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3.3(top 10%)
impact factor
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107(top 10%)
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Top Articles

#TitleJournalYearCitations
1A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENTJournal of Food Biochemistry1978604
2PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEWJournal of Food Biochemistry2003452
3ANTHOCYANINS AS FOOD COLORANTS ?A REVIEWJournal of Food Biochemistry1987283
4Concept, mechanism, and applications of phenolic antioxidants in foodsJournal of Food Biochemistry2020270
5Structural and functional properties of food protein-derived antioxidant peptidesJournal of Food Biochemistry2019231
6MODIFICATION OF PROTEINS BY POLYPHENOL OXIDASE AND PEROXIDASE AND THEIR PRODUCTSJournal of Food Biochemistry1984220
7BIOLOGICAL FUNCTIONALITY OF ELLAGIC ACID: A REVIEWJournal of Food Biochemistry2005214
8Understanding oxidants and antioxidants: Classical team with new playersJournal of Food Biochemistry2020214
9THE EFFECT OF ANNEALING ON THE PHYSICOCHEMICAL PROPERTIES OF WHEAT, OAT, POTATO AND LENTIL STARCHESJournal of Food Biochemistry1993210
10ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASSJournal of Food Biochemistry1983206
11INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETESJournal of Food Biochemistry2008203
12Antioxidant and anticholinergic properties of olivetolJournal of Food Biochemistry2018197
13A MAJOR SOLUBLE GLYCOPROTEIN OF POTATO TUBERSJournal of Food Biochemistry1980192
14CHARACTERIZATION OF PROTEINASE CLASSES IN LANGOSTILLA (PLEURONCODES PLANIPES) AND CRAYFISH (PACIFASTACUS ASTACUS) EXTRACTSJournal of Food Biochemistry1993192
15Health benefits of polyphenols: A concise reviewJournal of Food Biochemistry2022170
16ANTIOXIDATIVE ACTIVITY OF PROTEIN HYDROLYSATE FROM ROUND SCAD MUSCLE USING ALCALASE AND FLAVOURZYMEJournal of Food Biochemistry2007168
17ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTSJournal of Food Biochemistry2000163
18ANTI-AMYLASE, ANTI-GLUCOSIDASE AND ANTI-ANGIOTENSIN I-CONVERTING ENZYME POTENTIAL OF SELECTED FOODSJournal of Food Biochemistry2005159
19Physio-Chemical Changes During Repeated Frying of Cooked Oil: A ReviewJournal of Food Biochemistry2016157
20A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITIONJournal of Food Biochemistry1985152
21CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMSJournal of Food Biochemistry1989139
22THE STIMULATION OF PHENOLICS AND ANTIOXIDANT ACTIVITY IN PEA (PISUM SATIVUM) ELICITED BY GENETICALLY TRANSFORMED ANISE ROOT EXTRACTJournal of Food Biochemistry2001137
23NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN "SETTING" OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMIJournal of Food Biochemistry1992132
24Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteinsJournal of Food Biochemistry2019131
25Phytochemical content, antioxidant activity, and enzyme inhibition effect ofSalvia eriophoraBoiss. & Kotschy against acetylcholinesterase, α-amylase, butyrylcholinesterase, and α-glycosidase enzymesJournal of Food Biochemistry2019128
26HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTINJournal of Food Biochemistry1980125
27The effects of hesperidin on sodium arsenite-induced different organ toxicity in rats on metabolic enzymes as antidiabetic and anticholinergics potentials: A biochemical approachJournal of Food Biochemistry2019125
28ANTIMICROBIAL, ANTIOXIDANT AND FREE RADICAL-SCAVENGING CAPACITY OF BROWN SEAWEEDHIMANTHALIA ELONGATAFROM WESTERN COAST OF IRELANDJournal of Food Biochemistry2013124
29EVALUATION OF PEPPER (CAPSICUM ANNUUM) FOR MANAGEMENT OF DIABETES AND HYPERTENSIONJournal of Food Biochemistry2007121
30Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief reviewJournal of Food Biochemistry2019121
31EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIESJournal of Food Biochemistry1994119
32LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITYJournal of Food Biochemistry1987118
33PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASEJournal of Food Biochemistry2005118
34SOLUBILIZATION OF CELL WALLS BY TOMATO POLYGALACTURONASES: EFFECTS OF PECTINESTERASESJournal of Food Biochemistry1982113
35COMPARATIVE STUDIES ON PROTEOLYTIC ACTIVITY OF SPLENIC EXTRACT FROM THREE TUNA SPECIES COMMONLY USED IN THAILANDJournal of Food Biochemistry2004108
36FISH MUSCLE LIPOLYSIS?A REVIEWJournal of Food Biochemistry1981107
37DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIESJournal of Food Biochemistry2001107
38Novel extraction techniques and pharmaceutical activities of luteolin and its derivativesJournal of Food Biochemistry2019105
39A REVIEW: ENZYMATIC CROSS-LINKING OF PROTEINS APPLICABLE TO FOODSJournal of Food Biochemistry198796
40Therapeutic effects of silymarin and naringin on methotrexate-induced nephrotoxicity in rats: Biochemical evaluation of anti-inflammatory, antiapoptotic, and antiautophagic propertiesJournal of Food Biochemistry201796
41Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A reviewJournal of Food Biochemistry201993
42EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOODJournal of Food Biochemistry199191
43Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coatingJournal of Food Biochemistry201891
44Casticin inhibits human prostate cancer DU 145 cell migration and invasion via Ras/Akt/NF‐κB signaling pathwaysJournal of Food Biochemistry201990
45CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASEJournal of Food Biochemistry198988
46Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food productsJournal of Food Biochemistry202088
47PROTEIN-PHYTATE INTERACTIONS IN SOYBEANS. I. LOCALIZATION OF PHYTATE IN PROTEIN BODIES AND GLOBOIDSJournal of Food Biochemistry198286
48The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A reviewJournal of Food Biochemistry202085
49Resveratrol inhibited the metastatic behaviors of cisplatin‐resistant human oral cancer cells via phosphorylation of ERK/p‐38 and suppression of MMP‐2/9Journal of Food Biochemistry202185
50RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASESJournal of Food Biochemistry198384