{"title":"Tanner Awards for the Most-Cited Comprehensive Reviews of 2022","authors":"","doi":"10.1111/1541-4337.70193","DOIUrl":null,"url":null,"abstract":"<p>It is an annual tradition to acknowledge those papers in each journal that were most highly cited over the past 3 years, based on Web of Science data from the end of March. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of IFT's founding journal, <i>Food Research</i>. I feel that these citation rates reflect the important topics addressed by our reviews. If you have not already read these papers, please take some time to explore their perspectives on key issues in food science. IFT members have free access to these papers through the IFT website. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.</p><p>Out of 185 articles published in 2022, 22 have been cited 50 or more times.</p><p><b>Winners of the 2025 Tanners for <i>Comprehensive Reviews</i> are</b>:</p><p><b>First place, with 145 citations</b>:</p><p>Zhai, X., Zhang, L., Granvogl, M., Ho, C.-T., & Wan, X. (2022). Flavor of tea (<i>Camellia sinensis</i>): A review on odorants and analytical techniques. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 3867–3909. https://doi.org/10.1111/1541-4337.12999.</p><p>\n \n \n \n </p><p>Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi-Tang Ho, and Xiaochun Wan.</p><p>We also recognize five runners-up with greater than 100 citations each:</p><p><b>Cited 125 times</b>:</p><p>Rocchetti, G., Gregorio, R. P., Lorenzo, J. M., Barba, F. J., Oliveira, P. G., Prieto, M. A., Simal-Gandara, J., Mosele, J. I., Motilva, M.-J., Tomas, M., Patrone, V., Capanoglu, E., & Lucini, L. (2022). Functional implications of bound phenolic compounds and phenolics–food interaction: A review. <i>Compr Rev Food Sci Food Saf</i>. 21, 811–842. https://doi.org/10.1111/1541-4337.12921.</p><p>\n \n \n </p><p>Gabriele Rocchetti, Luigi Lucini, Vania Patrone, Jose M. Lorenzo, Jesus Simal-Gandara, Esra Capanoglu, and Merve Tomas.</p><p><i>Not pictured</i>: Rosa Perez Gregorio, Francisco J. Barba, Paula García Oliveira, Miguel A. Prieto, Juana I. Mosele, and Maria-Jose Motilva.</p><p><b>Cited 120 times</b>:</p><p>Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V., & Katina, K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 2898–2929. https://doi.org/10.1111/1541-4337.12964.</p><p>\n \n \n \n </p><p>Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, and Vieno Piironen.</p><p><i>Not pictured</i>: Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, and Kati Katina.</p><p><b>Cited 116 times</b>:</p><p>Luo, X., Zaitoon, A., & Lim, L.-T. (2022). A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 2489–2519. https://doi.org/10.1111/1541-4337.12942.</p><p></p><p>Xiaoyu Luo.</p><p><i>Not pictured</i>: Amr Zaitoon and Loong-Tak Lim.</p><p><b>Cited 114 times</b>:</p><p>Zheng, L., Regenstein, J. M., Zhou, L., & Wang, Z. (2022). Soy protein isolates: A review of their composition, aggregation, and gelation. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 1940–1957. https://doi.org/10.1111/1541-4337.12925</p><p></p><p>Li Zheng, Zhongjiang Wang, and Linyi Zhou.</p><p><i>Not pictured</i>: Joe M. Regenstein</p><p><b>Cited 105 times</b>:</p><p>Vieira, I. R. S., de Carvalho, A. P. A., & Conte-Junior, C. A. (2022). Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 3673–3716. https://doi.org/10.1111/1541-4337.12990.</p><p>\n \n </p><p>Italo Rennan Sousa Vieira, Anna Paula Azevedo de de Carvalho, and Carlos Adam Conte-Junior.</p><p>Congratulations to all the winners, thank you for publishing your work in IFT's Scientific Journals. I encourage authors to contact me with their ideas for a comprehensive review—perhaps you are a future Tanner Award winner!</p><p></p><p>Sincerely,</p><p>Mary Ellen Camire, PhD</p><p>Editor in Chief, <i>Comprehensive Reviews in</i></p><p><i>Food Science and Food Safety</i></p><p>Professor, University of Maine</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0000,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70193","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70193","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
It is an annual tradition to acknowledge those papers in each journal that were most highly cited over the past 3 years, based on Web of Science data from the end of March. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of IFT's founding journal, Food Research. I feel that these citation rates reflect the important topics addressed by our reviews. If you have not already read these papers, please take some time to explore their perspectives on key issues in food science. IFT members have free access to these papers through the IFT website. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.
Out of 185 articles published in 2022, 22 have been cited 50 or more times.
Winners of the 2025 Tanners for Comprehensive Reviews are:
First place, with 145 citations:
Zhai, X., Zhang, L., Granvogl, M., Ho, C.-T., & Wan, X. (2022). Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Comprehensive Reviews in Food Science and Food Safety, 21, 3867–3909. https://doi.org/10.1111/1541-4337.12999.
Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi-Tang Ho, and Xiaochun Wan.
We also recognize five runners-up with greater than 100 citations each:
Cited 125 times:
Rocchetti, G., Gregorio, R. P., Lorenzo, J. M., Barba, F. J., Oliveira, P. G., Prieto, M. A., Simal-Gandara, J., Mosele, J. I., Motilva, M.-J., Tomas, M., Patrone, V., Capanoglu, E., & Lucini, L. (2022). Functional implications of bound phenolic compounds and phenolics–food interaction: A review. Compr Rev Food Sci Food Saf. 21, 811–842. https://doi.org/10.1111/1541-4337.12921.
Gabriele Rocchetti, Luigi Lucini, Vania Patrone, Jose M. Lorenzo, Jesus Simal-Gandara, Esra Capanoglu, and Merve Tomas.
Not pictured: Rosa Perez Gregorio, Francisco J. Barba, Paula García Oliveira, Miguel A. Prieto, Juana I. Mosele, and Maria-Jose Motilva.
Cited 120 times:
Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V., & Katina, K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety, 21, 2898–2929. https://doi.org/10.1111/1541-4337.12964.
Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, and Vieno Piironen.
Not pictured: Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, and Kati Katina.
Cited 116 times:
Luo, X., Zaitoon, A., & Lim, L.-T. (2022). A review on colorimetric indicators for monitoring product freshness in intelligent food packaging: Indicator dyes, preparation methods, and applications. Comprehensive Reviews in Food Science and Food Safety, 21, 2489–2519. https://doi.org/10.1111/1541-4337.12942.
Xiaoyu Luo.
Not pictured: Amr Zaitoon and Loong-Tak Lim.
Cited 114 times:
Zheng, L., Regenstein, J. M., Zhou, L., & Wang, Z. (2022). Soy protein isolates: A review of their composition, aggregation, and gelation. Comprehensive Reviews in Food Science and Food Safety, 21, 1940–1957. https://doi.org/10.1111/1541-4337.12925
Li Zheng, Zhongjiang Wang, and Linyi Zhou.
Not pictured: Joe M. Regenstein
Cited 105 times:
Vieira, I. R. S., de Carvalho, A. P. A., & Conte-Junior, C. A. (2022). Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications. Comprehensive Reviews in Food Science and Food Safety, 21, 3673–3716. https://doi.org/10.1111/1541-4337.12990.
Italo Rennan Sousa Vieira, Anna Paula Azevedo de de Carvalho, and Carlos Adam Conte-Junior.
Congratulations to all the winners, thank you for publishing your work in IFT's Scientific Journals. I encourage authors to contact me with their ideas for a comprehensive review—perhaps you are a future Tanner Award winner!
根据Web of Science从3月底开始的数据，每年都会表彰在过去3年里被引用次数最多的期刊论文。这些坦纳奖表彰弗雷德·威尔伯·坦纳（1888 - 1957），IFT创始期刊《食品研究》的第一位编辑。我认为这些引用率反映了我们审稿所讨论的重要主题。如果你还没有读过这些论文，请花点时间来探索他们对食品科学关键问题的看法。IFT会员可以通过IFT网站免费获取这些论文。我们还将在7月份的IFT FIRST年度活动和博览会上为这些作者举行专业交流活动。在2022年发表的185篇文章中，被引用50次以上的有22篇。2025年综合评审的获奖者是：第一名，引用145次：Zhai， X., Zhang， L., Granvogl， M., Ho, c . t .。,,万鑫（2022）。茶（Camellia sinensis）的风味：气味剂和分析技术综述。食品科学与食品安全，21(3):367 - 3909。https://doi.org/10.1111/1541 - 4337.12999。翟晓婷，张亮，Michael Granvogl，何志堂，万小春。我们还认可了五位被引用超过100次的亚军：被引用125次：Rocchetti， G., Gregorio， R. P., Lorenzo， J. M., Barba， F. J., Oliveira， P. G., Prieto， M. A., Simal-Gandara， J., Mosele， J., Motilva， M.-J.。托马斯，M.，帕特隆，V.，卡帕诺格鲁，E., &；Lucini， L.（2022）。结合酚类化合物和酚类物质与食物相互作用的功能意义：综述。食品科学与食品安全，21(2):811-842。https://doi.org/10.1111/1541 - 4337.12921。Gabriele Rocchetti, Luigi Lucini, Vania Patrone, Jose M. Lorenzo, Jesus Simal-Gandara， Esra Capanoglu和Merve Tomas。不在图中：罗莎·佩雷斯·格雷戈里奥，弗朗西斯科·j·巴尔巴，宝拉García奥利维拉，米格尔·a·普列托，胡安娜·i·莫泽尔和玛丽亚·何塞·莫蒂尔瓦。被引用120次：Wang， Y., Tuccillo， F., Lampi， A., Knaapila， A., Pulkkinen， M., Kariluoto， S., Coda， R., Edelmann， M., Jouppila， K., Sandell， M., Piironen， V.，等等；卡蒂娜，K.（2022）。挤压植物性肉类替代品的风味挑战：综述。食品科学与食品安全，21,2898-2929。https://doi.org/10.1111/1541 - 4337.12964。Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi， Antti knapila和Vieno Piironen。照片中没有：马乔·普尔基宁、苏珊娜·卡里洛托、罗莎娜·科达、米纳马里·埃德尔曼、基尔西·朱皮拉、玛丽·桑德尔和卡蒂·卡蒂娜。引用116次：Luo， X., Zaitoon， A., &；Lim L.-T。(2022)。智能食品包装中监测产品新鲜度的比色指示剂综述：指示剂、制备方法及应用。食品科学与食品安全，21,2489-2519。https://doi.org/10.1111/1541-4337.12942.Xiaoyu罗。照片中没有：Amr zaiton和long - tak Lim。引用114次:郑、L。Regenstein, j . M。周,L。,,王震（2022）。大豆分离蛋白：其组成，聚集和凝胶的综述。食品科学与食品安全综合评论，21,1940-1957。https://doi.org/10.1111/1541-4337.12925Li郑，王中江，周林毅。被引用105次：维埃拉，i.r.s.，德卡瓦略，a.p.a., &；Conte-Junior， C. A.（2022）。生物基和可生物降解聚合物纳米复合材料、纳米颗粒和用于抗菌和抗氧化食品包装的天然抗氧化剂的最新进展。食品科学与食品安全，21,3673-3716。https://doi.org/10.1111/1541 - 4337.12990。Italo Rennan Sousa Vieira， Anna Paula Azevedo de de Carvalho和Carlos Adam conte junior。祝贺所有获奖者，感谢你们在IFT的科学期刊上发表你们的作品。我鼓励作者与我联系，让我对他们的想法进行全面的评论——也许你是未来的坦纳奖得主！玛丽·艾伦·卡米尔，缅因大学食品科学与食品安全综合评论教授，首席博士
期刊介绍：
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
