5.1(top 5%)
impact factor
5.2K(top 5%)
papers
143.6K(top 5%)
citations
123(top 5%)
h-index
5.2(top 5%)
impact factor
6.0K
all documents
153.3K
doc citations
183(top 5%)
g-index

Top Articles

#TitleJournalYearCitations
1Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A reviewJournal of Functional Foods20151,828
2Probiotic functional foods: Survival of probiotics during processing and storageJournal of Functional Foods2014791
3Measurement of antioxidant activityJournal of Functional Foods2015742
4Development and biological activities of marine-derived bioactive peptides: A reviewJournal of Functional Foods2010610
5Food-derived peptidic antioxidants: A review of their production, assessment, and potential applicationsJournal of Functional Foods2011601
6Milk-derived bioactive peptides: From science to applicationsJournal of Functional Foods2009576
7Antioxidant and anti-inflammatory activities of quercetin and its derivativesJournal of Functional Foods2018522
8Bioactive peptides from marine processing waste and shellfish: A reviewJournal of Functional Foods2012475
9Globe artichoke: A functional food and source of nutraceutical ingredientsJournal of Functional Foods2009434
10Biological activities and health benefit effects of natural pigments derived from marine algaeJournal of Functional Foods2011423
11Prebiotics as functional foods: A reviewJournal of Functional Foods2013421
12Spices and herbs: Natural sources of antioxidants – a mini reviewJournal of Functional Foods2015416
13Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A reviewJournal of Functional Foods2016389
14Gamma-aminobutyric acid as a bioactive compound in foods: a reviewJournal of Functional Foods2014353
15Green tea extract: Chemistry, antioxidant properties and food applications – A reviewJournal of Functional Foods2013351
16Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assaysJournal of Functional Foods2015339
17Absorption and metabolism of proanthocyanidinsJournal of Functional Foods2014311
18Nutraceuticals and dyslipidaemia: Beyond the common therapeuticsJournal of Functional Foods2014299
19Bioavailability of anthocyanins and derivativesJournal of Functional Foods2014292
20Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSnJournal of Functional Foods2011282
21Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.Journal of Functional Foods2013269
22Bioactive compounds and health-promoting properties of royal jelly: A reviewJournal of Functional Foods2012263
23Common delivery systems for enhancing in vivo bioavailability and biological efficacy of nutraceuticalsJournal of Functional Foods2014261
24Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractionsJournal of Functional Foods2013258
25Colon microbiota fermentation of dietary prebiotics towards short-chain fatty acids and their roles as anti-inflammatory and antitumour agents: A reviewJournal of Functional Foods2016257
26Phenolic acids, flavonoids and total antioxidant capacity of selected leafy vegetablesJournal of Functional Foods2012237
27Antioxidant capacities and total phenolic contents of 56 vegetablesJournal of Functional Foods2013237
28Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise reviewJournal of Functional Foods2014234
29Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentationJournal of Functional Foods2012232
30Millet grain phenolics and their role in disease risk reduction and health promotion: A reviewJournal of Functional Foods2013225
31Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluationJournal of Functional Foods2016225
32Chemistry and health effects of polymethoxyflavones and hydroxylated polymethoxyflavonesJournal of Functional Foods2009217
33Strategies to promote abundance of Akkermansia muciniphila, an emerging probiotics in the gut, evidence from dietary intervention studiesJournal of Functional Foods2017216
34The role of edible mushrooms in health: Evaluation of the evidenceJournal of Functional Foods2012215
35Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effectsJournal of Functional Foods2020215
36Phenolic compounds and antioxidant activities of edible flowers from ThailandJournal of Functional Foods2011209
37Phenolic compounds within banana peel and their potential uses: A reviewJournal of Functional Foods2018209
38Crucial facts about health benefits of popular cruciferous vegetablesJournal of Functional Foods2012208
39Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptidesJournal of Functional Foods2014207
40Dietary fucoidan improves metabolic syndrome in association with increased Akkermansia population in the gut microbiota of high-fat diet-fed miceJournal of Functional Foods2017207
41Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket (Navodon septentrionalis) headsJournal of Functional Foods2015203
42Total phenolic contents and antioxidant capacities of 51 edible and wild flowersJournal of Functional Foods2014198
43Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefitsJournal of Functional Foods2016196
44Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methodsJournal of Functional Foods2015195
45Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approachJournal of Functional Foods2012193
46Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest timesJournal of Functional Foods2011192
47Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitroJournal of Functional Foods2012192
48Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beveragesJournal of Functional Foods2015191
49Mango peel dietary fibre: Composition and associated bound phenolicsJournal of Functional Foods2013190
50Citrus waste derived nutra-/pharmaceuticals for health benefits: Current trends and future perspectivesJournal of Functional Foods2018189