8.3(top 1%)
Impact Factor
8.8(top 1%)
extended IF
266(top 1%)
citing journals
citing authors

Most Cited Articles of Food Chemistry

The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals19994.2K
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses20061.8K
Chemical studies of anthocyanins: A review20091.3K
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity20051.2K
Natural antioxidants from residual sources20011.1K
Screening of radical scavenging activity of some medicinal and aromatic plant extracts20041.1K
Morphological, thermal and rheological properties of starches from different botanical sources20031.1K
Antioxidant activity and phenolic compounds in 32 selected herbs20071.1K
DPPH antioxidant assay revisited2009988
Perspectives for chitosan based antimicrobial films in food applications2009976
Antioxidant capacity of phenolic phytochemicals from various cultivars of plums2003915
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds2006904
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review2011864
Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgaeA review2006850
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables2011840
Phenolic compounds and their role in oxidative processes in fruits1999810
Flavour formation in meat and meat products: a review1998779
The hydrophilic and lipophilic contribution to total antioxidant activity2001778
Antioxidant activity of selected essential oil components in two lipid model systems2000777
Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods2005759
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro2001732
Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies2004701
The molecular basis of working mechanism of natural polyphenolic antioxidants2011695
Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review2007687
An investigation of antioxidant capacity of fruits in Singapore markets2002682