Critical Reviews in Food Science and Nutrition
Overview
Critical Reviews in Food Science and Nutrition is a reputable scientific journal that publishes comprehensive and insightful reviews on various aspects of food science and nutrition. It covers a wide range of topics including food processing, safety, quality, functional foods, dietary patterns, and their impact on human health. With a focus on critical analysis and evidence-based research, this journal serves as a valuable resource for researchers, academics, and professionals in the field of food science and nutrition.
Details
Details
Abbr.
Crit Rev Food Sci Nutr
Start
1980
End
Continuing
Frequency
Twenty-two issues a year, 2019-
p-ISSN
1040-8398
e-ISSN
1549-7852
Country
United States
Language
English
Specialty
Nutritional Sciences
Metrics
Metrics
h-index / Ranks: 579
215
SJR / Ranks: 1306
1893
CiteScore / Ranks: 237
23.60
JIF / Ranks: 448
10.2
Recent Articles
1.
Zou F, Yang M, Wu J, Wang L, Wang H
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-25.
PMID: 40089909
Climate change and food security issues have increased the demand for effective and sustainable technologies in the food and agriculture sectors. Plasma-activated water (PAW), a novel cleaning and disinfecting agent...
2.
Balamurugan S, Li D, Wang X, Li H
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-18.
PMID: 40084718
The prevailing trend toward the increased application of natural polysaccharides in the food, cosmetics, and pharmaceutical sectors has provided the impetus for exploring sustainable biological feedstocks. Amongst them, photoautotrophic microalgae...
3.
Uzun D, Ceyhan T, Tomas M, Capanoglu E
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-23.
PMID: 40080445
This review focuses on the methods of enhancing the stability of black carrot anthocyanins, which are susceptible to degradation due to temperature, pH, light, and oxygen. These anthocyanins are valued...
4.
Sun K, Chen Y, Lam H, Nelson E, Kong A, Au Yeung S, et al.
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-10.
PMID: 40072362
This study aims to review the evidence from Mendelian randomization (MR) studies on the causal role of vitamin D in type 2 diabetes (T2D). A systematic search (registered on PROSPERO...
5.
Sun L, Zhang M, Zhao J, Chen W, Wang G
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-21.
PMID: 40067099
Hyperuricemia (HUA), characterized by an excessive production of uric acid (UA), poses a significant risk for various metabolic disorders and affects over one billion individuals globally. The intricate interplay between...
6.
Pawitra M, Torley P, Farahnaky A, Majzoobi M
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-18.
PMID: 40067053
Porous starch (PS) represents a novel modified starch variant characterized by numerous pores penetrating the granules, reaching their central cavities. Unlike its native counterpart, PS demonstrates a unique ability to...
7.
Glycaemic impact of tomato bioactive compounds: mechanisms, clinical evidence, and future directions
Corrado M, Perez M, Vallverdu-Queralt A, Lamuela-Raventos R
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-23.
PMID: 40062865
Tomatoes, a key element of the Mediterranean diet, are a rich source of bioactive compounds that contribute positively to health. This review investigates how interactions between starch and tomato polyphenols...
8.
Zheng X, Huang W, Farag M, Xiao J, Li C
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-12.
PMID: 40057961
Quercetin, a dietary flavonol enriched in food, regulates immune-related models through epigenetic modifications. However, few studies have explored the transmission of regulatory effects across generations to the progeny. Here, we...
9.
Guo J, Ding K, Li S, Li S, Jin P, Zheng Y, et al.
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-20.
PMID: 40057960
In the process of storage and processing, food will be affected by the external environment and reduce its quality, such as light, water, oxygen, microorganisms, etc. Barrier packaging is needed...
10.
Kong H, Han J, Bian Y, Zhang X
Crit Rev Food Sci Nutr
. 2025 Mar;
:1-22.
PMID: 40057958
The complex and diverse living conditions in the ocean have created the distinctive structure and physiological activities of marine natural products, which distinguish them from land-based natural products. Most of...