| # | Title | Journal | Year | Citations |
|---|
| 1 | Dietary Polyphenols and the Prevention of Diseases | Critical Reviews in Food Science and Nutrition | 2005 | 2,299 |
| 2 | Phenolic antioxidants | Critical Reviews in Food Science and Nutrition | 1992 | 1,834 |
| 3 | Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions | Critical Reviews in Food Science and Nutrition | 2003 | 1,505 |
| 4 | Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety | Critical Reviews in Food Science and Nutrition | 1991 | 1,311 |
| 5 | Tannins and Human Health: A Review | Critical Reviews in Food Science and Nutrition | 1998 | 1,290 |
| 6 | Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity | Critical Reviews in Food Science and Nutrition | 2011 | 1,237 |
| 7 | Chemistry and uses of pectin — A review | Critical Reviews in Food Science and Nutrition | 1997 | 1,182 |
| 8 | Antioxidant Activity of Proteins and Peptides | Critical Reviews in Food Science and Nutrition | 2008 | 1,023 |
| 9 | Astaxanthin: A Review of its Chemistry and Applications | Critical Reviews in Food Science and Nutrition | 2006 | 981 |
| 10 | Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability | Critical Reviews in Food Science and Nutrition | 2000 | 968 |
| 11 | The chemistry of tea flavonoids | Critical Reviews in Food Science and Nutrition | 1997 | 954 |
| 12 | Antioxidants and Prevention of Chronic Disease | Critical Reviews in Food Science and Nutrition | 2004 | 875 |
| 13 | Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties | Critical Reviews in Food Science and Nutrition | 2000 | 847 |
| 14 | Coffee and Health: A Review of Recent Human Research | Critical Reviews in Food Science and Nutrition | 2006 | 830 |
| 15 | Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability | Critical Reviews in Food Science and Nutrition | 2007 | 802 |
| 16 | Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors | Critical Reviews in Food Science and Nutrition | 2008 | 791 |
| 17 | Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods | Critical Reviews in Food Science and Nutrition | 2009 | 788 |
| 18 | The microbiology of minimally processed fresh fruits and vegetables | Critical Reviews in Food Science and Nutrition | 1994 | 763 |
| 19 | Chitin — The Undisputed Biomolecule of Great Potential | Critical Reviews in Food Science and Nutrition | 2003 | 757 |
| 20 | Curcumin, an active component of turmeric (Curcuma longa), and its effects on health | Critical Reviews in Food Science and Nutrition | 2017 | 753 |
| 21 | Saponins: Properties, Applications and Processing | Critical Reviews in Food Science and Nutrition | 2007 | 737 |
| 22 | Modified atmosphere packaging of fruits and vegetables | Critical Reviews in Food Science and Nutrition | 1989 | 719 |
| 23 | Structure and Technofunctional Properties of Protein-Polysaccharide Complexes: A Review | Critical Reviews in Food Science and Nutrition | 1998 | 708 |
| 24 | Encapsulation of food ingredients | Critical Reviews in Food Science and Nutrition | 1993 | 700 |
| 25 | On the presence of Inulin and Oligofructose as natural ingredients in the western diet | Critical Reviews in Food Science and Nutrition | 1995 | 687 |
| 26 | Antioxidants/antimutagens in food | Critical Reviews in Food Science and Nutrition | 1990 | 678 |
| 27 | Reinterpretation of Microbial Survival Curves | Critical Reviews in Food Science and Nutrition | 1998 | 670 |
| 28 | Opportunities and Challenges in High Pressure Processing of Foods | Critical Reviews in Food Science and Nutrition | 2007 | 667 |
| 29 | Worldwide contamination of food-crops with mycotoxins: Validity of the widely cited ‘FAO estimate’ of 25% | Critical Reviews in Food Science and Nutrition | 2020 | 656 |
| 30 | Strategies to Prevent Mycotoxin Contamination of Food and Animal Feed: A Review | Critical Reviews in Food Science and Nutrition | 2006 | 654 |
| 31 | Implications of antinutritional components in soybean foods | Critical Reviews in Food Science and Nutrition | 1994 | 652 |
| 32 | Natural Biopolymer-Based Nanocomposite Films for Packaging Applications | Critical Reviews in Food Science and Nutrition | 2007 | 644 |
| 33 | Biological Properties of Curcumin-Cellular and Molecular Mechanisms of Action | Critical Reviews in Food Science and Nutrition | 2004 | 634 |
| 34 | Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies | Critical Reviews in Food Science and Nutrition | 2017 | 626 |
| 35 | Factors Influencing the Chemical Stability of Carotenoids in Foods | Critical Reviews in Food Science and Nutrition | 2010 | 614 |
| 36 | Food colorants: Anthocyanins | Critical Reviews in Food Science and Nutrition | 1989 | 611 |
| 37 | A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods | Critical Reviews in Food Science and Nutrition | 2002 | 606 |
| 38 | Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms | Critical Reviews in Food Science and Nutrition | 2012 | 601 |
| 39 | Biopolymer-Based Antimicrobial Packaging: A Review | Critical Reviews in Food Science and Nutrition | 2004 | 593 |
| 40 | Antimicrobial resistance: A global emerging threat to public health systems | Critical Reviews in Food Science and Nutrition | 2017 | 592 |
| 41 | Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review | Critical Reviews in Food Science and Nutrition | 2013 | 584 |
| 42 | Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing | Critical Reviews in Food Science and Nutrition | 2010 | 580 |
| 43 | Ten Putative Contributors to the Obesity Epidemic | Critical Reviews in Food Science and Nutrition | 2009 | 576 |
| 44 | Fruit Ripening Phenomena–An Overview | Critical Reviews in Food Science and Nutrition | 2007 | 575 |
| 45 | Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing | Critical Reviews in Food Science and Nutrition | 2000 | 573 |
| 46 | Edible Films and Coatings: Tomorrow's Packagings: A Review | Critical Reviews in Food Science and Nutrition | 1998 | 572 |
| 47 | Production, Properties, and Some New Applications of Chitin and Its Derivatives | Critical Reviews in Food Science and Nutrition | 2003 | 572 |
| 48 | Black Pepper and its Pungent Principle-Piperine: A Review of Diverse Physiological Effects | Critical Reviews in Food Science and Nutrition | 2007 | 565 |
| 49 | Free radicals and antioxidants in food andin vivo:What they do and how they work | Critical Reviews in Food Science and Nutrition | 1995 | 548 |
| 50 | Dietary fiber, inulin, and oligofructose: A review comparing their physiological effects | Critical Reviews in Food Science and Nutrition | 1993 | 529 |
