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 in 2002

An investigation of antioxidant capacity of fruits in Singapore markets2002682
Effect of the addition of different fibres on wheat dough performance and bread quality2002435
Mineral content of edible marine seaweeds2002429
Review of the use of biosensors as analytical tools in the food and drink industries2002424
Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid2002395
Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada2002316
Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp2002309
Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition2002298
Antioxidant properties of several commercial mushrooms2002266
Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)2002258
Antioxidant compounds from bananas (Musa Cavendish)2002254
Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils2002237
Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation2002230
Ecotoxicological Studies. 3. Heavy metals contaminating water and fish from Fayoum Governorate, Egypt2002207
Characteristics of hemp (Cannabis sativa L.) seed oil2002191
Seasonal changes in meat content, condition index and chemical composition of mussels (Mytilus galloprovincialis) cultured in two different Italian sites2002190
Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods2002190
Antioxidant activity of sesame coat2002189
Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis2002187
Collagen of the skin of ocellate puffer fish (Takifugu rubripes)2002171
Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes2002165
Dietary fiber profile of barley flour as affected by extrusion cooking2002161
Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches2002160
Stability of lycopene during heating and illumination in a model system2002158
Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus)2002157