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Citations	Article
1161	Curcumin: A Review of Its Effects on Human Health by Susan J. Hewlings and Douglas S. Kalman
578	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
535	The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis by Charis M. Galanakis
528	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
476	Algal Proteins: Extraction, Application, and Challenges Concerning Production by Stephen Bleakley and Maria Hayes
420	*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
404	Reducing Postharvest Losses during Storage of Grain Crops to Strengthen Food Security in Developing Countries by Deepak Kumar and Prasanta Kalita
370	*Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food* by Yu-Shiang Wang and Matan Shelomi
335	Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample by Federico Scarmozzino and Francesco Visioli
308	*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

Citations	Article
12	The Impact of Ellagitannins and Their Metabolites through Gut Microbiome on the Gut Health and Brain Wellness within the Gut–Brain Axis by Roxana Banc, Marius Emil Rusu, Lorena Filip and Daniela-Saveta Popa
12	Fucoidan-Derived Functional Oligosaccharides: Recent Developments, Preparation, and Potential Applications by Min Wang, Suresh Veeraperumal, Saiyi Zhong and Kit-Leong Cheong
7	The “Vertigo” of the Food Sector within the Triangle of Climate Change, the Post-Pandemic World, and the Russian-Ukrainian War by Charis M. Galanakis
6	Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread by Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi and Silvia Mironeasa
6	Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu by Youqiang Xu, Mengqin Wu, Jialiang Niu, Mengwei Lin, Hua Zhu, Kun Wang, Xiuting Li and Baoguo Sun
5	Quality and Nutritional Parameters of Food in Agri-Food Production Systems by Songül Çakmakçı and Ramazan Çakmakçı
5	Natural Deep Eutectic Solvents (NADESs) Combined with Sustainable Extraction Techniques: A Review of the Green Chemistry Approach in Food Analysis by Ciro Cannavacciuolo, Stefania Pagliari, Jessica Frigerio, Chiara Maria Giustra, Massimo Labra and Luca Campone
4	The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran by Muhammad Tayyab Rashid, Kunlun Liu, Simeng Han and Mushtaq Ahmed Jatoi
4	Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris by Man Zhang, Suhui Xing, Cuncun Fu, Fan Fang, Jun Liu, Juan Kan, Chunlu Qian, Qingqing Chai and Changhai Jin
4	Aloe barbadensis Based Bioactive Edible Film Improved Lipid Stability and Microbial Quality of the Cheese by Firdous Kouser, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Alaa El-Din A. Bekhit and Zuhaib F. Bhat

Citations	Article
75	Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems? by Tarek Ben Hassen and Hamid El Bilali
54	The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains by Sandeep Jagtap, Hana Trollman, Frank Trollman, Guillermo Garcia-Garcia, Carlos Parra-López, Linh Duong, Wayne Martindale, Paulo E. S. Munekata, Jose M. Lorenzo, Ammar Hdaifeh, Abdo Hassoun, Konstantinos Salonitis and Mohamed Afy-Shararah
31	A Comprehensive Review of the Cardioprotective Effect of Marine Algae Polysaccharide on the Gut Microbiota by Kit-Leong Cheong, Biao Yu, Jing Chen and Saiyi Zhong
27	Algae as Food in Europe: An Overview of Species Diversity and Their Application by Madalena Caria Mendes, Sofia Navalho, Alice Ferreira, Cristina Paulino, Daniel Figueiredo, Daniel Silva, Fengzheng Gao, Florinda Gama, Gabriel Bombo, Rita Jacinto, Susana S. Aveiro, Peter S. C. Schulze, Ana Teresa Gonçalves, Hugo Pereira, Luisa Gouveia, Rita F. Patarra, Maria Helena Abreu, Joana L. Silva, João Navalho, João C. S. Varela and Lais Galileu Speranza Show full author list Hide full author list
22	Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications by Vinay Chandel, Deblina Biswas, Swarup Roy, Devina Vaidya, Anil Verma and Anil Gupta
21	Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application by Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin and Chao Qiu
19	Postbiotics: Current Trends in Food and Pharmaceutical Industry by Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Kartik Shah, Karthik Sajith Babu, Anjaly Shanker Mundanat, Aiswariya Deliephan, Gitanjali S. Deokar, Chalat Santivarangkna and Nilesh Prakash Nirmal
15	Brown Algae as Functional Food Source of Fucoxanthin: A Review by Nur Akmal Solehah Din, ‘Ain Sajda Mohd Alayudin, Noor-Soffalina Sofian-Seng, Hafeedza Abdul Rahman, Noorul Syuhada Mohd Razali, Seng Joe Lim and Wan Aida Wan Mustapha
15	Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry by Josephine Ampofo and Lord Abbey
15	Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions by Márcia C. Coelho, Francisco Xavier Malcata and Célia C. G. Silva

Citations	Article
75	Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems? by Tarek Ben Hassen and Hamid El Bilali
56	Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry by Manasweeta Angane, Simon Swift, Kang Huang, Christine A. Butts and Siew Young Quek
54	Plant Proteins for Future Foods: A Roadmap by Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang and Christiani Jeyakumar Henry
54	The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains by Sandeep Jagtap, Hana Trollman, Frank Trollman, Guillermo Garcia-Garcia, Carlos Parra-López, Linh Duong, Wayne Martindale, Paulo E. S. Munekata, Jose M. Lorenzo, Ammar Hdaifeh, Abdo Hassoun, Konstantinos Salonitis and Mohamed Afy-Shararah
52	Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit by Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka U. Ogbonna, Anjani K. Upadhyay, Katarzyna Baran, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska and Raquel P. F. Guiné
48	Blockchain-Based Traceability System That Ensures Food Safety Measures to Protect Consumer Safety and COVID-19 Free Supply Chains by Adnan Iftekhar and Xiaohui Cui
44	Antiviral, Antibacterial, Antifungal, and Antiparasitic Properties of Propolis: A Review by Felix Zulhendri, Kavita Chandrasekaran, Magdalena Kowacz, Munir Ravalia, Krishna Kripal, James Fearnley and Conrad O. Perera
42	*Dietary Curcumin Alleviated Acute Ileum Damage of Ducks (Anas platyrhynchos) Induced by AFB1 through Regulating Nrf2-ARE and NF-κB Signaling Pathways* by Sanjun Jin, Hao Yang, Yihan Jiao, Qian Pang, Yingjie Wang, Min Wang, Anshan Shan and Xingjun Feng
42	Bacterial Biofilms and Their Implications in Pathogenesis and Food Safety by Xingjian Bai, Cindy H. Nakatsu and Arun K. Bhunia
37	Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts by Hafiz Rehan Nadeem, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano and Rana Muhammad Aadil

Citations	Article
150	Bioactive Compounds and Quality of Extra Virgin Olive Oil by Cecilia Jimenez-Lopez, Maria Carpena, Catarina Lourenço-Lopes, Maria Gallardo-Gomez, Jose M. Lorenzo, Francisco J. Barba, Miguel A. Prieto and Jesus Simal-Gandara
144	Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review by Charis M. Galanakis, Turki M.S. Aldawoud, Myrto Rizou, Neil J. Rowan and Salam A. Ibrahim
133	Biodegradable Antimicrobial Food Packaging: Trends and Perspectives by Ludmila Motelica, Denisa Ficai, Anton Ficai, Ovidiu Cristian Oprea, Durmuş Alpaslan Kaya and Ecaterina Andronescu
125	Functionality of Food Components and Emerging Technologies by Charis M. Galanakis
117	Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels by Hafiz A. R. Suleria, Colin J. Barrow and Frank R. Dunshea
116	Functionality of Ingredients and Additives in Plant-Based Meat Analogues by Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot
108	Edible Films and Coatings as Food-Quality Preservers: An Overview by Elsa Díaz-Montes and Roberto Castro-Muñoz
105	Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society by Pin-Jane Chen and Marta Antonelli
103	Foods for Plant-Based Diets: Challenges and Innovations by Alexandra Alcorta, Adrià Porta, Amparo Tárrega, María Dolores Alvarez and M. Pilar Vaquero
98	Innovations in Smart Packaging Concepts for Food: An Extensive Review by Emanuela Drago, Roberta Campardelli, Margherita Pettinato and Patrizia Perego

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41160	Bioactive Compounds as Inhibitors of Inflammation, Oxidative Stress and Metabolic Dysfunctions via Regulation of Cellular Redox Balance and Histone Acetylation State by Hyunju Kang and Bohkyung Kim
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41160	Bioactive Compounds as Inhibitors of Inflammation, Oxidative Stress and Metabolic Dysfunctions via Regulation of Cellular Redox Balance and Histone Acetylation State by Hyunju Kang and Bohkyung Kim
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3012	Agaricus bisporus Polysaccharides Ameliorates Behavioural Deficits in D-Galactose-Induced Aging Mice: Mediated by Gut Microbiota by Hui Duan, Jinwei Li and Liuping Fan
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9588	Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems? by Tarek Ben Hassen and Hamid El Bilali
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2769	Sustainable Supply Chain Management in the Food Industry: A Conceptual Model from a Literature Review and a Case Study by Theofilos Mastos and Katerina Gotzamani
2751	Impact of the Russian–Ukrainian Conflict on Global Food Crops by Muh Amat Nasir, Agus Dwi Nugroho and Zoltan Lakner
2585	Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures by Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra and Mauro Moresi
2583	Postbiotics: Current Trends in Food and Pharmaceutical Industry by Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Kartik Shah, Karthik Sajith Babu, Anjaly Shanker Mundanat, Aiswariya Deliephan, Gitanjali S. Deokar, Chalat Santivarangkna and Nilesh Prakash Nirmal
2399	Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications by Vinay Chandel, Deblina Biswas, Swarup Roy, Devina Vaidya, Anil Verma and Anil Gupta

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17306	Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception by Jane K. Parker, Lisa Methven, Robert Pellegrino, Barry C. Smith, Simon Gane and Christine E. Kelly
10304	Consumer Preference Analysis on Attributes of Milk Tea: A Conjoint Analysis Approach by Ardvin Kester S. Ong, Yogi Tri Prasetyo, Ma. Althea Deniella C. Libiran, Yuanne Mae A. Lontoc, Joyce Anne V. Lunaria, Adelaine M. Manalo, Bobby Ardiansyah Miraja, Michael Nayat Young, Thanatorn Chuenyindee, Satria Fadil Persada and Anak Agung Ngurah Perwira Redi
10142	Factors Influencing Customer Decisions to Use Online Food Delivery Service during the COVID-19 Pandemic by Kyungyul Jun, Borham Yoon, Seungsuk Lee and Dong-Soo Lee
9588	Impacts of the Russia-Ukraine War on Global Food Security: Towards More Sustainable and Resilient Food Systems? by Tarek Ben Hassen and Hamid El Bilali
8664	The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains by Sandeep Jagtap, Hana Trollman, Frank Trollman, Guillermo Garcia-Garcia, Carlos Parra-López, Linh Duong, Wayne Martindale, Paulo E. S. Munekata, Jose M. Lorenzo, Ammar Hdaifeh, Abdo Hassoun, Konstantinos Salonitis and Mohamed Afy-Shararah
8421	Red-Skin Extracts of Lotus Seeds Alleviate High-Fat-Diet Induced Obesity via Regulating Lipoprotein Lipase Activity by Hong Xu, Hang Gao, Feiyue Liu and Lingxiao Gong
7992	Plant Proteins for Future Foods: A Roadmap by Shaun Yong Jie Sim, Akila SRV, Jie Hong Chiang and Christiani Jeyakumar Henry
5276	The Role of Local Seasonal Foods in Enhancing Sustainable Food Consumption: A Systematic Literature Review by Alexandre Maia Vargas, Ana Pinto de Moura, Rosires Deliza and Luís Miguel Cunha
4970	Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality by Andrea Bresciani, Maria Ambrogina Pagani and Alessandra Marti
4899	Meat and Human Health—Current Knowledge and Research Gaps by Nina Rica Wium Geiker, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel and Arne Astrup

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24207	Investigation of COVID-19 Impact on the Food and Beverages Industry: China and India Perspective by Shafique Ul Rehman Memon, Vijayanta Ramesh Pawase, Tushar Ramesh Pavase and Maqsood Ahmed Soomro
20161	Functionality of Ingredients and Additives in Plant-Based Meat Analogues by Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot
19108	Conceptual Models of Food Choice: Influential Factors Related to Foods, Individual Differences, and Society by Pin-Jane Chen and Marta Antonelli
18983	An Analysis of the Mineral Composition of Pink Salt Available in Australia by Flavia Fayet-Moore, Cinthya Wibisono, Prudence Carr, Emily Duve, Peter Petocz, Graham Lancaster, Joanna McMillan, Skye Marshall and Michelle Blumfield
18275	The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects by Inmaculada Gómez, Rasmi Janardhanan, Francisco C. Ibañez and María José Beriain
17904	The Freeze-Drying of Foods—The Characteristic of the Process Course and the Effect of Its Parameters on the Physical Properties of Food Materials by Dorota Nowak and Ewa Jakubczyk
17306	Emerging Pattern of Post-COVID-19 Parosmia and Its Effect on Food Perception by Jane K. Parker, Lisa Methven, Robert Pellegrino, Barry C. Smith, Simon Gane and Christine E. Kelly
16579	Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification by Anna Puścion-Jakubik, Maria Halina Borawska and Katarzyna Socha
13031	Innovations in Smart Packaging Concepts for Food: An Extensive Review by Emanuela Drago, Roberta Campardelli, Margherita Pettinato and Patrizia Perego
12975	*Guava (Psidium guajava* L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities** by Manoj Kumar, Maharishi Tomar, Ryszard Amarowicz, Vivek Saurabh, M. Sneha Nair, Chirag Maheshwari, Minnu Sasi, Uma Prajapati, Muzaffar Hasan, Surinder Singh, Sushil Changan, Rakesh Kumar Prajapat, Mukesh K. Berwal and Varsha Satankar

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11.29	Nutraceuticals and Functional Foods: Bridging Health and Food under a New Perspective Guest Editor Antonello Santini \| Number of Papers: 14
11.2	Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components Guest Editors Barbara Laddomada and Weiqun Wang \| Number of Papers: 15
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10.82	Upcycling of Agro-Food Chain By-Products to Obtain High-Added Value Foods Guest Editors Graziana Difonzo , Silvia Grassi and Maria Paciulli \| Number of Papers: 11
10.5	Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods Guest Editors Matteo Alessandro Del Nobile and Amalia Conte \| Number of Papers: 14
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53596	Foods: 10th Anniversary Guest Editors Arun K. Bhunia , Joana S. Amaral , Derek V. Byrne , Theodoros Varzakas , Esther Sendra and Benu P. Adhikari \| Number of Papers: 32
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