| # | Title | Journal | Year | Citations |
|---|
|
| 1 | Antioxidants in fruits and vegetables - the millennium's health | International Journal of Food Science and Technology | 2001 | 948 |
| 2 | Flavour encapsulation and controlled release - a review | International Journal of Food Science and Technology | 2006 | 941 |
| 3 | Anti-oxidant activity and total phenolic content of some Asian vegetables | International Journal of Food Science and Technology | 2002 | 814 |
| 4 | Nutritional aspects of food extrusion: a review | International Journal of Food Science and Technology | 2007 | 586 |
| 5 | Betalains: properties, sources, applications, and stability – a review | International Journal of Food Science and Technology | 2009 | 499 |
| 6 | Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties | International Journal of Food Science and Technology | 1994 | 472 |
| 7 | Flavonols and flavones in food plants: a review | International Journal of Food Science and Technology | 1976 | 464 |
| 8 | A review of modified atmosphere packaging of fish and fishery products - significance of microbial growth, activities and safety | International Journal of Food Science and Technology | 2002 | 455 |
| 9 | Colouring our foods in the last and next millennium | International Journal of Food Science and Technology | 2000 | 451 |
| 10 | Functional properties and amino acid content of a protein isolate from mung bean flour* | International Journal of Food Science and Technology | 1977 | 446 |
| 11 | Fish industry waste: treatments, environmental impacts, current and potential uses | International Journal of Food Science and Technology | 2008 | 424 |
| 12 | Polyphenols: food sources, properties and applications – a review | International Journal of Food Science and Technology | 2009 | 415 |
| 13 | Phenolic compounds in fruits – an overview | International Journal of Food Science and Technology | 2012 | 400 |
| 14 | Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation | International Journal of Food Science and Technology | 2006 | 390 |
| 15 | The microbiological safety of minimally processed vegetables | International Journal of Food Science and Technology | 1999 | 378 |
| 16 | A review of physical and chemical protein-gel induction | International Journal of Food Science and Technology | 2002 | 366 |
| 17 | Antibiotic use in shrimp farming and implications for environmental impacts and human health | International Journal of Food Science and Technology | 2003 | 365 |
| 18 | Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying | International Journal of Food Science and Technology | 2010 | 349 |
| 19 | Antibiotic use in aquaculture: development of antibiotic resistance - potential for consumer health risks* | International Journal of Food Science and Technology | 1998 | 329 |
| 20 | Functional components of grape pomace: their composition, biological properties and potential applications | International Journal of Food Science and Technology | 2013 | 313 |
| 21 | Composition and functional properties of rice | International Journal of Food Science and Technology | 2002 | 305 |
| 22 | Equations for fitting water sorption isotherms of foods: Part 1 — a review | International Journal of Food Science and Technology | 1978 | 303 |
| 23 | Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications – a review | International Journal of Food Science and Technology | 2008 | 303 |
| 24 | Composition and functionality of wheat bran and its application in some cereal food products | International Journal of Food Science and Technology | 2015 | 299 |
| 25 | An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups | International Journal of Food Science and Technology | 1966 | 298 |
| 26 | Minerals and phytic acid interactions: is it a real problem for human nutrition? | International Journal of Food Science and Technology | 2002 | 295 |
| 27 | Quick and dirty but still pretty good: a review of new descriptive methods in food science | International Journal of Food Science and Technology | 2012 | 292 |
| 28 | Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce | International Journal of Food Science and Technology | 1996 | 285 |
| 29 | Molecular and catalytic properties of phytate-degrading enzymes (phytases) | International Journal of Food Science and Technology | 2002 | 278 |
| 30 | n‐3 Omega fatty acids: a review of current knowledge | International Journal of Food Science and Technology | 2010 | 276 |
| 31 | Extraction, structure and biofunctional activities of laminarin from brown algae | International Journal of Food Science and Technology | 2015 | 271 |
| 32 | Non‐thermal technologies and its current and future application in the food industry: a review | International Journal of Food Science and Technology | 2019 | 270 |
| 33 | Biofilms in the food industry: problems and potential solutions | International Journal of Food Science and Technology | 2008 | 269 |
| 34 | Antioxidants in fruits and vegetables – the millennium’s health | International Journal of Food Science and Technology | 2001 | 268 |
| 35 | Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers | International Journal of Food Science and Technology | 1987 | 267 |
| 36 | Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview | International Journal of Food Science and Technology | 2007 | 265 |
| 37 | An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications | International Journal of Food Science and Technology | 2000 | 264 |
| 38 | Prediction of the effect of temperature on water sorption isotherms of food material | International Journal of Food Science and Technology | 1976 | 255 |
| 39 | Factors involved in the discoloration of beef meat | International Journal of Food Science and Technology | 1990 | 255 |
| 40 | Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products | International Journal of Food Science and Technology | 2010 | 252 |
| 41 | Amorphous state and delayed ice formation in sucrose solutions | International Journal of Food Science and Technology | 1991 | 250 |
| 42 | Antimicrobial activities of ZnO powder‐coated PVC film to inactivate food pathogens | International Journal of Food Science and Technology | 2009 | 248 |
| 43 | Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations | International Journal of Food Science and Technology | 2002 | 244 |
| 44 | Potential uses and applications of treated wine waste: a review | International Journal of Food Science and Technology | 2006 | 242 |
| 45 | Applications of electronic noses and tongues in food analysis | International Journal of Food Science and Technology | 2004 | 238 |
| 46 | The glassy state in certain sugar‐containing food products * | International Journal of Food Science and Technology | 1966 | 237 |
| 47 | Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents | International Journal of Food Science and Technology | 2009 | 229 |
| 48 | Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours | International Journal of Food Science and Technology | 2008 | 228 |
| 49 | The effect of the method of drying on the colour of dehydrated products | International Journal of Food Science and Technology | 2001 | 223 |
| 50 | Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks | International Journal of Food Science and Technology | 2013 | 223 |
