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24.7K(top 1%)
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730.3K(top 1%)
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309(top 2%)
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Top Articles

#TitleJournalYearCitations
1Food Packaging?Roles, Materials, and Environmental IssuesJournal of Food Science20071,182
2Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food SystemsJournal of Food Science20001,084
3A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science19701,054
4Improved Method for Determining Food Protein Degree of HydrolysisJournal of Food Science20011,054
5Classification of Textural CharacteristicsJournal of Food Science1963976
6Functional Materials in Food NanotechnologyJournal of Food Science2006894
7An Empirical Model for the Description of Moisture Sorption CurvesJournal of Food Science1988860
8Chemistry of Deep-Fat Frying OilsJournal of Food Science2007847
9Emulsion‐Based Delivery Systems for Lipophilic Bioactive ComponentsJournal of Food Science2007829
10Food Microstructure Affects the Bioavailability of Several NutrientsJournal of Food Science2007792
11Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface MethodologyJournal of Food Science1992776
12A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction SolventsJournal of Food Science2007753
13Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness EffectsJournal of Food Science1993751
14A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITYJournal of Food Science1977731
15Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten FilmJournal of Food Science1993731
16Production and Properties of Spray-dried Amaranthus Betacyanin PigmentsJournal of Food Science2000719
17CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTSJournal of Food Science1974711
18Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsJournal of Food Science2003711
19DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENTJournal of Food Science1974702
20Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health BenefitsJournal of Food Science2012690
21Bioavailability and Delivery of Nutraceuticals Using NanotechnologyJournal of Food Science2010648
22Microbiological Aspects of Ozone Applications in Food: A ReviewJournal of Food Science2001630
23Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory MattersJournal of Food Science2010612
24Functional Properties of Honey, Propolis, and Royal JellyJournal of Food Science2008605
25Review: Nanocomposites in Food PackagingJournal of Food Science2010605
26Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A ReviewJournal of Food Science2007600
27Quantitative Methods for Anthocyanins..Journal of Food Science1968597
28Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food ModelsJournal of Food Science1991594
29Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010Journal of Food Science2012581
30Intelligent Packaging: Concepts and ApplicationsJournal of Food Science2005580
31Protein Stabilization of Emulsions and FoamsJournal of Food Science2005580
32Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological ConsiderationsJournal of Food Science2007569
33Defining the Public Health Threat of Food FraudJournal of Food Science2011554
34The Texturometer?A New Instrument for Objective Texture MeasurementJournal of Food Science1963549
35Essential Oils: Extraction, Bioactivities, and Their Uses for Food PreservationJournal of Food Science2014547
36Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture EvaluationJournal of Food Science1963541
37Antioxidant Effects of Some Ginger ConstituentsJournal of Food Science1993529
38The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable AntioxidantsJournal of Food Science2011504
39Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable ExtractsJournal of Food Science1990487
40Quantitative Methods for Anthocyanins..Journal of Food Science1968485
41Classification and Antihypertensive Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptides Derived from Food ProteinsJournal of Food Science2000476
42The Solubility of Intramuscular Collagen in Meat Animals of Various AgesJournal of Food Science1966464
43STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRYJournal of Food Science1980454
44Antibacterial Activity and Mechanism of Action of Chlorogenic AcidJournal of Food Science2011451
45Disintegration of Solid Foods in Human StomachJournal of Food Science2008444
46Texture Profile MethodJournal of Food Science1963429
47Antimicrobial Efficacy of Zinc Oxide Quantum Dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7Journal of Food Science2009423
48Betalain Stability and Degradation?Structural and Chromatic AspectsJournal of Food Science2006421
49MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-?-AMINO ACIDS AND 5'-NUCLEOTIDESJournal of Food Science1971412
50In Situ Preparation of Fatty Acid Methyl Esters for Analysis of Fatty Acid Composition in FoodsJournal of Food Science1994407