# | Title | Journal | Year | Citations |
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1 | Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia | Journal of Food Quality | 2019 | 307 |
2 | PHYSIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES | Journal of Food Quality | 1987 | 239 |
3 | HUE ANGLE DETERMINATIONS AND STATISTICAL ANALYSIS FOR MULTIQUADRANT HUNTER L,a,b DATA | Journal of Food Quality | 1995 | 206 |
4 | Effects of Different Treatments on the Quality and Safety of Crayfish (Astacus leptodactylus) | Journal of Food Quality | 2017 | 158 |
5 | CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOES | Journal of Food Quality | 1991 | 155 |
6 | Essential Oils in Stored Product Insect Pest Control | Journal of Food Quality | 2018 | 155 |
7 | FACTORS ASSOCIATED WITH FRESH MEAT COLOR: A REVIEW | Journal of Food Quality | 1984 | 151 |
8 | Application of Blockchain and Internet of Things in Healthcare and Medical Sector: Applications, Challenges, and Future Perspectives | Journal of Food Quality | 2021 | 150 |
9 | PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS | Journal of Food Quality | 2007 | 139 |
10 | MAGNITUDE ESTIMATION: NOTES ON WHAT, HOW, WHEN, AND WHY TO USE IT | Journal of Food Quality | 1977 | 137 |
11 | Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L. | Journal of Food Quality | 2017 | 136 |
12 | HEAVY METAL LEVELS IN VEGETABLES IN TURKEY ARE WITHIN SAFE LIMITS FOR Cu, Zn, Ni AND EXCEEDED FOR Cd AND Pb | Journal of Food Quality | 2006 | 135 |
13 | EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM‐PACKAGED BEEF AND PORK | Journal of Food Quality | 2008 | 135 |
14 | NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS | Journal of Food Quality | 1989 | 133 |
15 | MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES | Journal of Food Quality | 1987 | 132 |
16 | FOOD IRRADIATION: BENEFITS AND CONCERNS | Journal of Food Quality | 1990 | 130 |
17 | Phenolic Profile and Antioxidant Activity of Crude Extracts from Microalgae and Cyanobacteria Strains | Journal of Food Quality | 2017 | 125 |
18 | Antioxidant Properties of Popular Turmeric(Curcuma longa)Varieties from Bangladesh | Journal of Food Quality | 2017 | 122 |
19 | AlternariaMycotoxins in Food and Feed: An Overview | Journal of Food Quality | 2017 | 122 |
20 | NUTRITIONAL CONSEQUENCES OF MINIMAL PROCESSING OF FRUITS AND VEGETABLES | Journal of Food Quality | 1987 | 121 |
21 | THE EFFECTS OF THERMAL AND NONTHERMAL PROCESSING METHODS ON APPLE CIDER QUALITY AND CONSUMER ACCEPTABILITY | Journal of Food Quality | 2005 | 121 |
22 | DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA L.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDS | Journal of Food Quality | 2007 | 121 |
23 | °BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES | Journal of Food Quality | 2008 | 121 |
24 | High-Voltage Electric Field-Assisted Thawing of Frozen Tofu: Effect of Process Parameters and Electrode Configuration | Journal of Food Quality | 2018 | 113 |
25 | RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF | Journal of Food Quality | 1985 | 111 |
26 | The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality | Journal of Food Quality | 2019 | 111 |
27 | QUALITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES | Journal of Food Quality | 1987 | 101 |
28 | Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat Varieties | Journal of Food Quality | 2015 | 97 |
29 | COMPOSITION OF CROCINS AND PICROCROCIN FROM SPANISH SAFFRON (CROCUS SATIVUS L.) | Journal of Food Quality | 2001 | 92 |
30 | CHEMICAL AND ANTIOXIDANT PROPERTIES OF CULTIVATED AND WILDFRAGARIAANDRUBUSBERRIES | Journal of Food Quality | 2011 | 90 |
31 | EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATIVE STABILITY OF SARDINE (SARDINA PILCHARDUS) MINCE | Journal of Food Quality | 2005 | 88 |
32 | Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat | Journal of Food Quality | 2019 | 88 |
33 | RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF | Journal of Food Quality | 1987 | 87 |
34 | COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF WHOLE MILK AFTER THERMAL AND THERMO‐SONICATION TREATMENTS | Journal of Food Quality | 2009 | 86 |
35 | EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES | Journal of Food Quality | 2010 | 86 |
36 | COLOR PERCEPTION AND FOOD QUALITY | Journal of Food Quality | 1991 | 84 |
37 | Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties | Journal of Food Quality | 2016 | 84 |
38 | CHILLING INJURY. A REVIEW OF QUALITY ASPECTS | Journal of Food Quality | 1988 | 83 |
39 | THE EFFECT OF ULTRAVIOLET IRRADIATION ON SHELF-LIFE AND RIPENING OF PEACHES AND APPLES | Journal of Food Quality | 1991 | 83 |
40 | RIPENING AND QUALITY CHANGES IN MANGO FRUIT AS AFFECTED BY COATING WITH AN EDIBLE FILM | Journal of Food Quality | 2000 | 81 |
41 | THE EFFECT OF COLOR ON THIRST QUENCHING, SWEETNESS, ACCEPTABILITY AND FLAVOR INTENSITY IN FRUIT PUNCH FLAVORED BEVERAGES | Journal of Food Quality | 1992 | 77 |
42 | Effect of Salinity Intrusion on Food Crops, Livestock, and Fish Species at Kalapara Coastal Belt in Bangladesh | Journal of Food Quality | 2017 | 76 |
43 | EFFECT OF CHITOSAN COATING ON SHELF LIFE AND QUALITY OF FRESH‐CUT MUSHROOM | Journal of Food Quality | 2007 | 74 |
44 | MEASURING SENSORIAL QUALITY OF IBERIAN HAM BY RASCH MODEL | Journal of Food Quality | 1996 | 72 |
45 | Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing | Journal of Food Quality | 2015 | 72 |
46 | Health and Safety Considerations of Fermented Sausages | Journal of Food Quality | 2017 | 72 |
47 | Intrusion Detection Using Machine Learning for Risk Mitigation in IoT-Enabled Smart Irrigation in Smart Farming | Journal of Food Quality | 2022 | 72 |
48 | PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS | Journal of Food Quality | 2008 | 71 |
49 | Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle | Journal of Food Quality | 2015 | 71 |
50 | Phytochemicals and Overall Quality of Leafy Lettuce (Lactuca sativa L.) Varieties Grown in Closed Hydroponic System | Journal of Food Quality | 2016 | 71 |