# | Title | Journal | Year | Citations |
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1 | Review of antimicrobial food packaging | Innovative Food Science and Emerging Technologies | 2002 | 1,272 |
2 | Applications and opportunities for ultrasound assisted extraction in the food industry — A review | Innovative Food Science and Emerging Technologies | 2008 | 1,068 |
3 | Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization | Innovative Food Science and Emerging Technologies | 2005 | 665 |
4 | Antioxidant properties of resveratrol: A structure–activity insight | Innovative Food Science and Emerging Technologies | 2010 | 647 |
5 | Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison | Innovative Food Science and Emerging Technologies | 2008 | 635 |
6 | Review of Green Food Processing techniques. Preservation, transformation, and extraction | Innovative Food Science and Emerging Technologies | 2017 | 585 |
7 | Potential and challenges of insects as an innovative source for food and feed production | Innovative Food Science and Emerging Technologies | 2013 | 532 |
8 | The use of ultrasonics for nanoemulsion preparation | Innovative Food Science and Emerging Technologies | 2008 | 521 |
9 | Ultrasonic innovations in the food industry: From the laboratory to commercial production | Innovative Food Science and Emerging Technologies | 2008 | 507 |
10 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées | Innovative Food Science and Emerging Technologies | 2009 | 507 |
11 | Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules | Innovative Food Science and Emerging Technologies | 2013 | 481 |
12 | Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions | Innovative Food Science and Emerging Technologies | 2000 | 424 |
13 | Study of pulsed electric field treated citrus juices | Innovative Food Science and Emerging Technologies | 2006 | 411 |
14 | Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension | Innovative Food Science and Emerging Technologies | 2007 | 403 |
15 | Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals | Innovative Food Science and Emerging Technologies | 2013 | 392 |
16 | Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety | Innovative Food Science and Emerging Technologies | 2013 | 381 |
17 | Production of omega-3 polyunsaturated fatty acid concentrates: A review | Innovative Food Science and Emerging Technologies | 2010 | 368 |
18 | Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice | Innovative Food Science and Emerging Technologies | 2008 | 343 |
19 | Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system | Innovative Food Science and Emerging Technologies | 2008 | 340 |
20 | Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects | Innovative Food Science and Emerging Technologies | 2015 | 337 |
21 | Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products | Innovative Food Science and Emerging Technologies | 2012 | 326 |
22 | Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice | Innovative Food Science and Emerging Technologies | 2010 | 321 |
23 | Chitosan-based biodegradable functional films for food packaging applications | Innovative Food Science and Emerging Technologies | 2020 | 318 |
24 | A new technique for spray drying orange juice concentrate | Innovative Food Science and Emerging Technologies | 2010 | 305 |
25 | Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations | Innovative Food Science and Emerging Technologies | 2010 | 302 |
26 | Physical properties of edible modified starch/carboxymethyl cellulose films | Innovative Food Science and Emerging Technologies | 2010 | 297 |
27 | Chitosan-zinc oxide nanoparticle composite coating for active food packaging applications | Innovative Food Science and Emerging Technologies | 2016 | 290 |
28 | Effects of ultrasound on milk homogenization and fermentation with yogurt starter | Innovative Food Science and Emerging Technologies | 2000 | 276 |
29 | Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review | Innovative Food Science and Emerging Technologies | 2007 | 271 |
30 | Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées | Innovative Food Science and Emerging Technologies | 2009 | 270 |
31 | Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying | Innovative Food Science and Emerging Technologies | 2005 | 267 |
32 | Ultraviolet treatment of orange juice | Innovative Food Science and Emerging Technologies | 2004 | 266 |
33 | Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications | Innovative Food Science and Emerging Technologies | 2013 | 263 |
34 | Infrared drying of apple slices | Innovative Food Science and Emerging Technologies | 2004 | 261 |
35 | Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogens | Innovative Food Science and Emerging Technologies | 2007 | 260 |
36 | The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage | Innovative Food Science and Emerging Technologies | 2005 | 259 |
37 | Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment | Innovative Food Science and Emerging Technologies | 2003 | 257 |
38 | Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods | Innovative Food Science and Emerging Technologies | 2011 | 256 |
39 | Effects of pulsed electric fields on cell membranes in real food systems | Innovative Food Science and Emerging Technologies | 2000 | 251 |
40 | The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice | Innovative Food Science and Emerging Technologies | 2004 | 251 |
41 | Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization | Innovative Food Science and Emerging Technologies | 2008 | 241 |
42 | Cold plasma effects on enzyme activity in a model food system | Innovative Food Science and Emerging Technologies | 2013 | 241 |
43 | Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices | Innovative Food Science and Emerging Technologies | 2007 | 234 |
44 | Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | Innovative Food Science and Emerging Technologies | 2013 | 233 |
45 | A new process for the combined recovery of pectin and phenolic compounds from apple pomace | Innovative Food Science and Emerging Technologies | 2003 | 230 |
46 | Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life | Innovative Food Science and Emerging Technologies | 2004 | 230 |
47 | Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression | Innovative Food Science and Emerging Technologies | 2012 | 228 |
48 | Utilization of mango peels as a source of pectin and polyphenolics | Innovative Food Science and Emerging Technologies | 2005 | 226 |
49 | Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study | Innovative Food Science and Emerging Technologies | 2007 | 226 |
50 | High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree | Innovative Food Science and Emerging Technologies | 2010 | 221 |
51 | Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge | Innovative Food Science and Emerging Technologies | 2013 | 220 |
52 | Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates | Innovative Food Science and Emerging Technologies | 2009 | 211 |
53 | Bioactive compounds in the cereal grains before and after hydrothermal processing | Innovative Food Science and Emerging Technologies | 2001 | 210 |
54 | Possibilities for an in vitro meat production system | Innovative Food Science and Emerging Technologies | 2010 | 209 |
55 | High pressure processing of shellfish: A review of microbiological and other quality aspects | Innovative Food Science and Emerging Technologies | 2005 | 208 |
56 | Ultraviolet disinfection of juice products in laminar and turbulent flow reactors | Innovative Food Science and Emerging Technologies | 2004 | 206 |
57 | Whey protein capsules obtained through electrospraying for the encapsulation of bioactives | Innovative Food Science and Emerging Technologies | 2012 | 204 |
58 | Atmospheric gas plasma treatment of fresh-cut apples | Innovative Food Science and Emerging Technologies | 2014 | 203 |
59 | Developments in osmotic dehydration technique for the preservation of fruits and vegetables | Innovative Food Science and Emerging Technologies | 2016 | 198 |
60 | Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques | Innovative Food Science and Emerging Technologies | 2018 | 198 |
61 | Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters | Innovative Food Science and Emerging Technologies | 2003 | 197 |
62 | Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberries | Innovative Food Science and Emerging Technologies | 2017 | 197 |
63 | Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution | Innovative Food Science and Emerging Technologies | 2015 | 194 |
64 | Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes | Innovative Food Science and Emerging Technologies | 2016 | 194 |
65 | Assessment of Thymus vulgaris L. essential oil as a safe botanical preservative against post harvest fungal infestation of food commodities | Innovative Food Science and Emerging Technologies | 2008 | 192 |
66 | Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol) | Innovative Food Science and Emerging Technologies | 2008 | 191 |
67 | Effect of high pressure processing on the quality of acidified Granny Smith apple purée product | Innovative Food Science and Emerging Technologies | 2010 | 188 |
68 | Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp | Innovative Food Science and Emerging Technologies | 2009 | 187 |
69 | Applications of high-hydrostatic pressure on milk and dairy products: a review | Innovative Food Science and Emerging Technologies | 2002 | 186 |
70 | Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice | Innovative Food Science and Emerging Technologies | 2012 | 186 |
71 | Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems | Innovative Food Science and Emerging Technologies | 2000 | 185 |
72 | Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositions | Innovative Food Science and Emerging Technologies | 2009 | 183 |
73 | Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings | Innovative Food Science and Emerging Technologies | 2008 | 181 |
74 | Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin films | Innovative Food Science and Emerging Technologies | 2010 | 180 |
75 | The use of edible insect proteins in food: Challenges and issues related to their functional properties | Innovative Food Science and Emerging Technologies | 2020 | 180 |
76 | Effect of high pressure on the physical properties of barley starch | Innovative Food Science and Emerging Technologies | 2000 | 179 |
77 | Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS | Innovative Food Science and Emerging Technologies | 2010 | 179 |
78 | Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology | Innovative Food Science and Emerging Technologies | 2010 | 178 |
79 | Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics | Innovative Food Science and Emerging Technologies | 2004 | 177 |
80 | Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage | Innovative Food Science and Emerging Technologies | 2012 | 176 |
81 | Preparation of high dietary fiber powder from lemon juice by-products1 | Innovative Food Science and Emerging Technologies | 2004 | 175 |
82 | Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease | Innovative Food Science and Emerging Technologies | 2015 | 172 |
83 | The effect of non-thermal plasma treatment on wheat germination and early growth | Innovative Food Science and Emerging Technologies | 2015 | 172 |
84 | Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables | Innovative Food Science and Emerging Technologies | 2007 | 171 |
85 | Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients | Innovative Food Science and Emerging Technologies | 2016 | 171 |
86 | Potential application of essential oils as antimicrobial preservatives in cheese | Innovative Food Science and Emerging Technologies | 2018 | 171 |
87 | Oil encapsulation by spray drying and fluidised bed agglomeration | Innovative Food Science and Emerging Technologies | 2005 | 169 |
88 | The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation | Innovative Food Science and Emerging Technologies | 2011 | 169 |
89 | Cold plasma treatment for fresh-cut melon stabilization | Innovative Food Science and Emerging Technologies | 2016 | 169 |
90 | Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules | Innovative Food Science and Emerging Technologies | 2017 | 169 |
91 | UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits | Innovative Food Science and Emerging Technologies | 2009 | 168 |
92 | Fruit juice processing using membrane technology: A review | Innovative Food Science and Emerging Technologies | 2017 | 167 |
93 | Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound | Innovative Food Science and Emerging Technologies | 2013 | 166 |
94 | Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage | Innovative Food Science and Emerging Technologies | 2015 | 166 |
95 | The effect of ball milling treatment on structure and porosity of maize starch granule | Innovative Food Science and Emerging Technologies | 2011 | 165 |
96 | The effect of ultrasound on the physical and functional properties of skim milk | Innovative Food Science and Emerging Technologies | 2012 | 165 |
97 | Effects of atmospheric cold plasma and ozone on prebiotic orange juice | Innovative Food Science and Emerging Technologies | 2015 | 165 |
98 | Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints | Innovative Food Science and Emerging Technologies | 2016 | 164 |
99 | Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation | Innovative Food Science and Emerging Technologies | 2018 | 163 |
100 | Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples | Innovative Food Science and Emerging Technologies | 2004 | 160 |