| 1 | The impact of roasting on cocoa quality parameters | 11.0 | 13 | Citations (PDF) |
| 2 | Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (<i>Canavalia ensiformis</i> (L.) DC) | 5.4 | 8 | Citations (PDF) |
| 3 | Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases | 6.0 | 3 | Citations (PDF) |
| 4 | Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis | 6.0 | 10 | Citations (PDF) |
| 5 | Consumers’ familiarity level shapes motives and contexts for preparing and consuming dishes | 3.1 | 7 | Citations (PDF) |
| 6 | Co-fermentation improves the functional properties and nutritional quality of infant complementary food products | 5.4 | 3 | Citations (PDF) |
| 7 | Effect of high pressure homogenization on <i>in vitro</i> digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers | 5.4 | 7 | Citations (PDF) |
| 8 | Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects | 6.0 | 6 | Citations (PDF) |
| 9 | Olive‐Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice | 4.1 | 20 | Citations (PDF) |
| 10 | Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality | 2.5 | 6 | Citations (PDF) |
| 11 | Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa | 6.0 | 12 | Citations (PDF) |
| 12 | Impact of High-Fiber or High-Protein Diet on the Capacity of Human Gut Microbiota To Produce Tryptophan Catabolites | 6.0 | 40 | Citations (PDF) |
| 13 | Designing sustainable weaning foods for developing countries: not only a matter of nutrients | 5.4 | 5 | Citations (PDF) |
| 14 | Oenothera biennis cell culture produce lignans activating Piezo1 triggering the Myosin Light Chain Kinase depending pathways | 2.1 | 3 | Citations (PDF) |
| 15 | Unraveling the Role of Flavor Structure and Physicochemical Properties in the Binding Phenomenon with Commercial Food Protein Isolates | 6.0 | 16 | Citations (PDF) |
| 16 | Psychobiotics, gut microbiota and fermented foods can help preserving mental health | 7.4 | 61 | Citations (PDF) |
| 17 | Design of sporopollenin-based functional ingredients for gastrointestinal tract targeted delivery | 6.6 | 15 | Citations (PDF) |
| 18 | Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties | 15.3 | 108 | Citations (PDF) |
| 19 | Current and emerging trends in cereal snack bars: implications for new product development | 3.2 | 45 | Citations (PDF) |
| 20 | Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health | 4.7 | 17 | Citations (PDF) |
| 21 | Tryptophan Supplementation Increases the Production of Microbial-Derived AhR Agonists in an <i>In Vitro</i> Simulator of Intestinal Microbial Ecosystem | 6.0 | 30 | Citations (PDF) |
| 22 | Chemical refining methods effectively mitigate 2-MCPD esters, 3-MCPD esters, and glycidyl esters formation in refined vegetable oils | 7.4 | 29 | Citations (PDF) |
| 23 | Leafy vegetables fortification enhanced the nutritional profile and reduced the glycemic index of yellow cassava pasta | 5.4 | 8 | Citations (PDF) |
| 24 | The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits | 6.2 | 8 | Citations (PDF) |
| 25 | Lentil Protein and Tannic Acid Interaction Limits <i>in Vitro</i> Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins | 6.0 | 28 | Citations (PDF) |
| 26 | Pre-soaking treatment can improve cooking quality of high-amylose rice while maintaining its low digestibility | 5.4 | 8 | Citations (PDF) |
| 27 | Cocoa melanoidins reduce the formation of dietary advanced glycation end-products in dairy mimicking system | 9.7 | 27 | Citations (PDF) |
| 28 | Food neophobia among Nigerian consumers: a study on attitudes towards novel turmeric‐fortified drinks | 3.8 | 8 | Citations (PDF) |
| 29 | Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities | 9.7 | 43 | Citations (PDF) |
| 30 | Carotenoid stability and aroma retention during the post‐harvest storage of biofortified maize | 3.8 | 15 | Citations (PDF) |
| 31 | Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by <scp>PTR‐QiTOF‐MS</scp> and <scp>HS‐SPME GC–MS</scp> | 3.8 | 15 | Citations (PDF) |
| 32 | Borate and phosphite treatments of potato plants (<i>Solanum tuberosum</i> L.) as a proof of concept to reinforce the cell wall structure and reduce starch digestibility | 5.4 | 2 | Citations (PDF) |
| 33 | Mineral Biofortification of Vegetables as a Tool to Improve Human Diet | 4.7 | 141 | Citations (PDF) |
| 34 | Dry-heat processing at different conditions impact the nutritional composition and<i>in vitro</i>starch and protein digestibility of immature rice-based products | 5.4 | 15 | Citations (PDF) |
| 35 | Improvement of urinary tract symptoms and quality of life in benign prostate hyperplasia patients associated with consumption of a newly developed whole tomato-based food supplement: a phase II prospective, randomized double-blinded, placebo-controlled study | 6.6 | 13 | Citations (PDF) |
| 36 | Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning | 7.4 | 18 | Citations (PDF) |
| 37 | Utilization of Pepeta, a locally processed immature rice-based food product, to promote food security in Tanzania | 2.4 | 8 | Citations (PDF) |
| 38 | The Mediterranean diet from past to future: Key concepts from the second “Ancel Keys” International Seminar | 3.4 | 48 | Citations (PDF) |
| 39 | Substrate‐Driven Differences in Tryptophan Catabolism by Gut Microbiota and Aryl Hydrocarbon Receptor Activation | 4.1 | 27 | Citations (PDF) |
| 40 | Novel application of biofortified crops: consumer acceptance of pasta from yellow cassava and leafy vegetables | 3.8 | 18 | Citations (PDF) |
| 41 | Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions | 12.4 | 45 | Citations (PDF) |
| 42 | Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility | 7.4 | 48 | Citations (PDF) |
| 43 | Exploration of heritage food concept | 15.3 | 57 | Citations (PDF) |
| 44 | Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study | 7.4 | 35 | Citations (PDF) |
| 45 | Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging | 6.1 | 15 | Citations (PDF) |
| 46 | The effect of pore size on the diffusion of volatile antimicrobials is a key factor to preserve gelled foods | 9.7 | 19 | Citations (PDF) |
| 47 | Insoluble dietary fibre scavenges reactive carbonyl species under simulated physiological conditions: The key role of fibre-bound polyphenols | 9.7 | 40 | Citations (PDF) |
| 48 | <i>In Vivo</i> Aroma Release and Dynamic Sensory Perception of Composite Foods | 6.0 | 37 | Citations (PDF) |
| 49 | β-Glucan Interaction with Lentil (<i>Lens culinaris</i>) and Yellow Pea (<i>Pisum sativum</i>) Proteins Suppresses Their <i>In Vitro</i> Digestibility | 6.0 | 27 | Citations (PDF) |
| 50 | The antimicrobial activity of silver nanoparticles biocomposite films depends on the silver ions release behaviour | 9.7 | 100 | Citations (PDF) |
| 51 | Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell | 9.7 | 60 | Citations (PDF) |
| 52 | Mothers choose a snack for their 2–3-year-old children based on different health perceptions | 4.5 | 4 | Citations (PDF) |
| 53 | Development of a moisture-activated antimicrobial film containing ground mustard seeds and its application on meat in active packaging system | 9.4 | 48 | Citations (PDF) |
| 54 | Enriching street-vended zobo (<i>Hibiscus sabdariffa</i>) drink with turmeric (<i>Curcuma longa</i>) to increase its health-supporting properties | 5.4 | 14 | Citations (PDF) |
| 55 | <i>In vitro</i> colonic fermentation of red kidney beans depends on cotyledon cells integrity and microbiota adaptation | 5.4 | 5 | Citations (PDF) |
| 56 | Dietary advanced glycation end‐products, 2‐monochloropropane‐1,3‐diol esters and 3‐monochloropropane‐1,2‐diol esters and glycidyl esters in infant formulas: Occurrence, formulation and processing effects, mitigation strategies | 13.0 | 15 | Citations (PDF) |
| 57 | Rice varieties with a high endosperm lipid content have reduced starch digestibility and increased γ-oryzanol bioaccessibility | 5.4 | 32 | Citations (PDF) |
| 58 | The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta | 4.9 | 14 | Citations (PDF) |
| 59 | Technological and nutritional properties of amaranth‐fortified yellow cassava pasta | 3.1 | 18 | Citations (PDF) |
| 60 | Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations | 3.8 | 121 | Citations (PDF) |
| 61 | Gastrointestinal Bioaccessibility and Colonic Fermentation of Fucoxanthin from the Extract of the Microalga<i>Nitzschia laevis</i> | 6.0 | 43 | Citations (PDF) |
| 62 | Youngest versus oldest child: why does mothers’ snack choice differ? | 2.9 | 20 | Citations (PDF) |
| 63 | Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging | 9.7 | 44 | Citations (PDF) |
| 64 | Value conflicts in mothers' snack choice for their 2‐ to 7‐year‐old children | 2.8 | 13 | Citations (PDF) |
| 65 | Effect of soybean processing on cell wall porosity and protein digestibility | 5.4 | 46 | Citations (PDF) |
| 66 | An intercontinental analysis of food safety culture in view of food safety governance and national values | 6.2 | 48 | Citations (PDF) |
| 67 | The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips | 6.8 | 16 | Citations (PDF) |
| 68 | Bioinformatics of edible yellow mealworm (<i>Tenebrio molitor</i>) proteome reveal the cuticular proteins as promising precursors of dipeptidyl peptidase‐IV inhibitors | 3.9 | 16 | Citations (PDF) |
| 69 | Recovery of eggplant field waste as a source of phytochemicals | 4.2 | 40 | Citations (PDF) |
| 70 | Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems | 6.0 | 32 | Citations (PDF) |
| 71 | Effective physical refining for the mitigation of processing contaminants in palm oil at pilot scale | 7.4 | 21 | Citations (PDF) |
| 72 | Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time | 4.4 | 27 | Citations (PDF) |
| 73 | Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®) | 3.7 | 28 | Citations (PDF) |
| 74 | Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations | 7.4 | 13 | Citations (PDF) |
| 75 | Tool to Support Citizen Participation and Multidisciplinarity in Food Innovation: Circular Food Design | 2.9 | 22 | Citations (PDF) |
| 76 | Food protein-derived antihypertensive peptides in the COVID-19 pandemic: friends of foes? | 2.3 | 8 | Citations (PDF) |
| 77 | The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends | 15.3 | 48 | Citations (PDF) |
| 78 | Nutritional quality and<i>in vitro</i>digestion of immature rice-based processed products | 5.4 | 11 | Citations (PDF) |
| 79 | Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH | 6.0 | 5 | Citations (PDF) |
| 80 | Specific Polyunsaturated Fatty Acids Can Modulate in vitro Human moDC2s and Subsequent Th2 Cytokine Release | 5.1 | 18 | Citations (PDF) |
| 81 | Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults | 3.7 | 75 | Citations (PDF) |
| 82 | Frozen storage of lesser mealworm larvae (Alphitobius diaperinus) changes chemical properties and functionalities of the derived ingredients | 9.7 | 18 | Citations (PDF) |
| 83 | Mothers’ considerations in snack choice for their children: Differences between the North and the South of Italy | 4.5 | 15 | Citations (PDF) |
| 84 | Cracker shape modifies<i>ad libitum</i>snack intake of crackers with cheese dip | 2.5 | 14 | Citations (PDF) |
| 85 | Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract | 6.6 | 8 | Citations (PDF) |
| 86 | Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten | 5.4 | 52 | Citations (PDF) |
| 87 | Volatile antimicrobial absorption in food gel depends on the food matrix characteristics | 12.4 | 14 | Citations (PDF) |
| 88 | Carvacrol release from PLA to a model food emulsion: Impact of oil droplet size | 6.2 | 15 | Citations (PDF) |
| 89 | Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients | 2.9 | 14 | Citations (PDF) |
| 90 | Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods | 5.4 | 24 | Citations (PDF) |
| 91 | Modifying the Bass diffusion model to study adoption of radical new foods–The case of edible insects in the Netherlands | 2.4 | 31 | Citations (PDF) |
| 92 | Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of Pseudomonas fragi in Liquid Medium | 4.7 | 17 | Citations (PDF) |
| 93 | All-aqueous emulsions as miniaturized chemical reactors in the food and bioprocess technology | 6.6 | 15 | Citations (PDF) |
| 94 | Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids | 5.4 | 18 | Citations (PDF) |
| 95 | Melanoidins from coffee and bread differently influence energy intake: A randomized controlled trial of food intake and gut-brain axis response | 3.7 | 30 | Citations (PDF) |
| 96 | Designing food structure to slow down digestion in starch-rich products | 6.6 | 64 | Citations (PDF) |
| 97 | Application of PTR‐TOF‐MS for the quality assessment of lactose‐free milk: Effect of storage time and employment of different lactase preparations | 1.7 | 10 | Citations (PDF) |
| 98 | Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects | 6.1 | 28 | Citations (PDF) |
| 99 | Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage | 3.4 | 10 | Citations (PDF) |
| 100 | Genotype selection influences the quality of gluten-free bread from maize | 6.4 | 5 | Citations (PDF) |
| 101 | General parenting and mothers’ snack giving behavior to their children aged 2–7 | 4.5 | 1 | Citations (PDF) |
| 102 | Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging | 9.4 | 46 | Citations (PDF) |
| 103 | Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility | 3.7 | 114 | Citations (PDF) |
| 104 | Aryl hydrocarbon Receptor activation during <i>in vitro</i> and <i>in vivo</i> digestion of raw and cooked broccoli (<i>brassica oleracea</i> var. <i>Italica</i>) | 5.4 | 20 | Citations (PDF) |
| 105 | Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation | 4.5 | 75 | Citations (PDF) |
| 106 | A systems approach to dynamic performance assessment in new food product development | 15.3 | 26 | Citations (PDF) |
| 107 | Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities | 3.5 | 75 | Citations (PDF) |
| 108 | Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables | 5.4 | 50 | Citations (PDF) |
| 109 | Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions | 6.0 | 49 | Citations (PDF) |
| 110 | Mitigation Strategies for the Reduction of 2‐ and 3‐MCPD Esters and Glycidyl Esters in the Vegetable Oil Processing Industry | 13.0 | 80 | Citations (PDF) |
| 111 | In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices | 3.7 | 19 | Citations (PDF) |
| 112 | Biochemical composition and in vitro digestibility of Galdieria sulphuraria grown on spent cherry-brine liquid | 4.7 | 31 | Citations (PDF) |
| 113 | Anaerobic Degradation of <i>N</i>-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria | 6.0 | 61 | Citations (PDF) |
| 114 | Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities | 7.8 | 146 | Citations (PDF) |
| 115 | Understanding consumer data use in new product development and the product life cycle in European food firms – An empirical study | 4.5 | 58 | Citations (PDF) |
| 116 | Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae | 3.5 | 50 | Citations (PDF) |
| 117 | A Mediterranean Diet Mix Has Chemopreventive Effects in a Murine Model of Colorectal Cancer Modulating Apoptosis and the Gut Microbiota | 2.7 | 35 | Citations (PDF) |
| 118 | Influence of alkaline salt cooking on solubilisation of phenolic compounds of bambara groundnut (Vigna subterranea (L.) Verdc.) in relation to cooking time reduction | 6.4 | 37 | Citations (PDF) |
| 119 | Healthy, but Disgusting: An Investigation Into Consumers’ Willingness to Try Insect Meat | 2.1 | 43 | Citations (PDF) |
| 120 | Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects | 7.4 | 105 | Citations (PDF) |
| 121 | The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans | 9.7 | 93 | Citations (PDF) |
| 122 | Monkey orange fruit juice improves the nutritional quality of a maize-based diet | 7.4 | 12 | Citations (PDF) |
| 123 | What influences mothers’ snack choices for their children aged 2–7? | 4.5 | 44 | Citations (PDF) |
| 124 | Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption | 7.4 | 33 | Citations (PDF) |
| 125 | Effect of endogenous phenoloxidase on protein solubility and digestibility after processing of Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens | 7.4 | 47 | Citations (PDF) |
| 126 | Polyphenols and Tryptophan Metabolites Activate the Aryl Hydrocarbon Receptor in an in vitro Model of Colonic Fermentation | 4.1 | 46 | Citations (PDF) |
| 127 | Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise? | 4.5 | 29 | Citations (PDF) |
| 128 | Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins | 6.4 | 37 | Citations (PDF) |
| 129 | Investigation into the potential of commercially available lesser mealworm (<i>A. diaperinus</i>) protein to serve as sources of peptides with DPP‐IV inhibitory activity | 3.1 | 32 | Citations (PDF) |
| 130 | Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality | 3.8 | 5 | Citations (PDF) |
| 131 | Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers | 7.4 | 16 | Citations (PDF) |
| 132 | The contribution of wild harvested edible insects (Eulepida mashona and Henicus whellani) to nutrition security in Zimbabwe | 4.5 | 37 | Citations (PDF) |
| 133 | Milk protein enriched beverage reduces post-exercise energy intakes in women with higher levels of cognitive dietary restraint | 7.4 | 1 | Citations (PDF) |
| 134 | A comprehensive look at the effect of processing on peanut (<i>Arachis</i> spp.) texture | 3.8 | 9 | Citations (PDF) |
| 135 | Synbiotic Microencapsulation from Slow Digestible Colored Rice and Its Effect on Yoghurt Quality | 4.8 | 11 | Citations (PDF) |
| 136 | Role of the food matrix and digestion on calculation of the actual energy content of food | 5.9 | 82 | Citations (PDF) |
| 137 | Drivers of Preference and Perception of Freshness in Roasted Peanuts (<i>Arachis spp</i>.) for European Consumers | 3.1 | 15 | Citations (PDF) |
| 138 | Sub-Saharan African maize-based foods: Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes | 8.3 | 145 | Citations (PDF) |
| 139 | Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum | 6.4 | 20 | Citations (PDF) |
| 140 | Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake | 10.7 | 162 | Citations (PDF) |
| 141 | The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products | 9.7 | 38 | Citations (PDF) |
| 142 | Effect of Vacuum Frying on Quality Attributes of Fruits | 6.7 | 44 | Citations (PDF) |
| 143 | Design cocoa processing towards healthy cocoa products: The role of phenolics and melanoidins | 3.7 | 56 | Citations (PDF) |
| 144 | Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy | 6.2 | 65 | Citations (PDF) |
| 145 | Application of the QUENCHER methodology to the food industry | 9.7 | 11 | Citations (PDF) |
| 146 | The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix | 9.7 | 55 | Citations (PDF) |
| 147 | <i>Brassica rapa</i> hairy root extracts promote skin depigmentation by modulating melanin production and distribution | 2.0 | 10 | Citations (PDF) |
| 148 | A closer look to cell structural barriers affecting starch digestibility in beans | 12.2 | 105 | Citations (PDF) |
| 149 | Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks | 6.8 | 149 | Citations (PDF) |
| 150 | Food matrix and processing modulate<i>in vitro</i>protein digestibility in soybeans | 5.4 | 93 | Citations (PDF) |
| 151 | The Effect of Sulforaphane on Glyoxalase I Expression and Activity in Peripheral Blood Mononuclear Cells | 4.7 | 12 | Citations (PDF) |
| 152 | Utilization of bambara groundnut (Vigna subterranea (L.) Verdc.) for sustainable food and nutrition security in semi-arid regions of Zimbabwe | 2.4 | 76 | Citations (PDF) |
| 153 | Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source | 2.4 | 44 | Citations (PDF) |
| 154 | Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality | 6.4 | 40 | Citations (PDF) |
| 155 | Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice | 2.4 | 19 | Citations (PDF) |
| 156 | Consumption patterns of edible insects in rural and urban areas of Zimbabwe: taste, nutritional value and availability are key elements for keeping the insect eating habit | 5.9 | 85 | Citations (PDF) |
| 157 | Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant | 2.4 | 16 | Citations (PDF) |
| 158 | Efficacy and Safety of Lycoprozen®, a Novel Tomato-Based Food Supplement in Patients with Benign Prostatic Hyperplasia | 0.2 | 3 | Citations (PDF) |
| 159 | Local processing and nutritional composition of indigenous fruits: The case of monkey orange (<i>Strychnos</i> spp.) from Southern Africa | 7.8 | 55 | Citations (PDF) |
| 160 | Hard-to-cook phenomenon in bambara groundnut (<i>Vigna subterranea</i>(L.) Verdc.) processing: Options to improve its role in providing food security | 7.8 | 102 | Citations (PDF) |
| 161 | Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima | 4.7 | 62 | Citations (PDF) |
| 162 | Organosulphide profile and hydrogen sulphide-releasing activity of garlic fermented by Lactobacillus plantarum | 3.7 | 7 | Citations (PDF) |
| 163 | Cooking, industrial processing and caloric density of foods | 6.6 | 18 | Citations (PDF) |
| 164 | A communal catalogue reveals Earth’s multiscale microbial diversity | 38.7 | 2,576 | Citations (PDF) |
| 165 | Putting together the puzzle of consumer food waste: Towards an integral perspective | 15.3 | 226 | Citations (PDF) |
| 166 | Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features | 4.8 | 35 | Citations (PDF) |
| 167 | Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe | 5.9 | 36 | Citations (PDF) |
| 168 | Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic | 9.7 | 54 | Citations (PDF) |
| 169 | Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ | 5.8 | 7 | Citations (PDF) |
| 170 | Involvement of phenoloxidase in browning during grinding of Tenebrio molitor larvae | 2.4 | 38 | Citations (PDF) |
| 171 | Metabolite Profiling of Italian Tomato Landraces with Different Fruit Types | 4.1 | 77 | Citations (PDF) |
| 172 | Inflammation increases NOTCH1 activity via MMP9 and is counteracted by Eicosapentaenoic Acid-free fatty acid in colon cancer cells | 3.5 | 49 | Citations (PDF) |
| 173 | Microencapsulated bitter compounds (from <i>Gentiana lutea)</i> reduce daily energy intakes in humans | 2.5 | 33 | Citations (PDF) |
| 174 | Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review | 15.3 | 98 | Citations (PDF) |
| 175 | High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions | 6.0 | 34 | Citations (PDF) |
| 176 | Flavor of roasted peanuts ( Arachis hypogaea ) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts | 7.4 | 37 | Citations (PDF) |
| 177 | The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process | 7.4 | 66 | Citations (PDF) |
| 178 | Determinants for conducting food safety culture research | 15.3 | 78 | Citations (PDF) |
| 179 | Flavor of roasted peanuts ( Arachis hypogaea ) — Part II: Correlation of volatile compounds to sensory characteristics | 7.4 | 50 | Citations (PDF) |
| 180 | The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product | 3.1 | 28 | Citations (PDF) |
| 181 | Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I | 9.7 | 45 | Citations (PDF) |
| 182 | Productivity and biochemical composition of Tetradesmus obliquus and Phaeodactylum tricornutum: effects of different cultivation approaches | 2.7 | 32 | Citations (PDF) |
| 183 | Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin | 3.0 | 94 | Citations (PDF) |
| 184 | Amadori products formation in emulsified systems | 9.7 | 26 | Citations (PDF) |
| 185 | Food design strategies to increase vegetable intake: The case of vegetable enriched pasta | 15.3 | 88 | Citations (PDF) |
| 186 | Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox | 5.4 | 47 | Citations (PDF) |
| 187 | Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh-Cut Red Delicious and Granny Smith Apples | 2.3 | 37 | Citations (PDF) |
| 188 | <i><scp>P</scp>seudomonas corrugata <scp>crpCDE</scp></i> is part of the cyclic lipopeptide corpeptin biosynthetic gene cluster and is involved in bacterial virulence in tomato and in hypersensitive response in <i><scp>N</scp>icotiana benthamiana</i> | 5.1 | 47 | Citations (PDF) |
| 189 | Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds | 7.4 | 52 | Citations (PDF) |
| 190 | Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids | 3.8 | 24 | Citations (PDF) |
| 191 | Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems | 7.4 | 31 | Citations (PDF) |
| 192 | Carbonyl trapping and antiglycative activities of olive oil mill wastewater | 5.4 | 28 | Citations (PDF) |
| 193 | Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber | 4.9 | 297 | Citations (PDF) |
| 194 | Channel-forming activity of syringomycin E in two mercury-supported biomimetic membranes | 2.2 | 17 | Citations (PDF) |
| 195 | Broccoli glucosinolate degradation is reduced performing thermal treatment in binary systems with other food ingredients | 4.4 | 15 | Citations (PDF) |
| 196 | Quantification of Nε-(2-Furoylmethyl)-l-lysine (furosine), Nε-(Carboxymethyl)-l-lysine (CML), Nε-(Carboxyethyl)-l-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry | 9.7 | 82 | Citations (PDF) |
| 197 | Food Liking Enhances the Plasma Response of 2-Arachidonoylglycerol and of Pancreatic Polypeptide upon Modified Sham Feeding in Humans | 3.0 | 31 | Citations (PDF) |
| 198 | Profiling chicory sesquiterpene lactones by high resolution mass spectrometry | 7.4 | 34 | Citations (PDF) |
| 199 | The Phytotoxic Lipodepsipeptide Syringopeptin 25A from Pseudomonas syringae pv syringae Forms Ion Channels in Sugar Beet Vacuoles | 2.5 | 21 | Citations (PDF) |
| 200 | A combination of eicosapentaenoic acid-free fatty acid, epigallocatechin-3-gallate and proanthocyanidins has a strong effect on mTOR signaling in colorectal cancer cells | 2.9 | 26 | Citations (PDF) |
| 201 | Eicosapentaenoic acid free fatty acid prevents and suppresses colonic neoplasia in colitis‐associated colorectal cancer acting on Notch signaling and gut microbiota | 4.5 | 87 | Citations (PDF) |
| 202 | Salivary lipase and α-amylase activities are higher in overweight than in normal weight subjects: Influences on dietary behavior | 7.4 | 44 | Citations (PDF) |
| 203 | P.02.1 DOWNREGULATION OF MTOR SIGNALLING IN COLORECTAL CANCER CELLS BY A COMBINATION OF EICOSAPENTAENOIC ACID-FREE FATTY ACID, EPIGALLOCATECHIN-3-GALLATE AND PROANTHOCYANIDINS | 2.4 | 0 | Citations (PDF) |
| 204 | OC.10.1 EICOSAPENTAENOIC ACID-FREE FATTY ACID PREVENTS AND SUPPRESSES COLONIC TUMOURS IN COLITIS-ASSOCIATED COLORECTAL CANCER | 2.4 | 0 | Citations (PDF) |
| 205 | P.02.12 HIGH FAT DIET AND GUT PERMEABILITY: THE ROLE OF DECAFFEINATED COFFEE | 2.4 | 0 | Citations (PDF) |
| 206 | Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The “FancyTiles” approach | 7.4 | 21 | Citations (PDF) |
| 207 | Coffee enhances the expression of chaperones and antioxidant proteins in rats with nonalcoholic fatty liver disease | 4.2 | 64 | Citations (PDF) |
| 208 | The effect of cooking on the phytochemical content of vegetables | 3.8 | 335 | Citations (PDF) |
| 209 | Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry | 6.0 | 39 | Citations (PDF) |
| 210 | Effects of Nutrient and NaCl Salinity on Growth, Yield, Quality and Composition of Pepper Grown in Soilless Closed System | 2.0 | 29 | Citations (PDF) |
| 211 | Effect of Olive Mill Wastewater Phenol Compounds on Reactive Carbonyl Species and Maillard Reaction End-Products in Ultrahigh-Temperature-Treated Milk | 6.0 | 72 | Citations (PDF) |
| 212 | Functional ingredients from microalgae | 5.4 | 212 | Citations (PDF) |
| 213 | OC.16.6 INFLAMMATION INCREASES NOTCH1 ACTIVITY IN COLORECTAL CANCER CELLS AND IS COUNTERACTED BY EICOSAPENTAENOIC ACID-FREE FATTY ACID | 2.4 | 0 | Citations (PDF) |
| 214 | Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol | 6.0 | 71 | Citations (PDF) |
| 215 | Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry | 2.3 | 55 | Citations (PDF) |
| 216 | Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type | 2.9 | 14 | Citations (PDF) |
| 217 | Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven | 9.7 | 31 | Citations (PDF) |
| 218 | 100 Years of the Maillard Reaction: Why Our Food Turns Brown | 6.0 | 14 | Citations (PDF) |
| 219 | Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods | 6.0 | 45 | Citations (PDF) |
| 220 | Reactants encapsulation and Maillard Reaction | 15.3 | 40 | Citations (PDF) |
| 221 | Microalgae as human food: chemical and nutritional characteristics of the thermo-acidophilic microalga Galdieria sulphuraria | 5.4 | 144 | Citations (PDF) |
| 222 | Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef | 5.0 | 42 | Citations (PDF) |
| 223 | 209 ONLINE ANALYSIS OF BREATH BY PROTON TRANSFER REACTION TIME OF FLIGHT MASS SPECTROMETRY IN CIRRHOTIC PATIENTS | 3.6 | 2 | Citations (PDF) |
| 224 | Garlic extract attenuating rat liver fibrosis by inhibiting TGF-β1 | 5.6 | 29 | Citations (PDF) |
| 225 | Polyphenol Metabolite Profile of Artichoke Is Modulated by Agronomical Practices and Cooking Method | 6.0 | 39 | Citations (PDF) |
| 226 | Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals | 3.8 | 70 | Citations (PDF) |
| 227 | Human bioavailability of flavanols and phenolic acids from cocoa-nut creams enriched with free or microencapsulated cocoa polyphenols | 2.5 | 58 | Citations (PDF) |
| 228 | Advanced Glycation End Products in Infant Formulas Do Not Contribute to Insulin Resistance Associated with Their Consumption | 2.4 | 30 | Citations (PDF) |
| 229 | Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk | 2.3 | 28 | Citations (PDF) |
| 230 | Rapid “Breath-Print” of Liver Cirrhosis by Proton Transfer Reaction Time-of-Flight Mass Spectrometry. A Pilot Study. | 2.4 | 77 | Citations (PDF) |
| 231 | Biological activities of dermatological interest by the water extract of the microalga Botryococcus braunii | 1.7 | 36 | Citations (PDF) |
| 232 | N-acyl-homoserine-lactone quorum sensing in tomato phytopathogenic Pseudomonas spp. is involved in the regulation of lipodepsipeptide production | 3.9 | 45 | Citations (PDF) |
| 233 | Sugar and dietary fibre composition influence, by different hormonal response, the satiating capacity of a fruit-based and a β-glucan-enriched beverage | 5.4 | 64 | Citations (PDF) |
| 234 | Okara Promoted Acrylamide and Carboxymethyl-lysine Formation in Bakery Products | 6.0 | 41 | Citations (PDF) |
| 235 | Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies | 6.0 | 65 | Citations (PDF) |
| 236 | Hydroponic Cultivation Improves the Nutritional Quality of Soybean and Its Products | 6.0 | 56 | Citations (PDF) |
| 237 | Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure | 4.5 | 45 | Citations (PDF) |
| 238 | Total antioxidant capacities of raw and cooked meats | 5.8 | 214 | Citations (PDF) |
| 239 | Analysis of breath by proton transfer reaction time of flight mass spectrometry in rats with steatohepatitis induced by high‐fat diet | 1.7 | 28 | Citations (PDF) |
| 240 | Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts | 6.0 | 36 | Citations (PDF) |
| 241 | Curcumin Bioavailability from Enriched Bread: The Effect of Microencapsulated Ingredients | 6.0 | 87 | Citations (PDF) |
| 242 | Apple polyphenols extract (APE) improves colon damage in a rat model of colitis | 2.4 | 56 | Citations (PDF) |
| 243 | Coffee, colon function and colorectal cancer | 5.4 | 85 | Citations (PDF) |
| 244 | Estimation of dietary intake of melanoidins from coffee and bread | 5.4 | 146 | Citations (PDF) |
| 245 | Effect of Thermally Oxidized Oil and Fasting Status on the Short-Term Digestibility of Ketolinoleic Acids and Total Oxidized Fatty Acids in Rats | 6.0 | 17 | Citations (PDF) |
| 246 | Phytochemicals and colorectal cancer prevention—myth or reality? | 48.0 | 38 | Citations (PDF) |
| 247 | Structure of the lipodepsipeptide syringomycin E in phospholipids and sodium dodecylsulphate micelle studied by circular dichroism, NMR spectroscopy and molecular dynamics | 2.2 | 17 | Citations (PDF) |
| 248 | Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies | 6.4 | 752 | Citations (PDF) |
| 249 | Polyphenols and Human Health: A Prospectus | 11.0 | 309 | Citations (PDF) |
| 250 | Development of a methodology to forecast the nutritional value of new tomato hybrids | 1.5 | 8 | Citations (PDF) |
| 251 | Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets | 6.1 | 42 | Citations (PDF) |
| 252 | Dissection of genetic and environmental factors involved in tomato organoleptic quality | 4.4 | 43 | Citations (PDF) |
| 253 | In vitro bioaccessibility and gut biotransformation of polyphenols present in the water‐insoluble cocoa fraction | 4.1 | 123 | Citations (PDF) |
| 254 | Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat | 9.7 | 84 | Citations (PDF) |
| 255 | Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables | 9.7 | 156 | Citations (PDF) |
| 256 | Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system | 9.7 | 58 | Citations (PDF) |
| 257 | Development of functional bread containing nanoencapsulated omega-3 fatty acids | 6.1 | 164 | Citations (PDF) |
| 258 | Chemoprevention of Intestinal Polyps in ApcMin/+ Mice Fed with Western or Balanced Diets by Drinking Annurca Apple Polyphenol Extract | 1.5 | 55 | Citations (PDF) |
| 259 | Role of curcumin in the conversion of asparagine into acrylamide during heating | 2.3 | 37 | Citations (PDF) |
| 260 | PUTATIVE ROLE OF ANTIOXIDANT ACTIVITY OF HIGH PIGMENT TOMATO CULTIVARS IN RESISTANCE AGAINST BOTRYTIS CINEREA POST-HARVEST INFECTION | 0.3 | 4 | Citations (PDF) |
| 261 | Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds? | 2.9 | 17 | Citations (PDF) |
| 262 | Coffee reduces liver damage in a rat model of steatohepatitis: The underlying mechanisms and the role of polyphenols and melanoidins | 10.6 | 210 | Citations (PDF) |
| 263 | A review on the beneficial aspects of food processing | 4.1 | 472 | Citations (PDF) |
| 264 | Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves | 3.1 | 188 | Citations (PDF) |
| 265 | Highly Purified Eicosapentaenoic Acid as Free Fatty Acids Strongly Suppresses Polyps in ApcMin/+ Mice | 6.9 | 82 | Citations (PDF) |
| 266 | Bioavailability of strawberry antioxidants in human subjects | 2.5 | 97 | Citations (PDF) |
| 267 | Rye Flour Extraction Rate Affects Maillard Reaction Development, Antioxidant Activity, and Acrylamide Formation in Bread Crisps | 2.9 | 16 | Citations (PDF) |
| 268 | A Dietary Tomato Supplement Prevents Prostate Cancer in TRAMP Mice | 1.5 | 47 | Citations (PDF) |
| 269 | Garlic extract prevents CCl4-induced liver fibrosis in rats: The role of tissue transglutaminase | 2.4 | 37 | Citations (PDF) |
| 270 | A viral chitinase enhances oral activity of TMOF | 3.4 | 18 | Citations (PDF) |
| 271 | Lipid oxidation promotes acrylamide formation in fat-rich model systems | 7.4 | 97 | Citations (PDF) |
| 272 | The health and technological implications of a better control of neoformed contaminants by the food industry | 1.4 | 51 | Citations (PDF) |
| 273 | Antioxidants profile of small tomato fruits: Effect of irrigation and industrial process | 4.2 | 51 | Citations (PDF) |
| 274 | Functional ingredients produced by culture of Koliella antarctica | 4.0 | 24 | Citations (PDF) |
| 275 | Microwave Assisted Extraction of Phenolic Compounds from Four Different Spices | 4.3 | 147 | Citations (PDF) |
| 276 | Absorption of strawberry phytochemicals and antioxidant status changes in humans | 1.2 | 17 | Citations (PDF) |
| 277 | Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables | 6.0 | 258 | Citations (PDF) |
| 278 | Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies | 4.8 | 50 | Citations (PDF) |
| 279 | Physiological relevance of dietary melanoidins | 2.3 | 215 | Citations (PDF) |
| 280 | Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies | 0.9 | 11 | Citations (PDF) |
| 281 | Use of network analysis to capture key traits affecting tomato organoleptic quality | 5.1 | 38 | Citations (PDF) |
| 282 | Effect of sulforaphane on glutathione‐adduct formation and on glutathione_<i>S</i>_transferase‐dependent detoxification of acrylamide in Caco‐2 cells | 4.1 | 31 | Citations (PDF) |
| 283 | Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation | 2.9 | 41 | Citations (PDF) |
| 284 | Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds | 2.9 | 110 | Citations (PDF) |
| 285 | Dietary trans‐resveratrol bioavailability and effect on CCl<sub>4</sub>‐induced liver lipid peroxidation | 2.7 | 28 | Citations (PDF) |
| 286 | Bioactive Compounds during Storage of Fresh-Cut Spinach: The Role of Endogenous Ascorbic Acid in the Improvement of Product Quality | 6.0 | 52 | Citations (PDF) |
| 287 | New Tool To Evaluate a Comprehensive Antioxidant Activity in Food Extracts: Bleaching of 4-Nitroso-<i>N</i>,<i>N</i>-dimethylaniline Catalyzed by Soybean Lipoxygenase-1 | 6.0 | 21 | Citations (PDF) |
| 288 | Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems | 6.0 | 105 | Citations (PDF) |
| 289 | Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies | 7.4 | 172 | Citations (PDF) |
| 290 | Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach | 15.3 | 219 | Citations (PDF) |
| 291 | Potential prebiotic activity of oligosaccharides obtained by enzymatic conversion of durum wheat insoluble dietary fibre into soluble dietary fibre | 3.4 | 78 | Citations (PDF) |
| 292 | β-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term | 2.9 | 135 | Citations (PDF) |
| 293 | Biochemical, sensorial and genomic profiling of traditional Italian tomato varieties | 1.5 | 35 | Citations (PDF) |
| 294 | Characterization of the Maillard reaction in bread crisps | 2.9 | 84 | Citations (PDF) |
| 295 | Influence of glucose on cyanidin 3‐glucoside absorption in rats | 4.1 | 22 | Citations (PDF) |
| 296 | Protocatechuic acid: The missing human cyanidins' metabolite | 4.1 | 25 | Citations (PDF) |
| 297 | Glucosinolates profile of Brassica rapa L. subsp. Sylvestris L. Janch. var. esculenta Hort | 9.7 | 62 | Citations (PDF) |
| 298 | Front face fluorescence spectroscopy and multiway analysis for process control and NFC prediction in industrially processed cookies | 3.7 | 19 | Citations (PDF) |
| 299 | Relationship between Virgin Olive Oil Phenolic Compounds and Acrylamide Formation in Fried Crisps | 6.0 | 78 | Citations (PDF) |
| 300 | <i>Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products</i> | 4.1 | 41 | Citations (PDF) |
| 301 | Bioactive lipopeptides of ice-nucleating snow bacterium<i>Pseudomonas syringae</i>strain 31R1 | 1.9 | 14 | Citations (PDF) |
| 302 | Direct measurement of the total antioxidant capacity of cereal products | 3.5 | 190 | Citations (PDF) |
| 303 | Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables | 6.0 | 495 | Citations (PDF) |
| 304 | Foods and liver health | 9.6 | 50 | Citations (PDF) |
| 305 | Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut | 15.3 | 486 | Citations (PDF) |
| 306 | Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke | 6.0 | 154 | Citations (PDF) |
| 307 | Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study | 2.5 | 405 | Citations (PDF) |
| 308 | Chemopreventive properties of pinoresinol-rich olive oil involve a selective activation of the ATM–p53 cascade in colon cancer cell lines | 2.9 | 125 | Citations (PDF) |
| 309 | Apple polyphenol extracts prevent aspirin-induced damage to the rat gastric mucosa | 2.5 | 54 | Citations (PDF) |
| 310 | Lipodepsipeptides from Pseudomonas syringae Are Partially Proteolyzed and Are Not Absorbed by Humans: An In Vitro Study | 2.6 | 4 | Citations (PDF) |
| 311 | Protocatechuic Acid Is the Major Human Metabolite of Cyanidin-Glucosides3 | 3.0 | 448 | Citations (PDF) |
| 312 | Polyphenol composition and qualitative characteristics of fresh-cut lettuce in relation to cultivar, mulching, and storage | 2.1 | 11 | Citations (PDF) |
| 313 | Studies on the Effect of Amadoriase fromAspergillus fumigatuson Peptide and Protein Glycation In Vitro | 6.0 | 19 | Citations (PDF) |
| 314 | Natural Occurrence of Ochratoxin A and Antioxidant Activities of Green and Roasted Coffees and Corresponding Byproducts | 6.0 | 96 | Citations (PDF) |
| 315 | Phytochemical Profile of Main Antioxidants in Different Fractions of Purple and Blue Wheat, and Black Barley | 6.0 | 156 | Citations (PDF) |
| 316 | A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components | 6.0 | 327 | Citations (PDF) |
| 317 | Annurca Apple Polyphenols Have Potent Demethylating Activity and Can Reactivate Silenced Tumor Suppressor Genes in Colorectal Cancer Cells , | 3.0 | 99 | Citations (PDF) |
| 318 | Lipid oxidation in buffalo meat from animals with dietary supplementation of vitamin E | 2.2 | 1 | Citations (PDF) |
| 319 | Antioxidant nutritional quality of tomato | 4.1 | 297 | Citations (PDF) |
| 320 | Antioxidant strategies based on tomato-enriched food or pyruvate do not affect disease onset and survival in an animal model of amyotrophic lateral sclerosis | 2.5 | 21 | Citations (PDF) |
| 321 | Sulphur fertilization may improve the nutritional value of Brassica rapa L. subsp. sylvestris | 5.4 | 78 | Citations (PDF) |
| 322 | In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten | 3.5 | 53 | Citations (PDF) |
| 323 | Treatment of Cereal Products with a Tailored Preparation ofTrichodermaEnzymes Increases the Amount of Soluble Dietary Fiber | 6.0 | 50 | Citations (PDF) |
| 324 | Identification and characterization of potato protease inhibitors able to inhibit pathogenicity and growth of Botrytis cinerea | 3.5 | 40 | Citations (PDF) |
| 325 | EFFECTS OF NITROGEN FERTILIZATION ON THE NUTRITIONAL VALUE OF ORGANICALLY AND CONVENTIONALLY GROWN TOMATOES | 0.3 | 10 | Citations (PDF) |
| 326 | Absorption and metabolism of red orange juice anthocyanins in rats | 2.5 | 65 | Citations (PDF) |
| 327 | Glycation of lysine-containing dipeptides | 2.0 | 52 | Citations (PDF) |
| 328 | Effect of cooking on the concentration of Vitamins B in fortified meat products | 3.1 | 35 | Citations (PDF) |
| 329 | Seasonal variations in antioxidant components of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) | 4.5 | 201 | Citations (PDF) |
| 330 | Study of the three-way interaction between Trichoderma atroviride, plant and fungal pathogens by using a proteomic approach | 1.5 | 262 | Citations (PDF) |
| 331 | Oleocanthal in olive oil: Between myth and reality | 4.1 | 46 | Citations (PDF) |
| 332 | Glycated Fibroblast Growth Factor-2 Is Quickly Producedin Vitroupon Low-Millimolar Glucose Treatment and Detectedin Vivoin Diabetic Mice | 2.6 | 21 | Citations (PDF) |
| 333 | Development of a tomato-based food for special medical purposes as therapy adjuvant for patients with HCV infection | 2.8 | 19 | Citations (PDF) |
| 334 | Substrate Specificity of Amadoriase I fromAspergillus fumigatus | 4.1 | 11 | Citations (PDF) |
| 335 | Apples increase nitric oxide production by human saliva at the acidic pH of the stomach: A new biological function for polyphenols with a catechol group? | 3.8 | 141 | Citations (PDF) |
| 336 | Quantification of lycopene in tomato products: comparing the performances of a newly proposed direct photothermal method and high-performance liquid chromatography | 3.8 | 18 | Citations (PDF) |
| 337 | Functional foods: Planning and development | 4.1 | 52 | Citations (PDF) |
| 338 | Bioavailability oftrans-resveratrol from red wine in humans | 4.1 | 280 | Citations (PDF) |
| 339 | Bread crust melanoidins as potential prebiotic ingredients | 4.1 | 156 | Citations (PDF) |
| 340 | Antioxidant activity of pasteurized and sterilized commercial red orange juices | 4.1 | 35 | Citations (PDF) |
| 341 | Photoacoustic measurement of lutein in biological matrix | 0.3 | 6 | Citations (PDF) |
| 342 | Novel Cyclic Lipodepsipeptide from
Pseudomonas syringae
pv. lachrymans Strain 508 and Syringopeptin Antimicrobial Activities | 4.2 | 47 | Citations (PDF) |
| 343 | Optothermistor as a Breakthrough in the Quantification of Lycopene Content of Thermally Processed Tomato-Based Foods: Verification versus Absorption Spectrophotometry and High-Performance Liquid Chromatography | 6.0 | 8 | Citations (PDF) |
| 344 | Thermal Degradation Studies of Food Melanoidins | 6.0 | 95 | Citations (PDF) |
| 345 | Dietary Antioxidant Compounds and Liver Health | 11.0 | 256 | Citations (PDF) |
| 346 | Changes in Carotenoid and Ascorbic Acid Contents in Fruits of Different Tomato Genotypes Related to the Depletion of UV-B Radiation | 6.0 | 89 | Citations (PDF) |
| 347 | Antioxidant activity and dietary fibre in durum wheat bran by-products | 7.4 | 258 | Citations (PDF) |
| 348 | DNA Fingerprinting and Quality Traits of Corbarino Cherry-like Tomato Landraces | 6.0 | 40 | Citations (PDF) |
| 349 | ANTIOXIDANT PROFILES OF CORBARA SMALL TOMATOES DURING RIPENING AND EFFECTS OF AQUEOUS EXTRACTS ON J774 CELL ANTIOXIDANT ENZYMES | 3.9 | 14 | Citations (PDF) |
| 350 | Cyanidins: metabolism and biological properties | 5.0 | 306 | Citations (PDF) |
| 351 | Use of antioxidants to minimize the human health risk associated to mutagenic/carcinogenic heterocyclic amines in food | 2.6 | 145 | Citations (PDF) |
| 352 | Influence of Variety and Storage on the Polyphenol Composition of Apple Flesh | 6.0 | 126 | Citations (PDF) |
| 353 | Oxidative Status in Chronic Hepatitis C: The Influence of Antiviral Therapy and Prognostic Value of Serum Hydroperoxide Assay | 2.8 | 21 | Citations (PDF) |
| 354 | Characterization of a New Potential Functional Ingredient: Coffee Silverskin | 6.0 | 235 | Citations (PDF) |
| 355 | Antioxidant Oligomeric Proanthocyanidins from Sea Buckthorn (Hippophaë rhamnoides) Pomace | 6.0 | 41 | Citations (PDF) |
| 356 | Supercritical fluid extraction of Beauvericin from maize | 5.9 | 31 | Citations (PDF) |
| 357 | Tomato-based Functional Food as Interferon Adjuvant in HCV Eradication Therapy | 2.4 | 16 | Citations (PDF) |
| 358 | Structure, conformation and biological activity of a novel lipodepsipeptide from Pseudomonas corrugata: cormycin A1 | 3.9 | 89 | Citations (PDF) |
| 359 | TOMATO FRUIT QUALITY IN RELATION TO THE CONTENT OF SODIUM CHLORIDE IN THE NUTRIENT SOLUTION | 0.3 | 17 | Citations (PDF) |
| 360 | An insect peptide engineered into the tomato prosystemin gene is released in transgenic tobacco plants and exerts biological activity | 3.2 | 24 | Citations (PDF) |
| 361 | Glycoalkaloids and acclimation capacity of hybrids between Solanum tuberosum and the incongruent hardy species Solanum commersonii | 3.7 | 16 | Citations (PDF) |
| 362 | Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems | 2.9 | 65 | Citations (PDF) |
| 363 | Use of carotenoid-based functional food minimizes the severity of ribavirin-induced anemia in patients with chronic hepatitis C: a randomized study | 1.0 | 0 | Citations (PDF) |
| 364 | Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers | 3.6 | 93 | Citations (PDF) |
| 365 | NUTRITIONAL CHARACTERISTICS OF GREENHOUSE CHERRY TOMATOES | 0.3 | 3 | Citations (PDF) |
| 366 | EFFECTS OF PLASTIC SCREENS ON VIRUS INFECTION, YIELD AND QUALITATIVE CHARACTERISTICS OF SMALL TOMATOES | 0.3 | 4 | Citations (PDF) |
| 367 | Pseudomonas Lipodepsipeptides and Fungal Cell Wall-Degrading Enzymes Act Synergistically in Biological Control | 3.3 | 76 | Citations (PDF) |
| 368 | Glycoalkaloid Content and Chemical Composition of Potatoes Improved with Nonconventional Breeding Approaches | 6.0 | 46 | Citations (PDF) |
| 369 | Flavonoid and Carbohydrate Contents in Tropea Red Onions: Effects of Homelike Peeling and Storage | 6.0 | 153 | Citations (PDF) |
| 370 | Sugar-Induced Modification of Fibroblast Growth Factor 2 Reduces Its Angiogenic Activity in Vivo | 3.4 | 48 | Citations (PDF) |
| 371 | Use of N, N -dimethyl- p -phenylenediamine to Evaluate the Oxidative Status of Human Plasma | 2.8 | 75 | Citations (PDF) |
| 372 | Chemical Characterization and Antioxidant Properties of Coffee Melanoidins | 6.0 | 354 | Citations (PDF) |
| 373 | Nutritional Value of Cherry Tomatoes (Lycopersicon esculentumCv. Naomi F1) Harvested at Different Ripening Stages | 6.0 | 269 | Citations (PDF) |
| 374 | A new syringopeptin produced by bean strains of Pseudomonas syringae pv. syringae | 2.5 | 42 | Citations (PDF) |
| 375 | Carotenoids from tomatoes inhibit heterocyclic amine formation | 2.9 | 47 | Citations (PDF) |
| 376 | Characterization of melanoidins from a glucose-glycine model system | 2.9 | 43 | Citations (PDF) |
| 377 | Title is missing! | 1.5 | 43 | Citations (PDF) |
| 378 | Characterization of Phenolic Compounds in Virgin Olive Oil and Their Effect on the Formation of Carcinogenic/Mutagenic Heterocyclic Amines in a Model System | 6.0 | 77 | Citations (PDF) |
| 379 | Analysis of bacterial lipodepsipeptides by matrix-assisted laser desorption/ionisation time-of-flight and high-performance liquid chromatography with electrospray mass spectrometry | 1.5 | 22 | Citations (PDF) |
| 380 | Irrigation with saline water improves carotenoids content and antioxidant activity of tomato | 2.1 | 209 | Citations (PDF) |
| 381 | Simultaneous Determination of Beauvericin, Enniatins, and Fusaproliferin by High Performance Liquid Chromatography† | 6.0 | 42 | Citations (PDF) |
| 382 | Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes | 6.0 | 241 | Citations (PDF) |
| 383 | Antioxidant Activity and General Fruit Characteristics in Different Ecotypes ofCorbariniSmall Tomatoes | 6.0 | 63 | Citations (PDF) |
| 384 | A Comparison of Color Formation and Maillard Reaction Products of a Lactose−Lysine and Lactose−Nα-Acetyllysine Model System | 6.0 | 16 | Citations (PDF) |
| 385 | Oxidative stress and IFN + ribavirin combination therapy in patients with chronic hepatitis C | 1.0 | 0 | Citations (PDF) |
| 386 | Formation of coloured Maillard reaction products in a gluten-glucose model system | 9.7 | 72 | Citations (PDF) |
| 387 | Stability of fusaproliferin, a mycotoxin fromFusarium spp 1999, 79, 1676-1680 | | 13 | Citations (PDF) |
| 388 | Antioxidant activity of virgin olive oil phenolic compounds in a micellar system | 3.8 | 43 | Citations (PDF) |
| 389 | Polyclonal antibodies against fusaproliferin | 2.0 | 4 | Citations (PDF) |
| 390 | Immunological detection of syringopeptins produced by Pseudomonas syringae pv. lachrymans | 3.5 | 27 | Citations (PDF) |
| 391 | Extraction of Azadirachtin A from Neem Seed Kernels by Supercritical Fluid and Its Evaluation by HPLC and LC/MS | 6.0 | 37 | Citations (PDF) |
| 392 | Method for Measuring Antioxidant Activity and Its Application to Monitoring the Antioxidant Capacity of Wines | 6.0 | 544 | Citations (PDF) |
| 393 | Development of a Stable Isotope Dilution Assay for an Accurate Quantification of Protein-BoundNε-(1-Deoxy-d-fructos-1-yl)-l-lysine Using a13C-Labeled Internal Standard | 6.0 | 26 | Citations (PDF) |
| 394 | Convenient Synthesis of Lactuloselysine and Its Use for LC-MS Analysis in Milk-like Model Systems§ | 6.0 | 15 | Citations (PDF) |
| 395 | LC/MS Analysis and Antioxidative Efficiency of Maillard Reaction Products from a Lactose−Lysine Model System | 6.0 | 60 | Citations (PDF) |
| 396 | Polyclonal antibodies against fusaproliferin | 2.0 | 0 | Citations (PDF) |
| 397 | Identification of a β-lactoglobulin lactosylation site | 2.5 | 93 | Citations (PDF) |
| 398 | Characterization of a 60 kDa phytotoxic glycoprotein produced byPhoma tracheiphilaand its relation to malseccin | 3.5 | 32 | Citations (PDF) |
| 399 | Fusicoccin Effect on the in Vitro Interaction between Plant 14-3-3 Proteins and Plasma Membrane H+-ATPase | 2.2 | 86 | Citations (PDF) |
| 400 | Teratogenic Effects of Fusaproliferin on Chicken Embryos | 6.0 | 72 | Citations (PDF) |
| 401 | Occurrence of Fusaproliferin, Fumonisin B1, and Beauvericin in Maize from Italy | 6.0 | 103 | Citations (PDF) |
| 402 | A new fungal growth inhibitor from Trichoderma viride | 2.0 | 41 | Citations (PDF) |
| 403 | An immunological approach to monitor protein lactosylation of heated food model systems | 9.7 | 12 | Citations (PDF) |
| 404 | Structure and Absolute Stereochemistry of Fusaproliferin, a Toxic Metabolite fromFusarium proliferatum | 3.6 | 62 | Citations (PDF) |
| 405 | The H+-ATPase purified from maize root plasma membranes retains fusicoccin in vivo activation | 2.7 | 20 | Citations (PDF) |
| 406 | Fusicoccin and its receptors | 3.6 | 4 | Citations (PDF) |
| 407 | Isolation and characterization of fusaproliferin, a new toxic metabolite fromFusarium proliferatum | 0.5 | 113 | Citations (PDF) |
| 408 | Determination of the structure of fusaproliferin by1H-NMR and distance geometry | 2.0 | 22 | Citations (PDF) |
| 409 | Production of neosolaniol byFusarium tumidum | 2.2 | 11 | Citations (PDF) |
| 410 | Fusicoccin receptors: perception and transduction of the fusicoccin signal | 5.1 | 58 | Citations (PDF) |
| 411 | The fungal H(+)-ATPase from Neurospora crassa reconstituted with fusicoccin receptors senses fusicoccin signal. | 7.6 | 7 | Citations (PDF) |
| 412 | Paracelsin E, a New Peptaibol from Trichoderma saturnisporum | 3.6 | 21 | Citations (PDF) |
| 413 | The 30-Kilodalton Protein Present in Purified Fusicoccin Receptor Preparations Is a 14-3-3-Like Protein | 5.5 | 95 | Citations (PDF) |
| 414 | Proliferin, a new sesterterpene from | 2.0 | 62 | Citations (PDF) |
| 415 | Purification and photoaffinity labeling of fusicoccin receptors from maize | 0.2 | 20 | Citations (PDF) |
| 416 | Phospholipase A2affects the activity of fusicoccin receptors | 2.7 | 7 | Citations (PDF) |
| 417 | Cercospora beticola toxin: a reassessment of some in vitro effects | 4.0 | 4 | Citations (PDF) |
