| # | Title | Journal | Year | Citations |
|---|
| 1 | Biodegradable polymers for food packaging: a review | Trends in Food Science and Technology | 2008 | 1,534 |
| 2 | Recent advances in extraction of nutraceuticals from plants | Trends in Food Science and Technology | 2006 | 1,475 |
| 3 | Food applications of chitin and chitosans | Trends in Food Science and Technology | 1999 | 1,455 |
| 4 | Lactic acid bacteria as functional starter cultures for the food fermentation industry | Trends in Food Science and Technology | 2004 | 1,335 |
| 5 | Encapsulation of polyphenols – a review | Trends in Food Science and Technology | 2010 | 1,176 |
| 6 | Hyperspectral imaging – an emerging process analytical tool for food quality and safety control | Trends in Food Science and Technology | 2007 | 1,112 |
| 7 | Microencapsulation | Trends in Food Science and Technology | 2004 | 1,095 |
| 8 | A review of Maillard reaction in food and implications to kinetic modelling | Trends in Food Science and Technology | 2000 | 1,004 |
| 9 | By-products of plant food processing as a source of functional compounds — recent developments | Trends in Food Science and Technology | 2001 | 994 |
| 10 | Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications | Trends in Food Science and Technology | 2012 | 978 |
| 11 | Food protein-based materials as nutraceutical delivery systems | Trends in Food Science and Technology | 2006 | 966 |
| 12 | Biodegradable films and composite coatings: past, present and future | Trends in Food Science and Technology | 2003 | 919 |
| 13 | Chitin/chitosan: modifications and their unlimited application potential—an overview | Trends in Food Science and Technology | 2007 | 910 |
| 14 | Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation | Trends in Food Science and Technology | 2010 | 903 |
| 15 | Potential perspectives of bio-nanocomposites for food packaging applications | Trends in Food Science and Technology | 2007 | 885 |
| 16 | Biogenic amines and their production by microorganisms in food | Trends in Food Science and Technology | 1994 | 831 |
| 17 | Functional properties of anthocyanins and betalains in plants, food, and in human nutrition | Trends in Food Science and Technology | 2004 | 826 |
| 18 | Antitumor polysaccharides from mushrooms: a review on their isolation process, structural characteristics and antitumor activity | Trends in Food Science and Technology | 2007 | 808 |
| 19 | Effect of ultrasound on the technological properties and bioactivity of food: a review | Trends in Food Science and Technology | 2010 | 780 |
| 20 | Industrial applications of crustacean by-products (chitin, chitosan, and chitooligosaccharides): A review | Trends in Food Science and Technology | 2016 | 780 |
| 21 | Extending and measuring the quality of fresh-cut fruit and vegetables: a review | Trends in Food Science and Technology | 2007 | 771 |
| 22 | Wheat flour constituents: how they impact bread quality, and how to impact their functionality | Trends in Food Science and Technology | 2005 | 739 |
| 23 | Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery | Trends in Food Science and Technology | 2007 | 731 |
| 24 | Starch digestibility in food matrix: a review | Trends in Food Science and Technology | 2010 | 727 |
| 25 | Theory and application of near infrared reflectance spectroscopy in determination of food quality | Trends in Food Science and Technology | 2007 | 722 |
| 26 | Trends in microwave-related drying of fruits and vegetables | Trends in Food Science and Technology | 2006 | 721 |
| 27 | Seaweed proteins | Trends in Food Science and Technology | 1999 | 710 |
| 28 | Pectin: new insights into an old polymer are starting to gel | Trends in Food Science and Technology | 2006 | 707 |
| 29 | The biochemistry and control of enzymatic browning | Trends in Food Science and Technology | 1995 | 682 |
| 30 | Developments in the active packaging of foods | Trends in Food Science and Technology | 1999 | 653 |
| 31 | Essential oils as additives in biodegradable films and coatings for active food packaging | Trends in Food Science and Technology | 2016 | 648 |
| 32 | Tracing the geographical origin of food: The application of multi-element and multi-isotope analysis | Trends in Food Science and Technology | 2005 | 647 |
| 33 | Edible films and coatings: Structures, active functions and trends in their use | Trends in Food Science and Technology | 2011 | 644 |
| 34 | Tracking color and pigment changes in anthocyanin products | Trends in Food Science and Technology | 2005 | 621 |
| 35 | Review of non-enzymatic browning and antioxidant capacity in processed foods | Trends in Food Science and Technology | 2000 | 614 |
| 36 | Influence of processing on the antioxidant properties of fruit and vegetables | Trends in Food Science and Technology | 1999 | 613 |
| 37 | Applications and potential of ultrasonics in food processing | Trends in Food Science and Technology | 2004 | 599 |
| 38 | Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective | Trends in Food Science and Technology | 2018 | 596 |
| 39 | The rise of blockchain technology in agriculture and food supply chains | Trends in Food Science and Technology | 2019 | 594 |
| 40 | Biological properties of onions and garlic | Trends in Food Science and Technology | 2007 | 586 |
| 41 | Oxygen and aroma barrier properties of edible films: A review | Trends in Food Science and Technology | 1997 | 567 |
| 42 | Cyclodextrins as food ingredients | Trends in Food Science and Technology | 2004 | 567 |
| 43 | Production, properties and applications of food-grade oligosaccharides | Trends in Food Science and Technology | 1996 | 565 |
| 44 | Metabolomics: applications to food science and nutrition research | Trends in Food Science and Technology | 2008 | 561 |
| 45 | Slowly digestible starch – its structure and health implications: a review | Trends in Food Science and Technology | 2007 | 559 |
| 46 | Recent advances in the microbiology of high pressure processing | Trends in Food Science and Technology | 1998 | 556 |
| 47 | Xylooligosaccharides: manufacture and applications | Trends in Food Science and Technology | 2000 | 549 |
| 48 | Proteins from land plants – Potential resources for human nutrition and food security | Trends in Food Science and Technology | 2013 | 549 |
| 49 | Transglutaminase and its use for food processing | Trends in Food Science and Technology | 1998 | 548 |
| 50 | Recent advances in the formulation of gluten-free cereal-based products | Trends in Food Science and Technology | 2004 | 545 |
