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Top Articles

#TitleJournalYearCitations
1Guidelines for cell viability assaysFood Frontiers2020359
2Guidelines for antioxidant assays for food componentsFood Frontiers2020294
3Dietary polyphenols as antidiabetic agents: Advances and opportunitiesFood Frontiers2020199
4Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host healthFood Frontiers2020185
5Recent Advances in Intelligent Food Packaging Applications Using Natural Food ColorantsACS Food Science & Technology2021156
6Microencapsulation: An overview on concepts, methods, properties and applications in foodsFood Frontiers2021138
7Nanotechnology: Current applications and future scope in foodFood Frontiers2021135
8Available technologies on improving the stability of polyphenols in food processingFood Frontiers2021119
9Microbial citric acid: Production, properties, application, and future perspectivesFood Frontiers202176
10Recent trends and applications of polysaccharides for microencapsulation of probioticsFood Frontiers202069
11Advance on the absorption, metabolism, and efficacy exertion of quercetin and its important derivativesFood Frontiers202059
12Immunomodulatory potential of phytochemicals and other bioactive compounds of fruits: A reviewFood Frontiers202256
13Maillard conjugates and their potential in food and nutritional industries: A reviewFood Frontiers202055
14Advancements in nanotechnology for food science and industryFood Frontiers202255
15The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan BeadAdvance Journal of Food Science and Technology201354
16Yeast Extracts: Nutritional and Flavoring Food IngredientsACS Food Science & Technology202151
17Possible actions of inulin as prebiotic polysaccharide: A reviewFood Frontiers202150
18Advances in structures required of polyphenols for xanthine oxidase inhibitionFood Frontiers202048
19Valorization of Agro-industrial Waste from Peanuts for Sustainable Natural Dye Production: Focus on Adsorption Mechanisms, Ultraviolet Protection, and Antimicrobial Properties of Dyed Wool FabricACS Food Science & Technology202148
20Emerging Trends for ZnO Nanoparticles and Their Applications in Food PackagingACS Food Science & Technology202248
21Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applicationsFood Frontiers202245
22Starch and Agar-Based Color-Indicator Films Integrated with Shikonin for Smart Packaging Application of ShrimpACS Food Science & Technology202143
23The emerging role of dark berry polyphenols in human health and nutritionFood Frontiers202243
24Improved Shelf Life and Quality of Tomato (Solanum lycopersicum L.) by Using Chitosan-Pullulan Composite Edible Coating Enriched with Pomegranate Peel ExtractACS Food Science & Technology202142
25Isolation and Gelling Properties of Duckweed Protein ConcentrateACS Food Science & Technology202141
26Sowing kernels for food safety: Importance of rapid on‐site detction of pesticide residues in agricultural foodsFood Frontiers202241
27Microwave-Assisted Extraction as a Green Technology Approach to Recover Polyphenols from Castanea sativa ShellsACS Food Science & Technology202140
28A review on phytochemicals, pharmacological activities, drug interactions, and associated toxicities of licorice (Glycyrrhiza sp.)Food Frontiers202140
29Recent advances in nanomaterial‐assisted electrochemical sensors for food safety analysisFood Frontiers202240
30Effect of Cooking Temperature on Some Quality Characteristics of Soy MilkAdvance Journal of Food Science and Technology201339
31Polysaccharides isolated from Laminaria japonica attenuates gestational diabetes mellitus by regulating the gut microbiota in miceFood Frontiers202139
32Effect of Extraction Methods on Polysaccharide of <em>Clitocybe maxima</em> StipeAdvance Journal of Food Science and Technology201337
33Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oilsFood Frontiers202136
34Protein Nanofibrils for Sustainable Food–Characterization and Comparison of Fibrils from a Broad Range of Plant Protein IsolatesACS Food Science & Technology202136
35Biodegradable Active Packaging with Controlled Release: Principles, Progress, and ProspectsACS Food Science & Technology202236
36Recent advances on emerging nanomaterials for controlling the mycotoxin contamination: From detection to eliminationFood Frontiers202035
37The algal polysaccharide ulvan suppresses growth of hepatoma cellsFood Frontiers202035
384D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color TransformationACS Food Science & Technology202135
39Dietary phytochemicals modulate intestinal epithelial barrier dysfunction and autoimmune diseasesFood Frontiers202135
40The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A reviewFood Frontiers202135
41Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding PropertiesACS Food Science & Technology202235
42Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork SausageAdvance Journal of Food Science and Technology201434
43Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefitsFood Frontiers202034
44Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of IndiaAdvance Journal of Food Science and Technology201333
45Effect of Blanching on Properties of Water Yam (<em>Dioscorea alata</em>) FlourAdvance Journal of Food Science and Technology201333
46Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic aminesFood Frontiers202032
47Myricetin ameliorated prediabetes via immunomodulation and gut microbiota interactionFood Frontiers202230
48Interaction of Two Commercial Azobenzene Food Dyes, Amaranth and New Coccine, with Human Serum Albumin: Biophysical CharacterizationACS Food Science & Technology202330
49Application on the Entropy Method for Determination of Weight of Evaluating Index in Fuzzy Mathematics for Wine Quality AssessmentAdvance Journal of Food Science and Technology201528
50Advances in understanding of health‐promoting benefits of medicine and food homology using analysis of gut microbiota and metabolomicsFood Frontiers202028
51Recent trends in fluorescent aptasensors for mycotoxin detection in food: Principles, constituted elements, types, and applicationsFood Frontiers202228
52Plant food bioactives and its effects on gut microbiota profile modulation for better brain health and functioning in Autism Spectrum Disorder individuals: A reviewFood Frontiers202228
53Antioxidant Activity and Physicochemical Properties of Mature Papaya Fruit (<em>Carica papaya</em> L. cv. Eksotika)Advance Journal of Food Science and Technology201327
54Evaluation of Cold Tolerance for Japonica Rice Varieties from Different CountryAdvance Journal of Food Science and Technology201327
55Effect of Organic Solvents and Water Extraction on the Phytochemical Profile and Antioxidant Activity of Clitoria ternatea FlowersACS Food Science & Technology202127
56Naked-Eye Food Freshness Detection: Innovative Polymeric Optode for High-Protein Food Spoilage MonitoringACS Food Science & Technology202127
57Employing bioactive compounds derived from Ipomoea obscura (L.) to evaluate potential inhibitor for SARS‐CoV‐2 main protease and ACE2 proteinFood Frontiers202026
58Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applicationsFood Frontiers202226
59Design of Farm Environmental Monitoring System Based on the Internet of ThingsAdvance Journal of Food Science and Technology201425
60Research of Sichuan Paocai and Lactic Acid BacteriaAdvance Journal of Food Science and Technology201425
61Blood glucose lowering and effect of oyster (Pleurotus ostreatus)‐ and shiitake (Lentinus subnudus)‐supplemented diet on key enzymes linked diabetes and hypertension in streptozotocin‐induced diabetic in ratsFood Frontiers202225
62Interactions of plant food bioactives‐loaded nano delivery systems at the nano‐bio interface and its pharmacokinetics: An overviewFood Frontiers202225
63Structural Modification of O/W Bigels by Glycerol Monostearate for Improved Co-Delivery of Curcumin and Epigallocatechin GallateACS Food Science & Technology202225
64Effect of exogenous melatonin in fruit postharvest, crosstalk with hormones, and defense mechanism for oxidative stress managementFood Frontiers202325
65Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water EmulsionsACS Food Science & Technology202124
66Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leavesFood Frontiers202224
67Evaluation of plant extracts as an efficient source of additives for active food packagingFood Frontiers202224
68Profiling of Polyphenols and Glucosinolates in Kale and Broccoli Microgreens Grown under Chamber and Windowsill Conditions by Ultrahigh-Performance Liquid Chromatography High-Resolution Mass SpectrometryACS Food Science & Technology202224
69Enriched puree potato with soy protein for dysphagia patients by using 3D printingFood Frontiers202224
70Effect of Different Mixed Fertilizer on Yield, Quality and Economic Benefits in <em>Stevia rebaudiana</em> BertoniAdvance Journal of Food Science and Technology201323
71Effects of Different Nitrogen Fertilizer on Quality and Yield in Winter WheatAdvance Journal of Food Science and Technology201323
72Material-mass Balance of Smallholder Oil Palm Processing in the Niger Delta, NigeriaAdvance Journal of Food Science and Technology201323
73Recent advances in genus Mentha: Phytochemistry, antimicrobial effects, and food applicationsFood Frontiers202023
74Food Mycotoxins: Dietary Interventions Implicated in the Prevention of MycotoxicosisACS Food Science & Technology202123
753D Printing of Soy Protein- and Gluten-Based Gels Facilitated by Thermosensitive Cocoa Butter in a Model StudyACS Food Science & Technology202123
76Mushrooms as Functional and Nutritious Food Ingredients for Multiple ApplicationsACS Food Science & Technology202223
77Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF‐κB pathwaysFood Frontiers202223
78Bioactive Compounds of Palm Fatty Acid Distillate (PFAD) from Several Palm Oil RefineriesAdvance Journal of Food Science and Technology201322
79Ultra-violet Spectrophotometric Determination of Caffeine in Soft and Energy Drinks Available in Yenagoa, NigeriaAdvance Journal of Food Science and Technology201422
80Nanoreduction of Millet Proteins: Effect on Structural and Functional PropertiesACS Food Science & Technology202122
81Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapesFood Frontiers202122
82A Multidimensional UHPLC-DAD-QTOF-IMS Gradient Approach for Qualitative and Quantitative Investigation of Citrus and Malus Fruit Phenolic Extracts and EdiblesACS Food Science & Technology202122
83Protective effects of cyanidin‐3‐O‐glucoside on UVB‐induced chronic skin photodamage in mice via alleviating oxidative damage and anti‐inflammationFood Frontiers202021
84Areca catechu: A phytopharmacological legworkFood Frontiers202121
85Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness IndicatorsACS Food Science & Technology202321
86Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam StarchAdvance Journal of Food Science and Technology201320
87Production of Bioactive Peptides from Soybean Meal by Solid State Fermentation with Lactic Acid Bacteria and ProteaseAdvance Journal of Food Science and Technology201420
88Production of Endotoxin-Free Microbial Biomass for Food Applications by Gas Fermentation of Gram-Positive H2-Oxidizing BacteriaACS Food Science & Technology202120
89Cranberry polyphenols‐gut microbiota interactions and potential health benefits: An updated reviewFood Frontiers202020
90Sunflower Wax-Based Oleogel Emulsions: Physicochemical Characterizations and Food ApplicationACS Food Science & Technology202120
91Nutritional, phytochemical, and antimicrobial attributes of seeds and kernels of different pumpkin cultivarsFood Frontiers202220
923D Printing of Okara Ink: The Effect of Particle Size on the PrintabilityACS Food Science & Technology202120
93The utilization of oat for the production of wholegrain foods: Processing technology and productsFood Frontiers202220
94Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible WaxesACS Food Science & Technology202220
95Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applicationsFood Frontiers202220
96Study on Mechanism of Soy Protein Oxidation Induced by Lipid Peroxidation ProductsAdvance Journal of Food Science and Technology201319
97Skipjack (Katsuwonus pelamis) elastin hydrolysate‐derived peptides attenuate UVA irradiation‐induced cell damage in human HaCaT keratinocytesFood Frontiers202119
98Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-CarrageenanACS Food Science & Technology202119
99Double Isothermal Amplification and CRISPR-Cas12a for Sensitive Detection of CitrininACS Food Science & Technology202119
100The direct and indirect effects of bioactive compounds against coronavirusFood Frontiers202219