6.0(top 5%)
impact factor
499(top 50%)
papers
5.5K(top 20%)
citations
29(top 20%)
h-index
6.2(top 5%)
impact factor
739
all documents
6.3K
doc citations
50(top 20%)
g-index

Top Articles

#TitleJournalYearCitations
1Extraction of phenolic compounds: A reviewCurrent Research in Food Science2021349
2Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A reviewCurrent Research in Food Science2021159
3An overview of biodegradable packaging in food industryCurrent Research in Food Science2021153
4Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigmsCurrent Research in Food Science2020134
5Relationship between color and antioxidant capacity of fruits and vegetablesCurrent Research in Food Science2020115
6Deep learning and machine vision for food processing: A surveyCurrent Research in Food Science2021113
7A review on the food digestion in the digestive tract and the used in vitro modelsCurrent Research in Food Science2021102
8The safety of nanomaterials in food production and packagingCurrent Research in Food Science202271
9Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray dryingCurrent Research in Food Science202069
10Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extractsCurrent Research in Food Science202168
11Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applicationsCurrent Research in Food Science202058
12Evaluating the use of zein in structuring plant-based productsCurrent Research in Food Science202053
13Detection of mold on the food surface using YOLOv5Current Research in Food Science202153
14In vitro test to evaluate survival in the gastrointestinal tract of commercial probioticsCurrent Research in Food Science202152
15Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcuminCurrent Research in Food Science202048
16Physics of agarose fluid gels: Rheological properties and microstructureCurrent Research in Food Science202148
17Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteomeCurrent Research in Food Science202046
18Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolateCurrent Research in Food Science202146
19Antioxidant active packaging systems to extend the shelf life of sliced cooked hamCurrent Research in Food Science201945
20Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsulesCurrent Research in Food Science202145
21Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented productsCurrent Research in Food Science202041
22Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modificationCurrent Research in Food Science202241
23Tremella polysaccharides-coated zein nanoparticles for enhancing stability and bioaccessibility of curcuminCurrent Research in Food Science202238
24Plant-based meat analogs: A review with reference to formulation and gastrointestinal fateCurrent Research in Food Science202236
25Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgersCurrent Research in Food Science202035
26Effect 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 Science202135
27Comparison of alcalase- and pepsin-treated oilseed protein hydrolysates – Experimental validation of predicted antioxidant, antihypertensive and antidiabetic propertiesCurrent Research in Food Science202134
28Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)Current Research in Food Science202134
29Resveratrol, cancer and cancer stem cells: A review on past to futureCurrent Research in Food Science202033
30Functional and antimicrobial properties of cellulose acetate films incorporated with sweet fennel essential oil and plasticizersCurrent Research in Food Science202030
31A review on health benefits of phenolics derived from dietary spicesCurrent Research in Food Science202230
32Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A reviewCurrent Research in Food Science202229
33Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolitesCurrent Research in Food Science202329
34Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stabilityCurrent Research in Food Science202028
35Understanding water activity change in oil with temperatureCurrent Research in Food Science202027
36Sustainability assessment of hybrid active greenhouse solar dryer integrated with evacuated solar collectorCurrent Research in Food Science202127
37Effect of mechanical interaction on the hydration of mixed soy protein and gluten gelsCurrent Research in Food Science202026
38HPLC-PDA-MS/MS as a strategy to characterize and quantify natural pigments from microalgaeCurrent Research in Food Science202026
39Smart choices: Mechanisms of intelligent food packagingCurrent Research in Food Science202126
40Trust your gut: Bioavailability and bioaccessibility of dietary compoundsCurrent Research in Food Science202226
41Ganoderic acids-rich ethanol extract from Ganoderma lucidum protects against alcoholic liver injury and modulates intestinal microbiota in mice with excessive alcohol intakeCurrent Research in Food Science202226
42Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombuchaCurrent Research in Food Science202226
43Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO's gastrointestinal modelCurrent Research in Food Science202025
44Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidationCurrent Research in Food Science202125
45Food safety practices of food handlers at home engaged in online food businesses during COVID-19 pandemic in the PhilippinesCurrent Research in Food Science202125
46Improving the mechanical properties and thermal stability of sodium alginate/hydrolyzed collagen films through the incorporation of SiO2Current Research in Food Science202225
47UHPLC-ToF-MS method for determination of multi-mycotoxins in maize: Development and validationCurrent Research in Food Science201924
48Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landracesCurrent Research in Food Science202024
49Rapid classification of commercial teas according to their origin and type using elemental content with X-ray fluorescence (XRF) spectroscopyCurrent Research in Food Science202124
50Hawthorn pectin: Extraction, function and utilizationCurrent Research in Food Science202124