Tanner Awards for the Most-Cited Articles of 2022

It is an annual tradition to acknowledge those papers that were most highly cited over the past 3 years, based on Web of Science data pulled in early May. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of our founding journal, Food Research. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.

Out of 419 articles published in 2022, 110 have been cited 10 or more times.

Winners of the 2025 Tanners by topic are:

The winner of JFS overall and the Concise Reviews and Hypotheses in Food Science topic with 90 citations is:

de Miranda, J. F., Ruiz, L. F., Silva, C. B., Uekane, T. M., Silva, K. A., Gonzalez, A. G. M., Fernandes, F. F., & Lima, A. R. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science, 87, 503–527. https://doi.org/10.1111/1750-3841.16029. Cited 90 times.

Congratulations to the authors!

Jeniffer Ferreira de Miranda, Larissa Fernandes Ruiz, Kelly Alencar Silva, Cíntia Borges Silva, Alice Gonçalves Martins Gonzalez, Fabrício Freitas Fernandes, Adriene Ribeiro Lima, and Thais Matsue Uekane.

Food Chemistry, with 36 citations:

Wu, Y., Gao, H., Wang, Y., Peng, Z., Guo, Z., Ma, Y., Zhang, R., Zhang, M., Wu, Q., Xiao, J., & Zhong, Q. (2022). Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea. Journal of Food Science, 87, 968–981. https://doi.org/10.1111/1750-3841.16051.

Juan Xiao. Not pictured: Yujiao Wu, Heqi Gao, Yuxi Wang, Ziting Peng, Zhiqiang Guo, Yongxuan Ma, Ruifen Zhang, Mingwei Zhang, Qian Wu, and Qiuping Zhong.

Integrated Food Science, with 20 citations:

Gutiérrez-Luna, K., Ansorena, D., & Astiasarán, I. (2022). Fatty acid profile, sterols and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil). Journal of Food Science, 87, 1489–1499. https://doi.org/10.1111/1750-3841.16111.

Katherine Gutiérrez-Luna, Diana Ansorena, and Iciar Astiasarán.

Sensory and Food Quality, with 20 citations:

Hu, Y., Zhang, J., Wang, S., Liu, Y., Li, L., & Gao, M. (2022). Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread. Journal of Food Science, 87, 1823–1836. https://doi.org/10.1111/1750-3841.16082.

Mengxiang Gao, Yuwei Hu, Jialan Zhang, Shaojin Wang, Yingbao Liu, and Li Li.

Food Engineering, Materials Science, and Nanotechnology, with 20 citations:

Santos, N. C., Almeida, R. L. J., de Medeiros, M. F. D., Hoskin, R. T., & Pedrini, M. R. S. (2022). Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying. Journal of Food Science, 87, 1780–1795. https://doi.org/10.1111/1750-3841.16123.

Not pictured: Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Maria de Fátima Dantas de Medeiros, Roberta Targino Hoskin, and Márcia Regina da Silva Pedrini.

Health, Nutrition, and Food, two papers tied with 18 citations each:

Maldonado-Pereira, L., Barnaba, C., de Los Campos, G., & Medina-Meza, I. G. (2022). Evaluation of the nutritional quality of ultra-processed foods (ready to eat + fast food): Fatty acids, sugar, and sodium. Journal of Food Science, 87, 3659–3676. https://doi.org/10.1111/1750-3841.16235.

Not pictured: Lisaura Maldonado-Pereira, Carlo Barnaba, Gustavo de Los Campos, and Ilce Gabriela Medina-Meza.

Gan, J., Zhang, X., Ma, C., Sun, L., Feng, Y., He, Z., & Zhang, H. (2022). Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti-Alzheimer's effects. Journal of Food Science, 87, 1244–1256. https://doi.org/10.1111/1750-3841.16028.

Jin Gan. Not pictured: Xin Zhang, Chenjing Ma, Long Sun, Ying Feng, Zhao He, and Hong Zhang.

Food Microbiology and Safety, with 17 citations:

Wang, H., Peng, Z., & Sun, H. (2022). Antifungal activities and mechanisms of trans-cinnamaldehyde and thymol against food-spoilage yeast Zygosaccharomyces rouxii. Journal of Food Science, 87, 1197–1210. https://doi.org/10.1111/1750-3841.16075. Cited 17 times.

Huxuan Wang. Not pictured: Zhonghua Peng and Hongmin Sun.

New Horizons in Food Research, with 13 citations:

Laein, S. S., Khanzadi, S., Hashemi, M., Gheybi, F., & Azizzadeh, M. (2022). Peppermint essential oil-loaded solid lipid nanoparticle in gelatin coating: Characterization and antibacterial activity against foodborne pathogen inoculated on rainbow trout (Oncorhynchus mykiss) fillet during refrigerated storage. Journal of Food Science, 87, 2920–2931. https://doi.org/10.1111/1750-3841.16221.

Not pictured: Sara Safaeian Laein, Saeid Khanzadi, Mohammad Hashemi, Fatemeh Gheybi, and Mohammad Azizzadeh.

Toxicology and Chemical Food Safety, with 13 citations:

Yan, S., Li, Y., Peng, Y., Ma, S., & Han, D. (2022). Detection of nitrofurans residues in honey using surface-enhanced Raman spectroscopy. Journal of Food Science, 87, 3318–3328. https://doi.org/10.1111/1750-3841.16198.

Shuai Yan. Not pictured: Yongyu Li, Yankun Peng, Shaojin Ma, and Donghai Han.

Congratulations to all the winners, thank you for publishing your work in IFT's Scientific Journals.

Finally, I would like to highlight the upcoming events at IFT FIRST. IFT's Scientific Journals are sponsoring a special session on Reducing Fat, Salt, and Sugar for Healthier Foods on Monday afternoon on this big stage at McCormick Place featuring JFS Associate Editor Youngsoo Lee. We will have a table at the Professional Networking Event on Monday evening, and we will have a discussion about research integrity with both IFT journals’ Editors in Chief on the expo floor's Hot Topics Studio. Both Editors in Chief will also be available in the IFT Central booth at set times if you want to come by and chat. Check the IFT FIRST app for the exact times and locations onsite.

Sincerely,

Rich Hartel, PhD

Editor in Chief, Journal of Food Science

Professor, University of

Wisconsin–Madison