Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is one of the peer-reviewed on-line journals of the Institute of Food Technologists (IFT). It has been published since 2002 (www.ift.org). Review papers provide in-depth coverage of a narrowly defined topic on any food science or food safety aspect, including nutrition, engineering, microbiology, sensory evaluation, physiology, genetics, economics, regulations, and history. A typical review embodies careful assessment of all pertinent studies (weaknesses, strengths, discrepancies in findings) so that insightful, integrative interpretations, summaries, and conclusions are presented. For either an unsolicited or an invited manuscript authors should submit to the Scientific Editor a suitable title, a brief outline, and a short statement describing the importance of the topic and how the presentation will advance food science and food technology
《食品科学与食品安全综合评论》（CRFSFS）是美国食品工艺学家协会（IFT）的同行评审在线期刊之一。自2002年以来一直在出版（www.ift.org）。综述论文对食品科学或食品安全方面的狭义主题进行了深入报道，包括营养学、工程学、微生物学、感官评价、生理学、遗传学、经济学、法规和历史。一个典型的综述体现了对所有相关研究的仔细评估（弱点，优势，发现的差异），以便提出有见地的，综合性的解释，总结和结论。无论是主动投稿还是受邀投稿，作者都应向科学编辑提交合适的标题、简要大纲和简短声明，说明主题的重要性以及演讲将如何推动食品科学和食品技术的发展
Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12431
Dietary Amino Acids and the Gut-Microbiome-Immune Axis: Physiological Metabolism and Therapeutic Prospects.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12401
Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12398
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12479
Model Building and Slicing in Food 3D Printing Processes: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12443
Nutraceutical Potential of Seaweed Polysaccharides: Structure, Bioactivity, Safety, and Toxicity.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12441
A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12490
Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12405
Gluten-Free Breads: The Gap Between Research and Commercial Reality.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12437
Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12505
Stress Effects on Meat Quality: A Mechanistic Perspective.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12417
Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12418
Alginate Oligosaccharides: Production, Biological Activities, and Potential Applications.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12494
Antarctic Krill (Euphausia superba) Oil: A Comprehensive Review of Chemical Composition, Extraction Technologies, Health Benefits, and Current Applications.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12427
Rational Design of Amyloid-Like Fibrillary Structures for Tailoring Food Protein Techno-Functionality and Their Potential Health Implications.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12404
Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12489
Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12406
Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12453
A Review of Hyperspectral Imaging for Chicken Meat Safety and Quality Evaluation: Application, Hardware, and Software.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12428
Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12440
Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12407
Technological, Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12473
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12493
Recent Advances in Food Thawing Technologies.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12458
Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12478
Recent Advances in Microalgal Bioactives for Food, Feed, and Healthcare Products: Commercial Potential, Market Space, and Sustainability.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12500
The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12483
Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12480
Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12436
Ingredient Functionality During Foam-Type Cake Making: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12488
A review of the alleged health hazards of monosodium glutamate.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12448
Nonthermal Plasma-Liquid Interactions in Food Processing: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12503
Impact of Postharvest Operations on Rice Grain Quality: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12439
Properties and Applications of Morinda citrifolia (Noni): A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12456
Meta-Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12402
A Comprehensive Review of Corn Protein-derived Bioactive Peptides: Production, Characterization, Bioactivities, and Transport Pathways.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12411
The Evolution and Cultural Framing of Food Safety Management Systems-Where From and Where Next?
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12484
Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12461
Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12403
Field Interventions Against Colonization of Broilers by Campylobacter.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12397
Dietary Exposures to Common Emulsifiers and Their Impact on the Gut Microbiota: Is There a Cause for Concern?
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12410
International Perspectives on Substantiating the Efficacy of Herbal Dietary Supplements and Herbal Medicines Through Evidence on Traditional Use.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12446
Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12501
Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12464
An Analysis of the Published Literature on the Effects of Edible Coatings Formed by Polysaccharides and Essential Oils on Postharvest Microbial Control and Overall Quality of Fruit.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12498
Antimicrobial Coatings for Food Contact Surfaces: Legal Framework, Mechanical Properties, and Potential Applications.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12502
Mechanisms of Neuroprotective Effects of Peptides Derived from Natural Materials and Their Production and Assessment.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12451
Global Concerns with B Vitamin Statuses: Biofortification, Fortification, Hidden Hunger, Interactions, and Toxicity.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12491
Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12425
Enzymatic Production, Bioactivity, and Bitterness of Chickpea (Cicer arietinum) Peptides.
来源期刊：Comprehensive reviews in food science and food safetyDOI：10.1111/1541-4337.12504
