3.7(top 10%)
impact factor
2.5K(top 10%)
papers
56.3K(top 5%)
citations
93(top 5%)
h-index
3.7(top 10%)
impact factor
2.9K
all documents
59.5K
doc citations
137(top 5%)
g-index

Top Articles

#TitleJournalYearCitations
1Flavonoids in Food and Their Health BenefitsPlant Foods for Human Nutrition20041,173
2Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A ReviewPlant Foods for Human Nutrition2008504
3Phytosterol, Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds, Grains, and LegumesPlant Foods for Human Nutrition2007427
4Antioxidant Activity and Total Phenolic Content of Moringa oleifera Leaves in Two Stages of MaturityPlant Foods for Human Nutrition2009411
5Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A ReviewPlant Foods for Human Nutrition2010375
6A Review on Pharmacological Activities and Utilization Technologies of PumpkinPlant Foods for Human Nutrition2006298
7Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. Detroit Dark RedPlant Foods for Human Nutrition2010292
8Palm oil: Biochemical, physiological, nutritional, hematological and toxicological aspects: A reviewPlant Foods for Human Nutrition2002291
9Efficacy of turmeric on blood sugar and polyol pathway in diabetic albino ratsPlant Foods for Human Nutrition2002288
10Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germinationPlant Foods for Human Nutrition2002267
11New Horizons for the Study of Dietary Fiber and Health: A ReviewPlant Foods for Human Nutrition2016244
12Inhibitory Effects of Rosemary Extracts, Carnosic Acid and Rosmarinic Acid on the Growth of Various Human Cancer Cell LinesPlant Foods for Human Nutrition2010238
13Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive CompoundsPlant Foods for Human Nutrition2011228
14Chemical Composition and Starch Digestibility of Different Gluten-free BreadsPlant Foods for Human Nutrition2011215
15Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.)Plant Foods for Human Nutrition1998203
16Antioxidant in Mango (Mangifera indica L.) PulpPlant Foods for Human Nutrition2007191
17Composition, Digestibility and Application in Breadmaking of Banana FlourPlant Foods for Human Nutrition2006189
18Chemical composition, nutritional value, and in-vitro protein digestibility of three traditional breakfast foods in JordanPlant Foods for Human Nutrition2003185
19Antidiabetic and Antioxidant Effects of Polyphenols in Brown Alga Ecklonia stolonifera in Genetically Diabetic KK-Ay MicePlant Foods for Human Nutrition2008183
20Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with GlutenPlant Foods for Human Nutrition2014182
21Curcumin, a Compound from Natural Sources, a True Scientific Challenge – A ReviewPlant Foods for Human Nutrition2017182
22Biological Activities of Extracts from Sumac (Rhus spp.): A ReviewPlant Foods for Human Nutrition2007181
23Analysis of nutritional components of eight famine foods of the Republic of NigerPlant Foods for Human Nutrition1998178
24Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) JuicesPlant Foods for Human Nutrition2009178
25Antioxidative activities in some common seaweedsPlant Foods for Human Nutrition1998170
26Composition and functional properties of protein isolates obtained from commercial legumes grown in northern SpainPlant Foods for Human Nutrition1997169
27Determination of Antioxidant Constituents in Cactus Pear FruitsPlant Foods for Human Nutrition2010168
28Antioxidant and Antimicrobial Activity of Zingiberaceae Plants in TaiwanPlant Foods for Human Nutrition2008167
29Studies on Indian Green Leafy Vegetables for Their Antioxidant ActivityPlant Foods for Human Nutrition2009165
30Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and BuckwheatPlant Foods for Human Nutrition2010163
31Determination of In Vitro Antidiabetic Effects, Antioxidant Activities and Phenol Contents of Some Herbal TeasPlant Foods for Human Nutrition2008159
32Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk SubstitutesPlant Foods for Human Nutrition2017156
33Antioxidant Effect of trans-Resveratrol, Pterostilbene, Quercetin and Their Combinations in Human Erythrocytes In VitroPlant Foods for Human Nutrition2010152
34Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seedsPlant Foods for Human Nutrition1992151
35Content and Quality of Protein in Proso Millet (Panicum miliaceum L.) VarietiesPlant Foods for Human Nutrition2006148
36The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root ColorPlant Foods for Human Nutrition2013148
37Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of GrowthPlant Foods for Human Nutrition2011146
38Effect of Anthocyanin-Rich Extract from Black Rice (Oryza sativa L. indica) on Hyperlipidemia and Insulin Resistance in Fructose-Fed RatsPlant Foods for Human Nutrition2007143
39Aloe vera (L.) Webb.: Natural Sources of Antioxidants – A ReviewPlant Foods for Human Nutrition2019137
40Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrationsPlant Foods for Human Nutrition1999136
41Nutritional composition of selected green leafy vegetables, herbs and carrotsPlant Foods for Human Nutrition2001136
42Antioxidant and Immunity Activity of Water Extract and Crude Polysaccharide from Ficus carica L. FruitPlant Foods for Human Nutrition2009136
43Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable NutrientsPlant Foods for Human Nutrition2018136
44Use of apple pomace as a source of dietary fiber in cakesPlant Foods for Human Nutrition2002135
45Inhibitory Activity of Cinnamon Bark Species and their Combination Effect with Acarbose against Intestinal α-glucosidase and Pancreatic α-amylasePlant Foods for Human Nutrition2011133
46Micellarisation of Carotenoids from Raw and Cooked VegetablesPlant Foods for Human Nutrition2008132
47Bioavailability of Phenolic Antioxidants Associated with Dietary Fiber: Plasma Antioxidant Capacity After Acute and Long-Term Intake in HumansPlant Foods for Human Nutrition2009132
48Nutritional Value of Commercial Protein-Rich Plant ProductsPlant Foods for Human Nutrition2018131
49Chemical and Nutrient Analysis of Baobab (Adansonia digitata) Fruit and Seed Protein SolubilityPlant Foods for Human Nutrition2004130
50Nitric Oxide Radical Scavenging Active Components From Phyllanthus emblica L.Plant Foods for Human Nutrition2006130