# | Title | Journal | Year | Citations |
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1 | A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT | Journal of Food Biochemistry | 1978 | 604 |
2 | PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW | Journal of Food Biochemistry | 2003 | 452 |
3 | ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW | Journal of Food Biochemistry | 1987 | 283 |
4 | Concept, mechanism, and applications of phenolic antioxidants in foods | Journal of Food Biochemistry | 2020 | 270 |
5 | Structural and functional properties of food protein-derived antioxidant peptides | Journal of Food Biochemistry | 2019 | 231 |
6 | MODIFICATION OF PROTEINS BY POLYPHENOL OXIDASE AND PEROXIDASE AND THEIR PRODUCTS | Journal of Food Biochemistry | 1984 | 220 |
7 | BIOLOGICAL FUNCTIONALITY OF ELLAGIC ACID: A REVIEW | Journal of Food Biochemistry | 2005 | 214 |
8 | Understanding oxidants and antioxidants: Classical team with new players | Journal of Food Biochemistry | 2020 | 214 |
9 | THE EFFECT OF ANNEALING ON THE PHYSICOCHEMICAL PROPERTIES OF WHEAT, OAT, POTATO AND LENTIL STARCHES | Journal of Food Biochemistry | 1993 | 210 |
10 | ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASS | Journal of Food Biochemistry | 1983 | 206 |
11 | INHIBITORY POTENTIAL OF WINE AND TEA AGAINST α-AMYLASE AND α-GLUCOSIDASE FOR MANAGEMENT OF HYPERGLYCEMIA LINKED TO TYPE 2 DIABETES | Journal of Food Biochemistry | 2008 | 203 |
12 | Antioxidant and anticholinergic properties of olivetol | Journal of Food Biochemistry | 2018 | 197 |
13 | A MAJOR SOLUBLE GLYCOPROTEIN OF POTATO TUBERS | Journal of Food Biochemistry | 1980 | 192 |
14 | CHARACTERIZATION OF PROTEINASE CLASSES IN LANGOSTILLA (PLEURONCODES PLANIPES) AND CRAYFISH (PACIFASTACUS ASTACUS) EXTRACTS | Journal of Food Biochemistry | 1993 | 192 |
15 | Health benefits of polyphenols: A concise review | Journal of Food Biochemistry | 2022 | 170 |
16 | ANTIOXIDATIVE ACTIVITY OF PROTEIN HYDROLYSATE FROM ROUND SCAD MUSCLE USING ALCALASE AND FLAVOURZYME | Journal of Food Biochemistry | 2007 | 168 |
17 | ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTS | Journal of Food Biochemistry | 2000 | 163 |
18 | ANTI-AMYLASE, ANTI-GLUCOSIDASE AND ANTI-ANGIOTENSIN I-CONVERTING ENZYME POTENTIAL OF SELECTED FOODS | Journal of Food Biochemistry | 2005 | 159 |
19 | Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review | Journal of Food Biochemistry | 2016 | 157 |
20 | A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITION | Journal of Food Biochemistry | 1985 | 152 |
21 | CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS | Journal of Food Biochemistry | 1989 | 139 |
22 | THE STIMULATION OF PHENOLICS AND ANTIOXIDANT ACTIVITY IN PEA (PISUM SATIVUM) ELICITED BY GENETICALLY TRANSFORMED ANISE ROOT EXTRACT | Journal of Food Biochemistry | 2001 | 137 |
23 | NONDISULFIDE COVALENT CROSS-LINKING OF MYOSIN HEAVY CHAIN IN "SETTING" OF ALASKA POLLOCK AND ATLANTIC CROAKER SURIMI | Journal of Food Biochemistry | 1992 | 132 |
24 | Features of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from dietary proteins | Journal of Food Biochemistry | 2019 | 131 |
25 | Phytochemical content, antioxidant activity, and enzyme inhibition effect ofSalvia eriophoraBoiss. & Kotschy against acetylcholinesterase, α-amylase, butyrylcholinesterase, and α-glycosidase enzymes | Journal of Food Biochemistry | 2019 | 128 |
26 | HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN | Journal of Food Biochemistry | 1980 | 125 |
27 | The effects of hesperidin on sodium arsenite-induced different organ toxicity in rats on metabolic enzymes as antidiabetic and anticholinergics potentials: A biochemical approach | Journal of Food Biochemistry | 2019 | 125 |
28 | ANTIMICROBIAL, ANTIOXIDANT AND FREE RADICAL-SCAVENGING CAPACITY OF BROWN SEAWEEDHIMANTHALIA ELONGATAFROM WESTERN COAST OF IRELAND | Journal of Food Biochemistry | 2013 | 124 |
29 | EVALUATION OF PEPPER (CAPSICUM ANNUUM) FOR MANAGEMENT OF DIABETES AND HYPERTENSION | Journal of Food Biochemistry | 2007 | 121 |
30 | Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review | Journal of Food Biochemistry | 2019 | 121 |
31 | EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES | Journal of Food Biochemistry | 1994 | 119 |
32 | LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY | Journal of Food Biochemistry | 1987 | 118 |
33 | PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE | Journal of Food Biochemistry | 2005 | 118 |
34 | SOLUBILIZATION OF CELL WALLS BY TOMATO POLYGALACTURONASES: EFFECTS OF PECTINESTERASES | Journal of Food Biochemistry | 1982 | 113 |
35 | COMPARATIVE STUDIES ON PROTEOLYTIC ACTIVITY OF SPLENIC EXTRACT FROM THREE TUNA SPECIES COMMONLY USED IN THAILAND | Journal of Food Biochemistry | 2004 | 108 |
36 | FISH MUSCLE LIPOLYSIS?A REVIEW | Journal of Food Biochemistry | 1981 | 107 |
37 | DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES | Journal of Food Biochemistry | 2001 | 107 |
38 | Novel extraction techniques and pharmaceutical activities of luteolin and its derivatives | Journal of Food Biochemistry | 2019 | 105 |
39 | A REVIEW: ENZYMATIC CROSS-LINKING OF PROTEINS APPLICABLE TO FOODS | Journal of Food Biochemistry | 1987 | 96 |
40 | Therapeutic effects of silymarin and naringin on methotrexate-induced nephrotoxicity in rats: Biochemical evaluation of anti-inflammatory, antiapoptotic, and antiautophagic properties | Journal of Food Biochemistry | 2017 | 96 |
41 | Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review | Journal of Food Biochemistry | 2019 | 93 |
42 | EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD | Journal of Food Biochemistry | 1991 | 91 |
43 | Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating | Journal of Food Biochemistry | 2018 | 91 |
44 | Casticin inhibits human prostate cancer DU 145 cell migration and invasion via Ras/Akt/NF‐κB signaling pathways | Journal of Food Biochemistry | 2019 | 90 |
45 | CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE | Journal of Food Biochemistry | 1989 | 88 |
46 | Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products | Journal of Food Biochemistry | 2020 | 88 |
47 | PROTEIN-PHYTATE INTERACTIONS IN SOYBEANS. I. LOCALIZATION OF PHYTATE IN PROTEIN BODIES AND GLOBOIDS | Journal of Food Biochemistry | 1982 | 86 |
48 | The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review | Journal of Food Biochemistry | 2020 | 85 |
49 | Resveratrol inhibited the metastatic behaviors of cisplatin‐resistant human oral cancer cells via phosphorylation of ERK/p‐38 and suppression of MMP‐2/9 | Journal of Food Biochemistry | 2021 | 85 |
50 | RELATIONSHIP OF pH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES | Journal of Food Biochemistry | 1983 | 84 |