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exaly
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Journals
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Current Nutrition and Food Science
›
top-articles
Current Nutrition and Food Science
0.8
(top 50%)
impact factor
1.1K
(top 20%)
papers
5.9K
(top 20%)
citations
31
(top 20%)
h
-index
0.8
(top 50%)
impact factor
1.3K
all documents
6.2K
doc citations
56
(top 20%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
Toxicological Effects of Dietary Biogenic Amines
Current Nutrition and Food Science
2010
406
2
Protection and Restitution of Gut Barrier by Probiotics: Nutritional and Clinical Implications
Current Nutrition and Food Science
2013
190
3
Potential Health Benefits of Berries
Current Nutrition and Food Science
2005
188
4
Dietary Antioxidants and Oxidative Stress from a Human and Plant Perspective: A Review
Current Nutrition and Food Science
2010
114
5
Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An Update
Current Nutrition and Food Science
2017
114
6
Bioavailability of Non-Provitamin A Carotenoids
Current Nutrition and Food Science
2008
113
7
Flavonoids in Human Health: From Structure to Biological Activity
Current Nutrition and Food Science
2009
104
8
Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control Study
Current Nutrition and Food Science
2013
95
9
Polyphenols: A Potential New Strategy for the Prevention and Treatment of Anxiety and Depression
Current Nutrition and Food Science
2010
83
10
Cyclodextrins as Food Additives and in Food Processing
Current Nutrition and Food Science
2006
82
11
Recent Trends in Development of Fermented Milks
Current Nutrition and Food Science
2007
78
12
Current Understanding of Dietary Polyphenols and their Role in Health and Disease
Current Nutrition and Food Science
2009
72
13
Nutrient Content of Lettuce and its Improvement
Current Nutrition and Food Science
2009
66
14
Salt: A Review of its Role in Food Science and Public Health
Current Nutrition and Food Science
2008
64
15
The Role of Dairy Products in Healthy Weight and Body Composition in Children and Adolescents
Current Nutrition and Food Science
2011
63
16
Bioactive Polyphenols from Healthy Diets and Forest Biomass
Current Nutrition and Food Science
2009
57
17
Nutritional and Therapeutic Potential of Garlic and Onion (Allium sp.)
Current Nutrition and Food Science
2016
56
18
Molecular Mechanism Underlying the Therapeutic Activities of Propolis: A Critical Review
Current Nutrition and Food Science
2010
55
19
Methods for Assessing Aspects of Carotenoid Bioavailability
Current Nutrition and Food Science
2010
54
20
Food Security, Institutional Framework and Technology: Examining the Nexus in Nigeria Using ARDL Approach
Current Nutrition and Food Science
2018
54
21
A Comprehensive Review on Antimicrobial Packaging and its Use in Food Packaging
Current Nutrition and Food Science
2018
52
22
Nutritional Attributes and Health Application of Seabuckthorn (Hippophae rhamnoides L.) – A Review
Current Nutrition and Food Science
2013
50
23
Amaranth: A Pseudo-Cereal with Nutraceutical Properties
Current Nutrition and Food Science
2011
41
24
Phytochemical Characterization of Prickly Pear (Opuntia spp.) and of its Nutritional and Functional Properties: A Review
Current Nutrition and Food Science
2014
40
25
Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / Precipitation
Current Nutrition and Food Science
2009
38
26
Detoxification of Aflatoxin M1 (AFM1) in Dairy Base Beverages (Acidophilus Milk) by Using Different Types of Lactic Acid Bacteria-Mini Review
Current Nutrition and Food Science
2017
37
27
A Cell Culture Model for the Assessment of the Chemopreventive Potential of Dietary Compounds.
Current Nutrition and Food Science
2009
36
28
Legumes: A Healthy and Ecological Source of Flavonoids
Current Nutrition and Food Science
2010
36
29
The Potential Health Benefits of Algae and Micro Algae in Medicine: A Review on Spirulina platensis
Current Nutrition and Food Science
2011
36
30
Buckwheat: A Useful Food and Its Effects on Human Health
Current Nutrition and Food Science
2020
36
31
When Does Food Refusal Require Professional Intervention?
Current Nutrition and Food Science
2009
34
32
Laboratory-Based Studies of Eating Among Children and Adolescents
Current Nutrition and Food Science
2007
32
33
Functional Properties of Pentacyclic Triterpenes Contained in "Orujo" Olive Oil
Current Nutrition and Food Science
2006
31
34
Gamma-Oryzanol – A Multi-Purpose Steryl Ferulate
Current Nutrition and Food Science
2011
31
35
Nutritional Quality of Lettuce
Current Nutrition and Food Science
2012
30
36
Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition Method
Current Nutrition and Food Science
2018
30
37
Assessment of Ochratoxin A in Commercial Corn and Wheat Products
Current Nutrition and Food Science
2018
30
38
Naturally Occurring Regulators of Histone Acetylation/Deacetylation
Current Nutrition and Food Science
2010
29
39
Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review
Current Nutrition and Food Science
2020
29
40
Recent Applications of Cyclodextrins as Food Additives and in Food Processing
Current Nutrition and Food Science
2013
29
41
Spirulina paltensis: Food and Function
Current Nutrition and Food Science
2013
29
42
Phytochemical Content, Nutraceutical Potential and Biotechnological Applications of an Ancient Mexican Plant: Nopal (Opuntia ficus-indica)
Current Nutrition and Food Science
2014
28
43
Dietary Factors Influencing Magnesium Absorption in Humans
Current Nutrition and Food Science
2008
27
44
Araucaria Angustifolia: A Potential Nutraceutical with Antioxidant and Antimutagenic Activities
Current Nutrition and Food Science
2012
27
45
Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)
Current Nutrition and Food Science
2019
27
46
In Vitro Inhibition of Key Enzymes Related to Diabetes by the Aqueous Extracts of Some Fruits of West Bengal, India
Current Nutrition and Food Science
2012
25
47
Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients
Current Nutrition and Food Science
2013
24
48
Food Ingredients and Lipid Mediators
Current Nutrition and Food Science
2007
24
49
Development of a Questionnaire to Assess People’s Food Choices Determinants
Current Nutrition and Food Science
2019
24
50
Postprandial Lipaemia, Haemostasis, Inflammatory Response and other Emerging Risk Factors for Cardiovascular Disease: The Influence of Fatty Meals
Current Nutrition and Food Science
2005
23
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