# Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026

*Canonical URL: https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026*

## What topics and trends defined most-cited Food Quality and Safety Studies research in the Class of 2026?

Analytical chemistry techniques, particularly gas chromatography-mass spectrometry and metabolomics, dominate the Class of 2026. The field shows a marked shift toward advanced, data-driven methodologies, with liquid chromatography-mass spectrometry emerging as a significant rising topic, indicating a deeper focus on high-resolution food quality profiling.

## At a glance

| Fact | Value |
| --- | --- |
| Field | Food Quality and Safety Studies |
| Cohort label | Class of 2026 (2024 publications) |
| Papers analyzed | 4964 |
| Papers ranked | 20 |
| Top topics in ranked papers | Volatile organic compounds, Gas chromatography-mass spectrometry, Metabolomics, Sensory evaluation |
| Publication window | Jan 1, 2024 – Dec 31, 2024 |
| Eligibility | Research articles; reviews excluded |
| Citation window | 18 months post-publication |
| 18m citation range | 29–64 |
| Data source | OpenAlex · Retrieved September 2026 |
| License | CC BY 4.0 |

## Rankings

| Rank | Title | Authors | Corresponding authors | Affiliation | Journal | 18m citations | DOI |
| ---: | --- | --- | --- | --- | --- | ---: | --- |
| 1 | Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea | Yu Xiao, Hui Chen, Yulian Chen, Chi-Tang Ho, Yuanliang Wang, Ting Cai, Shi Li, Jinrong Ma, Tianyang Guo, Liang Zhang, Zhonghua Liu | Tianyang Guo, Liang Zhang, Zhonghua Liu | Hunan Agricultural University, China | Food Research International | 64 | 10.1016/j.foodres.2024.115219 |
| 2 | Physicochemical and Antimicrobial Properties of Lactic Acid-Based Natural Deep Eutectic Solvents as a Function of Water Content | Olga N. Pozharitskaya, Ekaterina D. Obluchinskaya, Veronika A. Shikova, E. V. Flisyuk, E. V. Vishnyakov, Elena V. Makarevich, Alexander N. Shikov | Alexander N. Shikov | Murmansk Marine Biological Institute of the Russian Academy of Sciences, Russia | Applied Sciences | 41 | 10.3390/app142210409 |
| 3 | Exploration of the impact of different drying methods on the quality of Gastrodia elata: A study based on drying kinetics and multidimensional quality evaluation | Ming-Xuan Li, Bin Wang, Yu Li, Xin-Ru Nie, Jing Mao, Qiang Guo, Nuo Xu, Rao Fu, Zhi-Jun Guo, Xiao-Li Zhao, Zhen-Hua Bian, Tu-Lin Lu, De Ji | Yu Li, Zhenhua Bian, Tulin Lu, De Ji | Nanjing University of Chinese Medicine, China | Food Chemistry | 40 | 10.1016/j.foodchem.2024.141628 |
| 4 | Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods | Xiaoxuan Sun, Leilei Yu, Meifang Xiao, Chengcheng Zhang, Jianxing Zhao, Arjan Narbad, Wei Chen, Qixiao Zhai, Fengwei Tian | Leilei Yu | Jiangnan University, China | Food Chemistry | 39 | 10.1016/j.foodchem.2024.141019 |
| 5 | Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques | Thomas Owen Hay, Joseph Robert Nastasi, Sangeeta Prakash, Melissa Fitzgerald | Thomas Owen Hay | The University of Queensland, Australia | Food Hydrocolloids | 39 | 10.1016/j.foodhyd.2024.111023 |
| 6 | Different effects of polyphenols on hydration, pasting and rheological properties of rice starch under extrusion condition: From the alterations in starch structure | Jinjie Huo, Lishuang Wang, Jinming Ma, Xiqing Yue, Kexin Wang, Xiaoqi Ma, Xiaoshuai Yu, Zhigang Xiao | Xiaoshuai Yu, Zhigang Xiao | Shenyang Agricultural University, China | Food Chemistry | 38 | 10.1016/j.foodchem.2024.142002 |
| 7 | Rapid and non-destructive identification of Panax ginseng origins using hyperspectral imaging, visible light imaging, and X-ray imaging combined with multi-source data fusion strategies | Jiacong Ping, Zehua Ying, Nan Hao, Peiqi Miao, Cheng Ye, Changqing Liu, Wenlong Li | Changqing Liu, Wenlong Li | Tianjin University of Traditional Chinese Medicine, China | Food Research International | 36 | 10.1016/j.foodres.2024.114758 |
| 8 | Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS | Manjun Zhang, Chunli Zhou, Wei Su, Renqin Tan, Long Ma, Wenhui Pan, Wen Li | Chunli Zhou | Jiangxi Science & Technology Normal University, China | Food Chemistry | 36 | 10.1016/j.foodchem.2024.142599 |
| 9 | A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking | Yu Zhao, Wanying He, Ping Zhan, Jingzhang Geng, Peng Wang, Honglei Tian | Honglei Tian | Shaanxi Normal University, China | Food Chemistry | 35 | 10.1016/j.foodchem.2024.140435 |
| 10 | Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice | Shuai Liu, Yuxin He, Weiwei He, Xiaoxiao Song, Yujia Peng, Xiaoyi Hu, Shuigen Bian, Yuhao Li, Shaoping Nie, Junyi Yin, Mingyong Xie | Junyi Yin, Mingyong Xie | Nanchang University, China | Journal of Agricultural and Food Chemistry | 34 | 10.1021/acs.jafc.4c01393 |
| 11 | The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound | Yiwei Weng, Linmu Chen, Jirui Kun, Shiqiang He, Huarong Tong, Yingjuan Chen | Huarong Tong, Yingjuan Chen | Southwest University, China | Food Chemistry | 32 | 10.1016/j.foodchem.2024.141788 |
| 12 | Deep learning and feature reconstruction assisted vis-NIR calibration method for on-line monitoring of key growth indicators during kombucha production | Songguang Zhao, Selorm Yao-Say Solomon Adade, Zhen Wang, Tianhui Jiao, Qin Ouyang, Huanhuan Li, Quansheng Chen | Huanhuan Li, Quansheng Chen | Jiangsu University, China | Food Chemistry | 32 | 10.1016/j.foodchem.2024.141411 |
| 13 | The shaking and standing processing improve the aroma quality of summer black tea | Yujie Wang, Lunfang Huang, Guojian Deng, Jingming Ning | Yujie Wang, Jingming Ning | Anhui Agricultural University, China | Food Chemistry | 30 | 10.1016/j.foodchem.2024.139772 |
| 14 | Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu | Wei Shi, Li‐Juan Chai, Han Zhao, Yaning Song, Jun-Lan Mei, Yang-Xue He, Zhen‐Ming Lu, Xiao‐Juan Zhang, Bo Yang, Songtao Wang, Caihong Shen, Zhenghong Xu | Li‐Juan Chai, Zhenghong Xu | Moutai Institute, China | Food Bioscience | 30 | 10.1016/j.fbio.2024.104917 |
| 15 | Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue | Xuemei Cai, Kaixian Zhu, Wanli Li, Yiqin Peng, Yuwen Yi, Mingfeng Qiao, Yu Fu | Mingfeng Qiao, Yu Fu | Sichuan Tourism University, China | Food Chemistry X | 30 | 10.1016/j.fochx.2024.101419 |
| 16 | Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition | Miao Xiong, Xiaomiao Han, Suxi Wu, Zhe Dong, Yongjian Cai, Dongrong Zhou | Suxi Wu, Zhe Dong | Changsha University of Science & Technology, China | Food Chemistry | 30 | 10.1016/j.foodchem.2024.142279 |
| 17 | Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics | Haiyu Dong, Yonghui Li, Xingfei Lai, Mengjiao Hao, Lingli Sun, Qiuhua Li, Ruohong Chen, Qian Li, Shili Sun, Baijuan Wang, Zhenbiao Zhang, Xiaohui Liu | Zhenbiao Zhang, Xiaohui Liu | Yunnan Agriculture University, China | Food Chemistry | 29 | 10.1016/j.foodchem.2024.138680 |
| 18 | Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources | Yishun Yao, Meigui Huang, Xiaomin Wang, Jingyang Yu, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho | Xiaoming Zhang, Chi‐Tang Ho | Jiangnan University, China | Food Chemistry | 29 | 10.1016/j.foodchem.2024.140335 |
| 19 | Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments | Xujiang Shan, Yongwen Jiang, Shan Zhang, Le Chen, Linchi Niu, Qianting Zhang, Qinghua Zhou, Yujie Wang, Haibo Yuan, Jia Li | Haibo Yuan, Jia Li | Chinese Academy of Agricultural Sciences, China | Food Chemistry | 29 | 10.1016/j.foodchem.2024.139628 |
| 20 | Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose | Di Zhang, Yujie Huang, Xia Fan, Xiaoxiong Zeng | Xiaoxiong Zeng | Nanjing Agricultural University, China | Food Chemistry | 29 | 10.1016/j.foodchem.2024.139864 |

## Topic trends

### What Topics Define the Class of 2026?

The word cloud highlights the prominence of analytical chemistry techniques and their application to food quality. 'Volatile organic compounds,' 'Gas chromatography-mass spectrometry,' and 'Metabolomics' dominate the landscape, reflecting a strong emphasis on characterizing food profiles at a molecular level. Complementing these analytical approaches are experiential topics like 'Sensory evaluation,' indicating a bridge between chemical composition and human perception. This focus underscores an industry-wide drive towards objective, data-driven food quality assessment.

*Leading research themes*

### How Did Topics Shift from the Class of 2025 to the Class of 2026?

Comparing the Class of 2025 to 2026 reveals a distinct shift toward advanced analytical methodologies. The most significant risers include 'Liquid chromatography-mass spectrometry' and 'Chemometrics,' showing a growing reliance on complex data analysis and high-resolution techniques. Meanwhile, broader topics like 'Microbial community succession' saw slight declines. This evolution suggests that researchers are moving beyond basic profiling towards more targeted, sophisticated metabolomics to understand intricate food quality markers.

*How topics shifted year over year*

## Cite this ranking

```
Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-29.

Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459
```