# | Title | Journal | Year | Citations |
---|
1 | Genesis and development of DPPH method of antioxidant assay | Journal of Food Science and Technology | 2011 | 1,230 |
2 | Dietary fibre in foods: a review | Journal of Food Science and Technology | 2012 | 943 |
3 | Hydrocolloids as thickening and gelling agents in food: a critical review | Journal of Food Science and Technology | 2010 | 874 |
4 | Probiotics, prebiotics and synbiotics- a review | Journal of Food Science and Technology | 2015 | 793 |
5 | Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review | Journal of Food Science and Technology | 2012 | 676 |
6 | Guar gum: processing, properties and food applications—A Review | Journal of Food Science and Technology | 2014 | 627 |
7 | Plant-based milk alternatives an emerging segment of functional beverages: a review | Journal of Food Science and Technology | 2016 | 542 |
8 | Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains | Journal of Food Science and Technology | 2015 | 534 |
9 | Flax and flaxseed oil: an ancient medicine & modern functional food | Journal of Food Science and Technology | 2014 | 499 |
10 | Recent advances in drying and dehydration of fruits and vegetables: a review | Journal of Food Science and Technology | 2010 | 486 |
11 | Smart packaging systems for food applications: a review | Journal of Food Science and Technology | 2015 | 475 |
12 | Role of nutraceuticals in human health | Journal of Food Science and Technology | 2012 | 462 |
13 | Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review | Journal of Food Science and Technology | 2014 | 439 |
14 | Chemical composition, functional properties and processing of carrot—a review | Journal of Food Science and Technology | 2012 | 434 |
15 | Artificial sweeteners – a review | Journal of Food Science and Technology | 2014 | 344 |
16 | Peanuts as functional food: a review | Journal of Food Science and Technology | 2016 | 333 |
17 | Genetically modified foods: safety, risks and public concerns—a review | Journal of Food Science and Technology | 2013 | 330 |
18 | Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives | Journal of Food Science and Technology | 2015 | 314 |
19 | Determinants of broiler chicken meat quality and factors affecting them: a review | Journal of Food Science and Technology | 2017 | 295 |
20 | Flaxseed—a potential functional food source | Journal of Food Science and Technology | 2015 | 294 |
21 | Essential fatty acids as functional components of foods- a review | Journal of Food Science and Technology | 2014 | 293 |
22 | Nutritional advantages of oats and opportunities for its processing as value added foods - a review | Journal of Food Science and Technology | 2015 | 289 |
23 | Functional components and medicinal properties of food: a review | Journal of Food Science and Technology | 2015 | 281 |
24 | Effect of handling and processing on pesticide residues in food- a review | Journal of Food Science and Technology | 2014 | 278 |
25 | Trends in dairy and non-dairy probiotic products - a review | Journal of Food Science and Technology | 2015 | 264 |
26 | The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview | Journal of Food Science and Technology | 2012 | 257 |
27 | Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties | Journal of Food Science and Technology | 2019 | 255 |
28 | How well do plant based alternatives fare nutritionally compared to cow’s milk? | Journal of Food Science and Technology | 2018 | 252 |
29 | Microplastics: an emerging threat to food security and human health | Journal of Food Science and Technology | 2020 | 246 |
30 | Banana by-products: an under-utilized renewable food biomass with great potential | Journal of Food Science and Technology | 2014 | 240 |
31 | Utilization of pomace from apple processing industries: a review | Journal of Food Science and Technology | 2010 | 234 |
32 | Biosensors in food processing | Journal of Food Science and Technology | 2013 | 234 |
33 | Biogenic amines in seafood: a review | Journal of Food Science and Technology | 2016 | 228 |
34 | Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging | Journal of Food Science and Technology | 2016 | 228 |
35 | Optical biosensors for food quality and safety assurance—a review | Journal of Food Science and Technology | 2012 | 220 |
36 | Bioactive peptides of animal origin: a review | Journal of Food Science and Technology | 2015 | 212 |
37 | Prodigiosin and its potential applications | Journal of Food Science and Technology | 2015 | 208 |
38 | Reactivity of phenolic compounds towards free radicals under in vitro conditions | Journal of Food Science and Technology | 2015 | 207 |
39 | Technology, applications and modelling of ohmic heating: a review | Journal of Food Science and Technology | 2014 | 206 |
40 | Bioactive constituents in pulses and their health benefits | Journal of Food Science and Technology | 2017 | 200 |
41 | Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review | Journal of Food Science and Technology | 2016 | 198 |
42 | Machine vision system: a tool for quality inspection of food and agricultural products | Journal of Food Science and Technology | 2012 | 197 |
43 | Microbial pigments as natural color sources: current trends and future perspectives | Journal of Food Science and Technology | 2015 | 195 |
44 | Trans fats—sources, health risks and alternative approach - A review | Journal of Food Science and Technology | 2011 | 193 |
45 | Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.) | Journal of Food Science and Technology | 2011 | 191 |
46 | Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves | Journal of Food Science and Technology | 2016 | 183 |
47 | Novel trends in development of dietary fiber rich meat products—a critical review | Journal of Food Science and Technology | 2015 | 182 |
48 | Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L. | Journal of Food Science and Technology | 2013 | 181 |
49 | Significance of coarse cereals in health and nutrition: a review | Journal of Food Science and Technology | 2014 | 180 |
50 | Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review | Journal of Food Science and Technology | 2011 | 178 |