| # | Title | Journal | Year | Citations |
|---|
| 1 | Use of a free radical method to evaluate antioxidant activity | LWT - Food Science and Technology | 1995 | 15,261 |
| 2 | Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical Method | LWT - Food Science and Technology | 1997 | 854 |
| 3 | A review of current and emergent biofilm control strategies | LWT - Food Science and Technology | 2010 | 845 |
| 4 | Natural antioxidants and antioxidant capacity of Brassica vegetables: A review | LWT - Food Science and Technology | 2007 | 746 |
| 5 | In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India | LWT - Food Science and Technology | 2007 | 717 |
| 6 | Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts | LWT - Food Science and Technology | 2003 | 685 |
| 7 | Chitosan application for active bio-based films production and potential in the food industry: Review | LWT - Food Science and Technology | 2010 | 659 |
| 8 | Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods | LWT - Food Science and Technology | 2011 | 635 |
| 9 | Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies | LWT - Food Science and Technology | 2011 | 611 |
| 10 | Antioxidant Activity of Water Extract of Harng Jyur (Chrysanthemum morifolium Ramat) | LWT - Food Science and Technology | 1999 | 579 |
| 11 | In vitro antioxidant properties of rutin | LWT - Food Science and Technology | 2008 | 525 |
| 12 | Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films | LWT - Food Science and Technology | 2009 | 516 |
| 13 | Use of ozone in the food industry | LWT - Food Science and Technology | 2004 | 470 |
| 14 | Physical and mechanical properties of water resistant sodium alginate films | LWT - Food Science and Technology | 2004 | 438 |
| 15 | Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin | LWT - Food Science and Technology | 2005 | 437 |
| 16 | Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact | LWT - Food Science and Technology | 2009 | 433 |
| 17 | Preparation and properties of rice starch–chitosan blend biodegradable film | LWT - Food Science and Technology | 2008 | 431 |
| 18 | Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study | LWT - Food Science and Technology | 2000 | 427 |
| 19 | Application of Edible Coatings on Meats, Poultry and Seafoods: A Review | LWT - Food Science and Technology | 1997 | 373 |
| 20 | ‘Electronic Noses’ and Their Application to Food | LWT - Food Science and Technology | 1998 | 368 |
| 21 | Modified atmosphere packaging of fresh produce: Current status and future needs | LWT - Food Science and Technology | 2010 | 366 |
| 22 | Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) | LWT - Food Science and Technology | 2004 | 363 |
| 23 | Prolongation of the Shelf-life of Perishable Food Products using Biodegradable Films and Coatings | LWT - Food Science and Technology | 1996 | 361 |
| 24 | An overview of the last advances in probiotic and prebiotic field | LWT - Food Science and Technology | 2013 | 361 |
| 25 | Anthocyanin pigments in strawberry | LWT - Food Science and Technology | 2007 | 351 |
| 26 | Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants | LWT - Food Science and Technology | 2008 | 351 |
| 27 | Characterization of antioxidant chitosan film incorporated with Zataria multiflora Boiss essential oil and grape seed extract | LWT - Food Science and Technology | 2012 | 332 |
| 28 | Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters | LWT - Food Science and Technology | 2018 | 326 |
| 29 | Characterization of beta-cyclodextrin inclusion complexes containing essential oils (trans-cinnamaldehyde, eugenol, cinnamon bark, and clove bud extracts) for antimicrobial delivery applications | LWT - Food Science and Technology | 2013 | 318 |
| 30 | Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt | LWT - Food Science and Technology | 2006 | 309 |
| 31 | Beta casein-micelle as a nano vehicle for solubility enhancement of curcumin; food industry application | LWT - Food Science and Technology | 2011 | 305 |
| 32 | Inhibitory parameters of essential oils to reduce a foodborne pathogen | LWT - Food Science and Technology | 2005 | 301 |
| 33 | Efficacy of Chlorine Dioxide, Ozone, and Thyme Essential Oil or a Sequential Washing in Killing Escherichia coli O157:H7 on Lettuce and Baby Carrots | LWT - Food Science and Technology | 2002 | 299 |
| 34 | Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit | LWT - Food Science and Technology | 2004 | 298 |
| 35 | Microbiological food safety assessment of high hydrostatic pressure processing: A review | LWT - Food Science and Technology | 2011 | 298 |
| 36 | Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil | LWT - Food Science and Technology | 2016 | 298 |
| 37 | Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods | LWT - Food Science and Technology | 2007 | 294 |
| 38 | Antimicrobial activity of essential oils on the native microflora of organic Swiss chard | LWT - Food Science and Technology | 2003 | 290 |
| 39 | Effects of extraction solvent on wheat bran antioxidant activity estimation | LWT - Food Science and Technology | 2004 | 289 |
| 40 | Antioxidant activity of three edible seaweeds from two areas in South East Asia | LWT - Food Science and Technology | 2008 | 289 |
| 41 | Hydrothermal treatments of rice starch for improvement of rice noodle quality | LWT - Food Science and Technology | 2007 | 285 |
| 42 | Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid–liquid dispersion method | LWT - Food Science and Technology | 2012 | 281 |
| 43 | Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents | LWT - Food Science and Technology | 2003 | 275 |
| 44 | Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration | LWT - Food Science and Technology | 2008 | 273 |
| 45 | The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds | LWT - Food Science and Technology | 2007 | 271 |
| 46 | Physical, chemical and microbiological changes in stored green asparagus spears as affected by coating of silver nanoparticles-PVP | LWT - Food Science and Technology | 2008 | 266 |
| 47 | Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing | LWT - Food Science and Technology | 1995 | 265 |
| 48 | Antioxidant and antimicrobial effects of garlic in chicken sausage | LWT - Food Science and Technology | 2004 | 264 |
| 49 | Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development | LWT - Food Science and Technology | 2014 | 263 |
| 50 | Whey proteins solubility as function of temperature and pH | LWT - Food Science and Technology | 2005 | 260 |
