4.0(top 10%)
impact factor
19.2K(top 1%)
papers
525.0K(top 1%)
citations
194(top 2%)
h-index
4.1(top 10%)
impact factor
22.8K
all documents
549.9K
doc citations
302(top 2%)
g-index

Top Articles

#TitleJournalYearCitations
1The phenolic constituents ofPrunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture19593,047
2A procedure to measure the antiradical efficiency of polyphenolsJournal of the Science of Food and Agriculture19981,463
3Investigation of chromium, cerium and cobalt as markers in digesta. Rate of passage studiesJournal of the Science of Food and Agriculture19801,280
4PlantL-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processingJournal of the Science of Food and Agriculture20001,076
5Chlorogenic acids and other cinnamates - nature, occurrence and dietary burdenJournal of the Science of Food and Agriculture19991,060
6Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and healthJournal of the Science of Food and Agriculture20001,035
7Phenolic compounds and related enzymes as determinants of quality in fruits and vegetablesJournal of the Science of Food and Agriculture2001932
8The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varietiesJournal of the Science of Food and Agriculture1987884
9The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidantsJournal of the Science of Food and Agriculture2000884
10Quantitative determination of the odorants of young red wines from different grape varietiesJournal of the Science of Food and Agriculture2000879
11Gravimetric determination of tannins and their correlations with chemical and protein precipitation methodsJournal of the Science of Food and Agriculture1993847
12Phytochemicals: nutraceuticals and human healthJournal of the Science of Food and Agriculture2000822
13Nitrate in vegetables: toxicity, content, intake and EC regulationJournal of the Science of Food and Agriculture2006807
14Sensitive method for the rapid determination of phytate in cereals and cereal productsJournal of the Science of Food and Agriculture1983806
15Chlorogenic acids and other cinnamates - nature, occurrence, dietary burden, absorption and metabolismJournal of the Science of Food and Agriculture2000789
16The colour of cooked cured pork. I.—Estimation of the Nitric oxide-Haem PigmentsJournal of the Science of Food and Agriculture1956780
17Analysis of condensed tannins using acidified vanillinJournal of the Science of Food and Agriculture1978778
18Determination of ammonium in Kjeldahl digests of crops by an automated procedureJournal of the Science of Food and Agriculture1971718
19Ferulic acid: pharmaceutical functions, preparation and applications in foodsJournal of the Science of Food and Agriculture2004696
20Anthocyanins - nature, occurrence and dietary burdenJournal of the Science of Food and Agriculture2000687
21Unravelling the conundrum of tannins in animal nutrition and healthJournal of the Science of Food and Agriculture2006685
22Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoesJournal of the Science of Food and Agriculture2003684
23Determination of extractable and bound condensed tannin concentrations in forage plants, protein concentrate meals and cereal grainsJournal of the Science of Food and Agriculture1992643
24Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a reviewJournal of the Science of Food and Agriculture2010639
25Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profileJournal of the Science of Food and Agriculture2000632
26Existing and potential applications of ultraviolet light in the food industry - a critical reviewJournal of the Science of Food and Agriculture2000625
27A comparative study of titrimetric and gravimetric methods for the determination of organic carbon in soilJournal of the Science of Food and Agriculture1973580
28Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substratesJournal of the Science of Food and Agriculture2017546
29The origin of ethylphenols in winesJournal of the Science of Food and Agriculture1992545
30Role of mineral nutrition in minimizing cadmium accumulation by plantsJournal of the Science of Food and Agriculture2010545
31A simplified method for the extraction of the metals Fe, Zn, Cu, Ni, Cd, Pb, Cr, Co and Mn from soils and sewage sludgesJournal of the Science of Food and Agriculture1985531
32The buffering constituents of herbage and of silageJournal of the Science of Food and Agriculture1966524
33Flavonoid content of several vegetables and their antioxidant activityJournal of the Science of Food and Agriculture2000523
34The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture1956515
35A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture1963503
36A review of chemical composition and nutritional value of wild‐growing and cultivated mushroomsJournal of the Science of Food and Agriculture2013495
37Exploitation of dietary tannins to improve rumen metabolism and ruminant nutritionJournal of the Science of Food and Agriculture2011486
38A Comparison of Organically and Conventionally Grown Foods—Results of a Review of the Relevant LiteratureJournal of the Science of Food and Agriculture1997475
39Review. Recent advances in lipid oxidationJournal of the Science of Food and Agriculture1991474
40An automated procedure for the determination of soluble carbohydrates in herbageJournal of the Science of Food and Agriculture1977469
41Flavor quality of fruits and vegetablesJournal of the Science of Food and Agriculture2008461
42Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in LithuaniaJournal of the Science of Food and Agriculture1998455
43Inhibition ofIn Vitro Human LDL Oxidation by Phenolic Antioxidants from Grapes and WinesJournal of the Science of Food and Agriculture1996449
44Infrared spectroscopy in the study of edible oils and fatsJournal of the Science of Food and Agriculture1997445
45Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)Journal of the Science of Food and Agriculture2002445
46Potential for increasing the content and bioavailability of Fe, Zn and Ca in plants for human nutritionJournal of the Science of Food and Agriculture2000442
47Flavonols, flavones and flavanols - nature, occurrence and dietary burdenJournal of the Science of Food and Agriculture2000441
48The potential for the improvement of carotenoid levels in foods and the likely systemic effectsJournal of the Science of Food and Agriculture2000440
49Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compoundsJournal of the Science of Food and Agriculture1999433
50Heavy metals in marine fish meat and consumer health: a reviewJournal of the Science of Food and Agriculture2016430