1.3(top 20%)
impact factor
201(top 50%)
papers
17.5K(top 10%)
citations
71(top 10%)
h-index
1.4(top 20%)
impact factor
290
all documents
18.1K
doc citations
130(top 10%)
g-index
Top Articles
| # | Title | Journal | Year | Citations |
|---|---|---|---|---|
| 1 | Glucosinolates and their breakdown products in food and food plants | Critical Reviews in Food Science and Nutrition | 1983 | 1,109 |
| 2 | Functional properties of proteins in foods: A survey | Critical Reviews in Food Science and Nutrition | 1976 | 1,009 |
| 3 | Polyphenol oxidases and peroxidases in fruits and vegetables | Critical Reviews in Food Science and Nutrition | 1981 | 812 |
| 4 | Phytic acid interactions in food systems | Critical Reviews in Food Science and Nutrition | 1980 | 704 |
| 5 | Milk proteins: Physicochemical and functional properties | Critical Reviews in Food Science and Nutrition | 1984 | 492 |
| 6 | The chemistry and biological significance of saponins in foods and feedingstuffs | Critical Reviews in Food Science and Nutrition | 1987 | 491 |
| 7 | The constituents of tomato fruit — the influence of environment, nutrition, and genotype | Critical Reviews in Food Science and Nutrition | 1981 | 473 |
| 8 | Protein‐stabilized foams and emulsions | Critical Reviews in Food Science and Nutrition | 1981 | 451 |
| 9 | Turmeric — chemistry, technology, and quality | Critical Reviews in Food Science and Nutrition | 1980 | 436 |
| 10 | The chemistry of lysozyme and its use as a food preservative and a pharmaceutical | Critical Reviews in Food Science and Nutrition | 1988 | 334 |
| 11 | Initiation of lipid peroxidation in biological systems | Critical Reviews in Food Science and Nutrition | 1987 | 313 |
| 12 | Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization | Critical Reviews in Food Science and Nutrition | 1984 | 293 |
| 13 | Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation | Critical Reviews in Food Science and Nutrition | 1986 | 293 |
| 14 | Furans in foods | Critical Reviews in Food Science and Nutrition | 1979 | 255 |
| 15 | Flavor composition of wines: A review | Critical Reviews in Food Science and Nutrition | 1979 | 251 |
| 16 | Functionality of muscle proteins in gelation mechanisms of structured meat products | Critical Reviews in Food Science and Nutrition | 1985 | 241 |
| 17 | Ginger — chemistry, technology, and quality evaluation: Part 1 | Critical Reviews in Food Science and Nutrition | 1983 | 219 |
| 18 | Protein changes in frozen fish | Critical Reviews in Food Science and Nutrition | 1976 | 206 |
| 19 | Functionality of muscle constituents in the processing of comminuted meat products | Critical Reviews in Food Science and Nutrition | 1983 | 176 |
| 20 | Review of apple flavor — State of the art∗ | Critical Reviews in Food Science and Nutrition | 1983 | 176 |
| 21 | Staling of white pan bread: Fundamental causes∗ | Critical Reviews in Food Science and Nutrition | 1981 | 168 |
| 22 | Food extrusion | Critical Reviews in Food Science and Nutrition | 1979 | 167 |
| 23 | Fish silage: A review | Critical Reviews in Food Science and Nutrition | 1982 | 164 |
| 24 | Tannin analysis of food products | Critical Reviews in Food Science and Nutrition | 1986 | 160 |
| 25 | Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor | Critical Reviews in Food Science and Nutrition | 1976 | 157 |
| 26 | The genusallium—part 1 | Critical Reviews in Food Science and Nutrition | 1985 | 157 |
| 27 | Activated oxygen species and oxidation of food constituents | Critical Reviews in Food Science and Nutrition | 1978 | 153 |
| 28 | Biochemistry and technology of chickpea(Cicer arietinumL.) seeds | Critical Reviews in Food Science and Nutrition | 1987 | 145 |
| 29 | Lactones in foods | Critical Reviews in Food Science and Nutrition | 1976 | 142 |
| 30 | The genusallium. Part 2 | Critical Reviews in Food Science and Nutrition | 1985 | 140 |
| 31 | Simple phenol and phenolic compounds in food flavor | Critical Reviews in Food Science and Nutrition | 1978 | 139 |
| 32 | Biochemistry of lipoxygenase in relation to food quality | Critical Reviews in Food Science and Nutrition | 1977 | 138 |
| 33 | Colorimetry — methodology and applications∗ | Critical Reviews in Food Science and Nutrition | 1978 | 137 |
| 34 | Bananas — physiology and biochemistry of storage and ripening for optimum quality | Critical Reviews in Food Science and Nutrition | 1980 | 137 |
| 35 | Preparation of high‐fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosusL.) | Critical Reviews in Food Science and Nutrition | 1979 | 134 |
| 36 | Saffron (Crocus SativusLinn.) — Cultivation, processing, chemistry and standardization | Critical Reviews in Food Science and Nutrition | 1984 | 133 |
| 37 | Natural and simulated meat flavors (with particular reference to beef) | Critical Reviews in Food Science and Nutrition | 1981 | 129 |
| 38 | Chemical, biochemical, and biological significance of polyphenols in cereals and legumes | Critical Reviews in Food Science and Nutrition | 1983 | 129 |
| 39 | Flavor potentiators | Critical Reviews in Food Science and Nutrition | 1983 | 125 |
| 40 | Starch digestibility of foods: A nutritional perspective | Critical Reviews in Food Science and Nutrition | 1984 | 125 |
| 41 | Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing | Critical Reviews in Food Science and Nutrition | 1985 | 122 |
| 42 | Cereal sprouts: Composition, nutritive value, food applications | Critical Reviews in Food Science and Nutrition | 1980 | 119 |
| 43 | Texturized proteins: Fabrication, flavoring, and nutrition∗ | Critical Reviews in Food Science and Nutrition | 1978 | 118 |
| 44 | The role of collagen in the quality and processing of fish | Critical Reviews in Food Science and Nutrition | 1984 | 118 |
| 45 | The genusallium—Part 3 | Critical Reviews in Food Science and Nutrition | 1985 | 118 |
| 46 | Pyrazines in foods: An update | Critical Reviews in Food Science and Nutrition | 1982 | 111 |
| 47 | Ginger — chemistry, technology, and quality evaluation: Part 2 | Critical Reviews in Food Science and Nutrition | 1983 | 110 |
| 48 | Evaluation of food selection patterns and preferences | Critical Reviews in Food Science and Nutrition | 1981 | 105 |
| 49 | The basis of color in muscle foods | Critical Reviews in Food Science and Nutrition | 1977 | 103 |
| 50 | Chemical and physical modification of proteins by the hydroxide ion | Critical Reviews in Food Science and Nutrition | 1983 | 101 |