| # | Title | Journal | Year | Citations |
|---|
| 1 | The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals | Food Chemistry | 1999 | 5,806 |
| 2 | Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses | Food Chemistry | 2006 | 2,285 |
| 3 | Chemical studies of anthocyanins: A review | Food Chemistry | 2009 | 1,792 |
| 4 | Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity | Food Chemistry | 2005 | 1,526 |
| 5 | Screening of radical scavenging activity of some medicinal and aromatic plant extracts | Food Chemistry | 2004 | 1,443 |
| 6 | Antioxidant activity and phenolic compounds in 32 selected herbs | Food Chemistry | 2007 | 1,398 |
| 7 | Morphological, thermal and rheological properties of starches from different botanical sources | Food Chemistry | 2003 | 1,350 |
| 8 | DPPH antioxidant assay revisited | Food Chemistry | 2009 | 1,338 |
| 9 | Natural antioxidants from residual sources | Food Chemistry | 2001 | 1,325 |
| 10 | Antioxidant capacity of phenolic phytochemicals from various cultivars of plums | Food Chemistry | 2003 | 1,232 |
| 11 | Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds | Food Chemistry | 2006 | 1,226 |
| 12 | Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review | Food Chemistry | 2011 | 1,189 |
| 13 | Perspectives for chitosan based antimicrobial films in food applications | Food Chemistry | 2009 | 1,165 |
| 14 | A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables | Food Chemistry | 2011 | 1,066 |
| 15 | The hydrophilic and lipophilic contribution to total antioxidant activity | Food Chemistry | 2001 | 1,019 |
| 16 | Flavour formation in meat and meat products: a review | Food Chemistry | 1998 | 1,009 |
| 17 | Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgaeA review | Food Chemistry | 2006 | 1,004 |
| 18 | Phenolic compounds and their role in oxidative processes in fruits | Food Chemistry | 1999 | 982 |
| 19 | Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil | Food Chemistry | 2010 | 932 |
| 20 | Antioxidant activity of selected essential oil components in two lipid model systems | Food Chemistry | 2000 | 926 |
| 21 | The molecular basis of working mechanism of natural polyphenolic antioxidants | Food Chemistry | 2011 | 917 |
| 22 | Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods | Food Chemistry | 2005 | 915 |
| 23 | Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro | Food Chemistry | 2001 | 896 |
| 24 | Honey: Chemical composition, stability and authenticity | Food Chemistry | 2016 | 886 |
| 25 | Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review | Food Chemistry | 2007 | 873 |
| 26 | Phenolic content and antioxidant activity of olive extracts | Food Chemistry | 2001 | 868 |
| 27 | Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies | Food Chemistry | 2004 | 868 |
| 28 | Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities | Food Chemistry | 2005 | 838 |
| 29 | Bound phenolics in foods, a review | Food Chemistry | 2014 | 825 |
| 30 | Tailoring properties of natural deep eutectic solvents with water to facilitate their applications | Food Chemistry | 2015 | 823 |
| 31 | An investigation of antioxidant capacity of fruits in Singapore markets | Food Chemistry | 2002 | 814 |
| 32 | Interactions of polyphenols with carbohydrates, lipids and proteins | Food Chemistry | 2015 | 813 |
| 33 | Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols | Food Chemistry | 2006 | 797 |
| 34 | Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations | Food Chemistry | 2008 | 797 |
| 35 | Use of different methods for testing antioxidative activity of oregano essential oil | Food Chemistry | 2004 | 790 |
| 36 | Biodegradable starch/clay nanocomposite films for food packaging applications | Food Chemistry | 2005 | 779 |
| 37 | Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout | Food Chemistry | 2010 | 779 |
| 38 | Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type | Food Chemistry | 2007 | 764 |
| 39 | Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract | Food Chemistry | 2006 | 755 |
| 40 | Antioxidant activities of Sechium edule (Jacq.) Swartz extracts | Food Chemistry | 2006 | 746 |
| 41 | Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results | Food Chemistry | 2012 | 744 |
| 42 | Antioxidant activity and total phenolics of edible mushroom extracts | Food Chemistry | 2003 | 743 |
| 43 | In vitro human digestion models for food applications | Food Chemistry | 2011 | 727 |
| 44 | A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention | Food Chemistry | 2013 | 720 |
| 45 | Methods for the study of starch retrogradation | Food Chemistry | 2000 | 713 |
| 46 | Antioxidant activity of propolis of various geographic origins | Food Chemistry | 2004 | 692 |
| 47 | A review of the analytical methods to determine the geographical and botanical origin of honey | Food Chemistry | 1998 | 688 |
| 48 | Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn | Food Chemistry | 2011 | 680 |
| 49 | Antioxidant activity of phenolics extracted from Olea europaea L. leaves | Food Chemistry | 2000 | 679 |
| 50 | Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions | Food Chemistry | 2006 | 677 |
