| # | Title | Journal | Year | Citations |
|---|
| 1 | Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits | International Journal of Food Science | 2016 | 223 |
| 2 | Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition | International Journal of Food Science | 2015 | 210 |
| 3 | Antioxidant Potential Overviews of Secondary Metabolites (Polyphenols) in Fruits | International Journal of Food Science | 2020 | 127 |
| 4 | Chemical and Functional Properties of Chia Seed (Salvia hispanicaL.) Gum | International Journal of Food Science | 2014 | 115 |
| 5 | Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllusLam.): A Review | International Journal of Food Science | 2019 | 109 |
| 6 | Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits | International Journal of Food Science | 2020 | 92 |
| 7 | Microbes Associated with Freshly Prepared Juices of Citrus and Carrots | International Journal of Food Science | 2014 | 85 |
| 8 | Ethoxyquin: An Antioxidant Used in Animal Feed | International Journal of Food Science | 2013 | 83 |
| 9 | Structures of Astaxanthin and Their Consequences for Therapeutic Application | International Journal of Food Science | 2020 | 75 |
| 10 | Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy | International Journal of Food Science | 2016 | 73 |
| 11 | Food Safety Challenges towards Safe, Healthy, and Nutritious Street Foods in Bangladesh | International Journal of Food Science | 2014 | 72 |
| 12 | Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques | International Journal of Food Science | 2016 | 70 |
| 13 | Induced Ripening Agents and Their Effect on Fruit Quality of Banana | International Journal of Food Science | 2019 | 65 |
| 14 | Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle | International Journal of Food Science | 2019 | 62 |
| 15 | Moringa oleifera is a Prominent Source of Nutrients with Potential Health Benefits | International Journal of Food Science | 2021 | 62 |
| 16 | Mineral Properties and Dietary Value of Raw and Processed Stinging Nettle (Urtica dioicaL.) | International Journal of Food Science | 2013 | 61 |
| 17 | Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature | International Journal of Food Science | 2019 | 57 |
| 18 | Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends | International Journal of Food Science | 2014 | 55 |
| 19 | Bioactive Compounds in Infant Formula and Their Effects on Infant Nutrition and Health: A Systematic Literature Review | International Journal of Food Science | 2021 | 55 |
| 20 | Prevalence of Thinness and Stunting and Associated Factors among Adolescent School Girls in Adwa Town, North Ethiopia | International Journal of Food Science | 2016 | 53 |
| 21 | Processing Challenges and Opportunities of Camel Dairy Products | International Journal of Food Science | 2017 | 52 |
| 22 | Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis | International Journal of Food Science | 2013 | 51 |
| 23 | Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview | International Journal of Food Science | 2019 | 50 |
| 24 | Porous Crumb Structure of Leavened Baked Products | International Journal of Food Science | 2018 | 49 |
| 25 | The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana | International Journal of Food Science | 2014 | 48 |
| 26 | Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato | International Journal of Food Science | 2015 | 48 |
| 27 | Wild Edible Plant Nutritional Contribution and Consumer Perception in Ethiopia | International Journal of Food Science | 2020 | 48 |
| 28 | Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains | International Journal of Food Science | 2013 | 47 |
| 29 | Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits | International Journal of Food Science | 2021 | 47 |
| 30 | Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone | International Journal of Food Science | 2015 | 46 |
| 31 | A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits | International Journal of Food Science | 2020 | 46 |
| 32 | Changes in Acidity, TSS, and Sugar Content at Different Storage Periods of the Postharvest Mango (Mangifera indicaL.) Influenced by Bavistin DF | International Journal of Food Science | 2013 | 45 |
| 33 | The Use of Partial Least Square Regression and Spectral Data in UV-Visible Region for Quantification of Adulteration in Indonesian Palm Civet Coffee | International Journal of Food Science | 2017 | 43 |
| 34 | In Vitro Antioxidant and Cancer Inhibitory Activity of a Colored Avocado Seed Extract | International Journal of Food Science | 2019 | 40 |
| 35 | Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities | International Journal of Food Science | 2014 | 39 |
| 36 | Healthy Foods as Proxy for Functional Foods: Consumers’ Awareness, Perception, and Demand for Natural Functional Foods in Pakistan | International Journal of Food Science | 2019 | 39 |
| 37 | Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour | International Journal of Food Science | 2019 | 39 |
| 38 | Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types | International Journal of Food Science | 2013 | 37 |
| 39 | The Influence of Interfering Substances on the Antimicrobial Activity of Selected Quaternary Ammonium Compounds | International Journal of Food Science | 2013 | 36 |
| 40 | Food Safety Training Is Associated with Improved Knowledge and Behaviours among Foodservice Establishments’ Workers | International Journal of Food Science | 2015 | 36 |
| 41 | Effect of Freezing on the Shelf Life of Salmon | International Journal of Food Science | 2018 | 34 |
| 42 | Ultrasound-Assisted Extraction of Bioactive Compounds from Annatto Seeds, Evaluation of Their Antimicrobial and Antioxidant Activity, and Identification of Main Compounds by LC/ESI-MS Analysis | International Journal of Food Science | 2019 | 34 |
| 43 | Bioactivity of Nonedible Parts ofPunica granatumL.: A Potential Source of Functional Ingredients | International Journal of Food Science | 2013 | 33 |
| 44 | Biodegradable Food Packaging Materials and Prospects of the Fourth Industrial Revolution for Tomato Fruit and Product Handling | International Journal of Food Science | 2020 | 33 |
| 45 | Quality Parameters of Six Cultivars of Blueberry Using Computer Vision | International Journal of Food Science | 2013 | 32 |
| 46 | Significance and Characteristics ofListeria monocytogenesin Poultry Products | International Journal of Food Science | 2019 | 32 |
| 47 | Characterization of Nutritional, Antinutritional, and Mineral Contents of Thirty-Five Sorghum Varieties Grown in Ethiopia | International Journal of Food Science | 2020 | 32 |
| 48 | Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review | International Journal of Food Science | 2013 | 31 |
| 49 | Genetic Variation of Flavonols Quercetin, Myricetin, and Kaempferol in the Sri Lankan Tea (Camellia sinensisL.) and Their Health-Promoting Aspects | International Journal of Food Science | 2016 | 31 |
| 50 | Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour | International Journal of Food Science | 2019 | 31 |
