| # | Title | Journal | Year | Citations |
|---|
| 1 | Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives | Food Chemistry: X | 2022 | 182 |
| 2 | Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective | Food Chemistry: X | 2021 | 158 |
| 3 | Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers | Food Chemistry: X | 2019 | 54 |
| 4 | Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production | Food Chemistry: X | 2019 | 53 |
| 5 | Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage | Food Chemistry: X | 2019 | 52 |
| 6 | Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases | Food Chemistry: X | 2021 | 46 |
| 7 | Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers? | Food Chemistry: X | 2019 | 44 |
| 8 | Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products | Food Chemistry: X | 2020 | 43 |
| 9 | XRF techniques to quantify heavy metals in vegetables at low detection limits | Food Chemistry: X | 2019 | 42 |
| 10 | In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction | Food Chemistry: X | 2019 | 41 |
| 11 | Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content | Food Chemistry: X | 2020 | 41 |
| 12 | Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment | Food Chemistry: X | 2019 | 40 |
| 13 | Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region | Food Chemistry: X | 2019 | 40 |
| 14 | Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products | Food Chemistry: X | 2019 | 39 |
| 15 | Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities | Food Chemistry: X | 2022 | 35 |
| 16 | Pro-oxidant and lifespan extension effects of caffeine and related methylxanthines in Caenorhabditis elegans | Food Chemistry: X | 2019 | 34 |
| 17 | Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products | Food Chemistry: X | 2021 | 34 |
| 18 | The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview | Food Chemistry: X | 2022 | 34 |
| 19 | Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing | Food Chemistry: X | 2021 | 32 |
| 20 | Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review | Food Chemistry: X | 2022 | 32 |
| 21 | Assessment the flavor of soybean meal hydrolyzed with Alcalase enzyme under different hydrolysis conditions by E-nose, E-tongue and HS-SPME-GC–MS | Food Chemistry: X | 2021 | 31 |
| 22 | Risk assessment of heavy metals consumption through onion on human health in Iran | Food Chemistry: X | 2022 | 31 |
| 23 | Rocket science: A review of phytochemical & health-related research in Eruca & Diplotaxis species | Food Chemistry: X | 2019 | 30 |
| 24 | Ultrasound-assisted preparation of octenyl succinic anhydride modified starch and its influence mechanism on the quality | Food Chemistry: X | 2020 | 30 |
| 25 | Ca2+ involved in GABA signal transduction for phenolics accumulation in germinated hulless barley under NaCl stress | Food Chemistry: X | 2019 | 29 |
| 26 | Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus | Food Chemistry: X | 2021 | 29 |
| 27 | A comparison study between ultrasound–assisted and enzyme–assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.) | Food Chemistry: X | 2022 | 28 |
| 28 | The effect of fatty acid composition on the oil absorption behavior and surface morphology of fried potato sticks via LF-NMR, MRI, and SEM | Food Chemistry: X | 2020 | 27 |
| 29 | Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region | Food Chemistry: X | 2022 | 27 |
| 30 | Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products | Food Chemistry: X | 2022 | 27 |
| 31 | Pulsed electric field assisted extraction of natural food pigments and colorings from plant matrices | Food Chemistry: X | 2022 | 27 |
| 32 | Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine | Food Chemistry: X | 2019 | 26 |
| 33 | Sensory and chemical characteristics of Tieguanyin oolong tea after roasting | Food Chemistry: X | 2021 | 26 |
| 34 | Dendrobium officinale leaf polysaccharides regulation of immune response and gut microbiota composition in cyclophosphamide-treated mice | Food Chemistry: X | 2022 | 26 |
| 35 | Dendrobium officinale leaf polysaccharides ameliorated hyperglycemia and promoted gut bacterial associated SCFAs to alleviate type 2 diabetes in adult mice | Food Chemistry: X | 2022 | 26 |
| 36 | Effects of five extraction methods on total content, composition, and stability of flavonoids in jujube | Food Chemistry: X | 2022 | 26 |
| 37 | Detection and quantification of adulterations in aged wine using RGB digital images combined with multivariate chemometric techniques | Food Chemistry: X | 2019 | 25 |
| 38 | Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate | Food Chemistry: X | 2019 | 25 |
| 39 | Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea) | Food Chemistry: X | 2022 | 25 |
| 40 | The application of photodynamic inactivation to microorganisms in food | Food Chemistry: X | 2021 | 24 |
| 41 | Structural characterization and hypolipidemic activity of Gracilaria lemaneiformis polysaccharide and its degradation products | Food Chemistry: X | 2022 | 24 |
| 42 | Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid | Food Chemistry: X | 2019 | 23 |
| 43 | Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp | Food Chemistry: X | 2019 | 23 |
| 44 | Comparative transcriptome analysis reveals fruit discoloration mechanisms in postharvest strawberries in response to high ambient temperature | Food Chemistry: X | 2019 | 23 |
| 45 | Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products | Food Chemistry: X | 2020 | 23 |
| 46 | Pressurized aqueous solutions of deep eutectic solvent (DES): A green emergent extraction of anthocyanins from a Brazilian berry processing by-product | Food Chemistry: X | 2022 | 23 |
| 47 | Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay | Food Chemistry: X | 2022 | 23 |
| 48 | Diversely positive-charged gold nanoparticles based biosensor: A label-free and sensitive tool for foodborne pathogen detection | Food Chemistry: X | 2019 | 22 |
| 49 | Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD | Food Chemistry: X | 2020 | 22 |
| 50 | Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column | Food Chemistry: X | 2022 | 22 |
