# | Title | Journal | Year | Citations |
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1 | Food Packaging?Roles, Materials, and Environmental Issues | Journal of Food Science | 2007 | 1,182 |
2 | Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems | Journal of Food Science | 2000 | 1,084 |
3 | A NEW EXTRACTION METHOD FOR DETERMINING 2-THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE | Journal of Food Science | 1970 | 1,054 |
4 | Improved Method for Determining Food Protein Degree of Hydrolysis | Journal of Food Science | 2001 | 1,054 |
5 | Classification of Textural Characteristics | Journal of Food Science | 1963 | 976 |
6 | Functional Materials in Food Nanotechnology | Journal of Food Science | 2006 | 894 |
7 | An Empirical Model for the Description of Moisture Sorption Curves | Journal of Food Science | 1988 | 860 |
8 | Chemistry of Deep-Fat Frying Oils | Journal of Food Science | 2007 | 847 |
9 | Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components | Journal of Food Science | 2007 | 829 |
10 | Food Microstructure Affects the Bioavailability of Several Nutrients | Journal of Food Science | 2007 | 792 |
11 | Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology | Journal of Food Science | 1992 | 776 |
12 | A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents | Journal of Food Science | 2007 | 753 |
13 | Hydrophilic Edible Films: Modified Procedure for Water Vapor Permeability and Explanation of Thickness Effects | Journal of Food Science | 1993 | 751 |
14 | A MULTIENZYME TECHNIQUE FOR ESTIMATING PROTEIN DIGESTIBILITY | Journal of Food Science | 1977 | 731 |
15 | Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film | Journal of Food Science | 1993 | 731 |
16 | Production and Properties of Spray-dried Amaranthus Betacyanin Pigments | Journal of Food Science | 2000 | 719 |
17 | CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS | Journal of Food Science | 1974 | 711 |
18 | Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications | Journal of Food Science | 2003 | 711 |
19 | DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT | Journal of Food Science | 1974 | 702 |
20 | Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits | Journal of Food Science | 2012 | 690 |
21 | Bioavailability and Delivery of Nutraceuticals Using Nanotechnology | Journal of Food Science | 2010 | 648 |
22 | Microbiological Aspects of Ozone Applications in Food: A Review | Journal of Food Science | 2001 | 630 |
23 | Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters | Journal of Food Science | 2010 | 612 |
24 | Functional Properties of Honey, Propolis, and Royal Jelly | Journal of Food Science | 2008 | 605 |
25 | Review: Nanocomposites in Food Packaging | Journal of Food Science | 2010 | 605 |
26 | Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review | Journal of Food Science | 2007 | 600 |
27 | Quantitative Methods for Anthocyanins.. | Journal of Food Science | 1968 | 597 |
28 | Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models | Journal of Food Science | 1991 | 594 |
29 | Development and Application of a Database of Food Ingredient Fraud and Economically Motivated Adulteration from 1980 to 2010 | Journal of Food Science | 2012 | 581 |
30 | Intelligent Packaging: Concepts and Applications | Journal of Food Science | 2005 | 580 |
31 | Protein Stabilization of Emulsions and Foams | Journal of Food Science | 2005 | 580 |
32 | Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations | Journal of Food Science | 2007 | 569 |
33 | Defining the Public Health Threat of Food Fraud | Journal of Food Science | 2011 | 554 |
34 | The Texturometer?A New Instrument for Objective Texture Measurement | Journal of Food Science | 1963 | 549 |
35 | Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation | Journal of Food Science | 2014 | 547 |
36 | Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation | Journal of Food Science | 1963 | 541 |
37 | Antioxidant Effects of Some Ginger Constituents | Journal of Food Science | 1993 | 529 |
38 | The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants | Journal of Food Science | 2011 | 504 |
39 | Effects of Naturally Occurring Antioxidants on Peroxidase Activity of Vegetable Extracts | Journal of Food Science | 1990 | 487 |
40 | Quantitative Methods for Anthocyanins.. | Journal of Food Science | 1968 | 485 |
41 | Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food Proteins | Journal of Food Science | 2000 | 476 |
42 | The Solubility of Intramuscular Collagen in Meat Animals of Various Ages | Journal of Food Science | 1966 | 464 |
43 | STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY | Journal of Food Science | 1980 | 454 |
44 | Antibacterial Activity and Mechanism of Action of Chlorogenic Acid | Journal of Food Science | 2011 | 451 |
45 | Disintegration of Solid Foods in Human Stomach | Journal of Food Science | 2008 | 444 |
46 | Texture Profile Method | Journal of Food Science | 1963 | 429 |
47 | Antimicrobial Efficacy of Zinc Oxide Quantum Dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7 | Journal of Food Science | 2009 | 423 |
48 | Betalain Stability and Degradation?Structural and Chromatic Aspects | Journal of Food Science | 2006 | 421 |
49 | MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-?-AMINO ACIDS AND 5'-NUCLEOTIDES | Journal of Food Science | 1971 | 412 |
50 | In Situ Preparation of Fatty Acid Methyl Esters for Analysis of Fatty Acid Composition in Foods | Journal of Food Science | 1994 | 407 |