| # | Title | Journal | Year | Citations |
|---|
|
| 1 | Guidelines for cell viability assays | Food Frontiers | 2020 | 359 |
| 2 | Guidelines for antioxidant assays for food components | Food Frontiers | 2020 | 294 |
| 3 | Dietary polyphenols as antidiabetic agents: Advances and opportunities | Food Frontiers | 2020 | 199 |
| 4 | Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health | Food Frontiers | 2020 | 185 |
| 5 | Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants | ACS Food Science & Technology | 2021 | 156 |
| 6 | Microencapsulation: An overview on concepts, methods, properties and applications in foods | Food Frontiers | 2021 | 138 |
| 7 | Nanotechnology: Current applications and future scope in food | Food Frontiers | 2021 | 135 |
| 8 | Available technologies on improving the stability of polyphenols in food processing | Food Frontiers | 2021 | 119 |
| 9 | Microbial citric acid: Production, properties, application, and future perspectives | Food Frontiers | 2021 | 76 |
| 10 | Recent trends and applications of polysaccharides for microencapsulation of probiotics | Food Frontiers | 2020 | 69 |
| 11 | Advance on the absorption, metabolism, and efficacy exertion of quercetin and its important derivatives | Food Frontiers | 2020 | 59 |
| 12 | Immunomodulatory potential of phytochemicals and other bioactive compounds of fruits: A review | Food Frontiers | 2022 | 56 |
| 13 | Maillard conjugates and their potential in food and nutritional industries: A review | Food Frontiers | 2020 | 55 |
| 14 | Advancements in nanotechnology for food science and industry | Food Frontiers | 2022 | 55 |
| 15 | The Effect of Glutaraldehyde Cross-Linking on the Enzyme Activity of Immobilized &beta-Galactosidase on Chitosan Bead | Advance Journal of Food Science and Technology | 2013 | 54 |
| 16 | Yeast Extracts: Nutritional and Flavoring Food Ingredients | ACS Food Science & Technology | 2021 | 51 |
| 17 | Possible actions of inulin as prebiotic polysaccharide: A review | Food Frontiers | 2021 | 50 |
| 18 | Advances in structures required of polyphenols for xanthine oxidase inhibition | Food Frontiers | 2020 | 48 |
| 19 | Valorization of Agro-industrial Waste from Peanuts for Sustainable Natural Dye Production: Focus on Adsorption Mechanisms, Ultraviolet Protection, and Antimicrobial Properties of Dyed Wool Fabric | ACS Food Science & Technology | 2021 | 48 |
| 20 | Emerging Trends for ZnO Nanoparticles and Their Applications in Food Packaging | ACS Food Science & Technology | 2022 | 48 |
| 21 | Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications | Food Frontiers | 2022 | 45 |
| 22 | Starch and Agar-Based Color-Indicator Films Integrated with Shikonin for Smart Packaging Application of Shrimp | ACS Food Science & Technology | 2021 | 43 |
| 23 | The emerging role of dark berry polyphenols in human health and nutrition | Food Frontiers | 2022 | 43 |
| 24 | Improved Shelf Life and Quality of Tomato (Solanum lycopersicum L.) by Using Chitosan-Pullulan Composite Edible Coating Enriched with Pomegranate Peel Extract | ACS Food Science & Technology | 2021 | 42 |
| 25 | Isolation and Gelling Properties of Duckweed Protein Concentrate | ACS Food Science & Technology | 2021 | 41 |
| 26 | Sowing kernels for food safety: Importance of rapid on‐site detction of pesticide residues in agricultural foods | Food Frontiers | 2022 | 41 |
| 27 | Microwave-Assisted Extraction as a Green Technology Approach to Recover Polyphenols from Castanea sativa Shells | ACS Food Science & Technology | 2021 | 40 |
| 28 | A review on phytochemicals, pharmacological activities, drug interactions, and associated toxicities of licorice (Glycyrrhiza sp.) | Food Frontiers | 2021 | 40 |
| 29 | Recent advances in nanomaterial‐assisted electrochemical sensors for food safety analysis | Food Frontiers | 2022 | 40 |
| 30 | Effect of Cooking Temperature on Some Quality Characteristics of Soy Milk | Advance Journal of Food Science and Technology | 2013 | 39 |
| 31 | Polysaccharides isolated from Laminaria japonica attenuates gestational diabetes mellitus by regulating the gut microbiota in mice | Food Frontiers | 2021 | 39 |
| 32 | Effect of Extraction Methods on Polysaccharide of <em>Clitocybe maxima</em> Stipe | Advance Journal of Food Science and Technology | 2013 | 37 |
| 33 | Antioxidant and antimicrobial activities of fennel, ginger, oregano and thyme essential oils | Food Frontiers | 2021 | 36 |
| 34 | Protein Nanofibrils for Sustainable Food–Characterization and Comparison of Fibrils from a Broad Range of Plant Protein Isolates | ACS Food Science & Technology | 2021 | 36 |
| 35 | Biodegradable Active Packaging with Controlled Release: Principles, Progress, and Prospects | ACS Food Science & Technology | 2022 | 36 |
| 36 | Recent advances on emerging nanomaterials for controlling the mycotoxin contamination: From detection to elimination | Food Frontiers | 2020 | 35 |
| 37 | The algal polysaccharide ulvan suppresses growth of hepatoma cells | Food Frontiers | 2020 | 35 |
| 38 | 4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation | ACS Food Science & Technology | 2021 | 35 |
| 39 | Dietary phytochemicals modulate intestinal epithelial barrier dysfunction and autoimmune diseases | Food Frontiers | 2021 | 35 |
| 40 | The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review | Food Frontiers | 2021 | 35 |
| 41 | Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties | ACS Food Science & Technology | 2022 | 35 |
| 42 | Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage | Advance Journal of Food Science and Technology | 2014 | 34 |
| 43 | Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits | Food Frontiers | 2020 | 34 |
| 44 | Antioxidant Activity of Jambhul, Wood Apple, Ambadi and Ambat Chukka: An Indigenous Lesser Known Fruits and Vegetables of India | Advance Journal of Food Science and Technology | 2013 | 33 |
| 45 | Effect of Blanching on Properties of Water Yam (<em>Dioscorea alata</em>) Flour | Advance Journal of Food Science and Technology | 2013 | 33 |
| 46 | Preventive potential and mechanism of dietary polyphenols on the formation of heterocyclic aromatic amines | Food Frontiers | 2020 | 32 |
| 47 | Myricetin ameliorated prediabetes via immunomodulation and gut microbiota interaction | Food Frontiers | 2022 | 30 |
| 48 | Interaction of Two Commercial Azobenzene Food Dyes, Amaranth and New Coccine, with Human Serum Albumin: Biophysical Characterization | ACS Food Science & Technology | 2023 | 30 |
| 49 | Application on the Entropy Method for Determination of Weight of Evaluating Index in Fuzzy Mathematics for Wine Quality Assessment | Advance Journal of Food Science and Technology | 2015 | 28 |
| 50 | Advances in understanding of health‐promoting benefits of medicine and food homology using analysis of gut microbiota and metabolomics | Food Frontiers | 2020 | 28 |
| 51 | Recent trends in fluorescent aptasensors for mycotoxin detection in food: Principles, constituted elements, types, and applications | Food Frontiers | 2022 | 28 |
| 52 | Plant food bioactives and its effects on gut microbiota profile modulation for better brain health and functioning in Autism Spectrum Disorder individuals: A review | Food Frontiers | 2022 | 28 |
| 53 | Antioxidant Activity and Physicochemical Properties of Mature Papaya Fruit (<em>Carica papaya</em> L. cv. Eksotika) | Advance Journal of Food Science and Technology | 2013 | 27 |
| 54 | Evaluation of Cold Tolerance for Japonica Rice Varieties from Different Country | Advance Journal of Food Science and Technology | 2013 | 27 |
| 55 | Effect of Organic Solvents and Water Extraction on the Phytochemical Profile and Antioxidant Activity of Clitoria ternatea Flowers | ACS Food Science & Technology | 2021 | 27 |
| 56 | Naked-Eye Food Freshness Detection: Innovative Polymeric Optode for High-Protein Food Spoilage Monitoring | ACS Food Science & Technology | 2021 | 27 |
| 57 | Employing bioactive compounds derived from Ipomoea obscura (L.) to evaluate potential inhibitor for SARS‐CoV‐2 main protease and ACE2 protein | Food Frontiers | 2020 | 26 |
| 58 | Omega‐3 polyunsaturated fatty acid encapsulation system: Physical and oxidative stability, and medical applications | Food Frontiers | 2022 | 26 |
| 59 | Design of Farm Environmental Monitoring System Based on the Internet of Things | Advance Journal of Food Science and Technology | 2014 | 25 |
| 60 | Research of Sichuan Paocai and Lactic Acid Bacteria | Advance Journal of Food Science and Technology | 2014 | 25 |
| 61 | Blood 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 rats | Food Frontiers | 2022 | 25 |
| 62 | Interactions of plant food bioactives‐loaded nano delivery systems at the nano‐bio interface and its pharmacokinetics: An overview | Food Frontiers | 2022 | 25 |
| 63 | Structural Modification of O/W Bigels by Glycerol Monostearate for Improved Co-Delivery of Curcumin and Epigallocatechin Gallate | ACS Food Science & Technology | 2022 | 25 |
| 64 | Effect of exogenous melatonin in fruit postharvest, crosstalk with hormones, and defense mechanism for oxidative stress management | Food Frontiers | 2023 | 25 |
| 65 | Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water Emulsions | ACS Food Science & Technology | 2021 | 24 |
| 66 | Tea processing steps affect chemical compositions, enzyme activities, and antioxidant and anti‐inflammatory activities of coffee leaves | Food Frontiers | 2022 | 24 |
| 67 | Evaluation of plant extracts as an efficient source of additives for active food packaging | Food Frontiers | 2022 | 24 |
| 68 | Profiling of Polyphenols and Glucosinolates in Kale and Broccoli Microgreens Grown under Chamber and Windowsill Conditions by Ultrahigh-Performance Liquid Chromatography High-Resolution Mass Spectrometry | ACS Food Science & Technology | 2022 | 24 |
| 69 | Enriched puree potato with soy protein for dysphagia patients by using 3D printing | Food Frontiers | 2022 | 24 |
| 70 | Effect of Different Mixed Fertilizer on Yield, Quality and Economic Benefits in <em>Stevia rebaudiana</em> Bertoni | Advance Journal of Food Science and Technology | 2013 | 23 |
| 71 | Effects of Different Nitrogen Fertilizer on Quality and Yield in Winter Wheat | Advance Journal of Food Science and Technology | 2013 | 23 |
| 72 | Material-mass Balance of Smallholder Oil Palm Processing in the Niger Delta, Nigeria | Advance Journal of Food Science and Technology | 2013 | 23 |
| 73 | Recent advances in genus Mentha: Phytochemistry, antimicrobial effects, and food applications | Food Frontiers | 2020 | 23 |
| 74 | Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis | ACS Food Science & Technology | 2021 | 23 |
| 75 | 3D Printing of Soy Protein- and Gluten-Based Gels Facilitated by Thermosensitive Cocoa Butter in a Model Study | ACS Food Science & Technology | 2021 | 23 |
| 76 | Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications | ACS Food Science & Technology | 2022 | 23 |
| 77 | Citri Reticulatae Pericarpium extract and flavonoids reduce inflammation in RAW 264.7 macrophages by inactivation of MAPK and NF‐κB pathways | Food Frontiers | 2022 | 23 |
| 78 | Bioactive Compounds of Palm Fatty Acid Distillate (PFAD) from Several Palm Oil Refineries | Advance Journal of Food Science and Technology | 2013 | 22 |
| 79 | Ultra-violet Spectrophotometric Determination of Caffeine in Soft and Energy Drinks Available in Yenagoa, Nigeria | Advance Journal of Food Science and Technology | 2014 | 22 |
| 80 | Nanoreduction of Millet Proteins: Effect on Structural and Functional Properties | ACS Food Science & Technology | 2021 | 22 |
| 81 | Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes | Food Frontiers | 2021 | 22 |
| 82 | A Multidimensional UHPLC-DAD-QTOF-IMS Gradient Approach for Qualitative and Quantitative Investigation of Citrus and Malus Fruit Phenolic Extracts and Edibles | ACS Food Science & Technology | 2021 | 22 |
| 83 | Protective effects of cyanidin‐3‐O‐glucoside on UVB‐induced chronic skin photodamage in mice via alleviating oxidative damage and anti‐inflammation | Food Frontiers | 2020 | 21 |
| 84 | Areca catechu: A phytopharmacological legwork | Food Frontiers | 2021 | 21 |
| 85 | Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness Indicators | ACS Food Science & Technology | 2023 | 21 |
| 86 | Nutritional Evaluation of Complementary Food Gruels Formulated from Blends of Soybean Flour and Ginger Modified Cocoyam Starch | Advance Journal of Food Science and Technology | 2013 | 20 |
| 87 | Production of Bioactive Peptides from Soybean Meal by Solid State Fermentation with Lactic Acid Bacteria and Protease | Advance Journal of Food Science and Technology | 2014 | 20 |
| 88 | Production of Endotoxin-Free Microbial Biomass for Food Applications by Gas Fermentation of Gram-Positive H2-Oxidizing Bacteria | ACS Food Science & Technology | 2021 | 20 |
| 89 | Cranberry polyphenols‐gut microbiota interactions and potential health benefits: An updated review | Food Frontiers | 2020 | 20 |
| 90 | Sunflower Wax-Based Oleogel Emulsions: Physicochemical Characterizations and Food Application | ACS Food Science & Technology | 2021 | 20 |
| 91 | Nutritional, phytochemical, and antimicrobial attributes of seeds and kernels of different pumpkin cultivars | Food Frontiers | 2022 | 20 |
| 92 | 3D Printing of Okara Ink: The Effect of Particle Size on the Printability | ACS Food Science & Technology | 2021 | 20 |
| 93 | The utilization of oat for the production of wholegrain foods: Processing technology and products | Food Frontiers | 2022 | 20 |
| 94 | Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible Waxes | ACS Food Science & Technology | 2022 | 20 |
| 95 | Contribution of edible flowers to the Mediterranean diet: Phytonutrients, bioactivity evaluation and applications | Food Frontiers | 2022 | 20 |
| 96 | Study on Mechanism of Soy Protein Oxidation Induced by Lipid Peroxidation Products | Advance Journal of Food Science and Technology | 2013 | 19 |
| 97 | Skipjack (Katsuwonus pelamis) elastin hydrolysate‐derived peptides attenuate UVA irradiation‐induced cell damage in human HaCaT keratinocytes | Food Frontiers | 2021 | 19 |
| 98 | Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-Carrageenan | ACS Food Science & Technology | 2021 | 19 |
| 99 | Double Isothermal Amplification and CRISPR-Cas12a for Sensitive Detection of Citrinin | ACS Food Science & Technology | 2021 | 19 |
| 100 | The direct and indirect effects of bioactive compounds against coronavirus | Food Frontiers | 2022 | 19 |
