# | Title | Journal | Year | Citations |
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1 | Extraction of phenolic compounds: A review | Current Research in Food Science | 2021 | 349 |
2 | Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A review | Current Research in Food Science | 2021 | 159 |
3 | An overview of biodegradable packaging in food industry | Current Research in Food Science | 2021 | 153 |
4 | Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms | Current Research in Food Science | 2020 | 134 |
5 | Relationship between color and antioxidant capacity of fruits and vegetables | Current Research in Food Science | 2020 | 115 |
6 | Deep learning and machine vision for food processing: A survey | Current Research in Food Science | 2021 | 113 |
7 | A review on the food digestion in the digestive tract and the used in vitro models | Current Research in Food Science | 2021 | 102 |
8 | The safety of nanomaterials in food production and packaging | Current Research in Food Science | 2022 | 71 |
9 | Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying | Current Research in Food Science | 2020 | 69 |
10 | Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts | Current Research in Food Science | 2021 | 68 |
11 | Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications | Current Research in Food Science | 2020 | 58 |
12 | Evaluating the use of zein in structuring plant-based products | Current Research in Food Science | 2020 | 53 |
13 | Detection of mold on the food surface using YOLOv5 | Current Research in Food Science | 2021 | 53 |
14 | In vitro test to evaluate survival in the gastrointestinal tract of commercial probiotics | Current Research in Food Science | 2021 | 52 |
15 | Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin | Current Research in Food Science | 2020 | 48 |
16 | Physics of agarose fluid gels: Rheological properties and microstructure | Current Research in Food Science | 2021 | 48 |
17 | Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteome | Current Research in Food Science | 2020 | 46 |
18 | Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate | Current Research in Food Science | 2021 | 46 |
19 | Antioxidant active packaging systems to extend the shelf life of sliced cooked ham | Current Research in Food Science | 2019 | 45 |
20 | Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules | Current Research in Food Science | 2021 | 45 |
21 | Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products | Current Research in Food Science | 2020 | 41 |
22 | Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification | Current Research in Food Science | 2022 | 41 |
23 | Tremella polysaccharides-coated zein nanoparticles for enhancing stability and bioaccessibility of curcumin | Current Research in Food Science | 2022 | 38 |
24 | Plant-based meat analogs: A review with reference to formulation and gastrointestinal fate | Current Research in Food Science | 2022 | 36 |
25 | Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers | Current Research in Food Science | 2020 | 35 |
26 | Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.) | Current Research in Food Science | 2021 | 35 |
27 | Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic properties | Current Research in Food Science | 2021 | 34 |
28 | Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon) | Current Research in Food Science | 2021 | 34 |
29 | Resveratrol, cancer and cancer stem cells: A review on past to future | Current Research in Food Science | 2020 | 33 |
30 | Functional and antimicrobial properties of cellulose acetate films incorporated with sweet fennel essential oil and plasticizers | Current Research in Food Science | 2020 | 30 |
31 | A review on health benefits of phenolics derived from dietary spices | Current Research in Food Science | 2022 | 30 |
32 | Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review | Current Research in Food Science | 2022 | 29 |
33 | Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites | Current Research in Food Science | 2023 | 29 |
34 | Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability | Current Research in Food Science | 2020 | 28 |
35 | Understanding water activity change in oil with temperature | Current Research in Food Science | 2020 | 27 |
36 | Sustainability assessment of hybrid active greenhouse solar dryer integrated with evacuated solar collector | Current Research in Food Science | 2021 | 27 |
37 | Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels | Current Research in Food Science | 2020 | 26 |
38 | HPLC-PDA-MS/MS as a strategy to characterize and quantify natural pigments from microalgae | Current Research in Food Science | 2020 | 26 |
39 | Smart choices: Mechanisms of intelligent food packaging | Current Research in Food Science | 2021 | 26 |
40 | Trust your gut: Bioavailability and bioaccessibility of dietary compounds | Current Research in Food Science | 2022 | 26 |
41 | Ganoderic acids-rich ethanol extract from Ganoderma lucidum protects against alcoholic liver injury and modulates intestinal microbiota in mice with excessive alcohol intake | Current Research in Food Science | 2022 | 26 |
42 | Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha | Current Research in Food Science | 2022 | 26 |
43 | Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal model | Current Research in Food Science | 2020 | 25 |
44 | Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation | Current Research in Food Science | 2021 | 25 |
45 | Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the Philippines | Current Research in Food Science | 2021 | 25 |
46 | Improving the mechanical properties and thermal stability of sodium alginate/hydrolyzed collagen films through the incorporation of SiO2 | Current Research in Food Science | 2022 | 25 |
47 | UHPLC-ToF-MS method for determination of multi-mycotoxins in maize: Development and validation | Current Research in Food Science | 2019 | 24 |
48 | Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces | Current Research in Food Science | 2020 | 24 |
49 | Rapid classification of commercial teas according to their origin and type using elemental content with X-ray fluorescence (XRF) spectroscopy | Current Research in Food Science | 2021 | 24 |
50 | Hawthorn pectin: Extraction, function and utilization | Current Research in Food Science | 2021 | 24 |