14.5(top 1%)
impact factor
1.5K(top 20%)
papers
105.9K(top 5%)
citations
167(top 2%)
h-index
14.6(top 1%)
extended IF
1.8K
all documents
112.9K
doc citations
256(top 2%)
g-index

Top Articles

#TitleJournalYearCitations
1Mechanisms and Factors for Edible Oil OxidationComprehensive Reviews in Food Science and Food Safety20061,317
2Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential ApplicationsComprehensive Reviews in Food Science and Food Safety20111,253
3Resistant Starch–A ReviewComprehensive Reviews in Food Science and Food Safety20061,188
4Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release StudiesComprehensive Reviews in Food Science and Food Safety20101,123
5Starch Retrogradation: A Comprehensive ReviewComprehensive Reviews in Food Science and Food Safety20151,049
6Stability of Essential Oils: A ReviewComprehensive Reviews in Food Science and Food Safety2013806
7Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible UtilizationComprehensive Reviews in Food Science and Food Safety2018674
8Reactive Oxygen Species, Aging, and Antioxidative NutraceuticalsComprehensive Reviews in Food Science and Food Safety2004608
9Millet Grains: Nutritional Quality, Processing, and Potential Health BenefitsComprehensive Reviews in Food Science and Food Safety2013583
10Active Packaging Applications for FoodComprehensive Reviews in Food Science and Food Safety2018583
11Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and ApplicationsComprehensive Reviews in Food Science and Food Safety2016570
12Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A ReviewComprehensive Reviews in Food Science and Food Safety2004569
13Bread Staling: Molecular Basis and ControlComprehensive Reviews in Food Science and Food Safety2003561
14Biofilm Formation and Control in Food Processing FacilitiesComprehensive Reviews in Food Science and Food Safety2003561
15Pomegranate and its Many Functional Components as Related to Human Health: A ReviewComprehensive Reviews in Food Science and Food Safety2010539
16Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food AdditivesComprehensive Reviews in Food Science and Food Safety2014535
17Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and ProductsComprehensive Reviews in Food Science and Food Safety2010523
18Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A ReviewComprehensive Reviews in Food Science and Food Safety2017502
19Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An OverviewComprehensive Reviews in Food Science and Food Safety2013500
20Mechanisms of Antioxidants in the Oxidation of FoodsComprehensive Reviews in Food Science and Food Safety2009499
21Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A ReviewComprehensive Reviews in Food Science and Food Safety2014488
22Edible Insects in a Food Safety and Nutritional Perspective: A Critical ReviewComprehensive Reviews in Food Science and Food Safety2013485
23Galacto‐Oligosaccharides: Production, Properties, Applications, and Significance as PrebioticsComprehensive Reviews in Food Science and Food Safety2010484
24The Case for Anthocyanin Consumption to Promote Human Health: A ReviewComprehensive Reviews in Food Science and Food Safety2013477
25Mycotoxins in Food and Feed: Present Status and Future ConcernsComprehensive Reviews in Food Science and Food Safety2010463
26Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and VegetablesComprehensive Reviews in Food Science and Food Safety2007460
27A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea FungusComprehensive Reviews in Food Science and Food Safety2014450
28Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut ProduceComprehensive Reviews in Food Science and Food Safety2003448
29Kinetic Modeling of Food Quality: A Critical ReviewComprehensive Reviews in Food Science and Food Safety2008434
30Food Packaging: A Comprehensive Review and Future TrendsComprehensive Reviews in Food Science and Food Safety2018430
31Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A ReviewComprehensive Reviews in Food Science and Food Safety2012429
32Maize: A Paramount Staple Crop in the Context of Global NutritionComprehensive Reviews in Food Science and Food Safety2010428
33Chemistry and Reaction of Singlet Oxygen in FoodsComprehensive Reviews in Food Science and Food Safety2002419
34Xylooligosaccharides (XOS) as an Emerging Prebiotic: Microbial Synthesis, Utilization, Structural Characterization, Bioactive Properties, and ApplicationsComprehensive Reviews in Food Science and Food Safety2011419
35Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial LayerComprehensive Reviews in Food Science and Food Safety2014418
36Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut ProduceComprehensive Reviews in Food Science and Food Safety2003413
37History, Global Distribution, and Nutritional Importance of Citrus FruitsComprehensive Reviews in Food Science and Food Safety2012391
38Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed ProductionComprehensive Reviews in Food Science and Food Safety2013373
39Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human HealthComprehensive Reviews in Food Science and Food Safety2015371
40The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical PerspectiveComprehensive Reviews in Food Science and Food Safety2018362
41Modeling the Thin‐Layer Drying of Fruits and Vegetables: A ReviewComprehensive Reviews in Food Science and Food Safety2016361
42Recent Advances on Edible Films Based on Fruits and Vegetables—A ReviewComprehensive Reviews in Food Science and Food Safety2017359
43Sinapic Acid and Its Derivatives: Natural Sources and BioactivityComprehensive Reviews in Food Science and Food Safety2014354
44Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle FoodsComprehensive Reviews in Food Science and Food Safety2011353
45Natural Pigments: Stabilization Methods of Anthocyanins for Food ApplicationsComprehensive Reviews in Food Science and Food Safety2017350
46Flavor of Cheddar Cheese: A Chemical and Sensory PerspectiveComprehensive Reviews in Food Science and Food Safety2003346
47Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for ImprovementComprehensive Reviews in Food Science and Food Safety2009344
48Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action MechanismsComprehensive Reviews in Food Science and Food Safety2017344
49Comprehensive Review of Patulin Control Methods in FoodsComprehensive Reviews in Food Science and Food Safety2005343
50Probiotic Dairy Products as Functional FoodsComprehensive Reviews in Food Science and Food Safety2010342