3.4K(top 1%)
papers
134.9K(top 1%)
citations
136(top 1%)
h-index
200(top 1%)
g-index
56.6K
all documents
4.5K
doc citations

Top Articles

#TitleJournalYearCitations
1Review of antimicrobial food packagingInnovative Food Science and Emerging Technologies20021,272
2Applications and opportunities for ultrasound assisted extraction in the food industry — A reviewInnovative Food Science and Emerging Technologies20081,068
3Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterizationInnovative Food Science and Emerging Technologies2005665
4Antioxidant properties of resveratrol: A structure–activity insightInnovative Food Science and Emerging Technologies2010647
5Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparisonInnovative Food Science and Emerging Technologies2008635
6Review of Green Food Processing techniques. Preservation, transformation, and extractionInnovative Food Science and Emerging Technologies2017585
7Potential and challenges of insects as an innovative source for food and feed productionInnovative Food Science and Emerging Technologies2013532
8The use of ultrasonics for nanoemulsion preparationInnovative Food Science and Emerging Technologies2008521
9Ultrasonic innovations in the food industry: From the laboratory to commercial productionInnovative Food Science and Emerging Technologies2008507
10Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry puréesInnovative Food Science and Emerging Technologies2009507
11Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food moleculesInnovative Food Science and Emerging Technologies2013481
12Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsionsInnovative Food Science and Emerging Technologies2000424
13Study of pulsed electric field treated citrus juicesInnovative Food Science and Emerging Technologies2006411
14Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertensionInnovative Food Science and Emerging Technologies2007403
15Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: FundamentalsInnovative Food Science and Emerging Technologies2013392
16Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safetyInnovative Food Science and Emerging Technologies2013381
17Production of omega-3 polyunsaturated fatty acid concentrates: A reviewInnovative Food Science and Emerging Technologies2010368
18Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juiceInnovative Food Science and Emerging Technologies2008343
19Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model systemInnovative Food Science and Emerging Technologies2008340
20Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effectsInnovative Food Science and Emerging Technologies2015337
21Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food productsInnovative Food Science and Emerging Technologies2012326
22Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juiceInnovative Food Science and Emerging Technologies2010321
23Chitosan-based biodegradable functional films for food packaging applicationsInnovative Food Science and Emerging Technologies2020318
24A new technique for spray drying orange juice concentrateInnovative Food Science and Emerging Technologies2010305
25Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparationsInnovative Food Science and Emerging Technologies2010302
26Physical properties of edible modified starch/carboxymethyl cellulose filmsInnovative Food Science and Emerging Technologies2010297
27Chitosan-zinc oxide nanoparticle composite coating for active food packaging applicationsInnovative Food Science and Emerging Technologies2016290
28Effects of ultrasound on milk homogenization and fermentation with yogurt starterInnovative Food Science and Emerging Technologies2000276
29Interactions of milk proteins during heat and high hydrostatic pressure treatments — A ReviewInnovative Food Science and Emerging Technologies2007271
30Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot puréesInnovative Food Science and Emerging Technologies2009270
31Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray dryingInnovative Food Science and Emerging Technologies2005267
32Ultraviolet treatment of orange juiceInnovative Food Science and Emerging Technologies2004266
33Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: ApplicationsInnovative Food Science and Emerging Technologies2013263
34Infrared drying of apple slicesInnovative Food Science and Emerging Technologies2004261
35Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogensInnovative Food Science and Emerging Technologies2007260
36The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storageInnovative Food Science and Emerging Technologies2005259
37Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatmentInnovative Food Science and Emerging Technologies2003257
38Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foodsInnovative Food Science and Emerging Technologies2011256
39Effects of pulsed electric fields on cell membranes in real food systemsInnovative Food Science and Emerging Technologies2000251
40The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juiceInnovative Food Science and Emerging Technologies2004251
41Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinizationInnovative Food Science and Emerging Technologies2008241
42Cold plasma effects on enzyme activity in a model food systemInnovative Food Science and Emerging Technologies2013241
43Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juicesInnovative Food Science and Emerging Technologies2007234
44Improving the pressing extraction of polyphenols of orange peel by pulsed electric fieldsInnovative Food Science and Emerging Technologies2013233
45A new process for the combined recovery of pectin and phenolic compounds from apple pomaceInnovative Food Science and Emerging Technologies2003230
46Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf lifeInnovative Food Science and Emerging Technologies2004230
47Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regressionInnovative Food Science and Emerging Technologies2012228
48Utilization of mango peels as a source of pectin and polyphenolicsInnovative Food Science and Emerging Technologies2005226
49Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic studyInnovative Food Science and Emerging Technologies2007226
50High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry pureeInnovative Food Science and Emerging Technologies2010221
51Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier dischargeInnovative Food Science and Emerging Technologies2013220
52Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysatesInnovative Food Science and Emerging Technologies2009211
53Bioactive compounds in the cereal grains before and after hydrothermal processingInnovative Food Science and Emerging Technologies2001210
54Possibilities for an in vitro meat production systemInnovative Food Science and Emerging Technologies2010209
55High pressure processing of shellfish: A review of microbiological and other quality aspectsInnovative Food Science and Emerging Technologies2005208
56Ultraviolet disinfection of juice products in laminar and turbulent flow reactorsInnovative Food Science and Emerging Technologies2004206
57Whey protein capsules obtained through electrospraying for the encapsulation of bioactivesInnovative Food Science and Emerging Technologies2012204
58Atmospheric gas plasma treatment of fresh-cut applesInnovative Food Science and Emerging Technologies2014203
59Developments in osmotic dehydration technique for the preservation of fruits and vegetablesInnovative Food Science and Emerging Technologies2016198
60Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniquesInnovative Food Science and Emerging Technologies2018198
61Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parametersInnovative Food Science and Emerging Technologies2003197
62Atmospheric cold plasma dissipation efficiency of agrochemicals on blueberriesInnovative Food Science and Emerging Technologies2017197
63Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solutionInnovative Food Science and Emerging Technologies2015194
64Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processesInnovative Food Science and Emerging Technologies2016194
65Assessment of Thymus vulgaris L. essential oil as a safe botanical preservative against post harvest fungal infestation of food commoditiesInnovative Food Science and Emerging Technologies2008192
66Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)Innovative Food Science and Emerging Technologies2008191
67Effect of high pressure processing on the quality of acidified Granny Smith apple purée productInnovative Food Science and Emerging Technologies2010188
68Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarpInnovative Food Science and Emerging Technologies2009187
69Applications of high-hydrostatic pressure on milk and dairy products: a reviewInnovative Food Science and Emerging Technologies2002186
70Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juiceInnovative Food Science and Emerging Technologies2012186
71Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systemsInnovative Food Science and Emerging Technologies2000185
72Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositionsInnovative Food Science and Emerging Technologies2009183
73Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlingsInnovative Food Science and Emerging Technologies2008181
74Correlations between structural, barrier, thermal and mechanical properties of plasticized gelatin filmsInnovative Food Science and Emerging Technologies2010180
75The use of edible insect proteins in food: Challenges and issues related to their functional propertiesInnovative Food Science and Emerging Technologies2020180
76Effect of high pressure on the physical properties of barley starchInnovative Food Science and Emerging Technologies2000179
77Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MSInnovative Food Science and Emerging Technologies2010179
78Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodologyInnovative Food Science and Emerging Technologies2010178
79Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kineticsInnovative Food Science and Emerging Technologies2004177
80Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storageInnovative Food Science and Emerging Technologies2012176
81Preparation of high dietary fiber powder from lemon juice by-products1Innovative Food Science and Emerging Technologies2004175
82Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould diseaseInnovative Food Science and Emerging Technologies2015172
83The effect of non-thermal plasma treatment on wheat germination and early growthInnovative Food Science and Emerging Technologies2015172
84Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetablesInnovative Food Science and Emerging Technologies2007171
85Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredientsInnovative Food Science and Emerging Technologies2016171
86Potential application of essential oils as antimicrobial preservatives in cheeseInnovative Food Science and Emerging Technologies2018171
87Oil encapsulation by spray drying and fluidised bed agglomerationInnovative Food Science and Emerging Technologies2005169
88The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservationInnovative Food Science and Emerging Technologies2011169
89Cold plasma treatment for fresh-cut melon stabilizationInnovative Food Science and Emerging Technologies2016169
90Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsulesInnovative Food Science and Emerging Technologies2017169
91UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruitsInnovative Food Science and Emerging Technologies2009168
92Fruit juice processing using membrane technology: A reviewInnovative Food Science and Emerging Technologies2017167
93Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasoundInnovative Food Science and Emerging Technologies2013166
94Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storageInnovative Food Science and Emerging Technologies2015166
95The effect of ball milling treatment on structure and porosity of maize starch granuleInnovative Food Science and Emerging Technologies2011165
96The effect of ultrasound on the physical and functional properties of skim milkInnovative Food Science and Emerging Technologies2012165
97Effects of atmospheric cold plasma and ozone on prebiotic orange juiceInnovative Food Science and Emerging Technologies2015165
98Olive by-products for functional and food applications: Challenging opportunities to face environmental constraintsInnovative Food Science and Emerging Technologies2016164
99Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluationInnovative Food Science and Emerging Technologies2018163
100Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and applesInnovative Food Science and Emerging Technologies2004160