# | Title | Journal | Year | Citations |
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1 | Review of antimicrobial food packaging | Innovative Food Science and Emerging Technologies | 2002 | 1,272 |
2 | Applications and opportunities for ultrasound assisted extraction in the food industry — A review | Innovative Food Science and Emerging Technologies | 2008 | 1,068 |
3 | Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization | Innovative Food Science and Emerging Technologies | 2005 | 665 |
4 | Antioxidant properties of resveratrol: A structure–activity insight | Innovative Food Science and Emerging Technologies | 2010 | 647 |
5 | Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison | Innovative Food Science and Emerging Technologies | 2008 | 635 |
6 | Review of Green Food Processing techniques. Preservation, transformation, and extraction | Innovative Food Science and Emerging Technologies | 2017 | 585 |
7 | Potential and challenges of insects as an innovative source for food and feed production | Innovative Food Science and Emerging Technologies | 2013 | 532 |
8 | The use of ultrasonics for nanoemulsion preparation | Innovative Food Science and Emerging Technologies | 2008 | 521 |
9 | Ultrasonic innovations in the food industry: From the laboratory to commercial production | Innovative Food Science and Emerging Technologies | 2008 | 507 |
10 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées | Innovative Food Science and Emerging Technologies | 2009 | 507 |
11 | Nanostructured lipid carriers (NLC): A potential delivery system for bioactive food molecules | Innovative Food Science and Emerging Technologies | 2013 | 481 |
12 | Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions | Innovative Food Science and Emerging Technologies | 2000 | 424 |
13 | Study of pulsed electric field treated citrus juices | Innovative Food Science and Emerging Technologies | 2006 | 411 |
14 | Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension | Innovative Food Science and Emerging Technologies | 2007 | 403 |
15 | Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part I: Fundamentals | Innovative Food Science and Emerging Technologies | 2013 | 392 |
16 | Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety | Innovative Food Science and Emerging Technologies | 2013 | 381 |
17 | Production of omega-3 polyunsaturated fatty acid concentrates: A review | Innovative Food Science and Emerging Technologies | 2010 | 368 |
18 | Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice | Innovative Food Science and Emerging Technologies | 2008 | 343 |
19 | Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system | Innovative Food Science and Emerging Technologies | 2008 | 340 |
20 | Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects | Innovative Food Science and Emerging Technologies | 2015 | 337 |
21 | Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products | Innovative Food Science and Emerging Technologies | 2012 | 326 |
22 | Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice | Innovative Food Science and Emerging Technologies | 2010 | 321 |
23 | Chitosan-based biodegradable functional films for food packaging applications | Innovative Food Science and Emerging Technologies | 2020 | 318 |
24 | A new technique for spray drying orange juice concentrate | Innovative Food Science and Emerging Technologies | 2010 | 305 |
25 | Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations | Innovative Food Science and Emerging Technologies | 2010 | 302 |
26 | Physical properties of edible modified starch/carboxymethyl cellulose films | Innovative Food Science and Emerging Technologies | 2010 | 297 |
27 | Chitosan-zinc oxide nanoparticle composite coating for active food packaging applications | Innovative Food Science and Emerging Technologies | 2016 | 290 |
28 | Effects of ultrasound on milk homogenization and fermentation with yogurt starter | Innovative Food Science and Emerging Technologies | 2000 | 276 |
29 | Interactions of milk proteins during heat and high hydrostatic pressure treatments — A Review | Innovative Food Science and Emerging Technologies | 2007 | 271 |
30 | Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées | Innovative Food Science and Emerging Technologies | 2009 | 270 |
31 | Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying | Innovative Food Science and Emerging Technologies | 2005 | 267 |
32 | Ultraviolet treatment of orange juice | Innovative Food Science and Emerging Technologies | 2004 | 266 |
33 | Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications | Innovative Food Science and Emerging Technologies | 2013 | 263 |
34 | Infrared drying of apple slices | Innovative Food Science and Emerging Technologies | 2004 | 261 |
35 | Antifungal activity of lemongrass (Cympopogon citratus L.) essential oil against key postharvest pathogens | Innovative Food Science and Emerging Technologies | 2007 | 260 |
36 | The use of natural antifungal compounds improves the beneficial effect of MAP in sweet cherry storage | Innovative Food Science and Emerging Technologies | 2005 | 259 |
37 | Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment | Innovative Food Science and Emerging Technologies | 2003 | 257 |
38 | Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods | Innovative Food Science and Emerging Technologies | 2011 | 256 |
39 | Effects of pulsed electric fields on cell membranes in real food systems | Innovative Food Science and Emerging Technologies | 2000 | 251 |
40 | The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice | Innovative Food Science and Emerging Technologies | 2004 | 251 |
41 | Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization | Innovative Food Science and Emerging Technologies | 2008 | 241 |
42 | Cold plasma effects on enzyme activity in a model food system | Innovative Food Science and Emerging Technologies | 2013 | 241 |
43 | Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices | Innovative Food Science and Emerging Technologies | 2007 | 234 |
44 | Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | Innovative Food Science and Emerging Technologies | 2013 | 233 |
45 | A new process for the combined recovery of pectin and phenolic compounds from apple pomace | Innovative Food Science and Emerging Technologies | 2003 | 230 |
46 | Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life | Innovative Food Science and Emerging Technologies | 2004 | 230 |
47 | Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression | Innovative Food Science and Emerging Technologies | 2012 | 228 |
48 | Utilization of mango peels as a source of pectin and polyphenolics | Innovative Food Science and Emerging Technologies | 2005 | 226 |
49 | Consumer perceptions of foods processed by innovative and emerging technologies: A conjoint analytic study | Innovative Food Science and Emerging Technologies | 2007 | 226 |
50 | High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree | Innovative Food Science and Emerging Technologies | 2010 | 221 |