| # | Title | Journal | Year | Citations |
|---|
| 1 | Techniques for Formulation of Nanoemulsion Drug Delivery System: A Review | Preventive Nutrition and Food Science | 2019 | 220 |
| 2 | The Influence of the Gut Microbiome on Obesity in Adults and the Role of Probiotics, Prebiotics, and Synbiotics for Weight Loss | Preventive Nutrition and Food Science | 2020 | 157 |
| 3 | Nanotechnology Applications in Functional Foods; Opportunities and Challenges | Preventive Nutrition and Food Science | 2016 | 112 |
| 4 | Platycosides from the Roots of Platycodon grandiflorum and Their Health Benefits | Preventive Nutrition and Food Science | 2014 | 112 |
| 5 | Effects of Extraction and Processing Methods on Antioxidant Compound Contents and Radical Scavenging Activities of Laver (Porphyra tenera) | Preventive Nutrition and Food Science | 2014 | 108 |
| 6 | Zinc in Pancreatic Islet Biology, Insulin Sensitivity, and Diabetes | Preventive Nutrition and Food Science | 2017 | 97 |
| 7 | Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress | Preventive Nutrition and Food Science | 2012 | 87 |
| 8 | The Fluoride Debate: The Pros and Cons of Fluoridation | Preventive Nutrition and Food Science | 2018 | 85 |
| 9 | Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents | Preventive Nutrition and Food Science | 2014 | 82 |
| 10 | A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function | Preventive Nutrition and Food Science | 2016 | 81 |
| 11 | Contemporary Issues Surrounding Folic Acid Fortification Initiatives | Preventive Nutrition and Food Science | 2014 | 81 |
| 12 | Anti-Inflammatory and Anti-Obesity Properties of Food Bioactive Components : Effects on Adipose Tissue | Preventive Nutrition and Food Science | 2017 | 75 |
| 13 | Food Ingredients That Inhibit Cholesterol Absorption | Preventive Nutrition and Food Science | 2017 | 74 |
| 14 | Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.) | Preventive Nutrition and Food Science | 2012 | 73 |
| 15 | Effects of Collagen Tripeptide Supplement on Photoaging and Epidermal Skin Barrier in UVB-exposed Hairless Mice | Preventive Nutrition and Food Science | 2012 | 71 |
| 16 | Effects of Dietary Inclusion of Astaxanthin on Growth, Muscle Pigmentation and Antioxidant Capacity of Juvenile Rainbow Trout (Oncorhynchus mykiss) | Preventive Nutrition and Food Science | 2016 | 67 |
| 17 | Characteristics of the Thermal Degradation of Glucose and Maltose Solutions | Preventive Nutrition and Food Science | 2015 | 64 |
| 18 | Antioxidant Effects of Spinach (Spinacia oleracea L.) Supplementation in Hyperlipidemic Rats | Preventive Nutrition and Food Science | 2014 | 60 |
| 19 | Optimization of Extraction Conditions for the 6-Shogaol-rich Extract from Ginger (Zingiber officinale Roscoe) | Preventive Nutrition and Food Science | 2012 | 57 |
| 20 | Comparison of Ginsenoside Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer) | Preventive Nutrition and Food Science | 2016 | 56 |
| 21 | Screening for Angiotensin 1-Converting Enzyme Inhibitory Activity of Ecklonia cava | Preventive Nutrition and Food Science | 2005 | 55 |
| 22 | Quantitative Changes of Polyphenolic Compounds in Mulberry (Morus alba L.) Leaves in Relation to Varieties, Harvest Period, and Heat Processing | Preventive Nutrition and Food Science | 2012 | 53 |
| 23 | Investigation of Phenolic, Flavonoid, and Vitamin Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer) | Preventive Nutrition and Food Science | 2016 | 52 |
| 24 | Antioxidant Activity of Sulfated Polysaccharides Isolated from Sargassum fulvellum | Preventive Nutrition and Food Science | 2007 | 51 |
| 25 | Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice | Preventive Nutrition and Food Science | 2016 | 50 |
| 26 | Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps | Preventive Nutrition and Food Science | 2016 | 50 |
| 27 | γ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods | Preventive Nutrition and Food Science | 2003 | 49 |
| 28 | Bioactive Compounds, Antioxidant Activity and Inhibition of Key Enzymes Relevant to Alzheimer’s Disease from Sweet Pepper (Capsicum annuum) Extracts | Preventive Nutrition and Food Science | 2019 | 49 |
| 29 | Bioactive Compound Contents and Antioxidant Activity in Aronia (Aronia melanocarpa ) Leaves Collected at Different Growth Stages | Preventive Nutrition and Food Science | 2014 | 48 |
| 30 | Primary Screening of Antioxidant Activity, Total Polyphenol Content, Carotenoid Content, and Nutritional Composition of 13 Edible Flowers from Japan | Preventive Nutrition and Food Science | 2019 | 48 |
| 31 | Evaluation of the Antioxidant Capacity and Phenolic Content of Agriophyllum pungens Seed Extracts from Mongolia | Preventive Nutrition and Food Science | 2013 | 47 |
| 32 | Purification and Characterization of a Fibrinolytic Enzyme from Bacillus pumilus 2.g Isolated from Gembus, an Indonesian Fermented Food | Preventive Nutrition and Food Science | 2014 | 47 |
| 33 | Antioxidant and Anticancer Activities of Broccoli By-Products from Different Cultivars and Maturity Stages at Harvest | Preventive Nutrition and Food Science | 2015 | 47 |
| 34 | The Effects of Probiotic Lactobacillus and Bifidobacterium Strains on Memory and Learning Behavior, Long-Term Potentiation (LTP), and Some Biochemical Parameters in β-Amyloid-Induced Rat’s Model of Alzheimer’s Disease | Preventive Nutrition and Food Science | 2019 | 46 |
| 35 | Chemical Composition of Salicornia Herbacea L. | Preventive Nutrition and Food Science | 2002 | 44 |
| 36 | Anti-hyperlipidemic Effect of Polyphenol Extract (SeapolynolTM) and Dieckol Isolated from Ecklonia cava in in vivo and in vitro Models | Preventive Nutrition and Food Science | 2012 | 43 |
| 37 | Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok) | Preventive Nutrition and Food Science | 2012 | 43 |
| 38 | Health Benefits of Carotenoids: A Role of Carotenoids in the Prevention of Non-Alcoholic Fatty Liver Disease | Preventive Nutrition and Food Science | 2019 | 41 |
| 39 | Fatty Acid Composition and Volatile Constituents of Protaetia brevitarsis Larvae | Preventive Nutrition and Food Science | 2013 | 41 |
| 40 | Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation | Preventive Nutrition and Food Science | 2013 | 39 |
| 41 | Changes of Mouse Gut Microbiota Diversity and Composition by Modulating Dietary Protein and Carbohydrate Contents: A Pilot Study | Preventive Nutrition and Food Science | 2016 | 39 |
| 42 | Association between Dietary Acid Load and Insulin Resistance: Tehran Lipid and Glucose Study | Preventive Nutrition and Food Science | 2016 | 39 |
| 43 | Conversion of Rutin to Quercetin by Acid Treatment in Relation to Biological Activities | Preventive Nutrition and Food Science | 2019 | 39 |
| 44 | RAW264.7 Cell Activating Glucomannans Extracted from Rhizome of Polygonatum sibiricum | Preventive Nutrition and Food Science | 2016 | 38 |
| 45 | Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells | Preventive Nutrition and Food Science | 2014 | 37 |
| 46 | Obesity: Interactions of Genome and Nutrients Intake | Preventive Nutrition and Food Science | 2015 | 36 |
| 47 | Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings | Preventive Nutrition and Food Science | 2013 | 35 |
| 48 | Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps | Preventive Nutrition and Food Science | 2016 | 34 |
| 49 | Phenolic Compounds in Plant Foods: Chemistry and Health Benefits | Preventive Nutrition and Food Science | 2003 | 34 |
| 50 | Extract from Edible Red Seaweed (Gelidium amansii) Inhibits Lipid Accumulation and ROS Production during Differentiation in 3T3-L1 Cells | Preventive Nutrition and Food Science | 2012 | 33 |
