# | Title | Journal | Year | Citations |
---|
1 | Mechanisms and Factors for Edible Oil Oxidation | Comprehensive Reviews in Food Science and Food Safety | 2006 | 1,317 |
2 | Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications | Comprehensive Reviews in Food Science and Food Safety | 2011 | 1,253 |
3 | Resistant Starch?A Review | Comprehensive Reviews in Food Science and Food Safety | 2006 | 1,188 |
4 | Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release Studies | Comprehensive Reviews in Food Science and Food Safety | 2010 | 1,123 |
5 | Starch Retrogradation: A Comprehensive Review | Comprehensive Reviews in Food Science and Food Safety | 2015 | 1,049 |
6 | Stability of Essential Oils: A Review | Comprehensive Reviews in Food Science and Food Safety | 2013 | 806 |
7 | Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization | Comprehensive Reviews in Food Science and Food Safety | 2018 | 674 |
8 | Reactive Oxygen Species, Aging, and Antioxidative Nutraceuticals | Comprehensive Reviews in Food Science and Food Safety | 2004 | 608 |
9 | Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits | Comprehensive Reviews in Food Science and Food Safety | 2013 | 583 |
10 | Active Packaging Applications for Food | Comprehensive Reviews in Food Science and Food Safety | 2018 | 583 |
11 | Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications | Comprehensive Reviews in Food Science and Food Safety | 2016 | 570 |
12 | Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A Review | Comprehensive Reviews in Food Science and Food Safety | 2004 | 569 |
13 | Bread Staling: Molecular Basis and Control | Comprehensive Reviews in Food Science and Food Safety | 2003 | 561 |
14 | Biofilm Formation and Control in Food Processing Facilities | Comprehensive Reviews in Food Science and Food Safety | 2003 | 561 |
15 | Pomegranate and its Many Functional Components as Related to Human Health: A Review | Comprehensive Reviews in Food Science and Food Safety | 2010 | 539 |
16 | Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives | Comprehensive Reviews in Food Science and Food Safety | 2014 | 535 |
17 | Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products | Comprehensive Reviews in Food Science and Food Safety | 2010 | 523 |
18 | Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review | Comprehensive Reviews in Food Science and Food Safety | 2017 | 502 |
19 | Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview | Comprehensive Reviews in Food Science and Food Safety | 2013 | 500 |
20 | Mechanisms of Antioxidants in the Oxidation of Foods | Comprehensive Reviews in Food Science and Food Safety | 2009 | 499 |
21 | Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review | Comprehensive Reviews in Food Science and Food Safety | 2014 | 488 |
22 | Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review | Comprehensive Reviews in Food Science and Food Safety | 2013 | 485 |
23 | Galacto‐Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics | Comprehensive Reviews in Food Science and Food Safety | 2010 | 484 |
24 | The Case for Anthocyanin Consumption to Promote Human Health: A Review | Comprehensive Reviews in Food Science and Food Safety | 2013 | 477 |
25 | Mycotoxins in Food and Feed: Present Status and Future Concerns | Comprehensive Reviews in Food Science and Food Safety | 2010 | 463 |
26 | Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables | Comprehensive Reviews in Food Science and Food Safety | 2007 | 460 |
27 | A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus | Comprehensive Reviews in Food Science and Food Safety | 2014 | 450 |
28 | Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce | Comprehensive Reviews in Food Science and Food Safety | 2003 | 448 |
29 | Kinetic Modeling of Food Quality: A Critical Review | Comprehensive Reviews in Food Science and Food Safety | 2008 | 434 |
30 | Food Packaging: A Comprehensive Review and Future Trends | Comprehensive Reviews in Food Science and Food Safety | 2018 | 430 |
31 | Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review | Comprehensive Reviews in Food Science and Food Safety | 2012 | 429 |
32 | Maize: A Paramount Staple Crop in the Context of Global Nutrition | Comprehensive Reviews in Food Science and Food Safety | 2010 | 428 |
33 | Chemistry and Reaction of Singlet Oxygen in Foods | Comprehensive Reviews in Food Science and Food Safety | 2002 | 419 |
34 | Xylooligosaccharides (XOS) as an Emerging Prebiotic: Microbial Synthesis, Utilization, Structural Characterization, Bioactive Properties, and Applications | Comprehensive Reviews in Food Science and Food Safety | 2011 | 419 |
35 | Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer | Comprehensive Reviews in Food Science and Food Safety | 2014 | 418 |
36 | Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce | Comprehensive Reviews in Food Science and Food Safety | 2003 | 413 |
37 | History, Global Distribution, and Nutritional Importance of Citrus Fruits | Comprehensive Reviews in Food Science and Food Safety | 2012 | 391 |
38 | Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production | Comprehensive Reviews in Food Science and Food Safety | 2013 | 373 |
39 | Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health | Comprehensive Reviews in Food Science and Food Safety | 2015 | 371 |
40 | The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review from a Historical Perspective | Comprehensive Reviews in Food Science and Food Safety | 2018 | 362 |
41 | Modeling the Thin‐Layer Drying of Fruits and Vegetables: A Review | Comprehensive Reviews in Food Science and Food Safety | 2016 | 361 |
42 | Recent Advances on Edible Films Based on Fruits and Vegetables—A Review | Comprehensive Reviews in Food Science and Food Safety | 2017 | 359 |
43 | Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity | Comprehensive Reviews in Food Science and Food Safety | 2014 | 354 |
44 | Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods | Comprehensive Reviews in Food Science and Food Safety | 2011 | 353 |
45 | Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications | Comprehensive Reviews in Food Science and Food Safety | 2017 | 350 |
46 | Flavor of Cheddar Cheese: A Chemical and Sensory Perspective | Comprehensive Reviews in Food Science and Food Safety | 2003 | 346 |
47 | Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement | Comprehensive Reviews in Food Science and Food Safety | 2009 | 344 |
48 | Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf‐Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms | Comprehensive Reviews in Food Science and Food Safety | 2017 | 344 |
49 | Comprehensive Review of Patulin Control Methods in Foods | Comprehensive Reviews in Food Science and Food Safety | 2005 | 343 |
50 | Probiotic Dairy Products as Functional Foods | Comprehensive Reviews in Food Science and Food Safety | 2010 | 342 |