

  Douchi fermented with lower salt concentrations (CT, ce, RF, TP) showed significantly greater bacterial diversity than high-salt (QP) douchi (p < 0.05). Bacillus positively correlated with 6 volatile compounds and negatively with 14 in QP vs. TP, while Tetragenococcus showed the opposite trend.

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• Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior

  Foods · 2026 · Q1 · SJR 1.00

  Gellan gum modifications, ranging from covalent changes to composite structuring, alter its properties to improve food texture, stability, and bioactive release.

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• Discrimination of Acrylamide Levels in Potato Chips Using Near-Infrared Spectroscopy

  Potato Research · 2026 · Q2

  Near-infrared spectroscopy (NIRS) coupled with machine learning correctly classified potato chip samples as having low or high acrylamide content with 88% accuracy in external validation.

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• Can Temperature and UV Exposure Alter the Antimicrobial Properties of the Essential Oils? An Investigation of Origanum vulgare , Cymbopogon citratus , Syzygium aromaticum , and Lippia sidoides

  ACS Omega · 2026 · Q1

  Heating (70°C) and UV exposure for 48 hours altered the chemical composition of essential oils from oregano (OV), clove (SA), lemongrass (CC), and pepper-rosmarin (LS), with some treatments enhancing antimicrobial activity, particularly against fungal strains.

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• Enhancing the Phenolic Value of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Water Extraction, Macroporous Resin Recovery and Spray Drying

  Molecules · 2026 · Q1

  A novel, moderately efficient, green procedure extracts 39% of phenolics from polyphenol-rich EVOO using optimized water extraction (9.6:1 water/oil ratio, 0% salt), recovers them with XAD-7HP resin and 75% ethanol, and encapsulates them via spray drying, yielding a functional ingredient with 25% overall phenolic retention.

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• Teaching the visual culture of food influencing and clean eating: critical approaches to learning in action

  Food Culture & Society · 2026 · Q1

  This paper argues that the visual culture of 'clean eating' influencers, particularly their constructions of white femininity and food curation, offers valuable material for 'learning in action' in the classroom.

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• Effects of Household Processing on Rutin and Fagopyrin F in Common and Tartary Buckwheat

  Foods · 2026 · Q1 · SJR 1.00

  Household processing methods, particularly medium-flame pan roasting, oven heating at 200°C, deep frying at 190°C, and air frying at 180–200°C, significantly reduced fagopyrin F content in both common and Tartary buckwheat, while largely preserving beneficial rutin content.

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• Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili

  Food Chemistry X · 2026 · Q1 · SJR 1.00 · Open access

  A multi-omics and machine learning approach identified 20 core metabolites and cultivar-specific bacterial communities that drive flavor differences in fermented ciba chili, with LCP favoring late-stage acid/ester enrichment, ICP showing earlier ester formation, and DCP accumulating alcohols, ketones, furans, and pyrazines.

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• Essential Oils of Lamiaceae Species as Promising Sources of Antimycobacterial Agents: Current Insights, Challenges, and Future Perspectives

  Molecules · 2026 · Q1

  Essential oils (EOs) from Lamiaceae species, particularly thymol, carvacrol, and 6,7-dehydroroyleanone, show significant antimycobacterial activity with MICs as low as 0.78 μg/mL, disrupting cell walls and inhibiting key enzymes.

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Recently added

• Antioxidant and protein anti-denaturation properties of an Algerian Opuntia ficus-indica aqueous extract: complementary in vitro and exploratory in silico analyses

  Chemical Papers · 2026 · Q2

  An aqueous extract from Algerian Opuntia ficus-indica demonstrated moderate antioxidant capacity (DPPH IC50: 142.3 µg/mL) and inhibited BSA thermal denaturation by 50% at 412.6 µg/mL.

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• Contribution of Skin Contact and Yeast Selection to Aroma-Related Volatile Composition in Wines Made from New Fungus-Resistant Grapevines

  Journal of Agricultural and Food Chemistry · 2026 · Q1 · SJR 1.00

  Skin fermentation and long maceration significantly increased monoterpenoids in Calardis Blanc and Calardis Musqué wines, while specific yeast strains boosted polyfunctional thiol release by up to 15-fold in Calardis Blanc.

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• Depth-resolved dose estimation in cellulose via pyrolysis for low-energy electron-beam processing

  Scientific Reports · 2026 · Q1

  A new thermogravimetry-based method estimates absorbed dose distribution in cellulose materials by analyzing dose-dependent pyrolysis, enabling precise depth profiling (tens of micrometers) in samples as small as milligrams.

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• A Novel Analytical Strategy to Detect Specific Markers of Nitrofurazone from Protein-Bound Metabolites in Food Animals

  Journal of Agricultural and Food Chemistry · 2026 · Q1 · SJR 1.00

  A novel analytical method using thiol reagents to substitute protein-bound nitrofurazone metabolites creates specific thiol-metabolite conjugates, enabling conclusive detection of nitrofurazone abuse in food animals.

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• Supply chain network design and food loss in the U.S. fresh produce system

  Journal of Cleaner Production · 2026 · Q1 · SJR 2.00

  Reconfiguring U.S. fresh produce supply chains can cut transportation-related food loss by 78 million pounds annually without increasing costs.

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• Proteomics and characterization of lignocellulosic carbohydrate utilization for Thermoanaerobacterium thermosaccharolyticum reveals two thermophilic Gram-positive polysaccharide utilization loci

  Biotechnology for Biofuels and Bioproducts · 2026 · Q1 · SJR 1.00

  Proteomic analysis of Thermoanaerobacterium thermosaccharolyticum revealed two novel thermophilic Gram-positive polysaccharide utilization loci (gpPULs) that enable hemicellulose breakdown, with arabinose surprisingly driving high CAZyme expression.

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• Can Temperature and UV Exposure Alter the Antimicrobial Properties of the Essential Oils? An Investigation of Origanum vulgare , Cymbopogon citratus , Syzygium aromaticum , and Lippia sidoides

  ACS Omega · 2026 · Q1

  Heating (70°C) and UV exposure for 48 hours altered the chemical composition of essential oils from oregano (OV), clove (SA), lemongrass (CC), and pepper-rosmarin (LS), with some treatments enhancing antimicrobial activity, particularly against fungal strains.

  Go to source →

• Enhancing the Phenolic Value of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Water Extraction, Macroporous Resin Recovery and Spray Drying

  Molecules · 2026 · Q1

  A novel, moderately efficient, green procedure extracts 39% of phenolics from polyphenol-rich EVOO using optimized water extraction (9.6:1 water/oil ratio, 0% salt), recovers them with XAD-7HP resin and 75% ethanol, and encapsulates them via spray drying, yielding a functional ingredient with 25% overall phenolic retention.

  Go to source →

Journals in this field

The journals that publish most of this field’s papers. Quartile (Q1–Q4), SJR and h-index are from SCImago Journal Rank; “in this field” is how many of the journal’s pooled papers belong here. What is a Q1 journal? · What is the h-index?

Every journal in Food Science (Q1–Q4) →

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