Comprehensive Reviews in Food Science and Food Safety publishes a variety of unique reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, food processing and engineering. An official journal of the Institute of Food Technologists, it supports researchers and practitioners alike who are passionate about the essential role science and innovation play in ensuring that our global food system is safe, nutritious, and sustainable.

Journal Metrics

  • 25.5CiteScore
  • 12Journal Impact Factor
  • 21%Acceptance rate
  • 11 days Submission to first decision
view all metrics
Banner promoting the Special Collection on Ultra-Processed Foods

Articles

Open access

Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions

Justyna Tarapata, Tara R. Murphy, Eoin W. Finnegan, Tom F. O'Callaghan, James A. O'Mahony, 
  •  13 June 2025
free access

Featured Cover: Cover Image, Volume 24, Issue 3

Daniela Bermudez-Aguirre, Joshua Carter, Brendan A. Niemira, 
  •  29 May 2025

Graphical Abstract

Featured Cover: Cover Image, Volume 24, Issue 3 Issue 3, 2025

The cover image is based on the Comprehensive Review An investigation about the historic global foodborne outbreaks of Salmonella spp. in eggs: From hatcheries to tables by Daniela Bermudez-Aguirre et al., https://doi.org/10.1111/1541-4337.70202.

A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface

Shan Zhang, David Julian McClements, Ruofan Zheng, Xiao Yu, Zhida Sun, Bijun Xie, Yashu Chen, Qianchun Deng, 
  •  27 May 2025
Open access

Macronutrients as Regulators of Intestinal Epithelial Permeability: Where Do We Stand?

Olga Martínez-Augustin, Mireia Tena-Garitaonaindia, Diego Ceacero-Heras, Ángela Jiménez-Ortas, Juan J. Enguix-Huete, Ana I. Álvarez-Mercado, Guillermo Ruiz-Henares, Carlos J. Aranda, Reyes Gámez-Belmonte, Fermín Sánchez de Medina, 
  •  27 May 2025

Microorganisms: The Key Regulators of Wine Quality

Hechao Zhao, Shiyuan Liu, Lixian Zhu, Yanhua Wang, 
  •  27 May 2025
More articles

Starch Retrogradation: A Comprehensive Review

Shujun Wang, Caili Li, Les Copeland, Qing Niu, Shuo Wang, 
  •  568-585
  •  14 July 2015

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

Narashans Alok Sagar, Sunil Pareek, Sunil Sharma, Elhadi M. Yahia, Maria Gloria Lobo, 
  •  512-531
  •  25 March 2018

Active Packaging Applications for Food

Selçuk Yildirim, Bettina Röcker, Marit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Zehra Ayhan, Ramune Rutkaite, Tanja Radusin, Patrycja Suminska, Begonya Marcos, Véronique Coma, 
  •  165-199
  •  28 November 2017

Stability of Essential Oils: A Review

Claudia Turek, Florian C. Stintzing, 
  •  40-53
  •  3 January 2013

Modification of plant proteins for improved functionality: A review

Felix U. Akharume, Rotimi E. Aluko, Akinbode A. Adedeji, 
  •  198-224
  •  4 January 2021
Open access

Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions

Justyna Tarapata, Tara R. Murphy, Eoin W. Finnegan, Tom F. O'Callaghan, James A. O'Mahony, 
Open access

Macronutrients as Regulators of Intestinal Epithelial Permeability: Where Do We Stand?

Olga Martínez-Augustin, Mireia Tena-Garitaonaindia, Diego Ceacero-Heras, Ángela Jiménez-Ortas, Juan J. Enguix-Huete, Ana I. Álvarez-Mercado, Guillermo Ruiz-Henares, Carlos J. Aranda, Reyes Gámez-Belmonte, Fermín Sánchez de Medina, 
Open access

Innovative Applications of High Hydrostatic Pressure in Winemaking

Laura Otero, Lucía del Prado, Antonio Morata, 
Open access

An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables

Daniela Bermudez-Aguirre, Joshua Carter, Brendan A. Niemira, 
Open access

Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review

Reshma Krishnan, Manjusri Misra, Jayasankar Subramanian, Amar Mohanty, 
Open access

Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies

Zhaoyi Tang, Shuyue Yang, Weitian Li, Jinhui Chang, 
Open access

Exploring Sustainable Carbon Dots as UV‐Blocking Agents for Food Preservation

Zohreh Riahi, Ajahar Khan, Mohsen Ebrahimi, Jong-Whan Rhim, Gye Hwa Shin, Jun Tae Kim, 
Open access

Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends

Izabeli Batista Girarducci da Silva, Marciane Magnani, Erick Almeida Esmerino, Elson Rogerio Tavares Filho, Adriano Gomes Cruz, Tatiana Colombo Pimentel, 
Open access

Double Network as a Design Paradigm for Structuring Emulsion Gels in Food

Canice Chun-Yin Yiu, Yong Wang, Cordelia Selomulya, 
Open access

Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

Aayushi Kadam, Martin G. Scanlon, Filiz Koksel,