| # | Title | Journal | Year | Citations |
|---|
| 1 | Palm oil: Processing, characterization and utilization in the food industry – A review | Food Bioscience | 2015 | 321 |
| 2 | An overview of encapsulation of active compounds used in food products by drying technology | Food Bioscience | 2016 | 281 |
| 3 | The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review | Food Bioscience | 2020 | 245 |
| 4 | Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts | Food Bioscience | 2016 | 212 |
| 5 | Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages | Food Bioscience | 2016 | 192 |
| 6 | Potential non-dairy probiotic products – A healthy approach | Food Bioscience | 2018 | 189 |
| 7 | A review: Interaction of starch/non-starch hydrocolloid blending and the recent food applications | Food Bioscience | 2017 | 172 |
| 8 | Bioactive components of garlic and their physiological role in health maintenance: A review | Food Bioscience | 2013 | 169 |
| 9 | The effect of plasticizers on the functional properties of biodegradable gelatin-based film: A review | Food Bioscience | 2018 | 152 |
| 10 | Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films | Food Bioscience | 2018 | 146 |
| 11 | Extraction of phenolic compounds from lime peel waste using ultrasonic-assisted and microwave-assisted extractions | Food Bioscience | 2019 | 137 |
| 12 | Edible films from chitosan-gelatin: Physical properties and food packaging application | Food Bioscience | 2021 | 134 |
| 13 | Encapsulation of phenolic compounds present in plants using protein matrices | Food Bioscience | 2016 | 132 |
| 14 | Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour | Food Bioscience | 2013 | 126 |
| 15 | Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review | Food Bioscience | 2018 | 121 |
| 16 | Antimicrobial activity of thyme essential oil nanoemulsions on spoilage bacteria of fish and food-borne pathogens | Food Bioscience | 2020 | 119 |
| 17 | Protection of foods against oxidative deterioration using edible films and coatings: A review | Food Bioscience | 2019 | 115 |
| 18 | Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice | Food Bioscience | 2019 | 115 |
| 19 | Prebiotics and synbiotics: Recent concepts in nutrition | Food Bioscience | 2018 | 114 |
| 20 | Tannins as an alternative to antibiotics | Food Bioscience | 2020 | 114 |
| 21 | Application of anthocyanin as a color indicator in gelatin films | Food Bioscience | 2020 | 113 |
| 22 | Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil | Food Bioscience | 2013 | 109 |
| 23 | Nano-phytosome as a potential food-grade delivery system | Food Bioscience | 2016 | 109 |
| 24 | Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates | Food Bioscience | 2019 | 108 |
| 25 | Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study | Food Bioscience | 2018 | 101 |
| 26 | The impact of oolong and black tea polyphenols on human health | Food Bioscience | 2019 | 101 |
| 27 | Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli | Food Bioscience | 2015 | 96 |
| 28 | Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate | Food Bioscience | 2016 | 94 |
| 29 | Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.) – A review | Food Bioscience | 2020 | 89 |
| 30 | Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments | Food Bioscience | 2017 | 86 |
| 31 | Development and physico-chemical characterization of microencapsulated bifidobacteria in passion fruit juice: A functional non-dairy product for probiotic delivery | Food Bioscience | 2018 | 85 |
| 32 | Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation | Food Bioscience | 2014 | 81 |
| 33 | Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities | Food Bioscience | 2016 | 81 |
| 34 | Effect of composition, hydrogenation of phospholipids and lyophilization on the characteristics of eugenol-loaded liposomes prepared by ethanol injection method | Food Bioscience | 2016 | 79 |
| 35 | Comparison of collagen and gelatin extracted from the skins of Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus) | Food Bioscience | 2016 | 79 |
| 36 | Extraction process optimization for bioactive compounds in pomegranate peel | Food Bioscience | 2015 | 78 |
| 37 | Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ | Food Bioscience | 2017 | 78 |
| 38 | Antibacterial and antibiofilm activities of linalool nanoemulsions against Salmonella Typhimurium | Food Bioscience | 2019 | 78 |
| 39 | Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products | Food Bioscience | 2014 | 77 |
| 40 | Preparation and characterization of chicken skin gelatin/CMC composite film as compared to bovine gelatin film | Food Bioscience | 2017 | 76 |
| 41 | Microbial exopolysaccharides for immune enhancement: Fermentation, modifications and bioactivities | Food Bioscience | 2020 | 76 |
| 42 | Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms | Food Bioscience | 2021 | 74 |
| 43 | Vitamin A palmitate-bearing nanoliposomes: Preparation and characterization | Food Bioscience | 2016 | 73 |
| 44 | Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour | Food Bioscience | 2016 | 73 |
| 45 | Polyphenol composition and antimicrobial activity of various solvent extracts from different plant parts of Moringa oleifera | Food Bioscience | 2018 | 73 |
| 46 | Stability of probiotics encapsulated with Thai herbal extracts in fruit juices and yoghurt during refrigerated storage | Food Bioscience | 2015 | 71 |
| 47 | Natural antioxidants-based edible active food packaging: An overview of current advancements | Food Bioscience | 2021 | 70 |
| 48 | Extraction and characterization of acid- and pepsin-soluble collagens from the scales, skins and swim-bladders of grass carp (Ctenopharyngodon idella) | Food Bioscience | 2015 | 68 |
| 49 | Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan | Food Bioscience | 2017 | 68 |
| 50 | Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review | Food Bioscience | 2020 | 68 |
