| # | Title | Journal | Year | Citations |
|---|
| 1 | Anthocyanins: Natural Colorants with Health-Promoting Properties | Annual Review of Food Science and Technology | 2010 | 1,164 |
| 2 | Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits | Annual Review of Food Science and Technology | 2018 | 706 |
| 3 | Pickering Emulsions for Food Applications: Background, Trends, and Challenges | Annual Review of Food Science and Technology | 2015 | 524 |
| 4 | Cold Plasma Decontamination of Foods | Annual Review of Food Science and Technology | 2012 | 465 |
| 5 | The Structure of the Casein Micelle of Milk and Its Changes During Processing | Annual Review of Food Science and Technology | 2012 | 445 |
| 6 | Myoglobin Chemistry and Meat Color | Annual Review of Food Science and Technology | 2013 | 445 |
| 7 | Public Health Impacts of Foodborne Mycotoxins | Annual Review of Food Science and Technology | 2014 | 439 |
| 8 | Emulsion Design to Improve the Delivery of Functional Lipophilic Components | Annual Review of Food Science and Technology | 2010 | 425 |
| 9 | Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products | Annual Review of Food Science and Technology | 2012 | 391 |
| 10 | Collagen and Gelatin | Annual Review of Food Science and Technology | 2015 | 377 |
| 11 | Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions | Annual Review of Food Science and Technology | 2017 | 363 |
| 12 | Natural Colorants: Food Colorants from Natural Sources | Annual Review of Food Science and Technology | 2017 | 361 |
| 13 | Emerging Technologies in Food Processing | Annual Review of Food Science and Technology | 2011 | 336 |
| 14 | The Secretion, Components, and Properties of Saliva | Annual Review of Food Science and Technology | 2013 | 335 |
| 15 | Edible Packaging Materials | Annual Review of Food Science and Technology | 2010 | 333 |
| 16 | Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety | Annual Review of Food Science and Technology | 2020 | 325 |
| 17 | An Update on the Health Effects of Tomato Lycopene | Annual Review of Food Science and Technology | 2010 | 305 |
| 18 | Surface-Enhanced Raman Spectroscopy Applied to Food Safety | Annual Review of Food Science and Technology | 2013 | 305 |
| 19 | Food Antioxidants: Chemical Insights at the Molecular Level | Annual Review of Food Science and Technology | 2016 | 294 |
| 20 | Principles and Application of High Pressure–Based Technologies in the Food Industry | Annual Review of Food Science and Technology | 2015 | 286 |
| 21 | Glass Transition Temperature and Its Relevance in Food Processing | Annual Review of Food Science and Technology | 2010 | 269 |
| 22 | Antihypertensive Peptides from Food Proteins | Annual Review of Food Science and Technology | 2015 | 265 |
| 23 | Applications of Power Ultrasound in Food Processing | Annual Review of Food Science and Technology | 2014 | 262 |
| 24 | Phage Therapy in the Food Industry | Annual Review of Food Science and Technology | 2014 | 253 |
| 25 | Use of FTIR for Rapid Authentication and Detection of Adulteration of Food | Annual Review of Food Science and Technology | 2011 | 250 |
| 26 | Production of Aroma Compounds in Lactic Fermentations | Annual Review of Food Science and Technology | 2014 | 237 |
| 27 | Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules | Annual Review of Food Science and Technology | 2019 | 233 |
| 28 | The Nutraceutical Bioavailability Classification Scheme: Classifying Nutraceuticals According to Factors Limiting their Oral Bioavailability | Annual Review of Food Science and Technology | 2015 | 227 |
| 29 | Functional Oligosaccharides: Application and Manufacture | Annual Review of Food Science and Technology | 2010 | 224 |
| 30 | Pomegranate as a Functional Food and Nutraceutical Source | Annual Review of Food Science and Technology | 2011 | 218 |
| 31 | Synbiotics in Health and Disease | Annual Review of Food Science and Technology | 2011 | 209 |
| 32 | Edible Nanoemulsions as Carriers of Active Ingredients: A Review | Annual Review of Food Science and Technology | 2017 | 207 |
| 33 | Physical Modification of Food Starch Functionalities | Annual Review of Food Science and Technology | 2015 | 204 |
| 34 | Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence | Annual Review of Food Science and Technology | 2017 | 204 |
| 35 | Unraveling Anthocyanin Bioavailability for Human Health | Annual Review of Food Science and Technology | 2016 | 199 |
| 36 | Novel Natural Food Antimicrobials | Annual Review of Food Science and Technology | 2012 | 196 |
| 37 | Alternatives to Those Artificial FD&C Food Colorants | Annual Review of Food Science and Technology | 2012 | 195 |
| 38 | Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits | Annual Review of Food Science and Technology | 2018 | 185 |
| 39 | Crosslinking Food Proteins for Improved Functionality | Annual Review of Food Science and Technology | 2010 | 180 |
| 40 | Delivery of Lipophilic Bioactives: Assembly, Disassembly, and Reassembly of Lipid Nanoparticles | Annual Review of Food Science and Technology | 2014 | 179 |
| 41 | Conjugated Linoleic Acid: Potential Health Benefits as a Functional Food Ingredient | Annual Review of Food Science and Technology | 2016 | 177 |
| 42 | Acrylamide in Foods: A Review of the Science and Future Considerations | Annual Review of Food Science and Technology | 2012 | 176 |
| 43 | Colloids in Food: Ingredients, Structure, and Stability | Annual Review of Food Science and Technology | 2015 | 174 |
| 44 | Biochemistry and Genetics of Starch Synthesis | Annual Review of Food Science and Technology | 2010 | 173 |
| 45 | Impact of Diet on Human Intestinal Microbiota and Health | Annual Review of Food Science and Technology | 2014 | 173 |
| 46 | Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action | Annual Review of Food Science and Technology | 2019 | 172 |
| 47 | Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications | Annual Review of Food Science and Technology | 2012 | 167 |
| 48 | The Role of Oxygen in Lipid Oxidation Reactions: A Review | Annual Review of Food Science and Technology | 2015 | 166 |
| 49 | The Early Settlers: Intestinal Microbiology in Early Life | Annual Review of Food Science and Technology | 2012 | 164 |
| 50 | CRISPR: New Horizons in Phage Resistance and Strain Identification | Annual Review of Food Science and Technology | 2012 | 162 |
