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

#TitleJournalYearCitations
1Toxicological Effects of Dietary Biogenic AminesCurrent Nutrition and Food Science2010406
2Protection and Restitution of Gut Barrier by Probiotics: Nutritional and Clinical ImplicationsCurrent Nutrition and Food Science2013190
3Potential Health Benefits of BerriesCurrent Nutrition and Food Science2005188
4Dietary Antioxidants and Oxidative Stress from a Human and Plant Perspective: A ReviewCurrent Nutrition and Food Science2010114
5Intestinal Absorption and Factors Influencing Bioavailability of Magnesium- An UpdateCurrent Nutrition and Food Science2017114
6Bioavailability of Non-Provitamin A CarotenoidsCurrent Nutrition and Food Science2008113
7Flavonoids in Human Health: From Structure to Biological ActivityCurrent Nutrition and Food Science2009104
8Probiotic Beverage with Soy Isoflavone Consumption for Breast Cancer Prevention: A Case-control StudyCurrent Nutrition and Food Science201395
9Polyphenols: A Potential New Strategy for the Prevention and Treatment of Anxiety and DepressionCurrent Nutrition and Food Science201083
10Cyclodextrins as Food Additives and in Food ProcessingCurrent Nutrition and Food Science200682
11Recent Trends in Development of Fermented MilksCurrent Nutrition and Food Science200778
12Current Understanding of Dietary Polyphenols and their Role in Health and DiseaseCurrent Nutrition and Food Science200972
13Nutrient Content of Lettuce and its ImprovementCurrent Nutrition and Food Science200966
14Salt: A Review of its Role in Food Science and Public HealthCurrent Nutrition and Food Science200864
15The Role of Dairy Products in Healthy Weight and Body Composition in Children and AdolescentsCurrent Nutrition and Food Science201163
16Bioactive Polyphenols from Healthy Diets and Forest BiomassCurrent Nutrition and Food Science200957
17Nutritional and Therapeutic Potential of Garlic and Onion (Allium sp.)Current Nutrition and Food Science201656
18Molecular Mechanism Underlying the Therapeutic Activities of Propolis: A Critical ReviewCurrent Nutrition and Food Science201055
19Methods for Assessing Aspects of Carotenoid BioavailabilityCurrent Nutrition and Food Science201054
20Food Security, Institutional Framework and Technology: Examining the Nexus in Nigeria Using ARDL ApproachCurrent Nutrition and Food Science201854
21A Comprehensive Review on Antimicrobial Packaging and its Use in Food PackagingCurrent Nutrition and Food Science201852
22Nutritional Attributes and Health Application of Seabuckthorn (Hippophae rhamnoides L.) – A ReviewCurrent Nutrition and Food Science201350
23Amaranth: A Pseudo-Cereal with Nutraceutical PropertiesCurrent Nutrition and Food Science201141
24Phytochemical Characterization of Prickly Pear (Opuntia spp.) and of its Nutritional and Functional Properties: A ReviewCurrent Nutrition and Food Science201440
25Functional and Nutritional Quality of Protein and Lipid Recovered from Fish Processing by-Products and Underutilized Aquatic Species Using Isoelectric Solubilization / PrecipitationCurrent Nutrition and Food Science200938
26Detoxification of Aflatoxin M1 (AFM1) in Dairy Base Beverages (Acidophilus Milk) by Using Different Types of Lactic Acid Bacteria-Mini ReviewCurrent Nutrition and Food Science201737
27A Cell Culture Model for the Assessment of the Chemopreventive Potential of Dietary Compounds.Current Nutrition and Food Science200936
28Legumes: A Healthy and Ecological Source of FlavonoidsCurrent Nutrition and Food Science201036
29The Potential Health Benefits of Algae and Micro Algae in Medicine: A Review on Spirulina platensisCurrent Nutrition and Food Science201136
30Buckwheat: A Useful Food and Its Effects on Human HealthCurrent Nutrition and Food Science202036
31When Does Food Refusal Require Professional Intervention?Current Nutrition and Food Science200934
32Laboratory-Based Studies of Eating Among Children and AdolescentsCurrent Nutrition and Food Science200732
33Functional Properties of Pentacyclic Triterpenes Contained in "Orujo" Olive OilCurrent Nutrition and Food Science200631
34Gamma-Oryzanol – A Multi-Purpose Steryl FerulateCurrent Nutrition and Food Science201131
35Nutritional Quality of LettuceCurrent Nutrition and Food Science201230
36Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition MethodCurrent Nutrition and Food Science201830
37Assessment of Ochratoxin A in Commercial Corn and Wheat ProductsCurrent Nutrition and Food Science201830
38Naturally Occurring Regulators of Histone Acetylation/DeacetylationCurrent Nutrition and Food Science201029
39Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A ReviewCurrent Nutrition and Food Science202029
40Recent Applications of Cyclodextrins as Food Additives and in Food ProcessingCurrent Nutrition and Food Science201329
41Spirulina paltensis: Food and FunctionCurrent Nutrition and Food Science201329
42Phytochemical Content, Nutraceutical Potential and Biotechnological Applications of an Ancient Mexican Plant: Nopal (Opuntia ficus-indica)Current Nutrition and Food Science201428
43Dietary Factors Influencing Magnesium Absorption in HumansCurrent Nutrition and Food Science200827
44Araucaria Angustifolia: A Potential Nutraceutical with Antioxidant and Antimutagenic ActivitiesCurrent Nutrition and Food Science201227
45Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)Current Nutrition and Food Science201927
46In Vitro Inhibition of Key Enzymes Related to Diabetes by the Aqueous Extracts of Some Fruits of West Bengal, IndiaCurrent Nutrition and Food Science201225
47Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food IngredientsCurrent Nutrition and Food Science201324
48Food Ingredients and Lipid MediatorsCurrent Nutrition and Food Science200724
49Development of a Questionnaire to Assess People’s Food Choices DeterminantsCurrent Nutrition and Food Science201924
50Postprandial Lipaemia, Haemostasis, Inflammatory Response and other Emerging Risk Factors for Cardiovascular Disease: The Influence of Fatty MealsCurrent Nutrition and Food Science200523